Forshmak is a familiar appetizer with an original German name. Herring forshmak is the most popular representative of Jewish cuisine. Such a dish will be a decoration of the festive table.

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What is forshmak

Forshmak is a dish found in Jewish and Prussian cuisines. It is worth noting that the method of preparation and the recipe for forshmak are completely different in different cuisines. In Prussian cuisine, forschmak is a dish made from minced meat and is most often served as a hot snack. But forshmak in Jewish is a cold fish appetizer, mainly from herring, but other types of fish can also be used.

Quite often you can hear that forshmak refers to Odessa cuisine. This is not surprising, since a large community of Jews existed in Odessa for centuries, the influence of which was reflected in all spheres of city life. You can find various cooking recipes: in Odessa, in Lithuanian, in Russian. The difference between them is not big and herring is used as the main ingredient in all of them.

Forshmak is often called herring salad, pâté, fish oil. The inclusion of a dish as an appetizer does not mean that it cannot be used with side dishes as a salad. But most often it is served on small toasts as an appetizer. The most delicious and simple recipe for making salted herring forshmak with apple and potatoes will appeal to all households and guests. The Jewish recipe for making a delicious forshmak can be without an apple.

How to make herring forshmak

There are many Jewish forshmak recipes. Each housewife can prove that it is her recipe that is classic and correct. However, there are a great many variations on the theme of the recipe, but the main thing that remains unchanged is the slightly salted herring in the recipe. Instead of bread, many add potatoes, and replace the green apple with a fresh cucumber. Whatever it was, which of the recipes to make a snack is not important, it all depends on personal preferences and mood.


Ingredients

  • slightly salted herring - 500 gr.;
  • medium apples - 2 pcs.;
  • hard boiled eggs - 5 pcs.;
  • medium-sized onions - 2 pcs.;
  • butter - 200 gr.;
  • bread - 200 gr.

  1. Using a fine grater, remove the crust from the buns, pour milk over the crumb and leave for 5 minutes. Then squeeze the crumb well to remove excess liquid.
  2. Fillet herring: peel, remove entrails, cut in half, remove ridge and small bones. Cut the fillets into small pieces.
  3. Peel and cut the boiled eggs in half or into 4 parts.
  4. Wash, peel and core the apples. Cut into 4 pieces for easy chopping in a blender or food processor.
  5. Peel the onion, wash and chop finely.
  6. Put all the ingredients, except the onion, in a blender and chop until smooth. Can be twisted through a meat grinder. Add the onion at the very end and mix well.
  7. Put the prepared forshmak with butter in a cold place for a couple of hours, so that the appetizer stiffens a little.
  8. Serve with croutons, garnished with herbs.

The calorie content of such a dish will be approximately 180 kcal per 100 g.

Forshmak will be delicious with carrots. You can also prepare a snack the old way. To do this, pass all the ingredients through a meat grinder or grind in a blender, and cut the herring fillet into small pieces.

A properly prepared forshmak can be an excellent filling for salted pancakes, cakes, sandwiches. They can stuff eggs. There are as many ways to serve a dish as there are recipes according to which it is prepared. Experiment and choose the recipe you like the most.

Herring Forshmak with Cream Cheese

Forshmak with melted cheese and herring is a hearty and delicious fish appetizer. It is often called fish paste or herring caviar. The recipe for this dish is extremely simple. It may seem to someone that an ordinary forshmak looks a little faded and monotonous, but if you add boiled carrots, it will sparkle with new colors, including flavoring ones. Butter and melted cheese give the dish a creamy texture and delicate creamy flavor.


Ingredients

  • slightly salted herring - 1 pc .;
  • medium carrots - 1 pc .;
  • processed cheese - 100 gr. (1 PC.);
  • hard-boiled egg - 1 pc .;
  • butter - 100 gr.;
  • salt, spices - to taste.

Step by step preparation of the recipe

  1. Wash the carrots, boil until tender. It is advisable to do this in advance so as not to wait for it to cool down.
  2. It is also advisable to boil the egg in advance.
  3. Peel the fish and remove the entrails, peel them.
  4. Coarsely chop all ingredients and grind in a blender. Add butter and cheese, beat until smooth.
  5. Add salt and spices as desired. Beat a little to get a fluffy, creamy consistency.
  6. Refrigerate. Place on croutons or tartlets. Garnish with herbs before serving.

