Herring forshmak is one of the most famous and simplest Jewish dishes. It’s also nice that its main character is a fish, which is quite accessible to everyone.
- 3 spicy salted fatty herrings (or slightly smoked)
- 2 medium onions
- 2 sour green apples, preferably Antonovka
- 3-4 feathers of green onions
- 2-3 eggs
- 1/2 tsp mustard
- 1 tbsp. l. vinegar
- freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Forshmak from herring, carefully clean the herring from bones, skin and entrails
To prepare forshmak, thoroughly clean the herring of bones, skin and entrails.
Herring forshmak, chop onions and green onions
Peel the onions and chop coarsely. Chop the green onion very finely.
Herring forshmak, peel the apple and the seed box
Peel one apple from the skin and the seed box, the other – only from the seed box.
Herring forshmak, make minced herring, onions and apples
In a meat grinder, turn the herring, then onions and apples. Turn the resulting minced meat again.
Herring forshmak, hard-boiled eggs, peel and separate the yolks from the whites
Hard boil the eggs, peel and separate the yolks from the whites.
Herring forshmak, mash the yolks with vinegar, mustard, salt and pepper, add green onions
Grind the yolks with vinegar, mustard, salt and pepper, add green onions. Mix the resulting mixture with minced meat and knead well.
Herring forshmak, mash squirrels with a fork
Mash the proteins with a fork and add to the minced meat.
Herring forshmak, put the resulting mixture on a fish-shaped herring
Put the forshmak on a fish-shaped herring, garnish with green onions or parsley.