Herring, Forshmak, Apples, Caviar

Forshmak from herring

Ingredients

  • herring - 150 g
  • apple without skin - 40 g
  • shallot garlic - 15 g
  • pulp of white bread - 30 g
  • softened butter - 50 g
  • mustard grain - 10 g
  • beets - 200 g
  • Atlantic herring (small 100-120 g) - 600 g
  • black bread - 40 g
  • forshmak - 50 g
  • caviar "white in a jar" - 20 g
  • dill - 5 g
  • green onion - 10 g
  • butter - 10 g

Cooking

Step 1

Herring, apple, shallot, white bread pulp, cut into cubes, add softened butter and mustard and grind in a blender until smooth. Remove to refrigerator.

Step 2

Peel the beets, cut into cubes 0.7 x 0.7 cm and bake for 50 minutes in foil with butter at a temperature of 180 degrees. Cool down.

Step 3

Separate the head from one whole herring and pull out the spine. Place the mincemeat inside and refrigerate for 30 minutes until completely solidified.

Step 4

Cut black bread thinly, salt and bake for 7 minutes at a temperature of 180 degrees. Brush bread with butter and place on a plate. Put the baked beets on the bread. Lay the bread and butter again on top of the beets.

Step 5

Stuffed herring, cut into 5 equal parts, put on bread. Garnish with onion, dill and white caviar.

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