Forshmak from herring

Name: Forshmak from herring
Total time: 40 min
Cuisine: Author's
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

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Recipe cuisine: Author's

Cooking time: 40 min

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.

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

Author

Cookinero

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