Technology is a bit like cooking classic mincemeat, but differs in the list of ingredients: there is no onion, apple, bread and milk. Be sure to try to cook this version of herring pasta with processed cheese according to this recipe - guests will surely appreciate your efforts!
You can serve minced meat both on toast and in tartlets.
Ingredients
- slightly salted herring - 1 pc.;
- processed cheese - 2 pcs.;
- chicken eggs (yolks) - 3 pcs.;
- butter- 100 g.
Cooking
We fillet the herring, that is, we remove the head, fins, skeleton and entrails, carefully remove the skin, remove small bones. Fish fillet cut into large pieces to make it easier to grind the herring in a blender. 
Hard-boil the eggs, cut into 2 halves and remove the yolks. Proteins for cooking herring paste are not required, they can be used for other dishes (or stuffed with ready-made pasta and served as stuffed eggs). 
We clean the processed cheeses from the packaging foil and cut them into large cubes or slices so that the blender knife quickly grinds them to a homogeneous state. 
Place herring fillet, processed cheese and egg yolks in a blender bowl, add softened room temperature butter and beat on low speed for 5-7 minutes. If the blender bowl is small, it is better to add the ingredients in portions, dividing into 2 equal parts, the second option is to use a meat grinder (grind 2-3 times). 
The result should be a homogeneous herring paste with a delicate texture. We send it for 20 minutes in the refrigerator so that it freezes a little and cools properly.
Ready minced meat can be spread on toast, used for stuffing eggs or served in tartlets - in the latter case, it is most convenient to use a pastry bag or syringe, which will give the appetizer a more festive look.
Top appetizer with herring paste can be decorated with red caviar, lingonberries or herbs. You can also complement the taste of the dish with a slice of green apple or pickled onions.
Serve tartlets to the table immediately after preparation. Ready herring paste can be stored in a glass container for 2 days in the refrigerator. Bon Appetit!
An interesting, very simple and appetizing option for making a herring "mix".
In the classic version, to create this dish, processed cheese OK, onions and apples.
This version of the manufacture of herring oil is as light as possible and is suitable even for baby food.
Boiled carrots make Forshmak more tender, juicy and less salty.
The amount of boiled carrots can be adjusted to your liking. You can also add hard or processed cheese to the mass.
So that the herring mass does not deteriorate, it can be frozen. To do this, put some of the oil in a container, cork with a lid and send it to the freezer. Before use, it will need to be thawed in advance (30-40 minutes).
Forshmak with carrots, recipe
Ingredients:
- butter (100 grams);
- herring (1 pc.);
— boiled carrots(1 piece medium size).
Cooking:
1. We prepare the herring: remove all the bones, chop in small segments, put in a blender.
2. We bring the herring to the state of puree. For this we can use food processor or meat grinder.
3. Peel the carrots. Grind it and add it to the bowl with fish.
4. We mix all the ingredients, achieving a uniform mass.
5. The last step is the addition of butter.
6. Mix softened butter and herring mass.
We bring the minced meat with carrots to a homogeneous state, serve at the table at any time.
Mincemeat can be served as a snack, spreading it on croutons or slices of toast.
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I offer a recipe for forshmak from herring - a classic Jewish dish, which probably served as a prototype for creating modern sandwich snacks. While snacks produced in abundance by the industry contain a lot of fillers, thickeners and other incomprehensible substances, we will prepare our homemade mincemeat exclusively from natural products. All we need is the products familiar to every housewife, a blender and a little time.
Ingredients:
- herring - two medium fish;
- carrots - 1 piece;
- egg - 1 piece;
- butter - 100 g.
Forshmak recipe from herring with carrots
- We put hard-boiled eggs, and carrots until tender. While everything is being cooked with us, we will separate the herring fillet from the entrails, backbone, bones, fins.
- Cut the cleaned fillet into large pieces and transfer to a blender bowl. We send softened butter there.
- After peeling the carrots and the egg, we also put them in the blender bowl (if you don’t have a blender at hand, use a regular meat grinder). Also in mincemeat, in addition to carrots, you can add an apple.
- A few minutes of work of kitchen appliances and disparate products turn into a pasty mass called mincemeat. We remove the finished pasta in the refrigerator for one hour. We take out, sprinkle with finely chopped herbs. Forshmak is ready!
We spread herring paste on bread and consume it as an independent sandwich or with first and second courses. You can also use the appetizer as a filler for tartlets or take the halves of a boiled egg, pull out the yolk and stuff the remaining proteins with herring paste. Believe me, no industrial snack is comparable to homemade mincemeat. Its wonderful natural taste justifies our cooking efforts.
In German, "forshmak" means "snack". This dish is served at the beginning of the feast. It is designed not so much to satiate the guests as to whet their appetite. Jews "borrowed" mincemeat from East Prussian cuisine. Initially, the Swedes served the dish under this name hot. The main ingredient in the Swedish version was either herring or meat.
The chopped main component was baked with potatoes, onions, peppers and sour cream. But it was the Jews who came up with the forshmak, which is known all over the world - cold appetizer from salted herring.
Forshmak has long been considered a dish of the poor. It was prepared from low quality fish - "rusty". To remove the unpleasant bitterness, the housewives came up with the idea of soaking herring in milk or tea. But a little time passed, and the dish for the poor began to be served in expensive restaurants: so gourmets liked the appetizer.
About the benefits of the main ingredient
About the fact that forshmak tasty snack, many know. But the benefits of dishes are often silent. It is worth including a snack in your diet for those who monitor health. The Swedes consider herring to be a delicious medicine. They are sure: if you eat this fish every day, there will be no health problems. Why is herring so useful, the table will tell.
Table - Useful material in herring
| Substance | Action on the body |
|---|---|
| Selenium | - Powerful antioxidant; - slows down the aging process; - reduces the concentration of oxidation products in the blood |
| Vitamin D | - Strengthens bones; - improves kidney function |
| Iodine | - Stimulates brain activity; - increases the elasticity of the walls of blood vessels; - prevents the development of endocrine diseases; - helps fight stress |
| Phosphorus | - Strengthens bones; - responsible for dental health; - improves memory; - supports the work of nerve cells |
| Omega 3 | - Beneficial effect on the work of the heart; - prevents the development of atherosclerosis; - has a positive effect on the reproductive system; - improves the functioning of the nervous system; - prevents the development of dermatitis; - takes care of the joints |
Doctors do not advise to get involved in salted herring in case of kidney disease. Hypertensive patients and people prone to edema should be careful with the product.
Secrets of an excellent snack
How to cook mincemeat from herring to make it really tasty? You need to know some tricks, and then homemade snack can compete with restaurants.
- Fish selection. Medium salted herring is ideal for mincemeat. If you decide to make mincemeat from herring at home, you should choose a fatty carcass. Experienced chefs say that this way the appetizer will turn out tastier. Herring must be free of foreign odors and "rust".
- Ingredient proportions. To make the appetizer delicious, you need to add the components of the dish to correct proportions. The ideal option is when the herring makes up a third of the total mass of the snack. Otherwise, only herring taste will be felt.
- Taste balance. When adding vinegar, lemon juice, sugar to a snack, it is important not to disturb the taste harmony. Forshmak should not be sweetish, "sourness" is allowed, but only barely perceptible. Salt is usually not used, because the basis of the snack is salty fish.
- Correct consistency. The snack should not spread. The ideal consistency is a thick paste or pâté. To achieve the right texture, the ingredients are interrupted in a blender or scrolled through a meat grinder. If you do not like oily “smooth” textures, then the herring can be cut into small cubes, and the rest of the ingredients can be passed through a meat grinder.
Many modern housewives soak herring in strong black tea or milk before making mincemeat, as they did in the old days. But not in order to disguise not the first freshness of the product. Use this life hack if you caught too salty fish. Divide the herring into fillets, soak it for two to three hours. Medium salted herring does not need to be soaked.
