Herring and apple spread (Forshmak)

1. Cut the crust off the bread roll and soak the crumb in the milk; hard-boil the eggs for 10 minutes, cool and peel.

2. If the herring is very salty, soak it in cold water for 1 hour, then pat dry and remove any bones.

3. Peel and core the apple and peel the onion; cut both into large pieces.

4. Mince the herring, squeezed-out bread, eggs, apple and onion through a mincer, or pulse them in a food processor to a coarse spread – it shouldn't be completely smooth.

5. Stir in the soft butter, season with pepper and chill for at least 1 hour so it comes together and firms slightly.

6. Serve spread on rye bread or toast, garnished with grated egg yolk or spring onion.

Tip: Forshmak came to the Russian and Ukrainian table from Ashkenazi Jewish cuisine and is one of Odessa's symbols; the apple and butter make it silky and pleasantly mild.