Litvak Forshmak

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:

1. Soak the herring in water for about an hour and then chop finely.
2. Peel and mash the boiled potatoes. Finely chop the onion and sauté it in butter.
3. 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.
4. 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.
5. The dish can be served either warm or cold, and pairs well with pickled cucumber.

This information was shared by Alexander Bely.