Jewish-style Forshmak
Description
The dish is usually served with black bread, but forshmak also pairs well with warm croutons made from white bread, lavash, or boiled potatoes. Serve the forshmak slightly chilled. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
First, put the potatoes and eggs on to boil. You don't need to peel the potatoes. Hard-boil the eggs. You can also boil the carrots here; they will be used to garnish the dish.
- 2
Step 2
Now let's prepare the herring. The fish carcasses need to be filleted. Separate the fillets from the bones and check with your fingers to make sure no small bones remain in the fillets. Then cut the fillets into very small cubes. The difference from classic forshmak is that the fish is not passed through a meat grinder.
- 3
Step 3
Cut the onion into cubes and sauté in butter until pleasantly golden. If you prefer the taste of fresh onion, you can skip sautéing: finely chop it, pour boiling water over it, and add it to the dish.
- 4
Step 4
Peel the boiled potatoes, eggs, and apples and grate them on a coarse grater. Drain any excess juice from the apples. In one bowl, mix these ingredients with the herring and onion. Spread the forshmak on a serving plate and garnish with carrot, eggs, and fresh herbs.