Air forshmak
4 servings
15 minutes
Airy forshmak is a refined appetizer of Jewish cuisine, featuring a delicate pâté with a sophisticated balance of flavors. The origins of this dish trace back to the traditions of Ashkenazi Jews who transformed simple ingredients into true gastronomic masterpieces. The star ingredient is lightly salted herring, complemented by aromatic onions, the freshness of green apples, and the rich taste of butter. Bread and eggs give forshmak an airy texture, while sautéed onions deepen and enrich it further. This dish pairs perfectly with crispy croutons or crackers, creating a harmony of textures and flavors. Airy forshmak is not just an appetizer but a story that reflects a careful attitude towards traditions and the skill to turn accessible products into genuine pleasure.
1
Finely chop the lightly salted herring, grate the stale small bun on a fine grater, finely chop the onion (20 g), peel the green apple and grate it on a coarse grater, finely chop the boiled eggs.
- Lightly salted herring: 200 g
- White wheat bun: 30 g
- Onion: 70 g
- Green apples: 30 g
- Chicken egg: 2 pieces
2
Sauté 50 g of onion in vegetable oil.
- Onion: 70 g
- Vegetable oil: 20 ml
3
Mix all the ingredients, add vegetable and butter.
- Vegetable oil: 20 ml
- Butter: 50 g
4
Serve with croutons or crackers.
