Forshmak in Odessa style
3 servings
20 minutes
Odesa-style forshmak is a legendary dish of Jewish cuisine that combines the tenderness of herring, the softness of butter, and the spiciness of apples. Its roots trace back to the traditions of Eastern European Jews, where forshmak was a symbol of hospitality and home comfort. The taste of forshmak is a harmony of salty, sweet, and sour notes enriched with the creamy texture of cheese and cream. It is served with crispy croutons and herbs, turning any table into a celebration. This is the perfect appetizer for gatherings that pairs wonderfully with black bread and light drinks. Forshmak is not just a dish but a part of history passed down through generations.
1
For this dish, barrel herring is needed. It should be cleaned and separated from bones and skin. If the herring is very salty, it can be soaked in milk for 2 hours. Before cutting, the herring should be wiped with a paper towel. We cut it into small cubes.
- Lightly salted herring: 180 g
2
Soak the white bread crumb in cream for 20 minutes.
- White bread: 20 g
- Heavy cream 35% fat: 20 ml
3
Boil the egg until hard.
- Chicken egg: 1 piece
4
Chop the onion, apple, and egg into small cubes.
- Onion: 6 g
- Green apples: 10 g
- Chicken egg: 1 piece
5
In a deep bowl, combine: onion, apple, egg, herring, bread. The bread should be lightly squeezed from the cream.
- Onion: 6 g
- Green apples: 10 g
- Chicken egg: 1 piece
- Lightly salted herring: 180 g
- White bread: 20 g
6
We mix and add soft butter and vegetable oil, cheese, and vinegar.
- Butter: 20 g
- Vegetable oil: 5 ml
- Cream cheese (Philadelphia): 40 g
- Apple cider vinegar: 5 ml
7
We mix everything well, but the structure should remain.
8
Add salt and pepper to taste.
9
We serve the finished dish with bread croutons, herbs, and butter.
- Butter: 20 g
10
Store in the refrigerator for no more than two days.
