Smelt Forshmak
Description
The combination of salted capelin and apple tartness is sure to surprise even experienced gourmets. Treat your relatives and friends to juicy forshmak, serving it on slices of black or rye bread, crackers, toasts, and the like. Store the appetizer in the refrigerator. The shelf life of the dish is no more than two days. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy lightly salted capelin at the store, or salt it yourself ahead of time at home. Boil the chicken eggs for 12 minutes and cool them in ice water ahead of time.
- 2
Step 2
Peel the hard-boiled chicken eggs, rinse them in water, cut them into pieces, and place the pieces in a blender or food processor bowl.
- 3
Step 3
Clean the lightly salted capelin of the head, spine, innards, and fins. Rinse the flesh and place it in a container. If the capelin is not fatty, add 30 grams of butter.
- 4
Step 4
Wash the green apple and cut it into pieces, removing the core.
- 5
Step 5
Soak the soft part of the loaf in water, removing the toasted edges. Place it in the food processor bowl and add a couple of pinches of black pepper. There is no need to add salt, as the fish is already salty.
- 6
Step 6
Pulse everything thoroughly on the pulsing mode of the appliance for 3-4 minutes, so that all the ingredients are properly pureed.
- 7
Step 7
Place the prepared capelin forshmak in bowls or ramekins and chill in the refrigerator before serving. Serve with bread. Enjoy your meal!