Forshmak salad
12 servings
120 minutes
Forshmak is a traditional Jewish dish that harmoniously combines the tenderness of mashed potatoes, the piquancy of salted herring, and a light tartness from apples. Historically, forshmak was a popular dish among Ashkenazi Jews, especially in Eastern Europe, where it was served as an appetizer or salad. Its rich flavor unfolds thanks to the delicate balance of mustard, vinegar, and spices that add depth and aroma to the dish. This salad is perfect for festive tables as it is not only hearty but also has a rich texture—from airy mashed potatoes to tender pieces of herring. It is served chilled, making it refreshing on summer days and convenient for preparation in advance. Forshmak is not just a dish; it is a cultural heritage that conveys the atmosphere of family traditions and warm gatherings.
1
Boil the eggs hard.
- Chicken egg: 3 pieces
2
Peel the potatoes, cut them into pieces, and boil in slightly salted boiling water until cooked. Drain the water, transfer the potatoes to a blender bowl, add warm milk and blend into a puree.
- Potato: 4 pieces
- Skimmed milk: 1 glass
3
Peel the eggs, cut them in half. Remove the yolks and place them in a blender bowl. Add mustard, vinegar, vegetable oil, freshly ground black and allspice. Blend until smooth.
- Chicken egg: 3 pieces
- Mustard: 1 teaspoon
- Vinegar: 2 teaspoons
- Vegetable oil: 2 teaspoons
- Black peppercorns: 3 pieces
- Allspice berries: 2 pieces
4
Peel the apples, cut the flesh into large pieces, removing the core. Peel and chop the onion coarsely. Also chop the herring coarsely.
- Apple: 2 pieces
- Onion: 2 pieces
- Salted herring fillet: 4 pieces
5
Chop the herring, apples, onion, and remaining egg whites.
- Salted herring fillet: 4 pieces
- Apple: 2 pieces
- Onion: 2 pieces
- Chicken egg: 3 pieces
6
Add the crushed egg yolks and potatoes to the resulting mass and mix everything thoroughly.
- Chicken egg: 3 pieces
- Potato: 4 pieces
7
Place the prepared forshmak in a plastic container, cover it, and put it in the refrigerator. One hour before serving, transfer it to a salad bowl.
