Forshmak with herring

Forshmak with a piece of baked bread is a dizzying combination! In my childhood, no festive table could do without this dish from Jewish cuisine. And now, for some reason, it is forgotten and I have never seen it on the menu in restaurants. But in vain! Forshmak can be attributed to vegetarian food and gourmet food. The cooking recipe is very simple. That's how my grandmother cooked herring pate, that's how I cook.

Evdokia

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 10 g

Fats 79 % 42 g

Carbohydrates 2 % 1 g

414 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

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The herring must be peeled and pulled out of it as many bones as possible. After that, pass the fish through a meat grinder twice so that the remaining small bones do not spoil the delicate taste of the finished dish. Peeled walnuts are also passed through a meat grinder. Mix chopped nuts and softened butter with minced herring. Everything must be kneaded until a homogeneous mass is obtained. And it is better to put everything together through the meat grinder again. You should get the most delicate creamy mass, which is called minced meat. Put the minced meat in a bowl and form a small shape that you like. Put the finished work of culinary art in the refrigerator. It is served to the table in a frozen, but not solid form, so that it is convenient for the taster to spread minced meat on a slice of bread.