Forshmak – Herring Spread

If you have never spread a forkful of forshmak across a warm piece of toasted bread, you are in for a real treat. This is one of those humble, old-world appetizers that turns a few simple pantry staples into something genuinely luxurious. Salted herring, sweet apple, hard-boiled eggs, and soft butter all come together into a silky, savory-sweet spread that tastes far more sophisticated than the short ingredient list would suggest. It is the kind of dish you make once and then find yourself craving every time the holidays roll around.

Forshmak has deep roots in Eastern European and Jewish home cooking, and you will find beloved versions of it across Ukraine, Poland, and the broader region. The name comes from the German “Vorschmack,” meaning a little taste or foretaste, which is exactly what it was meant to be: a small, appetizing bite served before the main meal. Over generations it traveled from table to table, and every grandmother seemed to have her own ratio of herring to butter and her own secret, whether that was a grated apple for brightness or a splash of milk-soaked bread to soften the texture. The version you are making here is the classic creamy style, smooth enough to spread and rich enough to feel celebratory.

The trick to a great forshmak is balance. The salted herring brings the savory backbone, but it can be intense, so the apple and the butter are there to round it out and mellow the salt. Soaking the bread crumb in milk and wringing it out well keeps the spread tender without making it wet. When you grind everything together, take your time and aim for a truly smooth, homogeneous mass; a meat grinder gives the most traditional texture, but a food processor works beautifully too. And do not skip the chilling step, because a few hours in the fridge is what lets all those flavors marry into one cohesive, mellow whole.

Tips & Substitutions

• Herring: Use good-quality salted or lightly brined herring fillets. If yours taste very salty, soak them in cold milk or water for 20 to 30 minutes, then pat dry before grinding.
• Apple: A firm, slightly tart apple like Granny Smith or Honeycrisp adds the best brightness. Grate it finely if you want it less noticeable.
• Butter: Make sure it is fully softened so it blends smoothly. For a lighter spread, you can replace part of the butter with cream cheese.
• Onion: Stir the finely chopped onion in by hand at the very end so it keeps a little bite. For a milder flavor, rinse the chopped onion in cold water first.
• Bread: Any plain white roll or sandwich bread works for the soaked crumb. Gluten-free bread is a fine swap.

Serve your forshmak chilled, mounded into a pretty bowl or spread onto crisp toasts and crostini, finished with a scattering of fresh dill or chopped chives. It is wonderful as part of a holiday appetizer spread alongside pickles and rye bread. Stored in an airtight container in the refrigerator, it keeps well for up to three days, and the flavor only deepens, so it is a perfect make-ahead dish for entertaining. Enjoy every creamy bite!

Part of Ukrainian cuisine — 301 more recipes in the section.

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