Herring Spread with Green Apples
Appetizers • Jewish
Description
If you are making herring spread from whole barrel herring, take two fish of medium size. You need to clean them, cut out the fillets, remove all the bones, and soak them in drinking water for ten to twelve hours, changing the water periodically.
Ingredients
- Fillet of Sturgeon 20 oz
- Chicken Egg 3 pieces
- White bread 3 pieces
- Green Apples 1½ pieces
- Onion ½ heads
- White Balsamic Cream 1 tablespoon
- Matzah 3 pieces
- Parsley to taste
Step-by-Step Guide
Step 1
Cut three not-too-large slices from a loaf of bread — regular sliced bread is fine (do not remove the crusts). Place the slices in a bowl and cover them completely with drinking water.
Step 2
Peel and roughly chop the onion and the whole apple. The amount of onion depends on the diners' taste, but remember: the longer the forshmak is stored, the stronger the onion flavor becomes. The remaining half of the apple will be used for decoration; it’s better not to cut it in advance to prevent it from browning.
Step 3
Pass the herring fillets, hard-boiled eggs, onion, apples, and well-squeezed bread through a meat grinder. Choose the grinder plate based on the desired texture of the forcemeat. Alternatively, you can chop all the ingredients by hand with a knife for a more authentic approach.
Step 4
Add white vinegar to the prepared fish spread and mix well. You can also add the oil left in the herring packaging and blend until the mixture is smooth again. Divide the matzah sheets into rectangles using a serrated bread knife.
Step 5
Transfer the gefilte fish mixture into a pastry bag and pipe decorative mounds on each piece of matzo. Garnish with apple slices and parsley. This creates a beautiful individual serving — of course, at home it’s often done more simply by placing the gefilte fish in a brick shape on a platter.
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