Herring forshmak according to Ella Olkha's recipe
4 servings
30 minutes
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.
1
Clean the herring and remove all the bones. Boil the egg hard.
- Salted herring: 1 g
- Chicken egg: 1 piece
2
Grind all the ingredients through a meat grinder, or better yet, chop them with a blender. Add oil, pepper, and spices.
- Onion: 1 piece
- Vegetable oil: 1 tablespoon
- Ground black pepper: to taste
- Spices: to taste
3
A homogeneous mass is obtained, which can be placed on a plate in any shape. Sandwiches can also be made.
- Crackers: 1 glass