Recipe Catalog
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Recipe from Alexander Anoshkin, chef of Lark Café.
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The recipe was shared with us by Lark Cafe chef Alexander Anoshkin.
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Herring forshmak is a classic dish of Jewish cuisine that captivates with its rich texture and flavor. Its roots go back to the distant past when poor Jewish families in Eastern Europe tried to use available ingredients to create tasty and hearty dishes. Salted herring mixed with onions, breadcrumbs, eggs, and aromatic spices turns into a delicate and airy paste. The light spiciness of pepper and the silky texture of oil make it an ideal complement to crispy bread or toast. Forshmak can be served as an independent appetizer or used as a base for appetizing sandwiches. Its rich, salty-sweet taste unfolds gradually, leaving a pleasant aftertaste and a desire for more.
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Forshmak is a traditional and magnificent Jewish dish made from herring. It is very easy to prepare, it turns out to be a delicious snack for herring lovers, quite satisfying. They say that in Germany, there are as many potato salad recipes as there are housewives . The same is with forshmak. A dozen or four options, if not more. And each housewife will insist that her recipe is the most correct and true. Someone adds white bread soaked in milk, someone adds potatoes, someone an apple , and someone a fresh cucumber. Someone pre-fries the onion in vegetable oil. They say that adding butter to forshmak is wrong, it is delicious, yes, but it is no longer forshmak, but herring butter. I don’t know how true or not, but the fact is that FORSHMAK "It's delicious, it's the real truth!!! In classic forshmak, all the ingredients are usually minced. My version produces a more tender, airy mass. Try it and enjoy the herring flavor with the delicate sourness of a green apple ! I hope you like it!
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Forshmak is a traditional Jewish dish rooted in Eastern European cuisine. Its history began in poor Jewish communities where every part of food was valued and herring served as the main ingredient. The taste of forshmak is a harmony of salty herring, sweet carrots, sharp onions, and tender eggs. After whipping, it gains an airy texture, and steeping allows the flavors to fully develop. Forshmak is traditionally served on black bread, highlighting its richness but also pairs well with pancakes or fresh cucumber rolls. This appetizer awakens the appetite and is perfect for festive tables or cozy home dinners.
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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.
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Forshmak is a dish of German origin, and originally it was a hot appetizer. In the same capacity, it came to Russian cuisine during the time of Peter the Great. It was made from raw and boiled meat, from vegetables and mushrooms - but always with the addition of herring. And only much later - in Jewish cuisine - forshmak became what we know it as today: a cold appetizer of chopped herring, with or without an egg, with or without an apple. Preparing it from only salted fish, without meat, was much cheaper, which was appreciated in poor towns. But for our project "Time of Moscow Cuisine" the chef of the restaurant "Proliv" Nikolay Fedotov made a hot forshmak, the way it was three hundred years ago.
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The recipe is taken from the book "Salads, appetizers from fish and seafood.
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Recipe taken from the book "Geography to taste. Latvia" by Nika Ganich
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The combination of pancakes and herring seems strange only at first glance. In fact, we eat pancakes with red fish, and with fatty lightly salted herring they turn out no worse, and will be cheaper. Let's make it clear right away that forshmak is not quite right here, this is a quick "filling" recipe. Some granny from Shepetovka would never add mayonnaise to forshmak, but we add it, because with a fatty Maslenitsa pancake it will sound juicier.
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Recipe from the restaurant "Sibirsibir".
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If you mix pancakes with rye flour alone, they will taste sour, and the texture will be more like dried-out thin lavash. Not everyone likes this, so rye flour is usually mixed with wheat flour in a 1:1 ratio - due to the gluten, the result will be more like a pancake we are used to. You can add caraway seeds (unsweetened version) or cocoa (dessert version) to the dough for such pancakes.
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A great weekend breakfast. The pancakes are thin, flavorful and very tender. They go perfectly with honey.
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Pancakes with Norwegian herring salad are a refined dish that combines the tenderness of thin pancakes with the rich flavor of pickled fish. Norwegian herring, known for its soft salty notes, is soaked in milk, making it even more delicate. Combined with pickles, white bread crumbs, and mayonnaise, the salad gains a pleasant texture and light spiciness. Leeks add freshness, while the halved stuffed pancakes create an appetizing look. This dish is perfect for breakfast or as an appetizer on a festive table, revealing the harmony of European cuisine. Traditionally, herring in pancakes is popular in Scandinavia and Russia, where the combination of simplicity and richness of flavor is appreciated.
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Rye-oat pancakes are an unusual and healthy twist on the traditional American breakfast. Their history traces back to classic pancakes that became popular in the USA in the 19th century. The addition of rye and oat flour makes them richer in flavor, with subtle nutty notes and a soft texture. They are not only nutritious but also pair well with honey and berries or with butter and nuts. These pancakes are perfect for a hearty breakfast that energizes you for the whole day.
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