Forshmak in jewish classic herring

6 servings
15 min

How to cook a Jewish forshmak? Prepare all the products. Boil the eggs hard-boiled, then cool, peel and rinse with water, washing away the remaining shells and films.

Wash the apple and peel. Remove the husks from the onions, rinse and dry. Cut the apple and onion into 4 parts or simply into large pieces.

Soak the bread loaf in water. I do not remove the crust from the loaf, soak it with whole pieces.

Peel the herring from the bones and skin, leaving one fillet. You can set your head aside and later use it for decor (cut it from below along and open it as a book).

Fold herring, bread, apple, onions, eggs into a blender. Whisk everything until pasty. At the end, add vinegar and oil in portions.

Place the forshmak on the dish, garnish and let brew a little.