Homemade forshmak
12 servings
30 minutes
Homemade forshmak is a classic dish of Jewish cuisine that impresses with its delicate consistency and rich flavor. Its roots trace back to Eastern European traditions where fish was an important part of the diet. The recipe is based on lightly salted herring, whose piquant saltiness harmonizes with the freshness of apple and the softness of white bread. The slight acidity of apple cider vinegar adds an exquisite touch, while olive oil makes the texture even more velvety. Forshmak is not just a snack but a true gastronomic revelation that pairs perfectly with matzah or rye bread. It complements the festive table beautifully and symbolizes a cozy family meal.
1
Boil the egg hard, cool it, peel it, cut it into large cubes, and place it in a deep container.
- Chicken egg: 1 piece
2
Cut the crust off the slices of toaster bread. Soak in milk.
- White bread for toast: 2 pieces
- Milk: 100 ml
3
Peel the apple, remove the core, cut into cubes, and add to the egg.
- Red apples: 1 piece
4
Peel the onion, cut it into cubes and add it to the other ingredients. Also add the herring, cleaned of bones.
- White onion: 1 piece
- Lightly salted herring: 250 g
5
Blend everything in a blender.
6
Squeeze the bread from the milk and add it to the herring.
- White bread for toast: 2 pieces
7
Add a tablespoon of olive oil, a teaspoon of apple cider vinegar, and a little black pepper.
- Olive oil: 1 tablespoon
- Apple cider vinegar: 1 teaspoon
- Ground black pepper: to taste
8
Blend everything until smooth. Chill in the refrigerator for an hour.
9
Serve with apple slices and thin slices of Borodino bread or matzah.