Jewish classic forshmak: a recipe for cooking herring with potatoes

Any herring snack is a light snack before lunch or dinner. Forshmak, cooked in Jewish style with potatoes, will be appreciated by guests and households, spreading on fresh bread or croutons and absorbing with gusto.


Ingredients

  • egg - 2 pcs.;
  • potatoes - 2 pcs.;
  • slightly salted herring - 1 pc .;
  • vegetable oil - 1 tbsp. l .;
  • salt and spices to taste;
  • greens for decoration.

Step by step preparation of the recipe

  1. To prepare this recipe, we take the most common slightly salted herring. If the fish is too salty, it can be soaked in milk, leaving for 1-2 hours. Remove the skin from the herring, remove the entrails and bones. You should not save time and buy ready-made fillets, the taste will definitely not be so rich. Cut the cooked fillet into large pieces.
  2. Boil potatoes and eggs separately until tender. Cool and clean. Cut into 4 pieces so that it is convenient to pass through a meat grinder or grind in a blender.
  3. Grind the potatoes and eggs, then add the chopped herring to them. There should be the same amount of these ingredients when ground. You can add a little more potatoes if desired.
  4. Mix all ingredients well, add salt and spices to taste. The forschmak will be a little dry. In order for it to spread well on bread, you can add a little vegetable oil.
  5. Spread forshmak on sandwiches and garnish with herbs.

If desired, you can add onions or green onions, chopping finely. The recipe can be varied by cooking it with an apple or carrot. How to make a dish taste brighter and more interesting? Boiled carrots will add color and elasticity to the dish, and an apple will add a special sourness to the dish. The recipe for Odessa forshmak does not differ from the classic Jewish one. The only difference is in the name. Forshmak in Odessa will pleasantly delight your guests and households.

How to make mackerel forshmak: a classic recipe

The classic Jewish forshmak is made from slightly salted herring, but nothing prevents you from slightly changing the recipe, taking another fish, for example, mackerel. Mackerel meat is more fatty, tender, with a brighter taste. Cooking mackerel forshmak is easier and faster than herring, as it lacks many small seeds that must be carefully selected. There are a lot of recipes for making mackerel forshmak, but we will focus on a faster, simpler and with a minimum amount of ingredients.


Ingredients

  • slightly salted mackerel - 2 pcs.;
  • medium carrots - 2 pcs.;
  • butter - 100 gr.

Step by step preparation of the recipe

  1. If the fish has a head, first you need to cut off the head, then remove the entrails, peel from the skin and separate the bones. Cut the fillet into small pieces.
  2. Boil the carrots until tender, cool, peel and cut into small pieces.
  3. Skip carrots, fish and oil through a meat grinder. Can be chopped in a blender, but not mashed.
  4. Mix all ingredients well until smooth. Transfer to a container and refrigerate for a couple of hours.

Forshmak prepared according to this recipe can be stored in the freezer. The dish does not lose its taste when frozen. This recipe can be made with pike or red fish. The main thing is that the fish should be lightly salted and boneless. Treat yourself and your loved ones with such a delicious and delicate dish.

Bon Appetit!

  • salted fish (we have home-salted smelt) - 270 g;
  • processed cheese ("orbit", "friendship", "city", "Dutch") - 70 g;
  • butter (necessarily softened) - 140 g;
  • medium-sized carrots weighing 130 g;
  • fresh dill - a few branches.
  • Output: a jar with a capacity of 500 g.
  • Cooking time is 30-40 minutes.

How to make forshmak with carrots and melted cheese:

First of all, boil the carrots (this will take us a maximum of 20 minutes), scrape off the top layer of the skin from it, cut it into pieces to cool faster. We thoroughly clean the fish: separate the skin, remove all (of course, if possible) bones and divide into small pieces. Remove the wrapper from the processed cheese and cut it into small cubes. Separate the dill from thick coarse stalks, rinse and dry (from moisture residues). Cut the butter into pieces.

Using a blender with a sharp knife (not submersible), transform all the fish together with oil into puree and transfer to a clean bowl.

