Herring Forshmak
Description
To make aromatic forshmak, use already salted boneless herring fillets — this will make preparing the dish much easier. If you like, add pickled yellow or green onion — it will give the appetizer a bright spring note. You can stir in chopped dill and parsley if you enjoy fresh herbs in the mince. Serve forshmak only chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Hard-boil the chicken eggs for 12 minutes in advance, then chill them quickly in ice water for about 10 minutes. Peel off the shells, peel the onion and rinse it under water. If the apple is large, use half; if it is small, use the whole apple.
- 2
Step 2
Cut the core out of the apple and dice the flesh, skin included. Dice the lightly salted herring fillet into cubes of the same size.
- 3
Step 3
Dice the hard-boiled chicken eggs and transfer the diced pieces into the food processor bowl.
- 4
Step 4
Next, add the chopped apple and herring to the same bowl. Try not to fill the bowl all the way to the top—leave a little room. Blend everything for 2–3 minutes.
- 5
Step 5
Add softened butter and finely chopped yellow onion to the same bowl. If you prefer pickled onion, pour 1 tbsp. of 6% vinegar over the sliced onion beforehand and sprinkle in a couple of pinches of sugar, then mix.
- 6
Step 6
Pour filtered water or milk (optional) over the bread slices, then remove the crumb and squeeze out the excess liquid. Place in a bowl, season with salt and pepper. Process everything into a puree-like paste for 3–4 minutes.
- 7
Step 7
Place the prepared herring forshmak into bowls and ramekins and refrigerate for 1 hourglass hour. Then garnish with a slice of lemon and fresh herbs, and serve with sliced baguette, white bread, etc. Enjoy your meal!