📝 About This Recipe
A cornerstone of Jewish-Russian 'Zakuski' culture, Forshmak is a masterclass in balancing salty, sour, and creamy flavors. This traditional cold starter transforms humble salted herring into a sophisticated, whipped spread using tart Granny Smith apples, hard-boiled eggs, and softened butter. It is an essential dish for any festive Slavic spread, offering a nostalgic taste of the Black Sea coast with a texture that is both rustic and refined.
🥗 Ingredients
The Base
- 400 grams Salted Herring Fillets (high quality, skinless and boneless)
- 1 cup Whole Milk (for soaking the herring to remove excess salt)
- 1 large Granny Smith Apple (peeled and cored)
- 1 small White Onion (roughly chopped)
The Binding Elements
- 3 pieces Hard-boiled Eggs (chilled and peeled)
- 100 grams Unsalted Butter (very soft, at room temperature)
- 2 slices White Bread (crusts removed, stale bread works best)
Seasoning and Brightness
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Ground Black Pepper (to taste)
- 1 teaspoon Prepared Yellow Mustard (optional, for a sharp kick)
For Garnish
- 1 small bunch Fresh Chives (finely chopped)
- 1 piece Hard-boiled Egg Yolk (reserved and crumbled for topping)
- 3-4 pieces Dill Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by rinsing the herring fillets under cold water. Place them in a shallow bowl and cover with milk. Let soak for 20-30 minutes; this draws out excess salt and softens the texture.
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2
While the herring soaks, place the two slices of crustless white bread in a small bowl and add a few tablespoons of milk or water until just saturated. Squeeze out the excess liquid and set the damp bread aside.
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3
Peel the Granny Smith apple and the onion. Chop them into chunks that will fit easily into your food processor or meat grinder.
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4
Separate the yolks from the whites of the hard-boiled eggs. Set aside one yolk for the final garnish. Roughly chop the remaining whites and yolks.
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5
Remove the herring from the milk, pat thoroughly dry with paper towels, and check for any remaining tiny bones using tweezers.
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6
Traditional method: Pass the herring, apple, onion, soaked bread, and eggs through a meat grinder using the fine mesh plate for a chunky, rustic texture.
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7
Modern method: Place the herring, apple, onion, soaked bread, and eggs into a food processor. Pulse 8-10 times. You want a coarse paste, not a liquid purée.
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8
Transfer the mixture to a medium mixing bowl. Add the softened butter and mustard.
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9
Using a sturdy spatula or a hand mixer on low speed, whip the mixture until the butter is fully incorporated and the Forshmak looks pale and airy.
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10
Stir in the lemon juice and black pepper. Taste before adding any salt—the herring usually provides more than enough saltiness on its own.
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11
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld and the butter to firm up the spread.
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12
To serve, mound the Forshmak onto a platter or into a glass bowl. Smooth the top and garnish with the reserved crumbled egg yolk, chopped chives, and fresh dill.
💡 Chef's Tips
If your herring is exceptionally salty (Matjes style), soak it in cold black tea instead of milk for a deeper flavor profile. Avoid using a high-speed blender; the goal is a 'pâté' with tiny identifiable bits of apple and egg, not a smooth mousse. Always use a tart green apple like Granny Smith; the acidity is crucial to cutting through the fattiness of the fish and butter. Ensure your butter is truly soft (pomade consistency) before mixing to prevent lumps in your final spread. For the most authentic experience, serve the Forshmak chilled but let it sit at room temperature for 10 minutes before eating for the best texture.
🍽️ Serving Suggestions
Serve with thick slices of toasted Borodinsky (Russian Rye) bread or dark pumpernickel. Pair with chilled shots of premium dry vodka to cleanse the palate between bites. Accompany with pickled cucumbers (cornichons) and marinated red onions for extra crunch. Spread onto small boiled potato halves for an elegant, gluten-free appetizer bite. Decorate the serving plate with lemon wedges to allow guests to add extra zing.