Forshmak

Forshmak is old-world comfort food with a surprising secret: soaked salted herring blended right into a savory bake of ground beef and lamb. If a fish-and-meat casserole sounds strange, trust the tradition, since the herring melts into a deep, savory background note rather than tasting overtly fishy.

The one step you absolutely cannot skip is soaking the salted herring in milk overnight. It draws out the heavy salt and softens the fish, so be sure to debone it well afterward.

Boiled potatoes, fried onion, and sour cream are blended in for body and richness, then whipped egg whites are folded through. That’s the clever touch, giving the baked casserole a light, almost souffle-like lift instead of a dense loaf.

A topping of breadcrumbs and Parmesan, dotted with butter, bakes into a crisp golden crust. Serve it hot.

Chef Tips

• Soak the salted herring in milk overnight; this is essential to draw out the salt and soften it.
• Remove every bone from the herring after soaking, before blending.
• Fold in the stiff egg whites gently so the casserole bakes up light, not dense.
• The breadcrumb and Parmesan top with butter gives a crisp crust, so don’t skip it.

Variations

• Use all beef, or beef and veal, if you prefer to skip the lamb.
• Add a little nutmeg or fresh dill to the mixture.
• Serve with extra sour cream or a crisp green salad alongside.