Then we will do the same with the rest of the ingredients (cheese, dill and carrots).

Combine and mix these two mixtures well, transfer them to a dry, clean jar with a tightly screwed lid. If the pate turns out to be too thick, you can add a little mayonnaise to it.

Forshmak with carrots and melted cheese is ready, you can safely spread it on bread to make delicious sandwiches.

Bon Appetit!!!

A step-by-step recipe with a photo specially for the Sitaya family site. Best regards, Irina Kalinina.


Calorie content: Not specified
Cooking time: Not specified

Perhaps every hostess every time seeks to surprise guests with something new. We suggest trying a simple herring forshmak with melted cheese and carrots. The cooking process uses a small amount of ingredients. This dish can rightfully be called a substitute for red caviar. Light mild rich herring flavor combined with carrots, processed cheese, egg and butter will fully reveal itself. Be sure to try this delicious one.



Products:

- Atlantic herring - 1 pc.,
- carrots - 1 pc.,
- processed cheese - 1 pc.,
- egg - 1 pc.,
- butter - 100 gr.,
- salt,
- ground black pepper.

Necessary information.
Cooking time takes 40 minutes.

Step-by-step recipe with photo:





1. First, you need to clean the herring from entrails and bones. Then cut in half, then cut into small pieces. Place in a blender or chopper chopper.
Tip: To make the forshmak tasty, it is recommended to choose fatty herring varieties. The fish should preferably be lightly salted. Excessive saltiness can be removed by pre-soaking in milk.




2. Then add the processed cheese.




3. Then put butter in the blender bowl.
Tip: The butter should be left at room temperature beforehand to melt a little and whisk more easily.




4. Peel the boiled egg, add to the cheese.
Tip: To prepare an appetizer, boil the egg in a steep way in salted boiling water for 10 minutes.






5. Cut the boiled carrots into two halves and put them in a bowl.
Tip: Pre-peel the carrots, wash with water and boil for 15 minutes.




6. Close the cup and beat until the mixture becomes homogeneous. Add salt, black pepper and beat again.
Tip: The longer you beat the forshmak, the softer and more fluffy it will turn out.




7. Now take the pieces of bread and spread the herring paste evenly over the entire surface. Place on a plate with young lettuce leaves before serving.
Tip: For an unusual taste, it is recommended to lightly fry the bread slices in butter until golden brown or dry in a toaster.

Advice: ideal as an additional appetizer to a main hot dish with boiled potatoes with fresh finely chopped herbs.
Bon appetit, everyone!

Herring forshmak is a simple, but very original and surprisingly tasty appetizer, which can be arranged both in the classic version and with some deviations from the original recipe. Possible combinations of ingredients and their processing techniques in the selection of recipes below.

How to make herring forshmak?

The appetizer, loved by many, is made out in an elementary way, and if there are recommendations at hand with the correct proportions of the components and the main stages of preparation, anyone can cope with the task.

  1. The most popular herring forshmak recipe involves combining salted fish fillets with an apple, boiled potatoes and eggs. For piquancy, add onions to the appetizer, and butter for tenderness.
  2. The components are twisted once through a meat grinder, chopped finely with a knife or passed through a grater, after which they are seasoned to taste and mixed. Grinding of the components in a blender is allowed, then the herring forshmak will turn out to be airy, lush and tender.

Herring Forshmak - Classic Jewish Recipe


The Jewish herring forshmak recipe involves pre-frying the onions in butter. Another characteristic feature of the snack is its texture. Slices of the components must be felt, therefore, the fish, like the rest of the components, should preferably be chopped finely with a knife.

Ingredients:

  • herring - 2 pcs.;
  • onions - 3 pcs.;
  • potatoes - 2 pcs.;
  • eggs - 3 pcs.;
  • apples - 1.5-2 pcs.;
  • oil - 100 g;
  • salt, pepper, vinegar - to taste.

Preparation

  1. Herring, cut, separating the fillet from the bones.
  2. Boil, peel, grind potatoes and eggs.
  3. Grind the fish, chop and fry the onion in oil.
  4. Mix the prepared foods, add an apple, season.
  5. Ready salted herring forshmak is served, garnished with herbs.

How to cook herring forshmak in Odessa?


