Sandwiches with forshmak and apple
4 servings
15 minutes
Sandwiches with forshmak and apple are a harmony of flavors and textures wrapped in crispy bread. Forshmak, a traditional Jewish dish, combines the tenderness of herring, butter, and eggs with the refreshing tartness of green apple. Such a sandwich is not just a snack but a small gastronomic adventure: rich, spicy, with a light fruity note. Perfect for a cozy breakfast or an original treat at a buffet. The taste unfolds gradually, starting with the delicate pâté and finishing with the refreshing hint of apple. White bread toasted to a light crunch adds textural harmony, making each bite rich and balanced. This sandwich exemplifies how simple ingredients can create complex and multifaceted flavors, leaving a pleasant aftertaste and a desire for more.
1
The main ingredient of forshmak is herring. If you buy a whole one, it should be soaked in milk (for an hour, or better — overnight) and then thoroughly rinsed: this makes it tender. The fillet sold pre-packaged can be used without soaking, and should be passed through a meat grinder with hard-boiled eggs and half a peeled green apple (Granny Smith or something similar). Then add diced butter, mix, and pass through the meat grinder again. At any of these stages, ground pepper can be added.
- Herring fillet: 300 g
- Chicken egg: 2 pieces
- Green apples: 0.8 piece
- Butter: 70 g
- Ground black pepper: to taste
2
Dry the pieces of bread in a pan. Remove the seeds from a quarter of an apple (you can just eat the remaining quarter) and slice it thinly.
- Green apples: 0.8 piece
- White bread for toast: 2 pieces
3
Spread an equal amount of forcemeat on all pieces of bread. On four pieces, place apple slices on top of the forcemeat. Join the halves of the sandwiches, and cut the whole ones diagonally.
- Herring fillet: 300 g
- Green apples: 0.8 piece