Herring Forshmak (very delicious)
Description
It works for both a holiday feast and everyday meals. The most difficult part of preparing this dish is cleaning the herring, so here I'll show you a simplified and quick method for easy herring cleaning. In addition, you'll learn how to serve forshmak as a salad and as a cold dish, as well as dressing options. I recommend using lightly salted herring, but if you still bought heavily salted herring, soak it in cold water for 30 minutes to remove excess salt—the dish will taste better that way.
Instructions
- 1
Step 1
1. Dice the onion and sauté it in butter until lightly golden. Cool completely. Season with salt and pepper. Clean the herring: make a cut along the back and remove the skin.
- 2
Step 2
2. Cut off the head and tail. Make a cut along the underside of the fish and clean out the innards. Trim 1 cm from the bottom of the herring along its entire length. Then run two fingers along the backbone from both the top and bottom, as if separating it from the carcass, pressing it down.
- 3
Step 3
3. Clean the carcasses of any remaining bones. Boil the eggs, peel the apples, and cut them up. Remove the cores. Boil the potatoes in salted water and let them cool. Squeeze the juice from the lemon.
- 4
Step 4
4. Grate the potatoes on a coarse grater, then grate 1½ eggs and 1 apple. Add half the lemon juice and mix. Dice one whole fish and add it to the mixture.
- 5
Step 5
5. Season with salt and pepper, add herbs. Serve using a culinary ring. For the second serving option, pass the eggs, apples, and herring through a meat grinder with a medium die.
- 6
Step 6
6. Season with salt, add the fried onion, and mix. Toast the bread on both sides and spread with forshmak.