250 g/9 oz boiled or fried meat (beef, veal, lamb, poultry)
2 tbsp flour
2-3 medium potatoes, boiled and peeled
2-3 tbsp sour cream
2-3 eggs, separated
1 tbsp grated cheese
Pass boiled or fried meat, and skinless and boneless filet of herring soaked to remove excess salt, through a fine plate of a meat grinder. Mash potatoes together with fried onion. Add mashed potatoes to ground meat, mix together, add flour, softened butter, and sour cream and once more pass everything through a meat grinder. Add egg yolks and season with salt and pepper. Whip egg whites until stiff peak form and carefully add to the mixture. Put the mixture on a well-oiled frying pan, smooth the top and cover with grated cheese, sprinkle with little bit of oil and bake in an over for 30-40 minutes.
Forshmak is ready when it pulls away from the sides of the pan. Move it to a serving plate and season with small quantity of sour cream and tomato sauce. Serve the sam sauce on the side.