Odessa-Style Herring Forshmak with Potato
A chilled chopped herring spread with boiled potato, egg, onion and mustard.
Forshmak is a savory chilled herring spread; this source’s version includes two boiled potatoes and a hard-boiled egg, along with butter and a little Dijon mustard. Use fully prepared, ready-to-eat salted herring from a reliable supplier. If it is overly salty, briefly soak it under refrigeration and drain well before chopping; do not use raw fresh herring. Mash or chop the potato and egg, finely dice the onion and combine everything with soft butter, olive oil, lemon juice and black pepper. Taste before adding salt because the fish may provide enough. Cover and chill for a few hours so it firms enough to spread. Serve with dark bread or cucumber slices, keeping the dish cold between helpings.
Recipe card
Odessa-Style Herring Forshmak with Potato
Equipment: Pot, knife, mixing bowl, refrigerator
Ingredients
Instructions
Prepare herring
Check for bones; if very salty, briefly soak fillets under refrigeration and drain well.
Chop
Finely chop herring and onion and mash cooled boiled potatoes and egg.
Mix
Combine with soft butter, olive oil, mustard, lemon juice and black pepper.
Chill
Cover and refrigerate several hours to firm and blend flavors.
Serve
Spread cold forshmak onto bread or serve with cucumber.
How to tell when it is ready
Spread cohesive, well chilled and easy to spoon onto bread.
Tips
- Check every fillet for bones.
- Soak salty fillets cold.
- Cool potato and egg.
- Chill before spreading.
Troubleshooting
- If too salty, serve thinly on unsalted bread.
- If too loose, chill longer before serving.
Substitutions
- Use similarly ready-to-eat salted herring.
- Use another mild prepared mustard if Dijon is unavailable.
Variations
- Add a little finely diced tart apple.
- Use less butter for a chunkier texture.
Serving suggestions
- Spread on rye bread.
- Offer with cucumber.
- Add chopped dill.
- Serve as a cold starter.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate continuously and eat within 2 days.
Food safety
Use only ready-to-eat salted herring, not raw fresh fish; keep the prepared spread chilled.
Frequently asked questions
Can I use fresh raw herring?
No. The post calls for prepared salted herring, which is a ready-to-eat product.
How should I store odessa-style herring forshmak with potato?
Refrigerate continuously and eat within 2 days.
Keep the fish spread cold until serving.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.