ReceptnaptárHerring pâté (forshmak)
Forshmak is a well-known cold starter of Russian and Jewish cooking, a creamy pâté of herring, apple and egg. It is salty, slightly tangy and spreadable on bread. A frequent element of festive cold platters.
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Method
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- Soak the herring if too salty, fillet it and remove the bones.
- Peel the apple and chop the onion.
- Squeeze out the bread.
- Mince or blend everything together and mix in the butter.
- Season with mustard, lemon juice and pepper.
- Rest in the fridge for at least 1 hour and serve with toast.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the herring in milk if it is too salty.
- The apple gives freshness and a tart note.
- Chilled for a day the flavour matures.
Frequently asked questions
How long does it keep?
3 days in the fridge.
What can replace herring?
Smoked mackerel also works, but the taste differs.
Similar recipes
- Spiced marinated herring · Hungarian
- Herring in sour cream and apple salad (śledź w śmietanie) · Polish
- Herring salad with mustard dressing · Hungarian
- Herring spread for bread · Hungarian
- Herring with potatoes and onion (selyodka s kartofelem) · Russian
- Pan-fried herring in flour (zharenaya selyodka) · Russian
More russian ideas
- Pan-fried whitefish, Baikal style (omul)
- Rye fish pie (rybnyi pirog)
- Pomor-style pan-fried cod with rye breadcrumbs
- Fish cakes with rye bread (northern Russian style)
- Pike-perch in sour cream (sudak v smetane)
- Baked salmon with sour cream and dill sauce
- Crucian carp in sour cream (karasi v smetane)
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