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Vorschmack (Finnish Ground Meat)

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.

Source and licence

"Vorschmack (Finnish Ground Meat)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Vorschmack_(Finnish_Ground_Meat), revision 4517441), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Vorschmack_(Finnish_Ground_Meat)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517441

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Let the herring fillets soak in cold water over night. Dry the fillets on paper towels.
  2. 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).
  3. 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.
  4. 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.
  5. Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim.