Forshmak in tartlets

Delicious herring spread on bread! Forshmak in tartlets belongs to the Jewish cuisine, which has a number of restrictions in the choice of food. Only fish with fins are allowed on kashrut. Salted herring was available to the poorest segments of the population and housewives supplemented the fish with what was allowed to diversify the food.

BLUE-EYED

Recipe author

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Composition / ingredients

Servings:

Herring (Lightly salted.)

400

Apples

Ready-made tartlets

Loaf

100

Onion

Eggs

Vegetable oil

Water

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 26 % 9 g

Fats 32 % 11 g

Carbohydrates 41 % 14 g

196 kcal

GI: 69 / 0 / 31

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the products. You can take the herring whole and carve it yourself, you can immediately buy a ready-made fillet, you need 2 pieces. The taste will be better for lightly salted fish, and spicy salting will do, which you like yourself. Apple is recommended green, sour or sweet and sour. The loaf should be dried, I took a baguette. Lemon juice or concentrate, at your discretion. Wash the eggs and boil hard-boiled for 10-12 minutes from boiling, immediately cool under cold water.
Step 2:
Carve the fish, separate the fillets, cut into pieces for a blender. You can leave a few thin slices of fillet for decoration on top.
Step 3:
Wash the apple, peel, cut out the seed pod. The pulp is also cut into pieces of any format.
Step 4:
Cut the onion into quarters and pour lemon juice. Pickling onions or not is a matter of taste, you can skip this step. If you still pickle, you will feel a clear lemon note and sourness, which is for an amateur, but lemon is friends with fish. Dip the slices of the loaf into water before chopping and squeeze, excess moisture can spoil the whole dish.
Step 5:
Grind the prepared products in stages in a blender. First scroll the onion and herring, add 1 tbsp of oil. Then gradually add the apple and the loaf. You can also use a meat grinder, especially if the blender is small. You can add soft butter, vegetable oil will be a lean option.
Step 6:
Peel and rub the eggs separately. Then combine the eggs with the total mass and scroll everything to a homogeneous state. Taste it, add salt if necessary, pepper if desired. Transfer the forshmak to a container with a tight lid and put it in the refrigerator so that all the flavors combine and the product cools down. I note that the appearance of forshmak is not very appetizing, so when serving, decorate it with herbs and grated yolk or at your discretion.

The finished forshmak should have the consistency of a pate that can be spread on bread.

In the traditional version, forshmak is usually served on a slice of black bread. Slices of bread can be dried on a dry surface or toast croutons.

In the festive version, you can serve a snack in tartlets. Choose tartlets from a dense dough, a small volume for one bite. Tartlets for serving caviar are ideal.

Store forshmak only in the refrigerator, no more than 1-2 days.

Now there are many options for forshmak, Jews live all over the world, and in each region they made their own preferences and changes. Then the recipe was liked by other nationalities and also overgrown with additions.

The recipe does not pretend to be authentic, but how many recipes I have reviewed, the classic composition had such a set of ingredients.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

You can see how to carve a herring, with step-by-step photos, in my recipe Herring under a fur coat with an apple.