Forshmak in tartlets

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   Prepare your food. You can take the herring whole and cut it yourself, you can immediately buy ready-made fillets, you need 2 pieces. Lightly salted fish will taste better; spicy salting, whatever you like, will also work. The recommended apple is green, sour or sweet and sour. The loaf should be dry, I took a baguette. Lemon juice or concentrate, at your discretion. Wash the eggs and hard-boil them for 10-12 minutes from boiling, then immediately cool under cold water.

2. STEP 2

   

   Cut the fish, separate the fillets, cut into pieces for the blender. You can leave a few thin slices of fillet for decoration on top.

3. STEP 3

   

   Wash the apple, peel the peel, cut out the seed pod. Also cut the pulp into pieces of any size.

4. STEP 4

   

   Cut the onion into quarters and pour in lemon juice. Whether or not to pickle onions is a matter of taste; you can skip this step. If you still marinate, you will notice a clear lemon note and sourness, which is not an acquired taste, but lemon goes well with fish. Before chopping, dip the loaf slices into water and squeeze them out; excess moisture can spoil the entire dish.

5. STEP 5

   

   Grind the prepared products step by step in a blender. Scroll through the onion and herring first, add 1 tbsp. oils Then gradually add the apple and loaf. You can also use a meat grinder, especially if the blender is small. You can add soft butter; with vegetable oil there will be a lean option.

6. STEP 6

   

   Peel and grate the eggs separately. Then combine the eggs with the total mass and scroll until everything is homogeneous. Taste, add salt if necessary, pepper if desired. Transfer the mincemeat into a container with a tight lid and put it in the refrigerator so that all the flavors combine and the product cools. I note that mincemeat does not look very appetizing, so when serving, garnish it with herbs and grated yolk or at your discretion.