This one-dish bake is made of potato slices, diced Westphalian or Black Forest ham and onions, sliced potatoes and strips of Bismarck herring and veal liver, baked in an egg/sour cream sauce and topped with breadcrumbs.
Herring and Veal Liver Bake (Schusterpfanne)
A Thuringian one-dish bake using layers of sliced potatoes, diced ham and onions, strips of pickled herring and veal liver, topped with potatoes, bread crumbs and baked in egg-sour cream.
Ingredients
- 8 slices Bismarck Herring
- 1 lbs red potatoes 500g
- 5 oz Black Forest ham 150g
- 1 tbsp butter
- 1 large onion
- 10 oz veal liver 300g
- 1 cup sour cream
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp breadcrumbs
- 1 egg, large
Instructions
- Soak herring in water
- Boil potatoes for 10 minutes, drain, let cool, peel and slice them
- Saute ham and onions in 1 tbsp butter until light brown
- Preheat oven to 350°F/180°C
- Cut liver and herring into strips
- Add layer of sliced potatoes into a buttered glass dish
- Add a layer of diced ham and onions
- Add a layer of herring and veal liver strips
- Add a layer of sliced potatoes
- Mix egg and sour cream. Pour over bake layers
- Top souffle with breadcrumbs
- Bake dish in preheated oven for about 30 minutes
