Herring forshmak

4 servings

10 minutes

Herring forshmak is a legendary dish of Jewish cuisine rooted in Ashkenazi traditions. Initially, this recipe emerged as a way to use ingredients efficiently but over time transformed into a refined appetizer that pairs wonderfully with rye bread. Its taste is a harmony of salty herring, the tenderness of boiled egg, and a hint of onion sharpness creating a perfect balance. Forshmak is served chilled; its texture is airy yet rich and complements the meal as an independent dish or as an appetizer for gatherings. It is not just a culinary heritage but also a symbol of home comfort and warm meetings where every bite is filled with history and traditions.

Energy value per serving

• Calories: 441.4
• Proteins: 30.6g
• Fats: 19.9g
• Carbohydrates: 37.5g

Ingredients

• Salted herring: 400 g
• Onion: 1 pc
• Chicken egg: 2 pc
• Rye bread: 400 g

Cooking steps

1. We place the herring in the blender bowl and chop it, but not into a paste.

   Required ingredients:

   • Salted herring: 400 g

2. We chop the onion finely.

   Required ingredients:

   • Onion: 1 piece

3. Chop the boiled egg finely.

   Required ingredients:

   • Chicken egg: 2 pieces

4. We mix onion and eggs with herring. Serve with toasted black bread or as you prefer.

   Required ingredients:

   • Salted herring: 400 g
   • Onion: 1 piece
   • Chicken egg: 2 pieces
   • Rye bread: 400 g