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Classic herring Forshake

Classic Herring Forshmak

Tender, airy, and very tasty - for a festive table! Classic herring forshmak is a Jewish-cuisine staple that turns familiar herring into an elegant, exotic appetizer. This pate spreads easily on bread and is perfect for any gathering!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Herring

250

Apples (green)

Onion

White bread

100

Eggs

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 10 g

Fats 22 % 6 g

Carbohydrates 41 % 11 g

139 kcal

GI: 30 / 0 / 70

Cooking method

Cooking time: 20 min

Step 1:

How do you make classic herring forshmak? Prepare the ingredients. Use boneless herring fillet, or take a whole herring and bone it yourself. Boil the eggs in advance, cool them, and peel them. Use a smallish onion - the longer the finished forshmak sits, the more pronounced the onion aroma becomes.
Step 2:

Cover the bread slices completely with cold water so they soak well. Peel the apple, cut it into quarters, and remove the core. Peel the onion and rinse it in cold water.
Step 3:

Put the herring and the peeled apple into a stand blender.
Step 4:

Add the bread (squeezed out of the water), the onion, and the eggs. Put the lid on the blender.
Step 5:

Blend everything until smooth. You can adjust the consistency by adding some of the oil from the herring. You could also use a meat grinder or chop everything very finely by hand, but a blender is much faster.
Step 6:

The classic herring pate is ready! If you like, mix in a little softened butter. You can use the forshmak right away or keep it in the fridge for several days in an airtight container. Spread it on slices of dark rye bread, garnish with herbs, and serve as an appetizer. Enjoy!

Always wash the eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and bring them to a boil over low heat. Boil for 7-9 minutes after the water comes to a boil, then drain the hot water, cover the eggs with cold water, and let them cool. The sudden temperature change makes them easier to peel.
To keep your eyes from stinging while you cut onions, rinse the onion and the knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a slice of lemon before cutting.