Vorschmack

Vorschmack or forshmak is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Ukrainian, Polish and Russian cuisine. According to Gil Marks, the German name points to the possible German origin of this dish. William Pokhlyobkin describes it as an originally East Prussian hot appetizer which was made of fried herring. The dish was adopted and brought eastwards by Ashkenazi Jews which transformed it into a cold appetizer, a pâté made of chopped brined herring. While the name forshmak became common in Ukraine (Yiddish: פֿאָרשמאַק, Ukrainian: форшмак), Polish and Lithuanian Jews usually called it gehakte herring ("chopped herring"). Traditional recipes include chopped hard-boiled egg, onion and grated fresh apple. Sometimes potatoes are also added. The appetizer is usually served as a salad or as a spread on bread, crackers or kichlach (cookies). It may also be eaten for breakfast or as a main course, usually with boiled potatoes.

Source: Wikipedia