Renga (marinated smoked herring)
This is used as an appetizer (meza) a small piece of fish placed on dry bread. I love this but, it does have a strong
flavor, so if you like anchovies and such you will love this too.
1 smoked herring* (sold in sealed packages usually 1-1 1/2 lbs)
2 tbs vinegar
1 tsp balsamic vinegar (optional)
1 small red onion diced finely
1/4 cup olive oil
juice of 1/2 lemon
in a very hot skillet sear the herring on both sides till the skin peels away
easily (this is a very smoky smelly process, open your windows).
Peel all skin from fish and remove the meat off the bones. Cut into bite
sized pieces. Combine all ingredients, stir, adjust seasoning to taste.
*smoked herring can be found in Middle Eastern or European grocery stores. This is not the one found in a jar in the supermarket.
This is a whole herring vacuum sealed in plastic, no ingredients added.
