Herring forshmak

The recipe of great-grandmother Anya, retold by me, from the words of grandmother Vera. By the way, grandmother Vera was a culinary specialist with a capital letter. And all thanks to the communal apartment in which she lived for some time. This apartment accommodated 20 families. Can you imagine what the living conditions were like there? But the people were warm-hearted, cheerful and hospitable. The holidays were celebrated by everyone together, setting tables in a long corridor. Hence, a huge number of recipes from all over the former USSR in the grandmother's notebook. There is classic Soviet cuisine, Jewish, Georgian, Tatar, Ukrainian and Belarusian, even French fish soufflé and English pudding.

Ingredients

• herring fillet 400 g
• loaf slice 2 pcs.
• boiled egg 2 pcs.
• small onion 1 pc.
• green apple 1 pc.
• butter 50 g
• horseradish 1 tsp
• 1 pinch sugar
• 1 pinch black pepper
• milk 100 ml

Directions

1. Soak the bread in milk, leave for a few minutes. Then squeeze out.
2. Cut the onion into cubes, pour over with boiling water to remove excess bitterness. Peel the apple and remove the seeds.
3. Grind all ingredients except 1 egg in a blender. Transfer the prepared forshmak to a container and place in the refrigerator for 1 hour.
4. Before serving, transfer to a herring pot and sprinkle with finely grated egg and green onions.