Odessa herring forshmak is made without potatoes with the addition of dry white loaf, which is soaked in milk. You can simply twist the components in a meat grinder with a large grid, or do a little differently: chop two-thirds of the total number of components in a blender and mix with the rest, chopped with a knife.

Ingredients:

  • herring - 1 pc.;
  • onion - 1 pc.;
  • white loaf - 2 slices;
  • eggs - 2 pcs.;
  • apples - 2 pcs.;
  • oil - 100 g;
  • salt, pepper, mustard, vinegar - to taste.

Preparation

  1. Herring fillets and other products are properly prepared and chopped.
  2. Soft butter is mixed into the resulting mass, seasoned with salt, pepper, mustard, vinegar.
  3. Place herring forshmak Odessa for an hour in the refrigerator and serve.

Herring forshmak with carrots - recipe


The correct herring forshmak is not only designed according to the classical technology. Adding unconventional ingredients to a dish is encouraged if in this way it is possible to emphasize the taste of the appetizer and make it brighter. This effect is produced by the addition of the components of the dish with boiled, diced carrots.

Ingredients:

  • herring (fillet) - 400 g;
  • onions - 0.5 pcs.;
  • carrots - 2 pcs.;
  • eggs - 1-2 pcs.;
  • butter and processed cheese - 100 g each;
  • salt, pepper, mustard, lemon juice - to taste.

Preparation

  1. Herring, onion and egg are twisted in a meat grinder.
  2. Boiled and peeled carrots are chopped into small cubes and mixed with soft butter and cheese into the twisted mass.
  3. Season forshmak with herring carrots to taste, cool a little.

Herring forshmak with melted cheese - recipe


The idea from the previous recipe can be applied more than once, for example, with processed cheese. The components can be chopped using a blender or meat grinder, and the onion can be chopped and fried in oil. It is preferable to take an apple of sour varieties, for example simirenko.

Ingredients:

  • herring (fillet) - 400 g;
  • onion and apple - 1 pc.;
  • carrots - 2 pcs.;
  • egg - 1 pc.;
  • processed cheese and butter - 100 g each;
  • salt, pepper, seasonings - to taste.

Preparation

  1. All components are properly prepared and crushed.
  2. Stir in grated cheese and soft butter into the mass, season the appetizer to taste.

Potato forshmak with herring


For fans of an amazing combination, the following recipe. In this case, herring forshmak is prepared with potatoes boiled and chopped together with fish fillets. Onions will add pungency and piquancy to the appetizer, and a boiled egg will soften the taste, which can be grated or kneaded with a fork.

Ingredients:

  • herring - 1 pc.;
  • onion - 1 pc.;
  • potatoes - 3-4 pcs.;
  • eggs - 2 pcs.;
  • vegetable oil - 25 ml;
  • salt, pepper - to taste.

Preparation

  1. Boiled potatoes, fish and onions are chopped in the most convenient way.
  2. Add eggs, butter to the resulting base, season the appetizer to taste, mix.
  3. The ready-made herring forshmak is served immediately or cooled a little beforehand in the refrigerator.

Herring forshmak with apple recipe


Herring with apple forshmak, prepared taking into account the proportions indicated in this recipe, has a harmonious fresh taste with a pleasant apple sourness. If desired, add one or two slices of a white loaf to the composition, soaking it in milk in advance, and then chopping it along with other components of the dish.

Ingredients:

  • herring (fillet) - 400 g;
  • apples - 400 g;
  • onion - 1 pc.;
  • white loaf (optional) - 2 slices;
  • eggs - 2 pcs.;
  • vinegar - 1.5 tbsp. spoons;
  • butter - 100 g;
  • salt, pepper - to taste.

Preparation

  1. Boiled and peeled eggs, chopped onions, a loaf and half of the apples are chopped in a blender.
  2. The fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
  3. Add soft oil, vinegar, salt, pepper, stir and place the mass for a while in the refrigerator to cool and infuse.
  4. When serving, supplement herring forshmak with fresh herbs.

Lithuanian herring forshmak


The Lithuanian recipe for making herring forshmak differs significantly from the previous classic counterparts of the dish. Here fish is adjacent to cottage cheese and sour cream, and grated hard cheese and herbs (parsley, dill, cilantro or basil) complement the composition. This appetizer is served with.

