Salted herring
A fatty marine fish cured with a lot of salt, with firm flesh and a rich salty taste, for herring under a fur coat, forshmak and sandwiches.
Salted herring is a fatty marine fish cured whole or barrel-style with a lot of salt, with firm springy flesh, a rich salty taste and a pronounced herring aroma. Before serving it is soaked, filleted and served with onion, vegetable oil and boiled potatoes, added to herring under a fur coat, forshmak, salads and onto sandwiches.
Calories, proteins, fats and carbohydrates per 100 g of product
Salted herring, Raw: Calories 262.0 kcal, Proteins 14.2 grams, Fats 18.0 grams, Carbohydrates 9.6 grams per 100 g of product.
Recipes with this ingredient
Recipe taken from the magazine "1000 Tips for Cooking.
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The recipe is taken from the book "Salads, appetizers from fish and seafood.
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Fish pâté is a classic dish of European cuisine, steeped in tradition and simplicity. Its roots go back to ancient times when methods of preserving fish were vital. The taste of the pâté is rich and savory, with subtle nutty and spicy notes of nutmeg and bay leaf. The delicate texture and juiciness are achieved through butter and fresh vegetables. This pâté is perfect for spreading on crispy baguettes or rye bread. It pairs wonderfully with greens and light appetizers, making it an excellent base for an elegant yet simple buffet. This dish not only delights the palate but also stands as a testament to culinary history passed down through generations.
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Herring forshmak is a legendary dish of Jewish cuisine rooted in Ashkenazi traditions. Initially, this recipe emerged as a way to use ingredients efficiently but over time transformed into a refined appetizer that pairs wonderfully with rye bread. Its taste is a harmony of salty herring, the tenderness of boiled egg, and a hint of onion sharpness creating a perfect balance. Forshmak is served chilled; its texture is airy yet rich and complements the meal as an independent dish or as an appetizer for gatherings. It is not just a culinary heritage but also a symbol of home comfort and warm meetings where every bite is filled with history and traditions.
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Forshmak with potatoes is a refined dish of European cuisine, rooted in traditional Jewish gastronomy. Historically, forshmak was prepared as an appetizer, combining the tenderness of mashed potatoes with the spiciness of salted herring. The aromatic casserole, enhanced with apple, onion, and sour cream, acquires a soft yet expressive taste with a slight tang and rich texture. During baking, the dish becomes appetizingly golden brown, and breadcrumbs add a crispy crust. Forshmak is perfect for cozy home dinners as well as festive gatherings.
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Herring forshmak is a classic dish of Jewish cuisine that captivates with its rich texture and flavor. Its roots go back to the distant past when poor Jewish families in Eastern Europe tried to use available ingredients to create tasty and hearty dishes. Salted herring mixed with onions, breadcrumbs, eggs, and aromatic spices turns into a delicate and airy paste. The light spiciness of pepper and the silky texture of oil make it an ideal complement to crispy bread or toast. Forshmak can be served as an independent appetizer or used as a base for appetizing sandwiches. Its rich, salty-sweet taste unfolds gradually, leaving a pleasant aftertaste and a desire for more.
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Quick forshmak is a classic dish of Jewish cuisine, easy to prepare and rich in flavor. Its history traces back to Eastern European Jewish communities where herring was an accessible and beloved product. Forshmak has a surprisingly balanced taste: the spiciness of salted herring harmonizes with the sweet tang of apple and the sharpness of onion. It is made in just a few steps: the fish is deboned, ground together with apple and onion, then seasoned and thoroughly mixed. The result is a delicate, aromatic appetizer perfect for serving on rye bread or crackers. This dish beautifully showcases the traditions of Jewish cuisine while remaining relevant and loved even today.
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