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Vorschmack has long traditions in Finnish cuisine. It can be served as an everyday meal, as well as a festive speciality. To be served heated, with pickled beetroot in vinegar, pickled cucumber and sour cream.
Ingredients[edit | edit source]
- 4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes
- ½ lb (225 g) boned beef, diced
- 6 herring fillets in salt brine
- 1 can (2 ounces / 60 g) anchovies
- 5 medium onions, sliced
- Tomato paste
- 5 garlic cloves, pressed
Procedure[edit | edit source]
- Let the herring fillets soak in cold water over night. Dry the fillets on paper towels.
- Preheat the oven to 400°F (220°C). Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15–20 minutes).
- Let the dish cool, and then grind the contents with the herring and anchovy using a meat grinder. In a large bowl, add some water to the mixture to give it the consistency of thick porridge. Season with white pepper and garlic.
- Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350°F (175°C) for 2 hours. Add water if the Vorschmack looks dry. If the consistency is too light, continue baking to evaporate excess water. The consistency should resemble thick hot porridge.
- Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim.
Notes, tips, and variations[edit | edit source]
- The saltiness of the Vorschmack is regulated by the time used to soak the herring fillets. For high saltiness, let the herring soak 2 hours, for low saltiness let them soak 8 hours.