Forshmak with potatoes and apple
10 servings
30 minutes
Forshmak with potatoes and apple is a traditional Jewish dish that combines the tenderness of herring, the softness of potatoes, and the light acidity of apple. This pâté-like appetizer originated in Eastern Europe and became a symbol of cozy family gatherings. The taste of forshmak is multifaceted: it combines the saltiness of herring, the velvety texture of potatoes and butter, the spiciness of onions, and the pleasant freshness of apples. Served chilled on toast or crispy bread and garnished with lemon, it creates a harmony of flavors. This dish is perfect for festive tables or light snacks, delighting with its rich texture and flavor. The simplicity of preparation and availability of ingredients make it a favorite recipe for many cooks.
1
Peel the onion, chop it as finely as possible, and pour boiling water over it to remove excess bitterness.
- Onion: 1 head
2
Boil 5 chicken eggs hard, peel them. Grate the peeled eggs finely or chop them in a meat grinder.
- Chicken egg: 5 piece
3
Peel the washed apple from the skin and stem, and grind it in a meat grinder.
- Apple: 1 piece
4
Wash the potatoes, boil them 'in their skins', peel, and grind them in a meat grinder.
- Potato: 4 pieces
5
Clean the herring from skin, spine, and bones, and grind it in a meat grinder.
- Herring: 500 g
6
Chilled butter (can be briefly placed in the freezer) should also be passed through a meat grinder.
- Butter: 100 g
7
Quickly mix all prepared ingredients into a homogeneous mass to prevent the butter from melting.
- Onion: 1 head
- Chicken egg: 5 piece
- Apple: 1 piece
- Potato: 4 pieces
- Herring: 500 g
- Butter: 100 g
8
Place the resulting mass in a beautiful salad bowl and refrigerate for an hour or two to cool.
9
Serve the chilled forshmak beautifully on toasts, toasted bread, or in baskets, garnished with a slice of lemon, or simply enjoy it with a spoon.