Chicken liver fourschmak

Forschmack is German for "snack", Traditionally this dish is made with minced meat or fish. Originally forshmak was served hot, but in Jewish cuisine it became a cold herring appetizer. This is what is considered a classic recipe today. In addition to fish, it also includes eggs, apples, onions, white bread, and butter. There are more original variations on the theme of forshmak: from lamb, beef, by-products, with the most unexpected ingredients added: from processed cheese to tomato juice.

How to cook chicken liver forshmak step by step with photos

	Rinse and dry liver on paper towel. Place chicken liver in a heatproof dish, add a spoonful of olive oil.
	Put the dish in the microwave, cover with the lid and cook for 8-10 minutes at maximum power.
	The liver is ready, cool it down a bit.
	Finely chop chicken liver.
	Boil hard-boiled eggs. Peel and shred the hard boiled eggs.
	Finely chop onions and dill. Place all ingredients with cottage cheese in a bowl with salt and pepper to taste. Stir and leave to cool completely.
	Dish is ready. Serve this appetizer with black bread.
	Enjoy!