Russian forshmak
2 servings
120 minutes
Russian forshmak is an exquisite version of the classic Jewish dish infused with Russian culinary traditions. Herring, muksun, and omul create a rich, layered flavor with a slight saltiness complemented by sweet notes of baked apples and floral honey. White bread soaked in cream gives the texture a delicate and airy quality, while quail egg and green onion add sophistication. Historically, forshmak was a symbol of home comfort in Jewish families and was served as an appetizer at festive tables. In the Russian version, it gains special depth from the use of Borodinsky bread, giving the dish a rich rye hue. It can be served as an elegant treat or a cozy snack that pairs perfectly with traditional drinks and heartfelt conversations.
1
Remove the crusts from the white bread and soak it in half of the cream.
- White bread: 100 g
- Single cream 10% fat: 200 ml
2
Coat the apples with honey and bake in the oven for 30 minutes at 180 degrees.
- Apple: 2 pieces
- Wildflower honey: 50 g
3
Sauté the onion.
- Red onion: 100 g
4
Pass herring, muksun, smoked omul, sautéed onions, peeled baked apples, and bread soaked in cream through a meat grinder.
- Lightly salted herring: 100 g
- Muksun (whitefish): 80 g
- Omul (Baikal whitefish): 80 g
- Red onion: 100 g
- Apple: 2 pieces
- White bread: 100 g
5
Whip and add the remaining cream.
- Single cream 10% fat: 200 ml
6
Boil the eggs until semi-cooked.
- Quail egg: 5 piece
7
Fry the Borodinsky bread and place the forshmak on top.
- Borodino rye bread: to taste
8
Decorate with egg and chopped onion.
- Quail egg: 5 piece
- Chives (ciboulette): 10 g