Classic herring mincemeat

Hector Jimenez-Bravo

Forshmak is a classic Eastern European appetizer that combines a delicate texture with a rich flavor. The dish is perfect for a holiday table or simply as an original spread on bread. Herring, eggs, butter and a slight spiciness of mustard create a flavor composition that is impossible to forget.

This recipe is a quick and affordable option that is easy to repeat at home even without culinary experience.

Ingredients

2–3 herring fillets (salted)
2 large eggs
50 g butter
1 onion
1 tsp mustard (or to taste)
3–4 tbsp. mayonnaise
Black pepper — to taste
Dark bread for serving

Instructions

Step 1 1

Step 2 2

Step 3 3

Step 4 4

Boil the eggs hard-boiled, cool in cold water, and peel. They should be fully cooked, with a firm yolk — this is the consistency that goes well in mincemeat.

Herring fillets should be cleaned of skin and bones, cut into small pieces. To get a balanced taste, it is better to use herring that is not too salty.

In the bowl of a hand chopper (or blender), place the boiled eggs, peeled and chopped onion, butter and about a third of the herring. Grind until a paste forms.