Forshmak with Borodinsky bread
4 servings
25 minutes
Forshmak with Borodinsky bread is a traditional Jewish dish that combines the rich taste of herring with the tenderness of cream and apples. Forshmak originated in Ashkenazi communities and was initially a way to use leftover fish. Over time, it became an independent delicacy full of harmony between salty, sweet, and sour flavors. Its creamy texture and the spiciness of onion make it an ideal appetizer. Serving it on aromatic Borodinsky bread adds a special depth of flavor, blending rye bitterness with sea freshness. This dish is perfect for festive tables and friendly gatherings, revealing the rich gastronomic culture of Jewish cuisine.
1
Cut the herring into two fillets. If it's too salty, soak it in milk for 2 hours (in the fridge). Pat dry with paper towels. Cut into small cubes while preserving the structure.
- Lightly salted herring: 1 piece
- Single cream 10% fat: 100 ml
2
Cut the crust off the bread, soak it in cream until fully absorbed (10-15 minutes). Then lightly squeeze and mash with a fork.
- Sliced white loaf: 30 g
- Single cream 10% fat: 100 ml
3
Peel the green apples. Then grate the egg, onion, and apple finely, add bread, herring, balsamic vinegar, softened butter, olive oil, salt, pepper and mix everything.
- Green apples: 2 pieces
- Chicken egg: 1 piece
- Onion: 0.5 piece
- Sliced white loaf: 30 g
- Lightly salted herring: 1 piece
- Balsamic vinegar: 5 ml
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
4
Toast Borodinsky bread on a grill pan. Top with forshmak and garnish with green onions.
- Borodino rye bread: to taste
- Spring onion: 1 stem