Forshmak is a traditional Jewish “salad” of chopped herring. The Yiddish word forshmak roughly translates to “appetizer”, which gives you a sense that this was a fairly common dish. While recipes vary from family to family, forshmak general includes a few key ingredients: salted herring, boiled egg, green apple, and onion. For the vegan version I subbed eggplant for herring and tofu and The Vegg for the egg.
I apologize for the rough pictures. M week got somewhat sidetracked by a sick child and I didn’t get nearly as much done as I had hoped. Then, today as I finally got ready to take the pictures we had a sudden change of dinner plan and I had to rush out of the house. So it goes. Forshmak isn’t exactly the most photogenic of dishes, either way. You would be forgiven for thinking it doesn’t look very tasty. But, surprisingly, it is. It’s sweet and tangy. (At least the vegan “fauxshmak” is tasty – I can’t actually speak for the authentic fish dish.) Plus, it’s got a good amount of protein thanks to the tofu.
One suggestion I have for you is to make this in the food processor, not the blender. Mine got a bit over processed. It still tastes good and spreads well, but I think it might be a nicer texture if were finely chopped rather than pureed. Serve this with some rye crackers, or some Mary’s Gone Crackers if you’re gluten free like me. It would also be great on bagel chips.
- 1 medium globe eggplant
- Kosher salt
- 1 tsp dulse flakes (optional)
- 2 slices of white bread (GF bread is OK)
- 1 green apple
- ½ small white onion
- ½ block of extra firm tofu, drained
- 2 servings of the Vegg (1/4 cup), or 2 tbsp of nutritional yeast
- 1 tsp sugar
- 1 tbsp white vinegar
- 2 tbsp mild oil
- Preheat oven to 475.
- Halve eggplant and cut into thick slices. Salt generously with kosher salt. Sprinkle with dulse flakes if desired for a little more "fishy" flavor. Let sit for 20-30 minutes in a colander. After 20-30 minutes rinse with water and squeeze each piece of eggplant to drain.
- Line a small pan (9x9 works well) with tin foil. Place eggplant skin-side up in the pan and bake for 20 minutes, or until skin is wrinkled and flesh is soft. Remove from oven and cover lightly with foil to cool.
- While eggplant is cooling, soak the bread in a little water. Peel and core the apple and coarsely chop. Coarsely chop onion. Process apple and onion in food processor until finely chopped.
- Once eggplant is cool enough to handle, peel the skin off. Add the flesh of the eggplant to the food processor along with the tofu, oil, sugar, vinegar, and Vegg or nutritional yeast. Squeeze the water out of the bread and add it to the food processor. Pulse a few times until everything is well mixed and finely chopped.