Forshmak: classic recipe with mustard seeds (traditional jewish herring spread)

Forshmak is one of the most famous dishes of Jewish cuisine and is often considered its culinary «calling card». This hearty and flavorful appetizer is easy to prepare at home without spending too much time or effort.

If you don’t already have your own forshmak recipe, it’s worth starting with the classic version — but with a twist: add a small amount of mustard seeds. Not only do they give the dish a spicy, aromatic note, but they also boost its nutritional value. Mustard seeds are rich in vitamins A, B, C, D, E and K, as well as minerals such as magnesium, iron, potassium, calcium, phosphorus, and zinc. They also contain essential oils, glucosinolates, sinigrin, and myrosin. Consuming mustard seeds supports digestive health, improves cardiovascular function, reduces inflammation, and strengthens immunity.

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Ingredients (classic forshmak with mustard seeds)

For the traditional forshmak recipe, you will need:

• 2–3 whole salted herrings (or 4–6 fillets);
• 1 onion;
• 10–12 sprigs of dill;
• 3 eggs;
• 2 tbsp sugar;
• 1 pinch of ground black pepper;
• 1 slightly heaping tbsp mustard seeds;
• ¼ cup sunflower oil;
• 1 green apple (preferably tart);
• 1 tbsp vinegar (wine vinegar recommended);

Step-by-step preparation

Prepare the herring: clean the herrings, remove the skin and entrails, cut off the heads and fins, and carefully separate the bones from the flesh. Finely chop the fillets with a knife or run them through a meat grinder.

Prepare the onion and apple: peel and wash the onion and apple. Grate them on a fine grater and add to the chopped herring.

Prepare the eggs and herbs: boil the eggs until soft-boiled, then finely chop or grate them. Crush the mustard seeds using a mortar or spice grinder. Rinse and finely chop the dill.

Combine ingredients: add the eggs, dill, crushed mustard seeds, pepper, sunflower oil, vinegar, and sugar to the herring mixture. Stir everything thoroughly.

Serve the forshmak on slices of baguette or dark rye bread — whichever you prefer.

Notes:

Forshmak tastes best when made from lightly salted herring, though spiced herring can also be used. Instead of sunflower oil, you can add mustard oil — it gives the appetizer a rich aroma and spiciness. For a creamier texture, add a little softened butter along with the vegetable oil.

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