Forshmak - a national dish Jewish cuisine. Its name comes from a branch of the Romano-Germanic languages and means “tasty snack”. Add to this mouth-watering phrase the words “fragrant herring”, “rye bread”, “bright green onion” ... and then you will have a complete picture of this wonderful snack.
Forshmak will decorate any table - lush festive or quiet and homely. In every Jewish family, the hostess believes that her Forshmak is the most delicious and the best.
You can taste the famous Forshmak prepared according to various recipes in many cities of the world. In Russia, this dish is called “Telnoe”.
The ingredients that make up the composition are put in a fried or boiled form.
Classic recipe for mincemeat from herring
This recipe in Odessa is called "grandmother's". Favorite grandmothers cook in such a way that you just lick your fingers!
Cooking time - 1 hour 25 minutes.
Ingredients:
- herring fillet - 200 gr;
- 2 chicken eggs;
- apple "Antonovka" - 70 gr;
- butter - 75 gr;
- onion - 75 gr;
- green onion - 25 gr;
- rye bread - 40 gr.
Cooking:
- Boil the eggs until tender - 7-8 minutes.
- Scroll herring, onions, apples, eggs and bread through a meat grinder.
- Beat the mixture with butter and put on a rectangular shape.
- Finely chop the green onion and garnish the dish with it. Place in refrigerator for 1 hour.
- Serve cold appetizer with sliced rye bread.
Forshmak with carrots and melted cheese
This version of the recipe exists to cheer up, as it includes bright carrot. Melted cheese combined with butter will create a delicate texture of the dish.
Cooking time - 45 minutes.
Ingredients:
- herring fillet - 200 gr;
- 2 chicken eggs;
- butter - 80 gr;
- processed cheese- 100 gr;
- carrots - 200 gr.
- pepper, salt - to taste.
Cooking:
- Boil eggs and carrots until tender.
- Pass herring, eggs and carrots through a meat grinder. Get a kind of "stuffing".
- Place soft butter and melted cheese in a bowl. Add our "mince" here. Salt, pepper. Whisk again until fluffy and homogeneous.
- Serve at the table on tartlets or small pieces of white bread.
Forshmak in Finnish
Cooking time - 1 hour.
Ingredients:
- ground beef - 500 gr;
- herring fillet - 100 gr;
- sour cream 25% - 80 gr;
- vegetable oil- 2 tablespoons;
- rye bread - 80 gr;
- any greens - 30 gr;
- salt, pepper - to taste.
Cooking:
- Fry ground beef in a pan with vegetable oil.
- Beat herring and sour cream in a blender until smooth.
- Combine meat and fish in a large bowl, add salt, pepper and mix. Arrange the dish on serving plates.
- Finely chop the greens and decorate each plate. Place in refrigerator for 25 minutes.
- Serve on the table as an appetizer.
Forshmak with mushrooms and mayonnaise
Appetizing mushrooms and the most delicate mayonnaise will give the forshmak a special zest. Such a spicy combination - for gourmets!
Cooking time - 1.5 hours.
Ingredients:
- herring fillet - 200 gr;
- eggs - 3 pieces;
- salted mushrooms - 100 gr;
- mayonnaise - 1 pack;
- rye bread - 100 gr;
- onion - 1 pc.
Cooking:
- Chop the onion and fry in a pan.
- Boil the eggs until done.
- In a blender, combine bread, herring, eggs, onions, mushrooms and mayonnaise. Beat food for 10 minutes.
- Put the mass in the refrigerator for 1 hour.
- Serve in serving bowls.
Forshmak with beets
This is the most worthy Odessa alternative to Russian vinaigrette. A bright combination of colors will make any festive table truly special.
Cooking time - 1 hour.
Ingredients:
- beets - 200 gr;
- pickled cucumbers - 3 pcs;
- herring - 130 gr;
- rye bread - 50 gr;
- vegetable oil - 3 tablespoons;
- onion - 1 pc;
- spices - to taste.
