Forshmak

Forshmak



2 herring
1-2 slices of bread
1 onion head (better than blue)
1 apple
3-4 tbsp. l butter
1/5 tsp citric acid
1/2 tsp Sahara
1 egg
50 g green onions
1 tbsp. l 3% vinegar
pepper to taste


Soak salted herring in water or milk before cutting (for 3-4 hours). When cutting herring, it is necessary to cut off the edge of the abdomen, head and tail, gut the fish, make an incision along the back, remove the skin and separate the flesh from the bones. Pass the herring through a meat grinder (or chop it with a chopper in a wooden trough) together with the soaked pulp of the roll, peeled apple and onion. Mix the mass, add softened butter and grind well again or pass through the meat grinder a second time. Add citric acid, sugar, pepper to taste and beat with a wooden spoon. Boil a hard-boiled egg, separate the protein from the yolk. Proteins very finely chopped with a knife and mix with the resulting mass.

Put the mass on a plate or herring and shape the fish. Attach the head and tail. Rub the yolk with vinegar, add a little sugar and pepper and pour over the herring. Garnish with finely chopped green onions.