Herring forshmak
Forshmak means ‘starter’ if translated from German. Traditionally in Sweden and Prussia this is a hot course made of mincemeat or herring. In the Jewish cuisine it has become a national dish but it’s cold and made exceptionally of herring. There is a lot of kinds of forshmak. I’ve chosen a classic option and taken ingredients to my taste.
![fish](/upload/resize_cache/iblock/fd8/720_479_1c82eeed9a8bc26474052bb7ce100fd7b/13.jpg)
Ingredients:
- Sour herring fillet (I had in oil) – 500 g (or 3 pc fish);
- Onion – small pc;
- Eggs – 3 pc;
- Butter – 100 g;
- Apple vinegar – 2 tbsp;
- Dijon mustard (or usual) – 2 tbsp;
- Granny Smith apple (acid) – 1 pc;
- Ground black pepper – ½ tea spoon.
Step 1
![рыба](/upload/resize_cache//171/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/1080_res.jpg)
Take the butter out of the fridge in advance. Cut herring fillet (without toppings) into big slices.
Step 2
![рыба](/upload/resize_cache//6a8/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/4c15_res.jpg)
Blend it in a blender until ‘pieces’ consistence. We definitely don’t need homogenous pate. Place herring into a bowl.
Step 3
![рыба](/upload/resize_cache//0bb/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/2457_res.jpg)
Cut onion into big pieces.
Step 4
![рыба](/upload/resize_cache//46c/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/3c62_res.jpg)
Prepare coddled eggs, cook for 3 minutes after boiling. We need liquid yolk to give forshmak a nice yellow tone. Otherwise, it will look grey and not appetite.
Step 5
![рыба](/upload/resize_cache//78f/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/5452_res.jpg)
Place onion, peeled eggs and soft butter into the same blender.
Step 6
![рыба](/upload/resize_cache//c76/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/6fd7_res.jpg)
This time blend until flat mass.
Step 7
![рыба](/upload/resize_cache//e07/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/7910_res.jpg)
Place in the bowl with herring.
Step 8
![рыба](/upload/resize_cache//57e/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/82cb_res.jpg)
Stir up. Add mustard, vinegar and pepper and stir up again.
Step 9
![рыба](/upload/resize_cache//b80/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/10958_res.jpg)
Peel apples and remove core and seeds.
Step 10
![рыба](/upload/resize_cache//e2e/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/9909_res.jpg)
Grate on a small grater into herring mixture. I tried to make without apple – I don’t like it. It tastes with blended herring. With apple it’s more piquant.
Step 11
![рыба](/upload/resize_cache//a60/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/114cc_res.jpg)
Stir up once again.
Step 12
![рыба](/upload/resize_cache//1e8/728_485_1c82eeed9a8bc26474052bb7ce100fd7b/1205e_res.jpg)
Serve with toasts or brown rye croutons. You will decide then what to drink.
Bon appetite!
No one's writing, you can be the first
Similar recipes
ON TOP