Forshmak Lara Katsova
4 servings
15 minutes
Lara Katz's forshmak is an exquisite variation of a classic Jewish dish, adapted with a refined European touch. It is based on lightly salted herring infused with the softness of milk bread and butter, complemented by a refreshing hint of cucumber and the piquancy of shallots. The acidity of lemon juice perfectly balances the rich flavor, making forshmak a light yet satisfying dish. Historically, forshmak was a meal for Jewish families known for its simplicity and rich taste. Serving it on Borodinsky bread adds an expressive rye aroma that highlights the creaminess of the paste. This forshmak is perfect as an elegant appetizer for festive tables or a sophisticated snack for culinary enthusiasts.
1
Finely chop the shallot.
- Shallots: 2 heads
2
Remove the crusts from the Sverdlovsk rolls. Tear into small pieces and pour milk over them. Mix and let steep for 5-10 minutes.
- Sverdlovsk bun: 2 pieces
- Milk: 250 ml
3
Chop the cucumber finely.
- Cucumbers: 1 piece
4
Chop the herring randomly. Add soaked bread and butter to the chopped herring. Mix everything until a uniform consistency is achieved. Add shallots and lemon juice to taste. Mix again.
- Lightly salted herring: 2 pieces
- Sverdlovsk bun: 2 pieces
- Butter: 60 g
- Shallots: 2 heads
- Lemon: 1 piece
5
Place cucumbers and the prepared mixture on Borodinsky bread.
- Cucumbers: 1 piece