Forshmak β is a traditional Jewish appetizer, the base of which consists of minced or ground herring. It is mixed with onions, eggs, green apples, and white bread soaked in milk or water. Vinegar or lemon juice is often added to this mixture for acidity, as well as various spices for flavor. The finished appetizer is served with crispy rye bread or crackers. The very word "forshmak" comes from the German "vorschmack" or "vorspeise", which translates to "appetizer." It can have various variations, depending on regional traditions and personal preferences of the cook. We have prepared two of its versions: one that is as close to the classic as possible, and the second β simplified. We will focus on the first version, showing the step-by-step process of its preparation.
Time required: up to 30 minutes
Difficulty: 2 out of 5
Cost: average
We will need:
100 g of lightly salted herring fillet
1 small white onion
1 boiled chicken egg
the yolk of one egg
one quarter of an apple (it is advisable to choose a green variety, such as Mutsu, Granny Smith, Simirenko, etc.)
50 g of white bread pulp (a baguette or loaf will also work)
50 ml of milk
1 tbsp of cold-pressed olive oil (or the same amount of melted butter)
juice of ΒΌ lemon
black pepper to taste.
ΠΡΠΎΠ΄ΡΠΊΡΠΎΠ²ΠΈΠΉ Π½Π°Π±ΡΡ
Preparation
First, we boil the egg, which we need to hard boil. Typically, it is enough to boil it for 10-12 minutes (depending on size).
Next, we cut the bread into small pieces and soak it in milk.
ΠΠΈΠΌΠΎΡΡΡΠΌΠΎ Ρ Π»ΡΠ±
Now we move on to chopping. Finely chop the onion, herring, and apple. Transfer them to a bowl where we will mix all the ingredients. Peel the egg, chop it finely, and add it to the bowl. Squeeze the softened bread to remove excess milk, chop it if necessary, and also add it to the bowl.
...Ρ ΡΠΉΡΠ΅
Add the egg yolk and olive oil, and squeeze in the lemon juice.
Π΄ΠΎΠ΄Π°Π»ΠΈ ΠΆΠΎΠ²ΡΠΎΠΊ
...Ρ ΠΎΠ»ΠΈΠ²ΠΊΠΎΠ²Ρ ΠΎΠ»ΡΡ
...Ρ Π²ΠΈΡΠ°Π²Π»ΡΡΠΌΠΎ Π· Π»ΠΈΠΌΠΎΠ½Π° ΡΡΠΊ
If necessary or desired, add pepper and mix thoroughly. Place in the refrigerator to cool and allow the flavors to meld. Remove at least half an hour before serving, spread on toasted crispy black bread, and enjoy the harmony of flavors.
Π³ΠΎΡΠΎΠ²ΠΈΠΉ ΡΠΎΡΡΠΌΠ°ΠΊ
As we mentioned at the beginning, a more simplified version of forshmak can be prepared. It is also in the photo. In it, we used a βmore modestβ set of ingredients:
100 g of herring fillet
3 boiled chicken eggs
1 teaspoon of French mustard (seeds)
50 g of mayonnaise and black pepper.
The technological processes are similar to the first version: all ingredients need to be chopped and allowed to infuse in the refrigerator.
We did not add salt to the forshmak, as the herring contains enough salt. You can also blend the forshmak with a blender to achieve a paste-like consistency. In all cases, you will end up with a quite tasty dish. Don't be afraid to experiment, as the kitchen is a creative laboratory.
Π‘ΠΌΠ°ΡΠ½ΠΎΠ³ΠΎ! ;)
