This November, the Washington State Jewish Historical Society will release its cookbook, Yesterday’s Mavens, Today’s Foodies: Traditions in Northwest Jewish Kitchens, which contains recipes and stories from families throughout the Northwest. Helen’s Chopped Herring, submitted by Sandra Lott, was a holiday favorite.

“This is our family’s favorite appetizer and my signature dish — even my grandchildren all love it! I make it for Rosh Hashanah and all year round for company. This was my mother’s recipe and I’m not sure where it came from, but it’s a classic dish. It’s great with crackers or I eat it straight off of a spoon!”
— Sandra Lott

2 pieces challah, dried (or rye bread without crust, Bake in oven 200-225º for 2-4 hours, but be sure it does not brown)
1 small Granny Smith apple, peeled, cored and chopped into chunks
1 medium onion (sweet if possible)
3 hard-boiled eggs
1 tsp. sugar
12-ounce jar pickled herring, drained
Using a food processor, pulse the bread until it is very fine. Add the apple, then the onion and chop. Add the egg, sugar and herring and mix until desired consistency.
Makes 4 cups
Tips and tricks
The order of mixing is important because you want the bread to be very pulverized and the apple, onion and egg to be finely chopped.
Keeps well in the fridge for a long time and freezes well. It is easy to make; the ingredients are available all year round, which makes this a great dish.