(No Ratings Yet)
Loading...Forshmak is a classic Ashkenazi Jewish spread rooted in Russian and Eastern European Jewish kitchens, built on finely chopped pickled herring blended with tart apple, hard-boiled eggs, and soaked rye bread. Served chilled on dark bread or rye crackers, it delivers a tangy, briny, and creamy bite that is beloved as a Sabbath or holiday appetizer.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Servings6
Yield6 servings (about 3 cups)
Nutrition Facts
Per serving (estimated)
- 270 kcalCalories
- 19 gFat
- 6 gSaturated Fat
- 10 gCarbs
- 2 gFiber
- 3 gSugar
- 15 gProtein
- 640 mgSodium
- 220 mgPotassium
- 55 mgCalcium
- 1.5 mgIron
- 4 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the herring base
- 8 oz pickled herring fillets, rinsed and patted dry
- 2 slices dense rye bread, crusts removed
- 3 large hard-boiled eggs, peeled
- 1 medium Granny Smith apple, peeled and cored
- 1/2 small yellow onion, roughly chopped
For binding and seasoning
- 3 tbsp unsalted butter, softened
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
For serving
- Rye crackers or dark pumpernickel bread, for spreading
- Thinly sliced red onion
- Fresh dill sprigs
Directions
- Place the rye bread in a small bowl, cover with cold water, and let soak for 5 minutes, then squeeze out the excess water and set aside.
- Cut the herring fillets into 1-inch pieces and check carefully for any remaining bones, pulling them out with tweezers.
- In a food processor, pulse the herring, soaked rye bread, hard-boiled eggs, apple, and yellow onion together until finely chopped but still slightly textured, about 10 to 12 quick pulses.
- Add the softened butter, mayonnaise, Dijon mustard, lemon juice, and black pepper, then pulse just until the mixture is evenly blended and creamy.
- Taste and adjust with a pinch more pepper or a few extra drops of lemon juice if the spread needs more brightness.
- Transfer the forshmak to a bowl, cover, and refrigerate for at least 1 hour to let the flavors meld.
- Spoon the chilled spread into a shallow serving dish and smooth the top with the back of a spoon.
- Garnish with thinly sliced red onion rings and fresh dill sprigs just before serving, and offer rye crackers or dark bread alongside for spreading.
Cook’s Notes
- Rinse very salty herring under cold water and pat dry to keep the spread from becoming overly briny.
- For a smoother texture, push the finished mixture through a coarse sieve after processing.
- Forshmak tastes even better the next day, so make it a day ahead when entertaining.
- Serve on boiled young potatoes or with sliced cucumber rounds for a lighter presentation.
- Add a small grated raw beet for a hint of sweetness and a pretty pink tint, if desired.
