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.
1
Prepare all the ingredients.
2
Boil the eggs hard.
- 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.
- 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.
- Cod liver: 200 g
6
Cut the cucumbers into small cubes and place them in a bowl.
- Pickled cucumbers: 100 g
7
Chop the dill finely and place it in a bowl. Leave a few sprigs for decoration.
- Dill: 15 g
8
Mix sour cream with mustard.
- 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.
- Bread: to taste