Forshmak with potatoes
4 servings
60 minutes
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.
1
Boil the potatoes and pass them through a sieve while hot.
- Potato: 4 pieces
2
Grate the apple on a fine grater.
- Apple: 1 piece
3
Fillet the herring and chop it finely.
- Salted herring: 1 piece
4
Chop the onion finely and sauté it in oil.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
5
Soak the bread in water, then squeeze it out.
- White bread: 100 g
6
Mix all ingredients, add sour cream, egg, and spices. Whisk.
- Sour cream: 1 tablespoon
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Green: to taste
7
Place the obtained mass in a greased mold, sprinkle with breadcrumbs, and bake for 35-40 minutes at 180 degrees.
- Vegetable oil: 2 tablespoons