Forshmak from herring This surprisingly delicious appetizer certainly was invented in times of general deficit, when even a herring could get it seldom and ... a little. In its essence, forshmak is a pate of salted fish with the addition of butter, eggs, onions, and sometimes bread. All these additives not only soften the taste of fish, but also increase the volume of the finished product at the output, which in recent times was very important. What is interesting, every mistress has her own ideas about the correct preparation of forshmak. Some always use an ordinary meat grinder to convert the original products into a homogeneous mass. Other finely chopped or rubbed on grater. Still others necessarily soak the herring in milk, so that it becomes more tender and less salty. The method of preparation is of no fundamental importance, as is the composition and the ratio of the ingredients-whoever likes it, who is accustomed to it. You can decorate Forshmak in different ways: to form a fish or some shape from it, to serve immediately on toast. But if you decide to cook it just like that, and do not want to bother with the decoration, our forshmak can simply be folded into a jar and used to make sandwiches. Although it can be eaten with spoons, a snack.
Ingredients:- Salted herring 1 pc.
- Eggs chicken 5 pcs.
- Apple 1 pc.
- Onions 1 pc.
- Butter 100 g
- Green onions 0.5 bunch
- Step 1 To prepare forshmak take a large herring, eggs, a small onion, sweet and sour apple, butter and green onions for decoration. Herring must first be cleaned from bones (fillets should be 200-250 g), boiled eggs.
- Step 2 Herring large cut, apple peel and seeds and cut, onions, eggs and butter as large cut.
- Step 3 Torsion everything in the meat grinder.
- Step 4 Thoroughly mix the mass until smooth. When serving, decorate with finely chopped green onions.