Classic herring forshmak recipe: 2 options
Forshmak - business card Jewish cuisine. But the dish is also traditional for Odessans. A vast Jewish community has always lived in Odessa, which brought its own flavor to the local cuisine. Two forshmak recipes are considered classic - Jewish and Odessa. They differ in additional ingredients, but the basis is the same - salted herring, onions, butter. Try to cook both options to understand where they cook tastier - in Israel or in Odessa.
Jewish
Description. The Jewish recipe for herring forshmak involves the use of a minimum of additional ingredients. It is believed that they can kill the fishy taste of the dish. Stale bread is always added to the appetizer, because mincemeat was prepared in this way even when the dish was called “the food of the poor”. The Jewish appetizer is lush and airy due to the use of soda. It needs to be taken literally a pinch. It is important that soda is not felt in the snack. It is better to mix the dish “the old fashioned way” - with a wooden spoon.
Components:
- salted herring - one;
- stale loaf - three pieces without a crust;
- onion - one large head;
- butter - 300 g;
- refined sunflower oil - five tablespoons;
- vinegar - on the eye;
- soda - on the tip of a knife.
Cooking
- Clean the fish, remove the bones, cut the fillet into large pieces.
- Cut the peeled onion into several pieces.
- Sprinkle the pulp of the loaf with a small amount of vinegar - no more than two tablespoons.
- Scroll through the fish, bread and onions in a meat grinder twice.
- Mix the resulting mixture with butter. It has to stand at room temperature until it softens.
- Add some vegetable oil. Stir until smooth, and then pour in the remaining volume of sunflower oil and mix everything thoroughly.
- Pour in a pinch of soda. Beat with a spoon until the appetizer acquires an airy consistency.
Which mincemeat recipe can claim the title of “real Jewish”, housewives can argue ad infinitum. Different families prepared the dish in their own way and considered it canonical. But in Israel they are sure that a real mincemeat is, first of all, a minimum of ingredients.
Odessa
Description. Secret delicious mincemeat in Odessa lies in the addition sour apple and eggs. These ingredients are responsible for delicate taste snacks and its airiness. An apple must be taken sour: the Antonovka and Simirenko varieties are excellent. In Odessa, they believe that forshmak, so that you want to “lick your fingers”, can only be obtained from fatty herring.
Components:
- large herring - one;
- onion - one head;
- sour apple - one large;
- boiled eggs - two;
- lemon juice - a tablespoon;
- butter - 80 g;
- black pepper - optional.
Cooking
- Divide the fish into fillets, remove the bones and skin. Cut the fillet into pieces.
- Cut the core out of the apple, remove the skin. Cut the prepared fruit into large cubes. Sprinkle the apple slices with lemon juice, otherwise they will darken and spoil the color of the snack.
- Cut the onion into cubes.
- Put the blanks in a blender. Blend to a paste-like consistency.
- Add softened butter to the prepared mass. It must first stand at room temperature.
- Separate the yolks from the whites. Add proteins to the dish.
- Smash the appetizer with a blender. Black ground pepper can be added if desired.
- Transfer the mincemeat to a container with a lid, refrigerate overnight. In the morning you can enjoy.
The popular recipe for forshmak from herring "In Odessa" is often modified by housewives. Some add to the ingredients the pulp of a white loaf soaked in milk for splendor, others add a little ginger root for freshness.
How else is this dish made?
Forshmak is a frequent "guest" holiday menu. Housewives especially appreciate snacks that require a minimum of ingredients, are prepared quickly and tasty so much that they fly off the table with lightning speed. Forshmak is just such an appetizer. Naturally, every housewife has her own secret of cooking. Having tried classic version forshmak, cook one of its popular variations - it's no less tasty.
Don't be afraid to experiment. Seasonings for fish, pine nuts, pickled cucumber or fried onions can be added to mincemeat.
Bright: with melted cheese and carrots
Description. If you don't like that jewish snack in the classic version it turns out faded in appearance, then to festive table you can cook mincemeat from herring with carrots and processed cheese. The appetizer is bright, due to the addition of carrots. Cheese is responsible for the delicate taste. Need to take processed cheese with a milky taste, without any additives: ham, mushroom and other options that can be found on the shelves in supermarkets are not suitable.
