For a long time, this dish didn’t have a name –Jews just called it gehakte herring (chopped herring). However, in 1870 it was already referred to as forshmak. This chopped herring was long a favourite for many locals in Vilnius.
You will need:
4 slices of salted herring
4 large boiled potatoes
2 tbsps. butter
1 large onion
4 tbsps. sour cream
4 tbsps. breadcrumbs
2 eggs
2 tsps. chopped dill
pepper
Method:
Soak the herring in water for about an hour and then chop finely.
Peel and mash the boiled potatoes. Finely chop the onion and sauté it in butter.
In a large bowl, combine the mashed potatoes and sautéed onion; add the herring, sour cream, breadcrumbs, chopped dill and eggs. Season everything with pepper.
Put the mixture in a buttered baking dish or ramekins. Top with grated butter. Bake for 35-45 minutes at 180°C, until the top of the forshmak turns golden.
The dish can be served either warm or cold, and pairs well with pickled cucumber.
This information was shared by Alexander Bely.
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