Herring forshmak
4 servings
10 minutes
Herring forshmak is a legendary dish of Jewish cuisine rooted in Ashkenazi traditions. Initially, this recipe emerged as a way to use ingredients efficiently but over time transformed into a refined appetizer that pairs wonderfully with rye bread. Its taste is a harmony of salty herring, the tenderness of boiled egg, and a hint of onion sharpness creating a perfect balance. Forshmak is served chilled; its texture is airy yet rich and complements the meal as an independent dish or as an appetizer for gatherings. It is not just a culinary heritage but also a symbol of home comfort and warm meetings where every bite is filled with history and traditions.
1
We place the herring in the blender bowl and chop it, but not into a paste.
- Salted herring: 400 g
2
We chop the onion finely.
- Onion: 1 piece
3
Chop the boiled egg finely.
- Chicken egg: 2 pieces
4
We mix onion and eggs with herring. Serve with toasted black bread or as you prefer.
- Salted herring: 400 g
- Onion: 1 piece
- Chicken egg: 2 pieces
- Rye bread: 400 g