Classic Herring Forshmak
Tender, airy, and very delicious - perfect for any festive table! Classic herring forshmak is a traditional Jewish dish where simple salted herring turns into an elegant and refined appetizer. This pate spreads easily on bread and is ideal for any gathering!
Updated : 12 November, 2025
Easy
About 20 min.
Ingredients
250 grams
Herring
1
Apple
1
Onion
100 grams
Loaf
2
Eggs
to taste
Parsley
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use boneless herring fillets right away. If preferred, you can buy whole herring and remove the bones yourself. Boil the eggs in advance, cool, and peel them. Choose a small onion - the longer the finished forshmak rests, the richer the onion flavor will be.
Step 2
Soak slices of white bread completely in cold water until they soften well. Peel the apple, cut it into quarters, and remove the core. Peel the onion and rinse it under cold water.
Step 3
Place the herring fillets and peeled apple into a stationary blender.
Step 4
Add the squeezed bread, onion, and eggs. Close the lid of the blender.
Step 5
Blend everything until smooth. You can adjust the texture by adding some oil from the herring. A meat grinder or finely chopping by hand will also work, but the blender is faster. Add salt to taste and mix well.
Step 6
The classic herring pate (forshmak) is ready! Optionally, you can stir in a bit of soft butter for extra creaminess. Serve immediately or store in an airtight container in the refrigerator for several days. Spread it on slices of dark rye bread, garnish with herbs, and enjoy!
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