A Jewish dish, part of Israeli cuisine if you like, though I believe it was invented by our Slavic Jews. Saying so is just as accurate as claiming there is a “correct” recipe. Every cook will tell you their own way of making forshmak. But if you're planning a classic Slavic feast with vinaigrettes and traditional dishes, you can't go without it.
- 500 g lightly salted herring
- 3 soft-boiled eggs
- a small onion or a small bunch of leeks
- 1 boiled potato
Wipe or rinse the herring to remove excess oil. In a blender, mix it with the soft-boiled eggs and onion, then add the potato. Chop until it reaches a minced consistency, but not a pâté. A perfect appetizer to serve with fresh bread.
Wipe or rinse the herring to remove excess oil. In a blender, mix it with the soft-boiled eggs and onion, then add the potato. Chop until it reaches a minced consistency, but not a pâté. A perfect appetizer to serve with fresh bread.
