Forshmak is a herring dish. It has long been considered a Jewish national dish, although it was originally prepared in East Prussia. Served as an appetizer before the main meal.
It is necessary
- Salted herring fillet - 0.5 kg,
- Chicken egg - 3 pcs.,
- Green apple - 1 pc.,
- Onions - 1 pc.,
- Bread premium - 3 slices,
- Unrefined vegetable oil - 50 g,
- Greens - a few twigs.
Instructions
Step 1
Hard-boiled eggs in advance, cool and peel. Soak slices of bread in water. Peel and seed the apple.
Step 2
Herring fillet, peeled chicken eggs, mince half an apple. Twist the squeezed pieces of bread and half of the onion to the total mass.
Step 3
Finely chop the remaining onion and apple halves with a knife.
Step 4
Put everything together and add vegetable oil.
Step 5
Finely chop the greens with a knife, mix with the herring mass.
Step 6
Forshmak is ready. Serve on a separate dish or spread on bread, toast, chips, boiled potatoes.
