Forshmak with green apples
6 servings
15 minutes
Forshmak with green apples is a refined appetizer of Jewish cuisine that combines the tenderness of herring, the softness of white bread, and the refreshing tartness of green apples. Historically, forshmak originated in Jewish communities of Eastern Europe and became an integral part of traditional feasts. The addition of apples gives the dish a subtle fruity freshness that softens the saltiness of the herring. Thanks to matzo and original presentation, forshmak transforms into an elegant portioned appetizer perfect for festive tables. Serving with parsley adds a light herbal note, making the flavor even more expressive. This dish not only delights gourmets with its rich taste but also preserves the spirit of authentic Jewish cuisine, passing down traditions through generations.
1
Cut three not too large slices from the loaf (do not remove the crust). Place them in a bowl and pour drinking water over them until the bread is completely covered.
- White bread: 3 pieces
2
Clean and chop the onion and a whole apple coarsely. The amount of onion depends on the taste of the eaters, but remember: the longer the forshmak is stored, the stronger the onion smell. The remaining half of the apple will be used for decoration, and it's better not to cut it in advance to prevent it from darkening.
- Onion: 0.5 head
- Green apples: 1.5 piece
3
Pass the herring fillet, hard-boiled eggs, onion, apples, and well-squeezed bread through a meat grinder. Choose the grate based on the desired texture of the forcemeat. You can also chop all the ingredients with a knife for a more authentic approach.
- Herring fillet: 500 g
- Chicken egg: 3 pieces
- Onion: 0.5 head
- Green apples: 1.5 piece
- White bread: 3 pieces
4
Pour white vinegar into the prepared forcemeat and mix well. You can add the oil left in the herring packaging and make the mixture homogeneous again. Divide the matzah into rectangles using a serrated bread knife.
- White balsamic vinegar: 1 teaspoon
- Herring fillet: 500 g
- Matzo: 3 pieces
5
Place the forcemeat in a pastry cone and make decorative mounds on each piece of matzah. Garnish with apple slices and parsley. This results in a beautiful portioned serving — of course, at home it's done simpler by laying the forcemeat in a brick shape on a plate.
- Green apples: 1.5 piece
- Parsley: to taste