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–+ servings

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.
Servings 4 people

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