International kitchen

Forschmack of herring

Name: Forschmack of herring
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 pc Salted herring; 1 pc onion; 1 pc Egg softened; 1 tbsp Olive Oil; pepper-like

How to prepare "Forschmak from herring": Salted herring, onions, soft-boiled egg and olive oil. Step-by-step recipe with a photo, 12 stages, the total time is 20 minutes.

PrepNot statedCook20 minServes4LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 5 listed ingredients.
Set aside about 20 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
The recipe I proposed foresmak made of herring is very fast to prepare, and the dish itself has a very rich bright taste and is able to please your guests at the festive table.
02
Prepare herring.
03
Cut off the head, peel off, cut herring on the fillet.
04
Cut the herring fillets into pieces.
05
In the blender send pieces of herring, add the same sliced onion, soft-boiled egg, vegetable oil and pepper.
06
Grind in a blender to such a state that small pieces are preserved, i.e. not to the state of puree.
07
The forschmack of herring is ready to use. Now let's get to the base for future sandwiches - bread.
08
Pieces of black bread to roast slightly in vegetable oil.
09
Wait until the bread is cold.
10
For each piece of black bread, lay out a little foresmack from herring, sprinkle onions on top.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Татьяна Алексеевна; view original image record .