Traditional Jewish appetizer — forshmak

Traditional Jewish appetizer — forshmak

Herring — -1 piece
Sour apple — 1 piece
Onion — 1 piece (white salad)
Butter — 100 grams
Baton — ¼ (dried up)
Milk or Cream — 100 ml
Lemon juice or vinegar
Ground black pepper

Wash the carcass of herring, gut, cut into fillets, remove the bones, even small ones, cut into pieces with a sharp knife — it’s tastier than if you pass through a blender, the texture is more interesting.

  1. Cut a crust from a dried loaf, soak the bread in milk or non-fat cream, squeeze, mix with herring.
  2. Peel the onion (it is important to take the white one — its taste is much softer and will not interfere with the taste of the rest of the ingredients), rub on a fine grater, but not in porridge (that is, a grater where holes seem to be punched with a nail will not work).
  3. Rinse and peel the apple, rub on the same grater and send to the herring.
  4. Soften butter, send there, add salt, if necessary, and freshly ground black pepper. If the apple is acidic enough, then you do not need to add vinegar, if the acid is not enough — add table vinegar or lemon juice, you can take apple vinegar.
  5. Stir (or knock out) the foreshak. For this purpose it is convenient to use a long wooden spoon, then the foreshmak turns out to be very tender and uniform.
  6. You can add boiled yolks — optional.
  7. Put the mincemeat in a container and cool in the refrigerator for an hour.
  8. Serve on dried bread with freshly ground black pepper and green onions, spread a slice of herring on top. Tomato juice goes well with such a dish, and you can serve something stronger.
Traditional Jewish appetizer - forshmak
Traditional Jewish appetizer — forshmak

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