Forshmak in Tartlet Shells
Description
Perfect for the table and with drinks. 1. Put the eggs in a small saucepan and place on the stove. Hard-boil them. 2. Meanwhile, you can clean the fish. Separate the fillet from the bones and skin. Do this very carefully, leaving no bones behind. 3. Take the butter out of the refrigerator ahead of time so it softens slightly. 4. Wash the apple, remove the core and (if desired) the peel. Cut into 4–6 pieces. 5. Peel the onion. 6. Cool the hard-boiled eggs, peel them, and cut into quarters. 7. To make forshmak in tartlets at home more tender and smooth, a blender works best. If you don’t have one on hand, a meat grinder will do fine. 8. Put the herring fillet, apple, onion, egg, and butter into the bowl. Blend several times until smooth. 9. Chill the finished filling in the refrigerator for at least 30 minutes. That’s the whole secret. Serve warm or chilled.