Do not be surprised, because the most diverse fat is often added to the classic forshmak. It gives it a delicate pate-like texture. For the same purpose, I suggest using a piece of fresh bacon for a change.
Ingredients
- Herring (fillet) – 600 g
- Lard - 120 g
- Chicken eggs - 3 pieces
- Onion - 1 piece
- Garlic - 4 clove
- White bread - 2 slices
- Milk - 30 ml
Step-by-step cooking recipe
Boil the eggs until tender, soak the bread in milk and peel the onion.
Mince all the ingredients except garlic.
Add crushed garlic and pass the forshmak through the meat grinder again.
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