Forshmak
6 servings
15 minutes
When the unpresentable-looking but very popular in Russian cuisine herring turns into forshmak, it becomes a real masterpiece of gastronomy. And this is no longer a snack for vodka, but an airy pate in the style of classic Jewish cuisine, which is also ordered quite often in restaurants. Ready-made herring in preserves or a barrel is fatty and often oversalte
1
Prepare the necessary ingredients.
2
Cut three not too large slices from the loaf — regular sliced bread is fine — and remove the crust (though you can leave it on). Place the bread in a bowl and pour drinking water over it until it is completely covered.
- White bread: 3 pieces
3
Clean and chop the onion coarsely. The amount of onion depends on the taste of the eaters, but remember: the longer the forshmak is stored, the stronger the onion scent.
- Onion: 0.5 head
- Parsley: to taste
4
Peel and chop the apple coarsely.
- Green apples: 1.5 piece
5
Pass the herring fillet through a meat grinder or place it in a blender. Choose the grate based on the desired texture of the forcemeat.
6
Add onion, apples.
- Onion: 0.5 head
- Green apples: 1.5 piece
7
Add well-squeezed bread. Choose the grater based on the desired texture of the forshmak. You can also chop all the ingredients with a knife or blender instead of using a meat grinder - it's more authentic.
- White bread: 3 pieces
8
Add boiled eggs.
- Chicken egg: 3 pieces
9
You can add the oil left in the herring packaging and make the mixture homogeneous again.
- Herring fillet: 500 g
10
And to give — with a religious feeling or without.
- Salt: to taste