Israel · Appetizers and Sandwiches

Forshmak

Salt-cured herring ground with tart apples, butter, and a touch of onion into a creamy, pungent spread.

23 min✻4 servings✻530 kcal
Forshmak

Ingredients

  • lightly salted herring fillet500 g
  • stale white bread150 g
  • milk50 ml
  • eggs3
  • apples2
  • onion1
  • sugar2 tsp
  • vegetable oil2 tbsp
  • wine vinegar1 tbsp
  • lemon juice1 tsp
  • mustard1 tsp
  • salt and freshly ground black pepperto taste

Method

  1. 1Grind herring fillets together with white bread soaked in milk and squeezed, and apple. Add vegetable oil and lemon juice and beat with a wooden spatula.
  2. 2Add finely chopped whites of boiled eggs, sautéed onions, sugar (2 tsp), pepper, and salt. Mix thoroughly.
  3. 3Put the forshmak in a herring bowl in the shape of a fish, pour mustard sauce (beaten yolks with vinegar and mustard) and sprinkle with finely chopped green onions.
  4. 4Serve on slices of rye bread or pumpernickel, garnished with fresh dill or pickled cucumber.