Forshmak
I love herring very much, well, and everything related to it – shuba, forshmak, etc. Once I even tried to make forshmak myself: I found a recipe on the internet with a lot of praise, whipped it up (as it was written in the recipe) in a blender and threw it in the trash. It was impossible to eat it, as there was a feeling that someone had already eaten it before us… And so, deciding to re-cook forshmak, I asked my friends for a proven recipe. I got several recipes, most of them similar in composition, and only one different. In the near future I will cook it too – it is interesting to compare the flavors. In the meantime, the recipe that I was advised «from a Jewish friend».
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Composition:
- one herring fillet
- a medium onion – 1 pcs.
- a medium apple (preferably sour) – 1 piece .
- bun (not very sweet, or a loaf the size of a fist) – 1 piece .
- softened butter – 100
- boiled egg - 1 piece .
- domestic sunflower oil – 1 tbsp.
Preparation method of forshmak:
Onion finely chop and soak in water with vinegar and sugar. Then take out the onion and soak the bun in the water.
Clean the herring fillets from the bones. Peel the apple from the skin and seed pods.
Pass the fillet, apple, onion, egg and squeezed bun through a meat grinder with a coarse grating. Mix it all with the softened butter and add a little more flavored sunflower oil if desired. Pepper and season with salt if necessary. I added ground coriander, I like it very much in the salad «shuba».
To serve, place on black rye bread, sprinkle with finely chopped green onions. Very tasty with fresh tomatoes!
For serving, place on black rye bread, sprinkle with finely chopped green onions.
Favorite appetite!