Cooking:
- Boil the beets until tender. Let cool.
- Finely chop the onion and bread and fry with butter in a pan.
- Chop cucumbers, beets and herring and combine in a bowl. Pour the roast into the mass, add your favorite spices and mix.
- Serve in serving bowls.
Forshmak with cottage cheese
Diet Forshmak with cottage cheese will complement any weight loss diet, provide protein saturation and reduce hunger throughout the day.
The recipe is considered permitted even on strict low-carb diets.
Cooking time - 1 hour 30 minutes.
Ingredients:
- cottage cheese soft 5% - 200 gr;
- herring fillet - 120 gr;
- sour cream 25% - 100 gr;
- parsley - 30 gr;
- seasonings and salt - to taste.
Cooking:
- Pass the herring fillet through a meat grinder.
- Beat cottage cheese and sour cream with a mixer. Add finely chopped parsley, salt and spices.
- Combine the curd and herring mass, mix.
- Put Forshmak in the refrigerator for 1 hour.
- Serve on a slice rye bread as an appetizer.
Forshmak with potatoes
Forshmak with potatoes is considered to be satisfying and delicious dish. A duo of compatible products will give you a feeling of home comfort and cheer up for the whole day.
Forshmak with cauliflower and walnuts
It is very tasty, and most importantly, unbelievable healthy recipe Forshmak. Walnuts contain many vitamins and minerals necessary for health.
Cauliflower - prevention of diseases associated with metabolic disorders. Eat for health!
Cooking time - 40 minutes.
Ingredients:
- cauliflower - 350 gr;
- walnuts - 50 gr;
- herring fillet - 100 gr;
- chicken egg - 1 pc;
- salt, pepper - to taste.
Cooking:
- Rinse the cauliflower and boil until tender, adding a beaten egg at the end.
- Finely chop the walnuts.
- Whip the herring fillet and cabbage in a blender until a puree consistency.
- Add nuts, salt and pepper to the mass. Stir.
Serve with rye bread at the table.
If you haven't tried this dish yet... mincemeat with melted cheese then you definitely need to do it.
Forshmak is a snack that is quickly prepared and has an original taste. Moreover, the taste of this dish may vary. It depends on the ingredients that will be in its composition. This is explained by the fact that there are a lot of recipes for making mincemeat.
It turns out that mincemeat is prepared not only from herring, but also from meat. This appetizer can be hot or cold.
Our herring forshmak recipe is closest to Jewish cuisine. But the dish is served in a very original way and not at all Jewish. In this recipe, mincemeat is prepared with melted cheese, which makes its taste very delicate.
Ingredients :
- Herring - 1-2 pieces
- Processed cheese - 100 grams
- Apple - 1 piece
- Egg - 3 pieces
- Mustard - 1 teaspoon
- Tartlets - 24 pieces
- Dill - for decoration
Cooking forshmak from herring with melted cheese
This recipe is slightly different from the original. We will not use butter to reduce the fat content of the snack. And instead of onions, add mustard, which will make our dish more savory. And the highlight of the dish is melted cheese, which will give the dish a delicate, silky texture.
Our first step will not be cutting herring, but boiling eggs. We boil them in advance so that they have time to cool. So , the eggs were boiled , cleaned and left to cool .
The most important component of our dish is herring. If you have a small family of three or four people, then one herring is enough for you. If a celebration is planned and there will be a lot of eaters, then the issue is resolved, we take two.
We have decided on the number of herrings, now it is necessary to cut the herring into fillets. Experienced housewives will cope with this without problems. If you are a beginner, then we will do a few tips for you:
Firstly, we cut the belly of the herring and clean out the intestines.
Secondly, cut off her head.
Third, wash it well.
Now the highlight. We make an incision with a sharp knife along the back, near the tail and fins. We pry off the skin from the side of the tail and remove it.
