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Ingredients

Serves:
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herring fillet pickled 150 g
wheat bread 50 g
apple sour 50 g
bulb onion 50 g
egg 1 pc
butter 30 g

Nutritional information

cal
186,3
prot
9,49
fat
12,34
carbs
9,12
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Jewish Forshmak

Jewish Forshmak

Ingredients

  • 150 g herring fillet
    pickled
  • 50 g wheat bread
  • 50 g apple
    sour
  • 50 g bulb onion
  • 1 pc egg
  • 30 g butter

It’s happened to every one of us at least once: unexpected guests were about to arrive any minute, but there was almost no time to cook something impressive and no delicacies left in the fridge to treat the guests. The Forshmak recipe is exactly for the occasions like those. However, it would be just as suitable for a regular meal. Forshmak is a quite common appetizer in some national cuisines and can be made of either meat or variety meats, and served either hot or cold. Our recipe is one of the most common and familiar – let’s cook Jewish forshmak with pickled herring


All author's recipes

Nataliya Vinogradova

Recipe author

She was born, grew up and lives in Moscow, cooking almost from infancy. Wife, Princess's mom and amateur culinary with a camera at the edge. She thinks that it's not difficult to cook delicious and very exciting.

Steps

1
Done

Step 1

Prepare the ingredients.
2
Done

Step 2

Place the eggs into water and boil for 9-10 minutes, until cooked through. Leave to cool, then peel. Slice off the bread crust and pour 2-3 tablespoons of cold water over the bread crumb.
3
Done

Step 3

Peel the onion and apple and roughly slice along with the egg.
4
Done

Step 4

Prepare the herring: remove skin and bones, then roughly slice as well.
5
Done

Step 5

Place the butter, herring, onion, egg, apple in a bowl. Squeeze excess liquid out of the bread and add the pulp to the bowl. Puree with a blender for about 3-4 minutes, until smooth.

6
Done

Шаг 6

Jewish Forshmak is ready.
7
Done

Шаг 7

Serve forshmak decorated with herbs as a topping for boiled eggs, toasts or bread slices.
8
Done

Step 8

Enjoy!

Tips:

  1. It’s preferable to use whole herrings pickled in brine instead of canned fillet in oil.
  2. Forshmak can be stored up to 3 days, if kept in a container with tight lid in the fridge.
  3. If you have some extra herring left after cooking forshmak, and you don’t know what to do with it, make the fillet, roughly slice it, add one large chopped onion, place everything into a jar and pour over vegetable oil (enough to cover the herring), cover with a tight lid and store in the fridge up to 2 weeks.

Jewish Forshmak

It’s happened to every one of us at least once: unexpected guests were about to arrive any minute, but there was almost no time to cook something impressive and no delicacies left in the fridge to treat the guests. The Forshmak recipe is exactly for the occasions like those. However, it would be just as suitable for a regular meal. Forshmak is a quite common appetizer in some national cuisines and can be made of either meat or variety meats, and served either hot or cold. Our recipe is one of the most common and familiar – let’s cook Jewish forshmak with pickled herring

  • Автор рецепта:
  • После приготовления вы получите 12
  • Время приготовления: 20 mins

Ингредиенты

  • 150 g herring fillet
  • 50 g wheat bread
  • 50 g apple
  • 50 g bulb onion
  • 1 pc egg
  • 30 g butter

Способ приготовления

  • Prepare the ingredients.

  • Place the eggs into water and boil for 9-10 minutes, until cooked through. Leave to cool, then peel. Slice off the bread crust and pour 2-3 tablespoons of cold water over the bread crumb.

  • Peel the onion and apple and roughly slice along with the egg.

  • Prepare the herring: remove skin and bones, then roughly slice as well.

  • Place the butter, herring, onion, egg, apple in a bowl. Squeeze excess liquid out of the bread and add the pulp to the bowl. Puree with a blender for about 3-4 minutes, until smooth.

  • Jewish Forshmak is ready.

  • Serve forshmak decorated with herbs as a topping for boiled eggs, toasts or bread slices.

  • Enjoy!

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Olivier salad with chicken and interesting dressing
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