Herring Forshmak Spread
Forshmak should taste tender, not oily, and the difference lies in when the butter goes in. Whip it with the fish in a processor and the warmth of the blades melts the fat, so the paste splits and weeps. Instead, grind the fish with apple and onion first, then fold the soft butter through by hand right at the end.
- Prep
- 25 min
- Cook
- 10 min
- Rest
- 2 h
- Total
- 2 h 35 min
- Servings
- 10
- Level
- Medium
- Per serving
- 180 kcal
Ingredients
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What to use instead
Two boiled potatoes instead of the bread give a denser spread and make it gluten-free.
Makes: about 600 g, serves 10
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Taste the herring first
Cut off a piece and try it. If the fish is very salty, soak the fillets in cold milk for an hour or two, then pat dry.
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Step 2: Boil the eggs
Nine minutes, cooled in iced water and peeled. Keep one yolk back for scattering over the finished spread.
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Step 3: Soak the bread
Cover the crumb with milk for 5 minutes and squeeze it out well. The bread is not filler here — it softens the saltiness of the fish.
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Step 4: Grind the base
Pass the herring, apple, onion, eggs and bread twice through a mincer, or pulse in a processor in short bursts until even.
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Step 5: Fold in the butter
Add the softened butter and work it in with a spatula by hand. Never in the machine: warm blades melt the fat and the paste separates.
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Step 6: Season
Stir in the mustard, vinegar and pepper. No salt is needed — the herring carries it all, so taste before adding anything.
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Step 7: Chill for two hours
Smooth into a bowl, press film onto the surface and refrigerate for two hours so the spread sets firm and sliceable.
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Step 8: Serve
Take it out 20 minutes ahead, scatter with the grated yolk, onion and dill, and serve with rye bread.
Tips & variations
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Tip
Use a properly tart apple. Sweet varieties leave a cloying edge that sits badly against salted fish.
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Variation
A tablespoon of grated horseradish makes it sharper and fresher — a classic partner for herring.
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Swap
Two boiled potatoes instead of the bread give a denser spread and make it gluten-free.
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Storage
Three days refrigerated in a sealed container. Do not freeze it: the butter loses its creaminess on thawing.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 180 kcal | 1,800 kcal |
| Protein | 8 g | 80 g |
| Fat | 14 g | 140 g |
| Carbohydrates | 5 g | 50 g |
Approximate values calculated from standard ingredient data.
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