FORSHMAK

2 schmaltz herring fillets
1 cup milk
2 tablespoons water
2 tablespoons red wine vinegar
1-and-a-half white bread slices, no crusts
1 small green apple peeled cored and quartered
1 onion quartered
1 hard boiled egg quartered
1 tablespoon soured cream
1 tablespoon fresh lemon juice
Half teaspoon sugar

METHOD Soak the herring in milk for 6–8 hours Pour the water and vinegar over the bread

Place all the remaining ingredients except the sour cream into a food processor and whiz until smooth but not over-pureed.

Stir in the soured cream and let it stand for few hours