The traditional dish of Jewish cuisine Forshmak is considered a Jewish dish. However, it was borrowed from the East Prussian cuisine by Jews. In Swedish and Prussian cuisines, foreshm was a hot dish, and only in Jewish cuisine it became cold. The very name "forshmak" is translated from German as "snack" or "meal before eating". However, the Jews of Forshmak are served not only as a snack, but also as the main dish for breakfast. If you cook Forshmak according to the recipe below, it immediately becomes clear why the dish from the category of snacks has passed into the main course. After all, it immediately contains both bread and potatoes, which could serve as a side dish to the herring.
Ingredients:- Salted herring 2 pcs.
- Pepper black ground 1 pinch
- Apple vinegar 2 tbsp. l.
- Sugar 1 tsp.
- Mustard 1 tbsp. l.
- Sunflower refined sunflower oil 50 ml
- Onions 1 pc.
- Apple 1 pc.
- Eggs chicken 3 pcs.
- Milk 100 ml
- Loaf of 0.25 pcs.
- Potatoes 4 pcs.
- Green onions 1 bunch
- Step 1 Prepare all the necessary ingredients. Boil the potatoes in their uniforms. Boil the hard boiled eggs. Clear the herring from the skin and bones.
- Step 2 Wrap the herring fillets in milk for 1-2 hours.
- Step 3 Pieces of a loaf without crusts soak in milk.
- Step 4 Peel the peel from the potatoes, onions, apples. At an apple to cut out a core. Clear eggshell.
- Step 5 Herring, egg whites, potatoes, onions, pressed loaf and apple twice through a meat grinder.
- Step 6 Yolks to grate with sugar, vegetable oil, mustard and black pepper. Leave a little yolk to decorate forsight.
- Step 7 Add the yolks to the bulk. Mix.
- Step 8 Put the foreshook in the dish, giving it the desired shape.
- Step 9 Garnish on your own. For example, yolks and chopped green onions.