Translated from German - forshmak translates as "cold appetizer" and this is not surprising, since for the first time this dish began to be prepared in Prussian cuisine. Then the Jews borrowed this recipe and, having made significant changes to the forshmak, brought the recipe for this great snack to us.
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You will need
- - 300 g herring or herring fillet in oil
- - 2 pieces of a white loaf
- - 2 eggs
- - 2 onions
- - 100 g butter
- - 1 sour apple
- - 1.5 tbsp. milk
- - salt, spices
Instruction manual
1
Soak the slices of the wheat stick in warm milk and hold it so long that it is softened. Remove all the bones and even small ones from the herring. Peel the apple, remove the core with a knife and cut into slices.
2
Peel the onion and cut into quarters. Hard-boiled eggs and free from the shell. Grind the prepared components through a meat grinder, squeeze the soaked loaf, save it from excess fluid and attach to the minced meat.
3
Try it, add or season if necessary. Thoroughly mix herring mince, and at the very end add soft butter to it and stir again.
4
Put the mincemeat on the herring, garnish it with a sprig of dill. Also, this "herring paste" can be served by spreading it on bread, potato chips, crackers or just boiled potatoes.