Herring Forshmak
A delicious herring spread that's especially good on a piece of white bread. I tried Jewish food for the first time at a friend's place, fell for the classic forshmak, and couldn't resist asking my host for the recipe. I made it at home and everyone loved it — give it a try, too.
Cooking method
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Step 1:
How to make forshmak: First, boil the egg and a small carrot. Wash the fish well, clean it, and break it down into fillets, removing the bones and skin.
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Step 2:
Lightly salted herring fillet
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Step 3:
Boiled and peeled carrot
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Step 4:
Peeled hard-boiled egg
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Step 5:
Processed cheese (in my opinion, Druzhba-style spreadable cheese works best)
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Step 6:
Cold butter, straight from the fridge
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Step 7:
Blend everything until smooth and uniform. If you don't have a blender, run all the ingredients through a regular meat grinder twice using the fine plate.
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Step 8:
Herring forshmak is best enjoyed spread on a slice of toasted white bread. And although this appetizer is considered a staple of Jewish cuisine, its delicate texture and flavor are sure to win over everyone else, too.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Megle cheese - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese 'cheese 'shavru' (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