Ingredients:

  • herring (fillet) - 400 g;
  • cottage cheese - 400 g;
  • cheese - 200 g;
  • thick sour cream - 300 g;
  • vegetable oil - 40 ml;
  • greens - 1 bunch;
  • salt, pepper, homemade mayonnaise.

Preparation

  1. Fish fillets are finely chopped and ground with cottage cheese, butter and sour cream.
  2. Form balls from the resulting mass, dip them in a mixture of grated cheese and chopped herbs, put on a dish.
  3. When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.

Fresh herring forshmak


Another unconventional herring forshmak recipe is presented below. In this case, it is used as the basis of the dish, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg-sour cream sauce and baked until golden brown in the oven. Serve the food, cut into portions and drizzle with melted butter.

Ingredients:

  • fresh herring fillet - 0.5 kg;
  • mushrooms - 300 g;
  • onions - 3 pcs.;
  • tomatoes - 2 pcs.;
  • eggs - 2 pcs.;
  • flour - 100 g;
  • sour cream - 100 g;
  • salt, pepper, vegetable and butter.

Preparation

  1. Fillets are breaded in flour, fried.
  2. Onion with tomatoes and pre-boiled mushrooms are seasoned in butter, seasoned and, together with fish, twisted in a meat grinder.
  3. Pass 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
  4. Add the mixture to the twisted mass, supplement the base with beaten eggs, transfer to a mold, grease with sour cream and bake until golden brown.

Forshmak with meat and herring


Veal with herring forshmak, like the previous version with fresh fish, is baked in the oven after chopping the ingredients, which are supplemented with egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to maintain juiciness.

The classic herring forshmak recipe appeared in the 16th century, but the first mentions of it in the annals date back to the 18th century. It is generally believed that this cold appetizer is of Jewish origin, but this is not true. The main ingredient in the dish is salted herring, which Dutch culinary experts learned to salt in the late Middle Ages. And even the structure of the word itself, according to philologists, has German-Dutch roots. Translated from German, Dutch, Danish and Swedish, the initial part of the word "fore" means "ahead". It meant that the dish should be served at the very beginning of the meal, as an appetizer, preceding the hot and sweet.

At the end of the 15th century, Dutch sailors began to supply salted herring in huge quantities to the Pskov and Novgorod provinces of Russia, as evidenced by historical records on birch bark letters. And after another 300 years, the herring forshmak recipe migrated to Russia.

In 1860, A. Shambinago's guide "An Economic Book for Young and Inexperienced Housewives" was published in Russia, where it was described in detail how to make a herring forshmak. The main ingredients were herring, crushed crackers, sour cream, onions, butter, and crushed hot peppers. After combining, the mixture of crushed products was sent to the oven for a quarter of an hour for browning.

Its own version of the appetizer has appeared in many countries, the dish has gained immense popularity in Israel for a long time. In the Jewish version, in contrast to the Russian, instead of white bread (or crackers), boiled potatoes are put into the mixture.

Classic recipe

When discussing the preparation of forshmak, spears are often broken about whether the ingredients of the appetizer need to be chopped with a meat grinder, in a blender, or a real forshmak is only chopped. And the correct answer here is very simple, and it is in the middle: part of the herring can be ground together with onion and half an apple to saturate the oily base with taste, and some of the ingredients can be chopped, creating a texture more pleasant for the dish, both for the eye and for the taste.

Nevertheless, we will not grind the herring, and indeed - in our recipe it is "at a minimum", because this forshmak should be very, very tender.

Ingredients (dish yield - 300-350 g):

Recipe Information

  • Type of dish: cold appetizer
  • Cooking method: grinding and mixing
  • Servings: 350 g
  • 30 minutes
  • herring fillet - 100 g
  • large egg - 1 pc.
  • small onion - 1 pc.
  • half an apple ("Simirenko" or "Antonovka")
  • butter - 1 tbsp l.
  • dried white bread - 1 slice
  • some lemon juice.

How to make herring forshmak

Before proceeding with the preparation of other ingredients, soak the bread in milk and boil the hard-boiled egg.


