Finely chop herring, apples, shallots, butter at room temperature and omul with a knife. Add white bread previously soaked in milk. Mix.
Mix apple juice, agar-agar, dye. Heat up on the stove. Pour into the form. To get a thin "plate". Cool down.
Put the forshmak on a dish. Cover with apple plume. Drizzle with dill oil nearby. Sprinkle with powdered green peas.