Potato Forshmak
Description
The recipe won't take much time. Juicy and appetizing forshmak will please all fish lovers. You can take it with you on a trip or picnic, make sandwiches and canapés with it, and fill tartlets with it. The dish's shelf life does not exceed two days, but it is unlikely to last until the stated expiration date—it will disappear immediately when served at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can buy herring preserves or lightly salted herring fillets.
- 2
Step 2
Boil the potatoes and chicken eggs ahead of time, cool them, peel off the skins and shells, and rinse in water. Dice the potatoes and put them in the bowl of a food processor. If you plan to grind everything in a meat grinder, use that instead.
- 3
Step 3
Cut the washed boiled chicken eggs into cubes and add them to the container. Wash the green onion stalks, chop them, and add them there as well. If green onion is not available, use leek or pickled onion instead.
- 4
Step 4
Cut the herring slices into cubes, removing the bones first. Add to the container.
- 5
Step 5
Place good-quality butter—not frozen, but soft.
- 6
Step 6
Process everything into a smooth, pâté-like consistency.
- 7
Step 7
Transfer the mixture into a deep container. Peel the apple and grate it on a fine grater. Mix and taste the forshmak with the potatoes. If needed, add more salt and pepper and mix again.
- 8
Step 8
Place the prepared dish in a small bowl or ramekin and serve chilled.