🍳 15 min
🔥 2838 cal
✍️ by Taisiia Dobrozorova
A classic of Odessa cuisine - herring pate with apples and onions ... in other words - forshmak! Forshmak is a national dish of Jewish cuisine. Diverse, very healthy for the body, when cooked correctly, it is insanely tasty and in cooking it is used as an aperitif, snack, luxurious sandwiches, fritters, and so on and so forth.
120 g (1 pieces)
60 g (½ pieces)
50 g (½ tsp)
50 g (1 cup)
70 g (1 tbsp)
20 g (1 tsp)
Salt, Black pepper
Please follow the next steps:
Soak the bread crumb in milk.
Chop the herring filet.
Cut the peeled apple and onion into cubes and combine in a blender with butter, vinegar, bread crumb squeezed from milk and beat until smooth.
Combine the resulting mixture with herring, salt and pepper. Seal tightly and refrigerate for 2 hours.
Serve mincemeat chilled. Enjoy your meal!
Forshmak contains many minerals: iodine, iron, potassium, calcium, magnesium, manganese, selenium, sodium, zinc, phosphorus, chlorine and vitamins: A, group B, C, E, D.
Omega-3 fatty acids in herring can prevent oncological diseases, are necessary for the heart and positively affect the mental state. A small amount of the product will relieve the feeling of hunger and cheer you up!
Soft forshmak can be spread on small pieces of toast or baguette, garnished with herbs and served at the festive table. It can be a filling for tartlets or unsweetened profiteroles. And of course, the appetizer is perfect for boiled potatoes.
Snacks, Side dish, Mediterranean, Fish, Appetizer
Knife, Blender, Bowl
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