Herring Forshmak Recipe with Apple, Egg and Onion
A chilled herring spread with apple, onion, hard-boiled egg and butter.
Forshmak is a savoury chopped spread made here with herring, apple, onion, egg and butter. The source uses salted herring; taste a small piece first and soak it briefly in cold water only if it is excessively salty, then dry it well. Chop or pulse the mixture to the texture you like, and chill it so the flavours settle. Serve cold on rye bread or crisp toast. Check fillets carefully for bones. Taste a small piece; if very salty, soak in cold water for 20 minutes, then drain and pat dry. Place eggs in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, cool under cold water, peel and chop. Finely chop herring, apple and onion, or pulse briefly in a food processor. Avoid turning it to puree.
Recipe card
Herring Forshmak Recipe with Apple, Egg and Onion
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare herring
Check fillets carefully for bones. Taste a small piece; if very salty, soak in cold water for 20 minutes, then drain and pat dry.
Cook eggs
Place eggs in a saucepan, cover with water and bring to a boil. Simmer 10 minutes, cool under cold water, peel and chop.
Chop ingredients
Finely chop herring, apple and onion, or pulse briefly in a food processor. Avoid turning it to puree.
Mix spread
Combine with chopped eggs, softened butter, lemon juice and pepper. Taste before adding any salt.
Chill and serve
Cover and refrigerate at least 1 hour. Serve cold with rye bread.
How to tell when it is ready
Cover and refrigerate at least 1 hour. Serve cold with rye bread.
Tips
- Check fillets carefully for bones.
- Place eggs in a saucepan, cover with water and bring to a boil.
- Finely chop herring, apple and onion, or pulse briefly in a food processor.
- Combine with chopped eggs, softened butter, lemon juice and pepper.
Troubleshooting
- If too salty, fold in more chopped apple and egg.
- If too coarse, pulse briefly, stopping before it becomes smooth.
Substitutions
- Use unsalted butter or a dairy-free spread.
- Use a milder pickled herring if salted fillets are unavailable.
Variations
- Add a teaspoon of mustard.
- Use a little more lemon for brightness.
Serving suggestions
- Spread on rye bread.
- Serve with crackers.
- Add cucumber slices.
- Garnish with dill.
Make ahead
Prepare components ahead and store safely. Keep covered in the refrigerator for up to 2 days.
Storage
Keep covered in the refrigerator for up to 2 days.
Food safety
Keep herring and cooked eggs refrigerated; do not leave the spread at room temperature for more than 2 hours.
Frequently asked questions
Can I make forshmak ahead?
Yes. Prepare it a day ahead and keep covered in the refrigerator; stir before serving.
How should I store herring forshmak?
Keep covered in the refrigerator for up to 2 days.
Spread on rye bread. Keep covered in the refrigerator for up to 2 days.
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