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Herring Forshmak with apple

Herring Forshmak with Apple

An airy forshmak made from tender herring — really delicious. This light, fluffy spread of tender home-salted herring comes from Jewish cuisine. Forshmak is made from finely ground herring fillet. For the best flavor, choose a fatty herring. If you're buying it ready-made, taste it first — it should be lightly salted, which matters here.

Recipe author

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Composition / ingredients

Servings:

Herring

300

Apple

Potato

Onion

Eggs

Dill

Butter

100

Salt

0.5

Vegetable oil

Vinegar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 7 g

Fats 54 % 15 g

Carbohydrates 21 % 6 g

181 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Boil the potato in its skin, then cool and peel it. Peel and core the apple. Finely chop the dill (1 tablespoon).
Step 2:

Run the potato, onion, eggs, apple, herring, and butter through a meat grinder.
Step 3:

Add the salt, dill, vegetable oil, and vinegar to the mixture and mix everything thoroughly.
Step 4:

The forshmak is ready. Always delicious!

Boil the potato in its skin, then cool and peel it. Peel and core the apple. Finely chop the dill (1 tablespoon). Run the potato, onion, eggs, apple, herring, and butter through a meat grinder. Add the salt, dill, vegetable oil, and vinegar, and mix everything thoroughly. The forshmak is ready. Always delicious!