Translated from German - forshmak is translated as "cold appetizer" and this is not surprising, since for the first time this dish was cooked in Prussian cuisine. Then the Jews borrowed this recipe and, having made significant changes to the composition of the forshmak, brought the recipe for this magnificent appetizer to us.
It is necessary
- - 300 g of herring or herring fillet in oil
- - 2 pieces of white loaf
- - 2 eggs
- - 2 onions
- - 100 g butter
- - 1 sour apple
- - 1, 5 Art. milk
- - salt, spices
Instructions
Step 1
Soak the pieces of wheat loaf in warm milk and let it soften. Remove all the bones from the herring, even small ones. Peel the apple, remove the core with a knife and cut into wedges.
Step 2
Peel the onion and cut into quarters. Hard boil the eggs and free them from the shell. Grind the prepared components through a meat grinder, squeeze the soaked loaf, rid it of excess liquid and attach to the minced meat.
Step 3
Taste, add salt or season if necessary. Stir the minced herring thoroughly, and at the very end add soft butter to it and stir again.
Step 4
Place the forshmak on the herring pot, garnish with a sprig of dill. You can also serve this herring pate spread over bread, potato chips, crackers, or just boiled potatoes.
