Ingredients: lightly salted herring – 300 g (2 fillets); hard-boiled egg – 1; tart apple – 1; red onion – 1; bread roll – 50 g; milk – 50 ml; butter – 40 g (2 tablespoons); salt – to taste (optional); green onions – for garnish.
Preparation
Finely chop the herring fillets and the red onion. Grate the apple and the hard-boiled egg. Cut the bread roll into pieces and soak it in milk. Combine the chopped herring and onion with the grated apple, grated egg, and the soaked bread, then add the finely diced butter. Mix everything together, add a little salt if desired (keep in mind the herring is already salted), and refrigerate for a few hours.
Before serving, shape the forshmak into quenelles, place them on toast, and sprinkle with chopped green onions for garnish.
Life Hack
To speed up the preparation, pass the ingredients through a meat grinder, but avoid using a blender to prevent a paste-like consistency. If using regular yellow onion instead of sweet red onion, halve the amount or blanch the onion in boiling water for a milder flavor. After grating, sprinkle the apple immediately with lemon juice to prevent browning.
