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Forshmak

Ingredients

Adjust Servings:

	400 g herring fillets
	2 egg
	1 onion
	2 tablespoons of mayonaise
	1 tablespoon of dijon mustard
	1 tablespoon of lemon juice
	olive oil
	salt
	black pepper
	(for serving) a few pieces of rye bread

Nutritional information

60 g

Protein

80 g

Fat

32 g

Carbs

1100

Calories

Forshmak

Name: Forshmak
Total time: 20 min
Yield: 4
Cuisine: European
Ingredients: herring fillets: 400 g; egg: 2; onion: 1; mayonaise: 2 tablespoons of; dijon mustard: 1 tablespoon of; lemon juice: 1 tablespoon of; olive oil; salt; black pepper; rye bread: (for serving) a few pieces of

Features:

Cuisine:

European

20 min
Serves 4
Easy

Ingredients

400 g herring fillets
2 egg
1 onion
2 tablespoons of mayonaise
1 tablespoon of dijon mustard
1 tablespoon of lemon juice
olive oil
salt
black pepper
(for serving) a few pieces of rye bread

Directions

Here’s a classic recipe for forshmak, a traditional Jewish appetizer.

Steps

Done

Preparation

1. Rinse the herring fillets under cold water and pat dry with paper towels. Cut them into small pieces.
2. In a food processor or blender, combine the herring pieces, chopped onion, and hard-boiled eggs. Pulse until finely chopped and well combined.
3. Add the sour cream or mayonnaise, Dijon mustard, lemon juice, and olive oil to the herring mixture. Season with salt and pepper to taste.Blend everything together until smooth and creamy. If the mixture is too thick, you can add a bit more sour cream or mayonnaise.
4. Transfer the forshmak to a serving bowl and cover with plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld.
5. Before serving, garnish the forshmak with chopped fresh dill or chives, if desired.
Serve chilled with rye bread or crackers on the side.

Enjoy this flavorful and creamy forshmak as a spread or dip for your next gathering!

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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