Cookbook:Vorschmack (Finnish Ground Meat)

| Finland

Vorschmack has long traditions in Finnish cuisine. It 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.

Ingredients

 * 4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes
 * ½ lb (225 g) boned beef, diced
 * 6 herring fillets in salt brine
 * 1 can (2 ounces / 60 g) anchovies
 * 5 medium onions, sliced
 * Tomato paste
 * 5 garlic cloves, pressed
 * Water

Procedure

 * 1) Let the herring fillets soak in cold water over night. Dry the fillets on paper towels.
 * 2) Preheat the oven to 400°F (220°C). Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15–20 minutes).
 * 3) Let the dish cool, and then grind the contents with the herring and anchovy using a meat grinder. In a large bowl, add some water to the mixture to give it the consistency of thick porridge. Season with white pepper and garlic.
 * 4) Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350°F (175°C) for 2 hours. Add water if the Vorschmack looks dry. If the consistency is too light, continue baking to evaporate excess water. The consistency should resemble thick hot porridge.
 * 5) Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim.

Notes, tips, and variations

 * The saltiness of the Vorschmack is regulated by the time used to soak the herring fillets. For high saltiness, let the herring soak 2 hours, for low saltiness let them soak 8 hours.