One of the main secrets of the traditional Jewish forshmak is soaking herring. You can use regular water or milk. But I suggest experimenting with brewing this time. It perfectly removes unwanted odors and tastes.
Ingredients
- Herring - 600 g
- Black Tea (weak) – 1 l
- Chicken eggs - 3 pieces
- Onion - 1 piece
- Apples - 1 piece
- White bread - 2 slices
- Balsamic vinegar - 1 art.l.
Step-by-step cooking recipe
Soak the herring in weak black tea for about 1-1.5 hours. I advise you to periodically change the welding.
Boil the eggs, cool and peel. Peel the onion and apple.
Soak the bread in plain water a couple of minutes before cooking the forshmak.
Put all the ingredients through a meat grinder or grind in a blender. Add vinegar.
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