Components:
- large herring - one;
- butter - half a pack;
- boiled carrot - one large;
- processed cheese - two sticks;
- dill - optional.
Cooking
- Peel the herring, mill it, remove the bones. Cut the herring into medium cubes.
- Cut carrots and melted cheese into large pieces.
- Chop greens.
- Place the prepared ingredients in a blender bowl. Add softened butter.
- Blend the ingredients with an immersion blender to a paste-like consistency.
Prepare mincemeat from herring with melted cheese without carrots according to this recipe. For more tenderness, you can add a boiled egg. By choosing which option is tastier, you can make it your signature dish.
Hearty: with potatoes
Description. Forshmak with potatoes is hearty. The dish is prepared without butter, thereby departing from the classics. Instead, they take vegetable - olive or sunflower. Vinegar can be replaced with lemon juice.
Components:
- salted herring - one;
- boiled potatoes - three tubers;
- hard boiled eggs - two;
- onion - one large onion;
- dill - a small bunch;
- vegetable oil - four tablespoons;
- vinegar - a teaspoon.
Cooking
- Remove skin and bones from fish. Cut into large pieces.
- Peel potatoes, eggs, onions. Chop these ingredients up too.
- Pass the prepared components through a meat grinder. Use a fine grid.
- Add to the resulting paste vegetable oil, vinegar, finely chopped greens. Mix thoroughly.
If you are using sunflower oil, then it is important to understand that the unrefined snack will receive additional flavor, while the refined one is completely odorless, which is preferable.
Royal: with caviar and salmon
Description. The hostesses are engaged in cooking mincemeat from herring, salmon and caviar exclusively for the holidays. This is not an everyday dish, because delicious ingredients are used. Such mincemeat can be prepared, for example, for a New Year's feast: guests will "gasp" from a truly royal snack. Due to the eggs, the mincemeat consistency is unusual.
Components:
- herring - 800 g;
- slightly salted salmon - 300 g;
- butter - 500 g;
- hard cheese - 400 g;
- red caviar - 100 g;
- lemon juice- taste;
- mustard - a tablespoon;
- dill, parsley - in a bunch.
Cooking
- Remove the skin from the herring, make two fillets, remove the bones.
- Cut the herring and salmon into large pieces.
- Combine fish, grated cheese and mustard. Twist the mass through a meat grinder (choose a grate with small holes).
- The oil, which has stood for a couple of hours at room temperature, rub to the consistency of sour cream.
- Finely chop the greens.
- Combine fish paste, oil, herbs, caviar. Add lemon juice to taste. Mix thoroughly.
If you come across a herring with caviar, then it can also be used to make mincemeat. Add it at the end so that the eggs are felt.
From Ilya Lazerson
Description. This appetizer recipe was offered by the host of the Celibacy Lunch program, Ilya Lazerson. main feature dishes - lack of oil. Forshmak from Lazerson is tender. The cook also offers a special way of serving snacks.
Components:
- herring - one large;
- apple (necessarily sour) - one;
- onion - one head;
- hard-boiled eggs - three;
- sour cream - by eye;
- loaf - three slices;
- "Borodino" bread - on croutons.
Cooking
- Trim the crusts off the slices of the loaf. Soak the crumb in a small amount of water.
- Cut the fish, remove the skin, remove the bones. Cut the fillet into pieces.
- Peel the apple from the peel, free the onion from the husk. Cut these ingredients into large pieces.
- Squeeze the soaked loaf, send it to the blender bowl. Herring, apple, onion, egg whites are also here. Beat the mass to a pasty state.
- Make croutons of black bread. Slices should be fried in a dry frying pan.
- Spread minced meat on croutons, on top of the appetizer - sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.
If you want the mincemeat to be airy, take fresh white bread for cooking. Add greens to the appetizer - the dish will immediately acquire fresh notes.
