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Silesian Häckerle according to Grandma Fröhlich

updated

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Ingredients for 2 servings:

  • 500 g salted herring(s), alternatively 250 g herring fillets
  • 100 g onion(s)
  • 100 g gherkins
  • 50 g lean raw ham
  • 50 g brown bread
  • Salt and pepper, black, freshly ground

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

The light version of a Silesian Friday dish.

Fillet the salted herring and soak the fillets overnight. This soaking is not necessary if using matjes fillets. Roughly chop all ingredients and pass them through the fine disk of a meat grinder, adding the bread last. Mix everything well and season with pepper and a little salt. Serve with boiled potatoes or bread. Grandma Fröhlich’s original recipe was made with smoked fatty bacon and extra butter; I’ve slimmed it down a bit to make it more contemporary without losing the typical flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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