Forshmak Classic
by Editorial Staff
Every Jewish mom knows at least five forshmak recipes. The literal translation of this name is anticipation since this dish is served as an appetizer, before the main course. This version of forshmak is as close as possible to the classic recipe.
Ingredients
- Lightly salted herring – 400 g
- Chicken eggs – 4 pcs.
- Onions – 100 g
- Sweet and sour apple – 100 g
- White loaf – 70 g
- Butter – 50 g
Directions
- Prepare all ingredients. You can take a prepared herring fillet or cut the herring into fillets, carefully removing the bones and clearing the skin and entrails.
- Boil eggs, hard-boiled (8-9 minutes), refrigerate and peel. Pass herring fillets and boiled eggs through a meat grinder.
- Grind the herring fillets, apple and onions, previously washed, peeled and cut into large pieces with a submersible blender (or grind everything in a meat grinder).
- Soak a white loaf in cold water, then squeeze out the moisture and pass through a meat grinder or grind with a blender with the rest of the ingredients.
- Add eggs and soft butter to a bowl and mix thoroughly.
- Season with salt and black pepper to taste.
- If desired, you can make the forshmak slightly sour by adding lemon juice or vinegar. You can also add vegetable oil to the forshmak.
- Serve forshmak as an appetizer, on croutons, like sandwiches, or with hot potatoes.
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