Forshmak - this appetizer, first prepared by the Jews, is an appetizing paste that can be consumed by spreading bread on a crisp or as an independent dish.
Pick your recipe
You will need
- - 4 lightly salted herring, medium size;
- - 100 grams of any hard cheese;
- - 7 potato tubers, medium size;
- - 2 pcs. chicken eggs;
- - 1 onion, preferably large;
- - 1 medium-sized apple of sour varieties;
- - 1 carrot;
- - 1 small bunch of green onions;
- - 300 grams of low-fat sour cream;
- - 100 milliliters of milk;
- - 1 tablespoon of butter;
- - 1 tablespoon of breadcrumbs;
- - 1 teaspoon of granulated sugar;
- - 200 grams of white bread;
- - salt and black pepper - to taste.
Instruction manual
1
They wash the potatoes, boil it in their uniforms, then cool, peel and cut into medium sized cubes.
2
Gutted herring, cut off the head and fins, then very carefully washed it in running water and put in milk for one hour. After the time has passed, separate the fillet and cut it into small pieces.
3
Wash carrots thoroughly, boil, then peel and rub on a coarse grater.
4
The onions are peeled, then washed and cut into small pieces. They also wash the apple, cut it into two parts, remove the core and rub on a coarse grater.
5
Soaked in milk bread. Wash green onions and chop finely. Eggs are boiled, peeled and finely chopped. Cheese is grated on a very coarse grater.
6
Mix herring with onions, add eggs, carrots, apple, potatoes and bread. Everything is gently mixed, salt, pepper, sugar, sour cream are added and mixed again.
7
The resulting mass is laid out in a mold pre-oiled and sprinkled with breadcrumbs. Sprinkle with grated cheese on top and put in the oven, heated to 200oC for thirty minutes.
8
Forshmak is carefully laid out on a serving dish and decorated with green onions on top.