Forshmak with matzah is a dish of Jewish national cuisine that belongs to the category of cold snacks. The forshmak itself is a homogeneous mass resembling a pate, the dominant component of which is salted herring. Matzah is a traditional unleavened flatbread. The recipe for forshmak with matzo has undergone changes over the decades, but its essence has remained the same, it is still a delicious and mouth-watering appetizer.
Ingredients
For foreschmak:
- salted herring fillet - 0.5 kg;
- potatoes - 1 kg;
- onions - 3-4 pcs.;
- chicken egg - 3 pcs.;
- green apples - 2 pcs.;
- vegetable oil - 4 tablespoons;
- butter - 2 tablespoons;
- table vinegar 9% - 1 tsp;
- ground black pepper to taste;
- fresh herbs for decoration.
Some housewives instead of potatoes put white bread soaked in milk in the forshmak. This is a matter of taste, but it is more logical to use potatoes, otherwise the appetizer will turn out to be too bready (after all, it already contains matzo).
For matzo:
- flour - 0.5 kg;
- water - 200 ml.
Making matzo
Sift the flour over a bowl through a sieve and, gradually pouring warm water into it, knead the dough. Divide it into pieces about the size of a walnut. Roll out a flat cake no more than 1.5 mm thick from each piece. When all the cakes are ready for baking, prick them with a fork and bake them in the oven preheated to 180-200 ° C for just a few minutes.
If you want to bake real Hebrew matzah, clock the time from the moment you started pouring water into the flour. From this moment until the end of baking, no more than 18 minutes should pass. The dough should not have time to sour while the matzo is being cooked. This is an ancient tradition. Finished cakes should be dry and brittle.
Cooking forshmak
Peel and boil potatoes. Cool and grate on a coarse grater. Peel the onion, chop finely. Put the pan on fire, pour vegetable oil into it, add butter and, as soon as everything boils, put onion. Fry until golden brown.
You don't have to fry the chopped onion, but use it raw for forshmak. In this case, the appetizer will turn out to be quite spicy.
In the meantime, wash the apples, cut them up, core them and grate them. Pass the herring fillet through a meat grinder or chop finely and finely with a knife. Hard-boiled eggs, cool and chop (you can also mince them along with herring fillets). Then put all the ingredients in one bowl, pepper and mix thoroughly.
Shaping snacks
Using a sharp knife, cut the rounded edges of the matzo, shape it into a rectangle or square (however, the recipe also allows the use of round cakes). Next, place a portion of the foreschmak in the center of each cake and spread it evenly over the entire surface.
If you want the appetizer to look more aesthetically pleasing and attractive, use a pastry cone, through which squeeze the forshmak in a beautiful slide. Arrange the sandwiches on a flat, beautiful dish, garnish with sprigs of fresh herbs. You can keep it in the refrigerator for 15-20 minutes before serving.