Then we carefully separate the fillet from the ridge, remove large bones, and then cut it into arbitrary pieces.
Someone may say that it is better to buy a ready-made fillet than to mess around with cutting. Perhaps they will be right . After all, if you have little time or need to cook a large number of dishes for the holiday, then this will be the right choice. But if you have time, then the experience of many housewives shows that a whole herring is always tastier.
Put the chopped herring in a blender and grind. If you grind it in a meat grinder, then twist it twice. This is necessary so that all the bones are ground.
Let's take an apple. An apple is suitable for us sour-sweet. We will clean it from the peel and seeds, cut it and send it to the blender bowl.
Coarsely chop the cheese and send to the apple.
We cut the eggs into two parts and put them to the rest of the products.
We close the blender bowl and grind all the products into a puree.
Combine our puree with ground herring, add mustard and mix well.
It remains the case for small, lay out mincemeat with melted cheese on tartlets and decorate with dill sprigs.
This snack option is very convenient for festive feasts and buffet tables. Guests will be delighted!
I offer a recipe for forshmak from herring - a classic jewish food, 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.
Butter 100 g
Chicken eggs 1-2 pcs.
Carrot 1 pc.
food salt tasteCooking
Processed cheese is indicated in our step-by-step recipe, but you can take another one to your taste: smoked sausage, hard, soft, pickled. It will turn out very tasty with feta cheese, mozzarella, parmesan, ricotta, brie, roquefort, cheddar and others. The choice of this ingredient is up to you. It's up to you to decide what the result will be.
Let's start cooking Jewish mincemeat with cheese. First of all, we will prepare the products to be heat treatment. Egg transfer to a small bowl, into which we collect cold water so that the product is completely covered with liquid. We put the carrot in another bowl and also fill it with water. We send both containers to the stove and set the average flame power. We need an egg with a hard yolk, so we cook it hard-boiled. We add a little salt to boiling water and from the moment the liquid boils we detect 7-10 minutes. Thanks to salt, eggs will be easier to clean and better. Cook the carrots over moderate heat for 15-20 minutes after the water boils. When the eggs are ready, drain from the bowl. hot water and get cold. So the ingredient will cool faster. We also drain boiling water from the dishes with ready-made carrots and leave the vegetable to cool. Then carefully peel the carrots.
It remains only to prepare the herring. We wash the fish very well under running water, cut off the head, tail and fins. We clean from scales. Then we cut the herring along and get rid of the ridge along with the insides. We carefully remove the bones, not missing even the smallest ones. We prepare only clean fillets. We cut it into portioned pieces and send it to the blender bowl.
Cut the boiled carrots in half and spread the pieces to the fish.
By this time in cold water The egg is completely cooled, so we peel it from the shell and cut it into two equal halves. We send the workpiece to the blender bowl to the rest of the ingredients.
The last ingredient left is butter. It doesn't need to be melted down. On the contrary, we send the oil to the bowl in a frozen, solid form.
Blend all ingredients thoroughly with a blender. The result should be a completely homogeneous mixture. If you don’t have a blender, you can use a meat grinder to grind food, putting a fine mesh. That's all. Forshmak of slightly salted herring with cheese, carrots, eggs, melted cheese and butter is completely ready. Now you know exactly how quickly and easily this simple, but very tasty snack. We hope that there were no problems during cooking, everything went well, and our step by step recipe helped with the photo. Serve mincemeat to the table and treat relatives, friends or guests. We wish you all bon appetit!
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 throughout the world - a cold appetizer of 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
Many people know that forshmak is a delicious snack. 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 must stand before room temperature to soften up.
- 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. The secret of a delicious mincemeat in Odessa style lies in the addition sour apple and eggs. These ingredients are responsible for the delicate taste of the snack and its lightness. 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 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 retreating 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 vegetable oil, vinegar, finely chopped greens to the resulting paste. 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 turn out airy, take fresh for cooking. White bread. 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
