Forshmak, a snack prepared for the first time by Jews, is a mouth-watering pâté that can be eaten over a crispy crust of bread or as a stand-alone dish.
It is necessary
- - 4 lightly salted herring, medium size;
- - 100 grams of any hard cheese;
- - 7 potato tubers, medium size;
- - 2 pcs. chicken eggs;
- - 1 onion, preferably large;
- - 1 medium-sized sour apple;
- - 1 carrot;
- - 1 small bunch of green onions;
- - 300 grams of low-fat sour cream;
- - 100 milliliters of milk;
- - 1 tablespoon of butter;
- - 1 tablespoon of bread crumbs;
- - 1 teaspoon of granulated sugar;
- - 200 grams of white bread;
- - coarse salt and black pepper - to taste.
Instructions
Step 1
They wash the potatoes, boil them in their uniforms, then cool them down, peel them and cut them into medium-sized cubes.
Step 2
They gut the herring, cut off the head and fins, then rinse it very thoroughly in running water and put it in milk for one hour. After the lapse of time, separate the fillet and cut it into small pieces.
Step 3
Carrots are thoroughly washed, boiled, then peeled and rubbed on a coarse grater.
Step 4
The onions are peeled, then washed and cut into small pieces. The apple is also washed, cut in two, cored and grated on a coarse grater.
Step 5
Bread is soaked in milk. Green onions are washed and finely chopped. Eggs are boiled, peeled and cut into small pieces. The cheese is grated on a very coarse grater.
Step 6
Mix herring with onions, add eggs, carrots, apple, potatoes and bread. Mix everything gently, add salt, pepper, sugar, sour cream and mix again.
Step 7
The resulting mass is laid out in a mold, pre-oiled and sprinkled with breadcrumbs. Sprinkle with grated cheese on top and put in an oven heated to 200 ° C for thirty minutes.
Step 8
Forshmak is carefully laid out on a serving dish and garnished with green onions on top.
