Herring Pâté
Appetizers • American
Description
When the unassuming herring, often overlooked but beloved in Russian cuisine, is transformed into herring pâté, it becomes a true gastronomic masterpiece. This is no longer just an appetizer for vodka, but an airy pâté reminiscent of classic Jewish cuisine, which is frequently ordered even in restaurants. While store-bought herring in brine or barrels can be fatty and often overly salty, it's better to salt the herring yourself for this dish. The preparation is quick: simply chop all the ingredients coarsely, then blend them in a food processor or pass them through a meat grinder. For a creamier consistency, you can add 50 grams of butter. Serve the herring pâté with toasted black bread and fresh herbs.
Ingredients
- Fillet of Sturgeon 20 oz
- Chicken Egg 3 pieces
- White bread 3 pieces
- Green Apples 1½ pieces
- Onion ½ heads
- Parsley to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Cut three not too thick slices from a loaf of bread — regular sliced bread works fine — and remove the crust (though you can leave it on if you prefer). Place the bread in a bowl and pour drinking water over it until the bread is completely submerged.
Step 3
Peel and coarsely chop the onion. The amount of onion depends on the diners' taste, but keep in mind: the longer the forshmak is stored, the stronger the onion flavor.
Step 4
Peel and roughly chop the apple.
Step 5
Pass the herring fillets through a meat grinder or place them in a blender. Choose the grinder plate based on the desired texture of the forshmak.
Step 6
Add the onion and apples.
Step 7
Add well-wrung bread. Choose the grater based on the desired texture of the forshmak. You can also skip the meat grinder and chop all the ingredients by hand with a knife or use a blender — this is more authentic.
Step 8
Add the hard-boiled eggs.
Step 9
You can add the oil left in the herring package and blend the mixture again until smooth.
Step 10
And serve it — with a sense of reverence or without.
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