Home as a chain broke, require “Fur coat” constantly, I prepare a delicate pink pate, so as not to bother with layers of lettuce

Jews are a people accustomed to do everything slowly, on a cold head. And if it comes to cooking, then sometimes you can try to do something interesting, but so that all the ingredients go into use almost without a trace. Many of us, for example, know how to cook foreshoot. But so that it was pink and with a new flavor - that's another conversation.



We'll take it and tell it. Why don't you make this delicious smear for dinner? Given that it will take a minimum of time. Unless the blender has to be washed. But it's no big deal. But the whole family will be delighted with an unexpected and pleasant meal. In a duet with crunchy grannies, herring will go hurrah!

How to Prepare Forschmack Ingredients

• low-salt herring (500g)
• bow
• beetroot
• 50g butter
• 2 eggs
• 1 tbsp mayonnaise

Preparation

1. First, a mini-herring tour. A carcass with a convex abdomen and a straight back is a girl. She has delicious caviar. Straight belly and humpback are found in boys. They have milk and fatty, saturated fillets. That's what we need. Cut the fish so that there are no bones on the fillet. We won't need a head either.
   
   
   
2. Boiling eggs and little beets. Actually, we would recommend beets to bake, but most laziness to play with the oven for such small volumes. But it would taste better. When the eggs are hard-boiled, we'll grind them. We will do the same with beets, but after that we will squeeze all the excess juice out of the pulp. These ingredients will give the foresmack a pleasant texture.
   
   
   
3. It remains only to cut the onion into small pieces so that it is convenient to fold it into a blender. we also send a herring there. We grind everything well and turn it into a homogeneous mass.
   
   
   
4. It remains only to place in one container a herring-onion mass, a mixture of eggs and beets. Mix all this with mayonnaise and soft butter. Make everything spoonful, carefully but confidently. We need a soft pate with interesting texture and color. Forschmack can be decorated with a branch of greenery. Why not, the aesthetic in the dish should also be preserved.
   
   
   

Of course, foresmacht is not eaten simply with a spoon or fork. It is spread, not just on bread, but on well-fried toast. If there is no toaster in the house, you can simply rub the cut bread with a clove of garlic and roast in a pan until you get an appetizing crust. In the pan itself, we also throw cut garlic. Let the oil absorb its aroma.



What is the difference between our dish and the classic? In fact, the changed color already gives a reason to invite guests and show them such an interesting dish. The taste is changing and even for the better. No wonder a similar combination is used in a fur coat salad. Try it, we're sure you'll like it!