Sandwiches with Forshmak
by Editorial Staff
A variety of toppings for these snack sandwiches will satisfy any craving. And the slightly salted taste of herring with a barely perceptible sourness of a green apple will make even capricious children’s appetite.
Ingredients
- Herring – 1 pc. (500 g)
- Eggs – 3 pcs.
- Green apple – 1 pc.
- Butter – 80 g
- Toast bread – 4 slices
- Freshly ground pepper
How to make forshmak sandwiches:
Directions
- Remove the skin from the herring. Walk with a knife along the ridge, removing the fillets from the bones. Lightly salted fillets can be used immediately, and if the fish is too salty, it must first be kept in milk for a couple of hours. The saltier the herring, the longer it should be soaked.
- Cut the butter into pieces. Let it soften a little while the forshmak is cooking.
- Cut the toasted bread diagonally, put it on a baking sheet, and dry. You can do this in a frying pan, turning the piece of bread over when the first signs of browning appear (2 minutes per side).
- The toast should be crispy and crispy and soft on the inside.
- Remove the peel from the apple with a vegetable peeler.
- Cut the apple into 4 slices, cut out the seeds. Peel the eggs.
- Fillet of herring, eggs, 3 slices of apple mince.
- Add oil to the resulting mixture and grind everything with a fork. Spice up.
- For forshmak to acquire a silky uniformity, it should be interrupted with a blender.
- Cut the remaining apple slice very thinly. In total, you will need 8 apple slices (you can eat the extra ones).
- Spread with forshmak mirrored pieces of dried bread. On one of them, put 2 apple slices.
- Connect 2 pieces together.
Enjoy your meal!
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