Herring Spread with Matzo

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

If you are making herring spread from a whole barrel-cured herring, you can substitute half a kilogram of fillet with two medium-sized fish. They need to be cleaned, the fillet cut out, carefully removing the bones, and soaked in drinking water for ten to twelve hours, changing the water periodically.

Ingredients

Fillet of Sturgeon - 17.6 oz
Chicken Egg - 3 pieces
White bread - 3 pieces
Green Apples - 2 pieces
Vinegar essence - 1 tablespoon
Onion - ½ heads
Parsley - to taste
Matzah - 3 pieces

Step by Step guide

Step 1

Cut three medium-sized slices from a loaf of bread, which can be a regular sliced loaf. Do not remove the crusts. Place the slices in a bowl and cover them completely with drinking water. You can also soak the bread in milk, but that would not be kosher.

Step 2

Peel and coarsely chop the onion and a whole apple. The amount of onion depends on the taste preferences of the diners, but keep in mind: the longer the forshmak is stored, the stronger the onion aroma 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 fillet, hard-boiled eggs, onion, apples, and well-squeezed bread through a meat grinder. Choose the grinding plate based on the desired texture of the forshmak. You can also skip the meat grinder and chop all the ingredients with a knife for a more authentic approach.

Step 4

Add white vinegar to the prepared fish paste and mix well. You can also add the oil left in the herring packaging and blend the mixture until smooth. Cut the matzo sheets into rectangles using a serrated bread knife.

Step 5

Transfer the gefilte fish mixture into a pastry bag and pipe decorative mounds onto each piece of matzo. Garnish with apple slices and parsley. This creates a beautiful individual serving – of course, at home, it's often simpler, just laying the gefilte fish out in a block on a plate.