Mackerel forshmak according to Ella Olkha's recipe
4 servings
30 minutes
Mackerel forshmak is a traditional Jewish dish rich in flavor and history. Originally made from herring, variations like Ella Olkha's recipe have emerged over time. Mackerel adds softness and richness to it. Boiled potatoes and eggs complement the delicate texture, while fried onions with oil add sweet, caramelized notes. The dish is hearty, slightly salty, with a creamy taste. It can be served as a cold appetizer on slices of bread, at festive tables, or simply as a homemade delicacy. Forshmak keeps well in the fridge and becomes even tastier when it sits for a while, revealing depth of flavor. This dish is part of cultural heritage that unites generations around cozy meals.
1
Clean the mackerel, separate it from the bones, and cut it into small cubes.
- Mackerel: 1 piece
2
Boil the potatoes, cool them down, and chop finely.
- Potato: 2 pieces
3
Chop the hard-boiled eggs.
- Chicken egg: 2 pieces
4
Chop the onion finely and fry in vegetable oil until golden brown. When the onion cools, add a spoon of butter.
- Onion: 2 pieces
- Vegetable oil: 1 tablespoon
- Butter: 1 tablespoon
5
Combine everything in a deep dish, add fried onions, and mix well. You can season to taste with pepper and spices used for fish dishes. It stores well in the refrigerator.
- Spices: to taste