Forshmak in Hebrew

Photo: Elena Moskalenko
Light-salted herring (fillet)300 gramsHerring cold smoked (fillet)200 gramsQuail eggs10 piecesPotatoes (medium)2 piecesRed onion2 piecesHorseradish (seasoning) (creamy)3 tbsp.Mustard (table)3 tbsp.
For the sauce
Cream (23% fat)50 milliliters
For filing
Rye bread (toasts)
  • Servings:
  • Occasion:February 23
  • Season:Spring

Classic Soviet genre! Another budget, but very effective recipe, which came into our life from the Jewish cuisine. In Forshmak, any herring becomes a noble fish.


Wrap the potatoes tightly in foil and bake in the oven at maximum temperature, cool, peel and grate on a medium grater.

Boil eggs, peel, grate on a medium grater.

Both types of herring skip with onions through a meat grinder.

In a working bowl, mix herring, potatoes, eggs, pour cream, salt and season with mustard and cream horseradish.

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