Making mincemeat from herring is not difficult even for a novice cook. The traditional serving is simple - on toast, croutons or fresh bread. You can serve an appetizer in a salad bowl, and next to put a basket with different types bread: so the guests will have a choice. Remember that you can experiment not only in the process of cooking, but also during the presentation. Forshmak can be served with a side dish, stuff them with “baskets” from shortcrust pastry or egg white halves, wrapped in pancakes.
Reviews: "Especially good with pancakes"
And Makarevich and Yarmolnik in relish did this: 2 salted herrings, 5 boiled eggs, onions, a large sour apple without skin, butter. Everything was put into a meat grinder and then beaten with a bolender. I do it just the way everyone likes it. And do it in the evening and in the refrigerator, and in the morning you can with vodka, so they said in relish.
Anne, http://forumodua.com/showthread.php?t=96699
We have farshmak favorite dish families. I cook like this: herring 05-06 kg. Cleanse from bones, from spinal and large. It is not necessary to clean from small ones like a fur coat. Next, you need 5 eggs, 1 small onion, 100g of butter. Twist herring with eggs and onions in a meat grinder, add softened butter, knead well. Everything, mincemeat is ready - especially good with pancakes 🙂
Miki, http://www.woman.ru/home/culinary/thread/4472303/
Once in some book, by the way, it was fiction, I read the recipe, tried it - it turned out quite tasty and unusual (for our stomachs): mince boiled meat and potatoes, grind unsalted fatty herring in the same place and mix everything with thick sour cream. Pour the resulting “dough” into a frying pan, greased with oil, make cuts with a knife and send to the oven and bake. I kept it for 20 or 30 minutes. I don’t know, of course, whether this “pate” can be called mincemeat, but I console myself that it has many variations!
Sonya, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=12374
My grandmother made fish in a mincemeat without twisting it, but cutting it into small pieces, put a boiled egg and green onion. grandmother is not Jewish, but it was delicious. IMHO, the fish is tastier in felt pieces than ground into minced meat.
Ulyana, https://www.kharkovforum.com/archive/index.php/t-2643141.html
The main dish of herring (not counting the usual herring with boiled potatoes, of course) is mincemeat. He is very good with black or gray bread as an appetizer for vodka, for example. And herring is one of the fattest and most useful fish, because it is rich in fatty acids that we need, which, among other things, help improve mood and fight depression. So forshmak is one of those dishes that we simply need in the fall.
Forshmak came to Jewish cuisine from East Prussian. The Germans have forshmak - this is hot snack from fried herring, often with the addition of meat. In Jewish cuisine, the dish was transformed beyond recognition, only the name remained the same. The meat disappeared, the herring became cold. Often, for mincemeat, they took the cheapest, salted and overexposed herring, the so-called "rusty". She needed to be soaked. If the mincemeat was served as part of a dairy meal, then it was possible to soak the herring in milk.
Now the herring is not soaked. Really, when was the last time you saw a tough herring? But here it is necessary to clean and gut it. Simply because industrially cleaned and cut herring in plastic packages is treated with chemical additives for softness so that the bones dissolve. So the best herring for mincemeat is from a barrel, in brine and whole, with a head and giblets.
In addition, such a herring has gills, and even in a salty form, you can understand how good the fish is in front of you. The gills should be bright, red, without dark spots. And the fish itself should not have a yellow coating. It is worth buying herring in the very simple marinade, not wine, not spicy, not spicy.
A photo:
1 portion
- 100 g herring
- 1 large egg
- 1 small onion
- 2 slices white bread
- Cream
- ½ green sour apple
- 1 st. l. butter
- 1 puff pastry vol-au-vent
- A little lemon juice
Step 1. Make sure the herring is not overly salty, otherwise soak the fish in cold water for a couple of hours. Remove the bones from the pulp with tweezers.
Step 2. Pour cream over slices of white bread and leave for 10 minutes.
Step 3. After this time, squeeze the bread lightly to remove excess cream.
Step 4. Boil the eggs.
Step 5 Pass all prepared ingredients through a meat grinder.
