Forshmak classic

The best forshmak is made from fresh herring, white rolls and, of course, butter. Spread it over toast or serve as a snack.

Ingredients

• 50 g butter
• 1 herring weighing 400-500 g
• 200 g wheat bread
• 200 ml whole milk
• a quarter of sweet red Yalta onion
• juice of 1-1.5 lemons
• toast for serving

Directions

1. Remove the oil from the refrigerator beforehand and soften to room temperature.
2. Cut the herring into two fillets. Remove the crust from the roll, soak the pulp in milk. Place the herring fillets on a board and chop as small as possible with a cleaver (do not use a meat grinder!). Squeeze the loaf from the milk, put it on the herring and chop everything together into minced meat.
3. Peel the onion and grate or chop very, very finely (if you want the onion to crunch). Add the onion to the minced herring, stir in soft butter and beat with a spoon. In the process, add the juice of at least half a lemon - you can do more. Serve with toast.