Vorschmack is a Finnish dish made of mixed meat and fish served as a hash or pate. It was introduced in Finland in the early 1900s and is often described as salty with an acidic element. The recipe typically uses lamb and beef, pickled herring, garlic, and anchovies. It can be served hot or cold as an appetizer or main course and is commonly served with potatoes and pickled beets.
Vorschmack is a mixed meat and fish dish identified especially with Finland. Many similar dishes can be found in Eastern European and Russian Jewish cuisine. The ingredients for Vorschmack are cooked into a mixture served as a kind of hash or pate. “Vorschmack” is a German word, but the dish was first brought to culinary attention when it was introduced in Finland in the early 1900s. It is often described as salty and salty with an acidic element in the complex flavor.
Carl Gustaf Emil Mannerheim, who had served in the Imperial Russian Army, brought a recipe for vorschmack with him when he returned to Finland from Russia after the Russian Revolution of 1917. Mannerheim, one of the most important figures in Finnish history, may have met for the first time the dish in Warsaw, Poland or during his stay in Russia itself. Upon arrival in Finland he took the recipe from the chef of the Savoy restaurant in Helsinki; vorschmack has been a signature dish in the hotel restaurant ever since.
Mannerheim’s recipe used a mixture of lamb and beef. The meats, along with the onions, are roasted until cooked, then minced and mixed with pickled herring, garlic, and anchovies. Water is added to the mixture and it is slowly simmered until very soft and thoroughly mixed. After it is thoroughly moistened with sauce, the dish is served hot.
There are many variations in Vorschmack recipes. Some use only beef rather than a mix of meats. Many recipes call for wine or cognac. Tomato and vinegar are other ingredients used in some recipes. Another possible addition is tart apples.
Recipes for the dish typically do not include many herbs or spices as pickled herring is highly seasoned and provides flavoring for the whole mixture. Herring and pickled anchovies are both very salty, so salt is added sparingly or not at all. The most commonly added seasonings are ground black pepper and allspice. Some recipes use beef stock instead of water.
Vorschmack is usually served as a hot dish, as an appetizer or main course. Other common uses are as a cold appetizer or as a spread for bread. It is available as a prepackaged product in Finland and from specialist retailers in other countries.
As a hot dish vorschmack is often placed in the oven in the serving dish until it develops a light crust on top. It is typically served with potatoes and pickled beets. Sour cream is usually offered as a topping.
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