Herring Forshmak
by Editorial Staff
Forshmak is a traditional snack in Jewish cuisine. In a simple way, it is a herring pate with the addition of butter, eggs, apples, etc. But how delicious! And you can serve forshmak on toast, on boiled potatoes, just spread on bread.
Cook: 50 mins
Servings: 12
Ingredients
- Salted herring – 2 pcs.
- White bread – 2-4 pieces
- Milk – 0.5-0.75 cups
- Green apple – 1 pc.
- Chicken eggs – 3-4 pcs.
- Bulb onions – 1-2 pcs.
- Spices to taste
- Butter – 50-100 g
- Greens (for decoration)
How to cook herring forshmak
Directions
- Pour the eggs with cold water, let them boil, boil them for about 10 minutes. Cover with cold water. Clear.
- Peel and wash onions.
- Peel the herring, cut off the head, gut, select the bones. Rinse. (Of the herring is too salty, you can soak it in milk for 6-12 hours.) Cut the fillet into pieces.
- Cut off the crust from slices of bread, pour milk over the bread for 5-10 minutes. Squeeze the bread lightly.
- Wash the apple, cut into 4 parts. Cut off the skin and seed capsule.
- Pass boiled eggs, bread, herring fillets, apple, onion, butter through a meat grinder.
- Pepper, add your favourite spices (optional).
- Stir the herring forshmak well until smooth.
- Herring forshmak is ready. Chill before serving. You can decorate herring forshmak with herbs, boiled yolk, green onion, pomegranate seeds.
Bon Appetit!
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