Forshmak (German: vorsmach) is a stew made from herring, and sometimes also sheep or lambs meat. It has traditionally been eaten in Eastern Europe and in the Nordic countries. It is traditionally served on top of dark and heavy rye bread. Recipe for cold forshmak This is a recipe for cold forschmak based on herring. […]

INGREDIENTS 2 salmon fillets Salt to taste Black pepper to taste 4 tablespoon mayonnaise 3 tablespoons Sriracha sauce 1 lemon Parsley for decorating DIRECTIONS Rinse the salmon fillets in cold water and pat them dry. Place the salmon fillets skin side down in a microwave-safe container. Season the salmon fillets with salt and pepper. In […]

Oyesters Bienville is typically served as an appetizer. If you are serving it as a main dish without any side dishes, double the recipe. INGREDIENTS ½ bunch shallots 1/4 cup mushrooms 1 tablespoon butter 1 tablespoons flour 1 egg yolk 1/4 cup dry white wine Cayenne pepper to taste Salt to taste 12 oysters on […]