Classic herring forshmak

Tender, airy and very tasty, for a festive table! The classic herring forshmak is a national dish of Jewish cuisine, in which the herring familiar to us turns into an exquisite exotic snack. This pate is easily spread on bread and is perfect for any feast!
Julia M.Author avatar
Recipe author

Composition / ingredients

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

Step-by-step cooking

Cooking time: 20 min
  1. Step 1:

    Step 1.

    How to make a classic herring forshmak? Prepare the necessary ingredients for this. Take the herring immediately fillet without bones. But if you want, you can take a whole herring and peel it from the bones yourself. Boil the eggs in advance, cool and peel them from the shell. Take the onion is not very large. The longer the finished forshmak will stand, the more fragrant the smell of onions will be.

  2. Step 2:

    Step 2.

    Fill the loaf slices completely with cold water so that they are well soaked. Peel the apple, cut it into four parts and remove the core. Peel the onion from the husk and rinse in cold water.

  3. Step 3:

    Step 3.

    Put the herring and peeled apple in a stationary blender.

  4. Step 4:

    Step 4.

    Add bread squeezed from water, onion and eggs. Close the blender with the lid.

  5. Step 5:

    Step 5.

    Grind everything until smooth. The consistency of the forshmak can be adjusted by adding herring oil.For grinding, you can use a meat grinder or chop everything very finely with a knife. But in a blender, the grinding process is much faster.

  6. Step 6:

    Step 6.

    The classic herring pate is ready! If desired, a little soft butter can be mixed into it. Forshmak can be used immediately or stored for several days in the refrigerator in an airtight container. Spread it on slices of black bread, garnish with herbs and serve it to the table as a snack. Enjoy your meal!

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 7-9 minutes after boiling, then drain the hot water, fill the eggs with cold water and cool. From a sharp temperature drop, the shell will be better cleaned. 

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.  

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Apples - 47   kcal/100g
  • Dried apples - 210   kcal/100g
  • Canned apple mousse - 61   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
  • Parsley greens - 45   kcal/100g
  • Salt - 0   kcal/100g
  • Loaf - 273   kcal/100g

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