Sometimes you want to eat something unusual. Therefore, I suggest you learn how to make forshmak (herring pate) so that you diversify your diet! I don't know about you, but this dish is new to me.
Cooking description:
Forshmak is perfect for sandwiches and croutons. It can be stored for quite a long time in the refrigerator in a sterilized jar: about 4-5 days. Some recipes say that the herbs need to be added to a blender and mixed with other ingredients, but I just like to sprinkle it on the prepared forshmak.
Purpose: For breakfast / For afternoon tea / Quickly
Main ingredient: Fish and seafood / Fruit / Apples / Herring / Dairy products / Milk / Baton
Dish: Snacks / Forshmak
Cuisine geography: Jewish
Ingredients:
- Herring fillet - 200 Grams
- White loaf - 60 Grams
- Milk - 60 Grams
- Bulb onion - 50 Grams
- Apple - 100 Grams
- Greens - 20 Grams
Servings: 5-8
How to cook "Forshmak (herring pate)"
1. Cut the loaf into random pieces and cover with milk to soak well. Take a sour apple and peel it, remove the seeds and cut into random pieces. Chop the onion and egg too. 2. Cut herring fillets into slices and add to blender. Add the onion, apple, loaf, egg there and beat well with a blender (you can pass it through a meat grinder several times if you do not have a blender). 3. Finely chop the greens and place on the forshmak when serving. Enjoy your meal!
