Meat forshmak

Rational and long-term use of products was one of the key tasks of the war and post-war times, when there were not enough products, and many were simply not available. Therefore, famous dishes were often prepared differently. In this meat forshmak, taken from a 1945 cookbook and slightly adapted to modern reality, herring acts as a seasoning.

Ingredients

• 500 g boiled beef
• 150 g lightly salted skinless herring soaked in milk
• 300 g of country fat sour cream
• 50 g hard cheese
• 50 g ghee
• 4 eggs
• 800 g boiled potatoes
• 30-40 g bread crumbs
• salt and freshly ground black pepper

Directions

1. Remove all seeds from the herring. Pass it through a meat grinder along with potatoes and meat, chopped in medium pieces.
2. Separate the yolks from the proteins. Add to the prepared mass the yolks, whipped with salt and pepper until smooth, and 300 g of sour cream. Stir. Stir in the whites, whisked into a lush foam. Stir.
3. Grease a heat-resistant shallow round pan or skillet with butter and sprinkle with breadcrumbs. Shake off excess breadcrumbs. Transfer the forshmak, sprinkle with finely grated cheese and add small pieces of the remaining butter. Bake in an oven preheated to 180 ° C, 20-25 minutes. Serve hot.