Forshmak (the Yiddish word for ‘foretaste’) is a staple of Soviet-Jewish cuisine. While initially it was a term used to describe any cold starter made from finely chopped salty fish or meat, in Russian culture it is known as a pâté of salted herring, green apples and onions. Light, creamy and tangy, it is often served on a slice of rye bread or as a filling for devilled eggs. For me, forshmak is a word that I always associate with my great-grandma Rosalia. Pronounced with her heavy Ukrainian accent, this magical word was a source of endless silly giggles to me as a kid. I would ask her over and over again to say ‘forshmak’, and like clockwork the giggles would follow. Even to this day, I sometimes forget its real definition and think it’s my family’s code word of sorts.

Recipe adapted from Salt and Time, Mitchell Beazley £25