Cod liver forshmak

6 servings

20 minutes

The replacement of the usual herring with cod liver in the forshmak score looks more than convincing: firstly, using offal in food is very Jewish, secondly, cod livers win over herring in terms of tenderness , valence of combinations, and they do not have too much impudent saltiness and bold fish taste. In consistency, this turns out to be almost a mousse, whose smooth texture is especially cleverly combined with crispy tartlets or toasted baguette crust.

Energy value per serving

• Calories: 264.8
• Proteins: 4.7g
• Fats: 26g
• Carbohydrates: 2.6g

Ingredients

• Chicken egg: 2 pc
• Red onion: 70 g
• Cod liver: 200 g
• Pickles: 100 g
• Dill: 15 g
• Sour cream: 75 g
• Mustard: 6 g
• Bread: to taste

Cooking steps

1. Prepare all the ingredients.

2. Boil the eggs hard.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Soak in cold water, clean, and chop finely.

4. Peel the red onion, chop it into small cubes, and place it in a bowl with the eggs.

   Required ingredients:

   • Red onion: 70 g

5. Drain the liquid from the canned cod liver, mash it well with a fork, and place the liver in a bowl.

   Required ingredients:

   • Cod liver: 200 g

6. Cut the cucumbers into small cubes and place them in a bowl.

   Required ingredients:

   • Pickles: 100 g

7. Chop the dill finely and place it in a bowl. Leave a few sprigs for decoration.

   Required ingredients:

   • Dill: 15 g

8. Mix sour cream with mustard.

   Required ingredients:

   • Sour cream: 75 g
   • Mustard: 6 g

9. Fill the forcemeat with this mixture and mix all the contents of the bowl well.

10. Serve with Borodinsky bread croutons or fresh baguette.

    Required ingredients:

    • Bread:  to taste