Mustard gives forshmak an interesting piquant sharpness. And it all depends on what kind of mustard you take – ordinary spicy, grainy Dijon or sweet American. All options are good in their own way.
Ingredients
Step-by-step cooking recipe
Boil potatoes and eggs until tender.
Peel the onion and apples, chop the herring coarsely and pass all the ingredients through a meat grinder.
If desired, scroll the forshmak again, add mustard and mix.
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