Forshmak in Hebrew classic herring

Classic! Delicious, still yes! Cook for everyone! This forshmak in Hebrew is the most correct of all. Because I learned how to cook it from a wonderful singer and, in addition, a Jewish home chef! Be sure to try it! It's peerless!

Foster

Recipe author

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Composition / ingredients

servings:

Onion

Apples (green)

Chicken eggs (boiled)

Herring

Loaf (4 slices)

200

Sunflower oil

Vinegar (9%)

Green onion (for decoration)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 37 % 11 g

Carbohydrates 33 % 10 g

165 kcal

GI: 30 / 0 / 70

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to cook Jewish forshmak? Prepare all the products. Boil the eggs hard-boiled, then cool, clean and rinse with water, washing off the remnants of the shell and films.
Step 2:
Wash and peel the apple. Remove the husk from the onion, rinse it and dry it. Cut the apple and onion into 4 pieces or just into large pieces.
Step 3:
Soak the bread loaf in water. I do not remove the crust from the loaf, soak it in whole pieces.
Step 4:
Peel the herring from the bones and skin, leaving one fillet. You can put the head aside and use it for decoration later (cut it lengthwise from the bottom and open it like a book).
Step 5:
Put herring, bread, apple, onion, eggs in a blender. Whisk everything until pasty. At the end, add vinegar and oil in portions.
Step 6:
Put the forshmak on a dish, decorate and let it brew a little.

I do not claim that this recipe for Jewish forshmak is the only correct one. But it's classic. It contains not only herring, bread and butter, but eggs, apples, onions. It will be difficult to cook it without a blender. If you do not have this technique, you will have to use a meat grinder and scroll the mass through it several times. For the very last time, install the grate with the narrowest holes. Some grind the pate through a metal sieve, this is also an option.
Someone thinks that the classic forshmak is baked in the oven with potatoes and sour cream. That is, it can be served in two versions: cold and hot. The word Vorschmack itself is German and means "snack".

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.