Forshmak

Hard-boil the eggs for 10 minutes from the moment the water comes to a boil. Cool by covering with cold water.

Clean the herring. Cut off the head, slice open along the belly, and remove the innards. Rinse the herring thoroughly inside and out. Make a cut along the back, removing the dorsal fin at the same time. Grasping the skin firmly from the head end, carefully pull and peel the skin off like a glove all the way down to the tail (as shown in the photo). Repeat on the other side. Then remove all remaining fins and the tail.

Cut the herring along the backbone and split it into two halves. Remove the spine along with the rib bones.

Carefully inspect and remove all remaining rib bones (as shown in the photo), as well as any other bones you can find.

Cut the herring fillet into several large pieces.

Peel the onion and cut it into several large pieces.

Peel the apple, core it, and cut it into several large pieces.

Pass the herring fillet, eggs, onion, and apple through a meat grinder twice.

Add softened butter and mix well.

Serve the forshmak on slices of bread (either white or rye). You can garnish with egg and green onion.