Forschmack - Herring Pate.

1 medium sized salted herring 

1 small onion 1 hard boiled egg 

1 medium eating apple - NOT a cooking apple

2 medium slices of wholemeal bread 

20g butter 1 small onion spices and salt (optional) to taste 

 1. Remove the crust from the slices of wholemeal bread and soak them in just enough milk to cover.

 2. Skin and remove the bones from the herring, peel and core the apple. Grind the herring and apple separately until they have the consistency of slightly chunky apple sauce. 

 3. Peel the onion and dice into small chunks. Dice the hard boiled eggd and the butter separately into similarly sized small chunks. 

 4. Remove the bread from the milk and squeeze the two slices almost dry then crumble.

 5. Combine thoroughly all ingredients together into a pate and place in the fridge for a few hours.

 6. Serve cold (preferred) or at room temperature on fresh bread (preferably Rye bread).