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Forshmak

A classic Eastern European herring spread: salted herring pounded smooth with soaked white bread, grated apple, onion, butter and hard-boiled egg, then chilled and piled onto dark rye. Sharp, salty and rich, it is the first thing on the table before anything else.

BreakfastSnacksPescatarian25g+ proteinUnder 30 min
30 min20 prep · 10 cookEasy603 kcalper serving
Forshmak

Instructions

  1. Lower 1 egg into simmering water and boil for 9 minutes, then cool under cold running water, peel and set aside. Meanwhile put 20 g of crustless white bread in a small bowl, pour over 2 tbsp of milk and leave to soak for 5 minutes.
  2. Rinse 100 g of salted herring fillet under cold water and pat thoroughly dry. Run a fingertip along the flesh to find any stray pin bones and pull them out, then chop the fish as finely as you can with a heavy knife, traditionally it is worked almost to a paste.
  3. Coarsely grate 60 g of peeled, cored apple and 30 g of onion on the fine side of a box grater. Squeeze the onion lightly in your hand to lose the harshest juice, and squeeze the soaked bread so it is damp but not dripping.

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Per serving

603kcal
35gprotein
36gcarbs
36gfat
3gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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