Forshmak in tartlets

8 servings
1 hour 30 min

Prepare the products. You can take the herring whole and cut it yourself, you can immediately buy a ready-made fillet, you need 2 pieces. The taste will be better than small fish, and spicy salt, which you like, is suitable. Apple is recommended green, sour or sour-sweet. Baton should be dry, I took a baguette. Lemon juice or concentrate, at your discretion. Wash the eggs and boil hard for 10-12 minutes from boiling, immediately cool under cold water.

Cut the fish, separate the fillet, cut into blender pieces. You can leave a few thin slices of fillet to decorate on top.

Wash the apple, peel, cut out the seed box. Also cut the pulp into pieces of any format.

Cut the onion into quarters and pour over the lemon juice. Marinate onions or not, a matter of taste, you can skip this step. If you marinate, you will feel a clear lemon note and sourness, which is on the lover, but the lemon is friends with fish. Dip the loaf slices into the water and squeeze them out, excess moisture can spoil the entire dish.

Grind the prepared products in stages in a blender. Scroll the onion and herring first, add 1 tbsp. oils. Then add the apple and loaf gradually. You can also use a meat grinder, especially if the blender is small. Butter can be added soft butter, with vegetable will be a lean version.

Peel and rub the eggs separately. Then combine the eggs with the total mass and scroll everything to a uniform state. Taste, if necessary, add salt, pepper if desired. Transfer the foreshmac to a container with a tight lid and put it in the refrigerator so that all the tastes combine and the product cools. I note that the appearance of the forshmak is not very appetising, so when serving, decorate it with herbs and grated yolk or at your discretion.