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Classic Jewish herring Forshmak

Classic Jewish-Style Herring Forshmak

Classic! Delicious - and how! Everyone should make it! This Jewish-style forshmak is the most authentic of them all, because I learned to make it from a wonderful singer who's also a Jewish home cook! Be sure to try it - it's outstanding!

Foster

Recipe author

Composition / ingredients

Servings:

Onion

Apples (green)

Eggs (boiled)

Herring

White bread (4 slices)

200

Sunflower oil

Vinegar (9%)

Green onion (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 37 % 11 g

Carbohydrates 33 % 10 g

165 kcal

GI: 30 / 0 / 70

Cooking method

Cooking time: 15 min

Step 1:

How do you make Jewish forshmak? Gather all the ingredients. Hard-boil the eggs, then cool, peel, and rinse them with water, washing off any bits of shell and membrane.
Step 2:

Wash and peel the apple. Peel the onion, rinse it, and dry it. Cut the apple and onion into quarters, or just into large pieces.
Step 3:

Soak the bread in water. I don't cut off the crust - I soak it in whole pieces.
Step 4:

Remove the bones and skin from the herring, leaving just the fillet. You can set the head aside and use it for garnish later (cut it lengthwise from the bottom and open it like a book).
Step 5:

Put the herring, bread, apple, onion, and eggs in a blender. Blend everything into a paste. At the end, add the vinegar and oil a little at a time.
Step 6:

Spread the forshmak on a plate, garnish it, and let it rest a little.

I'm not claiming this recipe for Jewish forshmak is the one and only correct one. But it is the classic version. It contains not just herring, bread, and oil, but eggs, apples, and onion as well. It'll be hard to make without a blender. If you don't have one, you'll have to use a meat grinder and run the mixture through it several times; on the very last pass, fit it with the finest disk. Some people press the spread through a metal sieve - that works too. Some think the classic forshmak is the kind baked in the oven with potatoes and sour cream. So it can be served two ways: cold or hot. The word "Vorschmack" itself is German and means "appetizer."
How do you tell if an egg is fresh? Crack it into a separate container. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk should hold together rather than spread, and it'll be glossy, domed, and uniform.
If you use ready-made spice blends, be sure to read the ingredients on the package. Such blends often already contain salt, so keep that in mind, or you risk over-salting the dish.