Step 6. It is better to chop the onion by hand, because after scrolling it releases too much liquid, making the mincemeat sticky. After chopping the onion, also finely chop the eggs.
Step 7. Whisk the bread and fish pasta with butter, add the egg and onion, followed by the grated apple.
Step 8. Put the forshmak into the vol-au-vent and serve.
Photo: Vegas Cafe Restaurant
Recipe by Maxim Kolesnikov, chef at Vegas Café
For 5 servings
Step 1. Peel the apple and remove the seed box.
Step 2. Cut all the ingredients into small cubes or scroll through a meat grinder.
Step 3. Mix until smooth and add whipped butter (soften, add salt to taste and beat with a whisk or mixer until airy).
Step 4. Put in the refrigerator for 30-40 minutes.
Step 5. Decorate with finely chopped green onions. Serve with rye toast or wheat tortilla.
Photo: Restaurant "Nikita"
Recipe by Andrey Pavlov, chef of the Nikita restaurant
3 servings
- 500 g herring
- 1 egg
- 1 apple
- Butter
Step 1. Separate the Olyutor herring from the bones.
Step 2. Herring fillet is combined with one boiled egg and one country apple, after which it is rubbed to a puree state along with a piece of rustic butter.
Step 3. Serve with toasted black or white homemade bread.
Photo: Doctor Whiskey Restaurant (Yalta)
Recipe by Andrey Savenkov, chef of the Doctor Whiskey restaurant, Yalta
- 1 large herring
- 110 g melted cheese
- 2 eggs
- 60 g carrots
- 1 tsp black caviar
- 1 puff pastry vol-au-vent
Step 1. Peel and boil the carrots.
Step 2. Boil the eggs.
Step 3. Cut the herring into fillets and remove all bones.
Step 4. Put carrots, melted cheese, chopped herring and peeled and coarsely chopped eggs into a blender.
Step 5. Grind everything in a blender. Arrange on vol-au-vents and garnish with black caviar (can be replaced with tinted pike - approx. Ed.)
Photo: Carmel Restaurant
Chef's recipe Viktor Lipengolts
- 500 g herring fillet
- 20 eggs
- Mustard to taste
- 200 g onion
- 125 g mayonnaise
- ½ tsp vinegar 9%
- Black pepper freshly ground
- green onion
Step 1. Finely chop the herring fillet.
Step 2. Grate 10 boiled eggs and 10 yolks on a fine grater.
Step 3. Finely chop the onion.
Step 4. Prepare the onion marinade (a pinch of salt, sugar, pepper, a tablespoon of vinegar). Marinate the onion.
Step 5. Mix all ingredients, add mustard. Top generously with pepper and green onions.
Culinary secret: the more black you add ground pepper, the tastier the mincemeat will turn out.
Photo: Restaurant LavkaLavka
Chef's recipe Elena Savchuk
- 125 g herring fillet
- ½ bun
- 20 ml milk
- 30 g butter
- 5 ml white rice vinegar
- 5 ml lime juice
- 1 boiled egg
Step 1. Cut the herring fillet into small cubes.
Step 2. Fill the bun with milk and leave for 10 minutes. Then along with boiled egg beat into a homogeneous mass in a blender.
Step 3. In a mixer at a slow speed, we begin to mix soft butter, gradually adding a mass of eggs and bread, chopped herring fillet, rice vinegar and lime juice.
Step 4. Put the mincemeat on a plate and decorate with slices of salted yolk.
Method for preparing salted yolk:
Step 1. Mix salt and sugar 1:1 (100 gr each), divide the mixture into 2 parts.
Step 2. Pour the first part into the box. We put raw yolks on the salt pillow and fall asleep with the second part of the salt mixture. The yolks should be completely covered with salt.
Step 3. Cover with foil and put in the refrigerator for 6 days.
Step 4. Then we take out the yolks from the salt mass. They should become solid, and the salt mass should become liquid.
Step 5. We wash the yolks under cold running water and put them in the oven for 2 hours at a temperature of 90-100 ° C.
