Potato forshmak
4 servings
50 minutes
Potato forshmak is an interpretation of a classic Jewish dish that combines the spiciness of herring, the tenderness of potatoes, and the freshness of apples. Historically, forshmak was a symbol of hospitality in Jewish homes, and its variations reflect the traditions of different regions. In this recipe, fried potatoes and onions acquire a rich flavor, while the addition of apples gives a slight tanginess that highlights the aroma of fish. The dish is served chilled, making it ideal for appetizers or festive tables. Garnished with boiled eggs and herbs, potato forshmak delights not only with its taste but also with its appetizing appearance. It is a true culinary harmony that reveals the richness of traditional Jewish cuisine.
1
Finely chop the herring fillet. Peel the potatoes and cut them into strips. Finely chop the onion.
- Herring: 150 g
- Potato: 200 g
- Onion: 3 heads
2
Fry potatoes and onions in oil until cooked. Cool down. Mix in chopped herring and pass through a meat grinder.
- Potato: 200 g
- Onion: 3 heads
- Vegetable oil: 2 tablespoons
- Herring: 150 g
3
Peel the apples from the skin and seeds, cut into large wedges, and pass through a meat grinder. Mix the potato-fish mass with the apple and season with oil. Chill. Place the forshmak in a herring dish and garnish with slices of boiled egg and sprigs of greenery.
- Apple: 250 g
- Potato: 200 g
- Herring: 150 g
- Apple: 250 g
- Vegetable oil: 2 tablespoons
- Chicken egg: 1 piece
- Parsley: 8 g
- Ground black pepper: to taste
