Forshmak with quail eggs is very good at a buffet or just on a festive table. It turns out a little more tender and even more useful. And for decoration, you can use all the same quail eggs with herbs, fresh vegetables or caviar.
Ingredients
- Herring (fillet) – 3 pieces
- Quail eggs - 10 pieces
- Butter - 30 g
- Onion - 2 pieces
- Ground coriander - 1 tsp.
- Nutmeg - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
- Salt - 0.5 tsp.
Step-by-step cooking recipe
Boil the quail eggs for about 4 minutes after boiling. Let cool and peel.
Chop the coarsely chopped herring, onion and quail eggs in a blender until smooth.
Add the melted butter and all the spices, and mix the forshmak.
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