RCI-MT.003.0103.001
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.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- (1800g) boned leg of lamb4 lbs
- (225g) of boned beef½ lbs
- six herring fillets in salt brine1 unit
- one can of anchovy1 unitabout 2 ounces (60g)
- 5 medium
- 1 unit
- five garlic cloves1 unit
- 1 unit
Method
1
Preheat the oven to 180°C (350°F). Finely mince or grind the fish fillets and peel and finely chop the onions.
10 minutes
2
In a large mixing bowl, combine the minced fish, chopped onions, tomato paste, and water. Mix thoroughly until a uniform, paste-like mixture forms.
5 minutes
3
Season the mixture generously with salt and pepper, tasting and adjusting as needed to develop a robust, savory flavor.
2 minutes
4
Grease a deep baking dish or casserole with butter or oil, then transfer the fish mixture into the dish, spreading it evenly with a spatula.
3 minutes
5
Cover the baking dish with a lid or aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the flavors to meld and the mixture to set.
30 minutes
6
Remove the cover and continue baking uncovered for an additional 15–20 minutes, until the top develops a deep golden-brown crust and the mixture reaches a dense, pâté-like consistency.
20 minutes
7
Remove the dish from the oven and allow the Vorschmack to rest for at least 5 minutes before serving. Serve hot directly from the baking dish.
5 minutes