Forshmak (geakte goring) is an original appetizer of Jewish cuisine and is a herring-based pâté.
It is necessary
- - lightly salted herring fillet (470 g);
- - lemon juice (6 ml);
- - eggs (2-3 pcs.);
- - butter (65 g);
- - black pepper to taste;
- –Salt to taste;
- - green apple;
- –Milk (120 ml);
- - half an onion;
- -dill.
Instructions
Step 1
Take the herring and put it in milk for 20 minutes to soak, then grind it with a blender into a fine gruel. Chop the onion as well. Mix the minced herring with the onion and beat with vigorous movements.
Step 2
Remove the yolks from the eggs, mash, and then add pepper, salt, lemon juice. Next, mix the egg mass with herring and onion. Remove the peel from the apple and grate it on a fine grater and place in the forshmak.
Step 3
The last step is to add butter and dill to the resulting mixture. Forshmak must be well kneaded and flattened on a flat fish-shaped dish. Chop the whites from the eggs and sprinkle with forshmak on top.
Step 4
Traditionally, it is customary to serve black bread with forshmak, which, in combination with herring, acquires an exquisite taste.
Forshmak is also made from meat, salted sprat, capelin and mackerel. In addition to milk for steeping, you can use a strong infusion of brewing. Then the dish will acquire a pleasant golden hue.
