Vorschmack has long traditions in Finnish cuisine. Vorschmack 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.
The Savoy restaurant is located on the top floor of Eteläesplanadi 14 in Helsinki. The restaurant has traditions that go back generations. One of the frequented guests in the 1920’s and 1930’s was Marshal Mannerheim. Mannerheim’s table at the Savoy was always reserved, and out of respect no one would ever consider demanding to be seated there. Vorschmack was one of Mannerheim’s favorite appetizers.
- 4 lbs. (1800g) boned leg of lamb
- ½ lbs. (225g) of boned beef
- six herring fillets in salt brine
- one can of anchovy, about 2 ounces (60g)
- 5 medium onions
- tomato paste
- five garlic cloves
- Let the herring fillets soak in 1 G cold water over night. Dry the fillets on paper towels. Preheat the oven to 400°F (220°C). Cut the meat in 1" (2.5cm) cubes. Slice the onions. 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 pressed 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 two 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. The saltiness of the Vorschmack is regulated by the time used to soak the herring fillets. For high saltiness, let the herring soak two hours, for low saltiness let them soak eight hours.