Eggs stuffed with forshmak
4 servings
30 minutes
Eggs stuffed with forshmak are an exquisite appetizer of Jewish cuisine that combines the tenderness of eggs with the rich flavor of herring. Forshmak, a traditional dish of Ashkenazi Jews, is known for its spiciness and harmonious balance of salty, sweet, and creamy. Here it transforms into a delicate filling that combines herring fillet, onion, apple, and butter. The egg halves filled with this aromatic mixture are covered with mayonnaise and garnished with fresh herbs. The dish not only pleases the eye but also impresses with its layered flavors – from the softness of the egg to the rich salty-sweet forshmak. Perfect for festive tables and as an appetizer for strong drinks, it carries warmth and traditions that connect generations at the table.
1
First, prepare the forshmak. For this, pass herring fillet, butter, onion fried in vegetable oil, and half a peeled apple through a meat grinder.
- Salted herring fillet: 150 g
- Butter: 30 g
- Onion: 0.5 piece
- Vegetable oil: 1 tablespoon
- Antonovka apples: 0.5 piece
2
Boil the eggs hard. Peel them, cut them in half lengthwise, remove the yolks, and mash them with the forcemeat.
- Chicken egg: 8 pieces
3
Fill the egg halves with the prepared mixture, spread with mayonnaise, and garnish with greens.
- Mayonnaise: to taste
- Fresh herbs: to taste
