A delicious famous Jewish appetizer.
Forshmak is probably the most authentically Jewish herring recipe. The word itself is Yiddish for “pre-taste”–that is, an appetizer, meant to set your taste buds going. There are many varieties of forshmak–probably as many as there were shtetls in Eastern Europe. This one originates in Haschevato, Ukraine, the small village where my father’s side of the family comes from.
Forshmak means ‘starter’ if translated from German. Traditionally in Sweden and Prussia this is a hot course made of mincemeat or herring. In the Jewish cuisine it has become a national dish but it’s cold and made exceptionally of herring. There is a lot of kinds of forshmak.