Farshmak
4 servings
30 minutes
Farsmak is a traditional Jewish dish from Eastern Europe. Its origin is linked to the need for hearty and affordable snacks. The main ingredient is lightly salted herring, which gives farsmak a rich flavor with pleasant saltiness. Apple adds a fresh tartness, while onion and vinegar provide a slight spiciness. Bread and eggs create a soft texture, making the dish tender and airy. Farsmak is served chilled, enhancing its refreshing qualities. It is an excellent appetizer for festive tables, especially with rye bread and greens. In Jewish culture, farsmak symbolizes warmth and family traditions, remaining a beloved dish for centuries.
1
Fillet the herring. Remove the head, bones, and entrails. If it's too salty, soak it in water.
- Lightly salted herring: 1 piece
2
Boil the eggs hard.
- Chicken egg: 3 pieces
3
Apple (better to choose a sour one), peel and chop the onion.
- Apple: 1 piece
- Onion: 1 piece
4
Soak the bread in water.
- White bread: 100 g
5
Grind everything in a meat grinder with a fine mesh.
6
Mix everything, dress with oil (preferably homemade fragrant) and vinegar.
- Vegetable oil: 2 tablespoons
- Apple cider vinegar: 1.5 tablespoon
7
Serve chilled.
