How to Prepare the Right Forschmuck

Forschmack is one of the most famous dishes of Jewish cuisine. But the culinary priorities here are strongly contested by the Swedes and Germans. Not surprisingly, the word “forschmack” comes from the German word “vorschmack”, which means snack.





In Northern Europe, a chopped herring snack is traditionally mixed with meat and baked. Today we will talk about a more traditional for us foresmack based on herring. What should be the right foreshoot?





Yours. foresmack There are in almost every family, so it is not easy to give a single answer. But all recipes have one thing in common: the right foresmake, of course, should be tender and tasty. This will be easier with advice from "Site".

Herring forschmack

1. Choice of herring
   Now in any supermarket you can buy ready-made peeled, sliced and even poured herring sauce. But the quality of such fish leaves much to be desired, because it is actually not cleaned of small bones, but simply added to the marinade special substances that soften these bones. Therefore, it is better to buy a whole fish.
   
   
   
   To turn out tasty, choose fat herring, for example, large silver Norwegian. If you buy a ready-made herring, try it before cooking. It should be slightly salty, that's important.
   
   Many people, including myself, love herring dishes, but few people like the painstaking and long process of cleaning fish from bones. With our amazing life hack, you no longer have to spend a lot of time cleaning your favorite herring. Now it will be ready in a few seconds!
   
   
2. How to get rid of excess salt
   Salt too actively affects the taste of the finished dish, so in order to introduce a significant amount of herring into the recipe, you need to get rid of salt by soaking herring in water, tea brewing or milk. Soaking in milk washes out salt and adds extra sweetness to fish oil.
   
   
   
3. What to cut and what to rub
   According to tradition, all components of the foresmack are thoroughly ground with a knife and stirred with a corolla (now both functions are performed by a blender), so the consistency of the finished dish can vary from fish oil to herring salad.
   
   
   
   And yet, the size of the pieces matters. The taste of herring as the basis of the dish should be felt stronger than the other ingredients, so it should be finely cut with a knife. The egg can also be used because it has a neutral taste.
   
   But the apple and stale bun is better to rub on a small grater. You can also skip all the ingredients through the grinder, choosing the grille based on the required foresmack texture.
   
   
4. Onion spirit
   Sharp and juicy onions perfectly shade the taste of herring, but remember: the longer the foresmack is stored, the stronger the onion spirit will become. So that the sharp taste of onions does not destroy the taste harmony, it must be cut in small cubes and passered in vegetable oil to a golden color. Then add to the other ingredients.
   
   
   
5. How to mix
   Leave the butter to stand at room temperature so that it becomes soft, and then beat with a wreath. Whipped butter carefully add to the already mixed foresmack. The mixer is not very good for this purpose. It's going to turn everything into a homogeneous soufflé, and we need the tastes of different products to be felt clearly.
   
   
   
6. With what to serve
   Forschmack can be served as a cold snack, and as an addition to hot boiled potatoes. In restaurants, chefs lay out herring mass in the form of fish, serve in the form of dumplings on snack dishes, decorate with greens, berries, egg yolks.
   
   
   
   Forschmack is also perfect as a filling for snack baskets or profitrolls.
   
   

Forschmack recipe from an old cookbook



If you are puzzled by the word "Franzole", then this is a French kalach bun from Greek bakers, also called "Franzole". pan.

The ingredients

• 1 large or 2 medium-salted herrings
• 1/2 red bulb
• 1/2 bunch of fresh parsley
• peppery
• apple-cider vinegar
• 100g softened butter
• 100 ml of milk
• 1/4 French bun or baguette (can be replaced with slices of bread for toast)
• 1 green apple (optional)

Preparation

1. Carefully cut herring soaked in milk for 30 minutes.
2. File cut small, add moistened and crumpled bun (bread, baguette).
3. Onion and parsley grind, add to herring.
4. In the original recipe, the apple is not specified in the ingredients, but many housewives do not recognize foresmak without a sour apple. Therefore, you can afford to add it, only finely sod.
5. Add to the mass softened, almost began to melt butter, spice pepper to taste, pour some vinegar for spiciness, mix thoroughly. Send the finished foreshoe to the refrigerator for a few hours.

I like to use foreshmack as a sandwich smear. You smear rye bread with butter, put a foresmack on top - and a beautiful snack is ready! Bon appetit!