Classic forshmak
6 servings
30 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Soak the herring fillet in a glass of milk for 1-2 hours, then pass it through a meat grinder.
- Herring fillet: 4 pieces
- Milk: 225 ml
2
Wash, peel, and remove the core with seeds from the apple.
- Apple: 1 piece
3
Peel the onion and chop it finely. Wash the green onion, shake off the water, and chop it finely.
- Onion: 2 heads
- Spring onion: 1 bunch
4
Soak the white bread in the remaining milk, squeeze it out and pass it through a meat grinder with apple and onion, then mix with herring and grind again.
- White bread: 4 pieces
- Milk: 225 ml
- Apple: 1 piece
- Onion: 2 heads
5
Mix well.
6
Boil the eggs hard. Peel them, chop the whites finely, and mix with the minced meat.
- Chicken egg: 3 pieces
7
Add mustard and vinegar to the forshmak, mix well.
- Mustard: 1 tablespoon
- Wine vinegar: 2 tablespoons
8
Thoroughly mix the egg yolks with sugar and vegetable oil, adding black pepper to taste. Combine with the forcemeat.
- Sugar: 2 teaspoons
- Vegetable oil: 0.3 glass
- Ground black pepper: to taste
9
Place the forcemeat on a flat plate, shaping it into an oval or rectangle.
10
If desired, sprinkle with crumbled egg yolks and green onions.
- Chicken egg: 3 pieces
- Spring onion: 1 bunch