Peel the onion, chop and beat together with butter and soaked bread (do not squeeze milk from bread). Sometimes it is recommended to pour boiling water over the onion before grinding, however, if the forshmak is served not immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.


Although the list of ingredients indicates herring fillet, for a real forshmak it is better not to take a ready-made fillet, but choose a good, fatty, fresh herring and cut it yourself. Accordingly, 100 g of fillet is something that has already been cleared of skin and bones.

Chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after grinding, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and darken. In general, it is better to cut the apple immediately before mixing the appetizer.


We combine the prepared parts of the foreschmak and gently mix into a homogeneous mass. If the herring was lightly salted, you may need to add a little salt.


Let the mass stand for 30-60 minutes, so that the onions are marinated, and you can serve the appetizer on the table. Since forshmak has a rather inexpressive gray color, when serving, you can add colors to it with green onions, egg yolk, boiled carrots.

In some countries, forshmak is also called herring paste.



If desired, you can add 30-50 g of processed cheese, a handful of chopped walnut kernels, mustard, boiled carrots to the list of ingredients. Sometimes there are recipes where butter was replaced with vegetable oil, and herring - with salted mackerel or salmon.

Experienced chefs say that in this appetizer, fish should make up 1/3 of the total mass of the remaining ingredients.

Herring forshmak can be a great filling for thin pancakes.

Forshmak in Jewish style with potatoes

Forshmak is an exquisite international dish that is known in different countries, so there is no single recipe for its preparation. In Germany, Sweden, Holland, Norway, chopped mushrooms, chicken, pieces of vegetables, curd mass, smoked capelin can be added to the appetizer. In Siberia, chopped pickles and veal are sometimes included in the list of ingredients. We offer you to find out a rather popular recipe for making forshmak in Jewish style, which has a pronounced aroma and mild taste. Instead of bread, in this case, boiled potatoes and eggs are added.

Sometimes such a snack is called forshmak in Odessa, most likely because a lot of native Jews have long lived in this Ukrainian city. However, whatever you call it, the main thing is a fantastic result and incomparable taste, which more than pays for all efforts.

Ingredients:

  • salted herring - 1 pc.
  • potatoes - 3 pcs. (300g)
  • eggs - 2 pcs.
  • onions - 1 pc.
  • vegetable oil (sunflower or olive) - 3-4 tbsp. l.
  • vinegar - 1 tsp.
  • dill or parsley greens - a small bunch.

Preparation

If you plan to cook forshmak, salt the herring in advance. As a last resort, the fish can be bought in the supermarket, but it is better to let it be home salted, it tastes better. It is better not to salt the whole fish, but in a cut form, removing the entrails, the head with gills. If left on, the fish meat will end up with a slight bitterness. It is very convenient to store herring in salted brine in the refrigerator, so that later, if necessary, can be used at any time for preparing a snack.


Now you need to boil jacket potatoes and eggs. While they are cooking, remove the spine and small bones from the fish if possible. Some of the bones in the pulp will still remain, but this is not scary, we can easily cope with them with the help of a meat grinder. Use a sharp knife to remove the skin from the herring fillets. By the way, you can also use salted caviar and fish milk for cooking.

Cool boiled potatoes and eggs, peel and shell. Peel the onion.


All ingredients - onions, potatoes, fish fillets and eggs are passed through a fine grinder.


Add a few drops of vinegar (lemon juice or diluted citric acid), vegetable oil to the mass. I prefer to take refined oil, odorless, but if you like fragrant unrefined oil, feel free to use it. Now mix the ingredients well.

The appetizer is ready.


Jewish forshmak is served in different ways. One of the options is to put the pate in a flat herring pot, shaping the fish and decorating with greens, onion or olive rings, and green peas. You can make canapes from forshmak, fill them with halves of boiled eggs, profiteroles from choux pastry, make pancake rolls. It's a good idea to wrap the appetizer in thin Armenian lavash. In cooking, it is simply impossible to be conservative. Experiment, surprise your loved ones and enjoy the taste!

By the way, in some Jewish recipes, not raw onions are put into forshmak, but fried until golden brown, and also not salted fish, but smoked.

Do not put a lot of potatoes, the herring should dominate, and the rest of the ingredients only complement the taste.

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