Forshmak on-Kerch

1k - 30 минут 10 порции

The basis of this mincemeat - Kamsa, so the streets is called Hamsa. Herring is a pity to use the mincemeat, and the taste of the other. But with the anchovy this dish - fantastic! It liked to do, my grandmother, a radical kerchanka. Try it, you will not regret.

Ingredients for Forshmak on-Kerch

Step by step instruction of cooking Forshmak on-Kerch

Шаг 1

Take the salted anchovy. If it is salty, soak 10 minutes, no more.
Ideal-anchovy fishing Ambassador.
Remove the head together with kisekae.

Шаг 2

Then half of the fish is separated from ridge.

Шаг 3

Boil the potatoes in their skins. So it will be tastier and healthier.

Шаг 4

Boil hard boiled eggs.

Шаг 5

Peel the potatoes and eggs.

Шаг 6

Cube onions and garlic.

Шаг 7

Put the meat grinder and peramelidae all products, except for garlic.

Шаг 8

Stir, add the garlic, squeeze it through a garlic press.

Шаг 9

Mix again thoroughly adding butter. You can take olive oil.

Шаг 10

Serve.
Can be decomposed into portioned plates.

Шаг 11

The best option is to spread mincemeat bread, thicker.
Tasty, I bet.

Шаг 12

Bon appetit!