“When I was little, my family received parcels of food from JDC on Jewish holidays. Now I feel that working in the Jewish community is my way to give back.”

— Ana Omelchuk
JDC Entwine Community Representative and donor relations manager at the Federation of Jewish Communities in the Former Soviet Union (FJC-FSU)

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Ingredients

  1. 10–14 oz. (300 to 400 grams) of cooked herring
  2. 3 hardboiled eggs
  3. 1 medium onion, diced
  4. 1 apple, diced
  5. 1 tbsp. vinegar or 1 tbsp. sunflower oil (depending on herring preparation)
  6. Pepper, to taste

Instructions

  1. Mix all the ingredients together until uniform.
  2. If herring was cooked in oil, add vinegar; otherwise, add oil and no vinegar.
  3. Serve as an independent meal, or on toast.