Appetizers

Mushroom “caviar” - Appetizer

Submitted by Russian_Cuisine on Sat, 08/27/2005 - 09:30.
Fish caviar was very popular in old Russia. This is why people began calling appetizers from minced salted mushrooms, vegetables, and etc. as “caviar”, for example, “mushroom caviar”, or “vegetable caviar”. These tasty and cheap appetizers are very popular in Russia in the modern times.

Mushroom “caviar”

Ingredients for 4:

1 lb salted mushrooms
1 large shallot onion
3 tbsp vegetable oil
Crushed black pepper, salt, dill and other greens on taste

Fish Galantine - Appetizer

Submitted by Nobility_Cuisine on Sat, 08/20/2005 - 08:20.
Ingredients for 4:

1 lb fish fillet with skin
3 pieces wheat bread without crust
1/2 cup milk
2 tbsp butter or margarine
1 egg
Greens, salt and black ground pepper on taste
1/2 lemon

Method:

Peel off fish skin, cut and grind fish fillet.
Soak the bread in milk, and grind together bread and fish.
Melt margarine or butter.
Whip egg.
Mix together ground meat and bread, melted margarine, whipped egg, salt end pepper.
Blend mix until you get even consistency.
Cover the fish skin with the mix, and carefully roll it up.
Place galantine in a tight, fabric bag, and boil in salted water for about 20 minutes.
Dry and cool under press. You can use broth for fish jelly.
To serve, cut with a very sharp knife into thin slices, and surround with thin lemon slices and greens (dill, parsley, etc.) on the serving plate.

Forshmak

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:04.
It is a well-known dish of Old Russian, Swedish (fore smack), German (vor schmack), and Jewish cuisines. Advantage of forschmack is that is possible to cook this appetizer in multiple variations.
Everywhere herring is caught, forschmack is cooked, and it is possible to make forscmack with other kinds of sea fish.
So,

Ingredients of a basic recipe:

1 large herring or 2 herring fillets
2 hard-boiled egg
1 sour apple
1 medium onion
2 peaces white bread, soaked in milk or water
1’4 lb butter

Method:

If the herring is too salted, soak it in milk or water for 2 hours. Clean the whole fish (if you have a whole one.) and carefully take its fillets avoiding the bones. Peel and cut the apple, onion, and eggs
Grind it all together, including the soaked bread. Blend very well.
Cool in the refrigerator.

This is a cold variation of forschmack.
Hot (baked) forscmack usually contains meat.
In Jewish cuisine, any kind of forscmack has to contain the following ingredients:
Herring, eggs, bread, apple, onion.

Baked herring forscmack (19 century Russian recipe)


Ingredients:

3 herrings
1 lb boiled or baked meat
2 tbsp sour cream
1 lb meat broth
3 eggs
1 medium onion
1 tbsp butter
3 tbsp bread crumbs
Add grinded black pepper on taste

Method:

Take off fish fillets, cut them into very small pieces.
Cut the onion into small cubes.
Put the butter in the pan, set heating to low.
Cut meat into small cubes.
Whip eggs.
Add onion, sour cream, broth, herring, whipped eggs, pepper, and then the meat in the pan.
Mix very well.
Heat until it is hot, 170 F -180 F.
Pour the mix into the forscmack form with the breadcrumbs, and bake in a medium-low preheated oven until crumbs are gold or lightly brown.
Serve hot.