Vorschmack (Finnish Ground Meat)
Vorschmack is a Finnish baked mince of lamb, beef, herring and anchovy, cooked down until it is as thick as porridge. The salt fish dissolves into the roasted meat and onions, giving a deep savory flavor without tasting fishy. You control the saltiness by how long the herring soaks, from 2 to 8 hours. It works as an everyday dinner or a festive dish, served with sour cream and pickles.
Instructions
Soak the herring fillets in cold water overnight, then pat them dry with paper towels. For a saltier dish soak them for about 2 hours, and for a milder one up to 8 hours.
Heat the oven to 400°F (220°C). Spread the lamb, beef and sliced onions in a greased baking dish and roast on the middle shelf for about 15 to 20 minutes, until golden brown.
Let the roasted meat and onions cool. Then grind them together with the herring and anchovies in a meat grinder.
Transfer the ground mixture to a large bowl and stir in enough water to make it the consistency of thick porridge. Season with white pepper and the pressed garlic.
Spoon the mixture into a baking dish and smear a layer of tomato paste over the top. Bake at 350°F (175°C) for 2 hours.
Check it as it bakes. If it looks dry, add a little water, and if it is too loose, keep baking so the extra liquid evaporates. It is ready when it looks like thick, hot porridge.
Serve hot with baked potatoes and smetana. Pickled beetroot and pickled cucumber go alongside, and tradition calls for a shot of ice cold vodka filled to the rim.
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