Forshmak classic herring

4 servings
20 min

How to make a classic herring forshmak? Prepare the necessary ingredients for this. Take the herring immediately with boneless fillets. But if you want, you can take a whole herring and clean the bones yourself. Boil the eggs beforehand, chill and peel off the shells. Take onions not very large. The longer the finished forshmak will stand, the more fragrant the smell of onions will be.

Pour completely cold water over the loaf slices to soak well. Peel the apple, cut into four pieces and remove the core. Peel the onions and rinse in cold water.

Put the herring and peeled apple in a stationary blender.

Add the bread, squeezed from the water, onions and eggs. Close the blender with the cover.

Grind everything until smooth. The consistency of the forshmak can be adjusted by adding herring oil. For grinding, you can use a meat grinder or cut everything very finely with a knife. But in a blender, the grinding process is much faster.

Classic herring pate is ready! If desired, a little soft butter can be mixed into it. Forshmak can be used immediately or stored for several days in the refrigerator in sealed dishes. Spread it over slices of black bread, garnish with herbs and serve to the table as a snack. Enjoy your meal!