Mackerel Forshmak
Description
Suitable for both holidays and everyday meals. If you have lightly salted mackerel left over after the holidays or you bought preserves of this fish, be sure to make a tasty forshmak—it requires so few ingredients! Serve it only chilled, with slices of unsweetened baked goods, crackers, or crispbreads. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Hard-boil the chicken eggs in advance and cool them in ice water.
- 2
Step 2
Peel the chicken eggs, rinse them in water, and dice into small cubes. Rinse and finely chop the green onions. Add both preparations to a food processor bowl, or run them through a meat grinder.
- 3
Step 3
Remove the bones from the pieces of lightly salted mackerel, trim off the skin, cut into cubes, and place in a container.
- 4
Step 4
Place softened good-quality butter, but not spread or margarine!
- 5
Step 5
Thoroughly blend all the contents of the container for 2–3 minutes until it becomes a purée-like mass.
- 6
Step 6
Transfer the pâté from the container into a deep bowl or plate. Peel the green apple, rinse it, and grate it on a fine grater directly into the pâté. Gently mix everything together. Taste and add more salt if needed.
- 7
Step 7
Serve the mackerel forshmak in tartlet shells, on crispbreads, baguette slices, etc.