Forshmak with matzo
5 servings
15 minutes
Forshmak with matzo is a classic dish of Jewish cuisine, rooted in the traditions of Ashkenazi Jews from Eastern Europe. This appetizer pâté made from herring, onions, apples, and boiled eggs has a bright, rich flavor where the saltiness of the fish harmonizes with the sweetness of the apples and the spiciness of the onions. The texture of forshmak can vary from paste-like to coarser if ingredients are chopped by hand. Serving it on matzo adds a crispy base that perfectly highlights the creamy consistency of forshmak. Vinegar gives a slight tanginess while parsley adds freshness. This dish is great for festive gatherings as well as cozy family dinners, remaining an important part of Jewish culinary traditions.
1
Cut three medium-sized slices from the loaf — regular sliced bread is fine. Do not remove the crusts. Place them in a bowl and cover with drinking water so that it completely submerges the bread. You can also soak the bread in milk, but that would be non-kosher.
- White bread: 3 pieces
2
Clean and chop the onion and a whole apple coarsely. The amount of onion depends on the taste of the eaters, but remember: the longer the forshmak is stored, the stronger the onion smell. The remaining half of the apple will be used for decoration, and it's better not to cut it in advance to prevent it from darkening.
- Onion: 0.5 head
- Green apples: 2 pieces
3
Pass the herring fillet, hard-boiled eggs, onion, apples, and well-squeezed bread through a meat grinder. Choose the grate based on the desired texture of the forshmak. You can also chop all the ingredients with a knife for a more authentic approach.
- Herring fillet: 500 g
- Chicken egg: 3 pieces
- Onion: 0.5 head
- Green apples: 2 pieces
- White bread: 3 pieces
4
Pour white vinegar into the prepared forshmak and mix well. You can add the oil left in the herring packaging and make the mixture homogeneous again. Divide the matzah into rectangles using a serrated bread knife.
- Vinegar: 1 teaspoon
- Herring fillet: 500 g
5
Place the forcemeat in a pastry cone and make decorative mounds on each piece of matzah. Garnish with apple slices and parsley. This results in a beautiful portioned serving — of course, at home it's done simpler by laying the forcemeat in a brick shape on a plate.
- Green apples: 2 pieces
- Parsley: to taste
- Matzo: 3 pieces