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
- 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.