Vorschmack – Jewish cuisine recipe, easy and quick salted herring appetizer. If the herring is not very salty, it should not be soaked, in this situation you will even have to add some salt. It is advisable to take apples that are not too sweet, preferably with sourness.
In order to cookid vorschmack according to the recipe of Jewish cuisine, the herring must be soaked in water for 2-2.5 hours, changing the water twice. After soaking, peel and remove the bones from the herring. If the herring is lightly salted, it is not necessary to soak it.
Grind herring with white bread, hard-boiled eggs, peeled apple and onion in a meat grinder. Add vinegar, vegetable oil to the resulting mass and mix well.
When serving, vorschmack can be laid out in the form of a brick or released from a pastry syringe, garnished with boiled eggs and herbs.