Basya Tsybukmakher
Preparation
A simple, inexpensive dish from our Soviet childhood. It makes an excellent spread for crispbread (hello, diet-friendly Shabbat meals), or simply one of the fish dishes on the table. Very little work is involved. It will appeal both to children (who generally don't like fish, apart from sprats and other fish products that aren't particularly healthy) and to adults nostalgic for their youth and the shortages.
In short, sprat pâté, the pareve version.
Boil the eggs and carrot. Fry the onion in vegetable oil and transfer it, along with the oil, to the blender bowl (I have an immersion blender with its own bowl). Add the egg, carrot, sprats, and spices. (I didn't intentionally pour off the oil from the sprats; some ended up in the blender, and it tasted good).
Blend to a porridge-like consistency with tiny lumps (to get something with texture rather than a mousse). Garnish with herbs when serving.
Done!
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |