Forshmak from herring is a simple, but very original and surprisingly tasty snack, which can be arranged as in classic version, and with some deviations from original recipe. Possible combinations of the combination of components and the technique of their processing in the selection of recipes proposed below.
How to cook forshmak from herring?
The appetizer, beloved by many, is prepared in an elementary way, and if you have recommendations at hand with the correct proportions of the ingredients and the main stages of preparation, anyone can cope with the task.
- The most popular herring mincemeat recipe involves a combination of salted fish fillet with an apple, boiled potatoes and eggs. For piquancy, onion is added to the appetizer, and butter for tenderness.
- The ingredients are twisted once through a meat grinder, finely chopped with a knife or passed through a grater, then seasoned to taste and mixed. It is allowed to grind the components in a blender, then you get a herring mincemeat, airy, lush and tender.
Forshmak from herring - a classic Jewish recipe
The Jewish herring mincemeat recipe involves first frying the onion in butter. Another characteristic feature of the snack is its texture. Pieces of the components must be felt, therefore, it is preferable to cut the fish, like the rest of the components, finely with a knife.
Ingredients:
- herring - 2 pcs.;
- onions - 3 pcs.;
- potatoes - 2 pcs.;
- eggs - 3 pcs.;
- apples - 1.5-2 pcs.;
- oil - 100 g;
- salt, pepper, vinegar - to taste.
Cooking
- Herring, cut, separating the fillet from the bones.
- Boil, peel, grate potatoes and eggs.
- Grind the fish, chop and fry the onion in oil.
- Prepared products are mixed, an apple is added, seasoned.
- Ready mincemeat from salted herring is served, garnished with herbs.
How to cook mincemeat from herring in Odessa?
Forshmak from herring in Odessa style is made without potatoes with the addition of a dry white loaf, which is soaked in milk. You can simply twist the components in a meat grinder with a large grate, or do it a little differently: grind two-thirds of the total number of components in a blender and mix with the rest, cut with a knife.
Ingredients:
- herring - 1 pc.;
- onion - 1 pc.;
- white loaf - 2 slices;
- eggs - 2 pcs.;
- apples - 2 pcs.;
- oil - 100 g;
- salt, pepper, mustard, vinegar - to taste.
Cooking
- Herring fillet and other products are prepared and chopped properly.
- Soft butter is mixed into the resulting mass, seasoned by adding salt, pepper, mustard, vinegar.
- Place the Odessa mincemeat from the herring for an hour in the refrigerator and serve.
Forshmak from herring with carrots - recipe
The right forshmak from herring is not only decorated according to classical technology. The addition of non-traditional ingredients to the dish is welcome if in this way it is possible to emphasize the taste of the snack and make it brighter. This effect is produced by the addition of the components of the dish with boiled, diced carrots.
Ingredients:
- herring (fillet) - 400 g;
- onions - 0.5 pcs.;
- carrots - 2 pcs.;
- eggs - 1-2 pcs.;
- butter and processed cheese- 100 g each;
- salt, pepper, mustard, lemon juice - to taste.
Cooking
- Herring, onion and egg are twisted in a meat grinder.
- Boiled and peeled carrots are chopped into small cubes and, together with soft butter and cheese, are mixed into the twisted mass.
- Season minced meat with carrots from herring to taste, cool a little.
Forshmak from herring with melted cheese - recipe
The idea from the previous recipe can be applied more than once, for example, with melted cheese. The components can be chopped using a blender or meat grinder, and the onion can be chopped and fried in oil. Apple is preferable to take sour varieties, such as Simirenko.
Ingredients:
- herring (fillet) - 400 g;
- onion and apple - 1 pc.;
- carrots - 2 pcs.;
- egg - 1 pc.;
- processed cheese and butter - 100 g each;
- salt, pepper, seasonings - to taste.
Cooking
- All components are properly prepared and ground.
- Grated cheese and soft butter are mixed into the mass, season the appetizer to taste.
Forshmak potato with herring
For admirers of an amazing combination, the following recipe. In this case, mincemeat from herring is prepared with boiled and chopped potatoes together with fish fillets. Onion will add spiciness and piquancy to the appetizer, and a boiled egg, which can be grated or mashed with a fork, will soften the taste.
Ingredients:
- herring - 1 pc.;
- onion - 1 pc.;
- potatoes - 3-4 pcs.;
- eggs - 2 pcs.;
- vegetable oil - 25 ml;
- salt, pepper - to taste.
Cooking
- Boiled potatoes, fish and onions are crushed in the most convenient way.
- Add eggs, butter to the resulting base, season the snack to taste, mix.
- Ready mincemeat from herring is served immediately or cooled a little beforehand in the refrigerator.
Recipe for mincemeat from herring with apple
Forshmak from herring with an apple, prepared according to the proportions indicated in this recipe, has a harmonious fresh taste with a pleasant apple sourness. If desired, one or two slices of a white loaf are added to the composition, soaking it in advance in milk, and then grinding it together with other ingredients of the dish.
Ingredients:
- herring (fillet) - 400 g;
- apples - 400 g;
- onion - 1 pc.;
- white loaf (optional) - 2 slices;
- eggs - 2 pcs.;
- vinegar - 1.5 tbsp. spoons;
- butter - 100 g;
- salt, pepper - to taste.
Cooking
- Boiled and peeled eggs, chopped onion, loaf and half of the apples are ground in a blender.
- Fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
- Soft oil, vinegar, salt, pepper are added, stirred and the mass is placed in the refrigerator for a while to cool and infuse.
- When serving, mincemeat from herring is supplemented with fresh herbs.
Lithuanian herring forshmak
The Lithuanian recipe for making mincemeat from herring differs significantly from the previous ones. classical analogues dishes. Here, the fish is adjacent to cottage cheese and sour cream, and grated hard cheese and herbs (parsley, dill, cilantro or basil) complement the composition. Such an appetizer is served with.
Ingredients:
- herring (fillet) - 400 g;
- cottage cheese - 400 g;
- cheese - 200 g;
- thick sour cream - 300 g;
- vegetable oil - 40 ml;
- greens - 1 bunch;
- salt, pepper, homemade mayonnaise.
Cooking
- The fish fillet is cut into small pieces and rubbed with cottage cheese, butter and sour cream.
- Balls are formed from the resulting mass, dipped in a mixture of grated cheese and chopped greens, placed on a dish.
- When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.
Forshmak from fresh herring
Another non-traditional herring forshmak recipe is presented below. In this case, it is used as the basis of the dish, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg and sour cream sauce and baked until golden brown in the oven. Serve the dish, cut into portions and watered with melted butter.
Ingredients:
- fresh herring fillet - 0.5 kg;
- mushrooms - 300 g;
- onions - 3 pcs.;
- tomatoes - 2 pcs.;
- eggs - 2 pcs.;
- flour - 100 g;
- sour cream - 100 g;
- salt, pepper, vegetable and butter.
Cooking
- The fillet is breaded in flour, fried.
- Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and twisted together with fish in a meat grinder.
- Passer 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
- The mixture is added to the twisted mass, the base is supplemented with beaten eggs, put into a mold, brushed with sour cream and baked until golden brown.
Forshmak with meat and herring
Forshmak from veal with herring, as well as previous version with fresh fish, baked in the oven after grinding the ingredients, which are complemented by egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to preserve juiciness.
Forshmak is an old dish Jewish cuisine, more precisely, this is a Jewish appetizer of chopped herring, that is, a pate that is served before the main course.
There are so many different recipes that it's hard to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the cooking recipe that you like.
Forshmak classic recipe
To prepare mincemeat, we need the following products:
- Salted herring fillet - 400 grams;
- Onions - 100 grams, this is about 1 onion;
- Chicken egg - 2 pieces;
- Green apple - 100 grams (one apple);
- Butter - 100 grams.
Well, let's start cooking the classic jewish snack- forshmak. First of all, cut the finished herring fillet into small pieces.
Now put on the fire water for boiling eggs. We cook hard-boiled eggs. Then we take the onion, peel it from the husk and cut it into large cubes.
In the same way, we take an apple, wash it, then peel it and chop it coarsely. Cut hard-boiled eggs in the same way.
After that, take a bowl and mix all the chopped ingredients in it, mix them well. Then we send the contents of the bowl to a blender and grind until smooth. You should get a paste-like mass.
Now add softened butter to this pate and mix this mixture well. That's all, the forshmak is ready!
It is done, as you can see, very simply and most importantly, it turns out quite inexpensively and insanely delicious!
You can serve mincemeat by spreading it on a baguette or loaf, or simply put it on bread and decorate with greens. Bon Appetit!
Forshmak recipe with potatoes
Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish from the category of snacks can be used as the main one. After all, it already contains bread and potatoes, which could well become a side dish for herring.
In order to cook mincemeat with potatoes, we need the following ingredients:
- Salted herring - one piece;
- Chicken egg - two pieces;
- Potatoes - two things;
- Vegetable oil - 1 tablespoon;
- green or just green onion- to decorate the dish.
In order to cook a really real tasty mincemeat, you need to take the most common salted herring, in jars and pickled is not suitable.
So, we take a herring, clean it and remove the bones, carefully look at each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.
Now you need to boil potatoes and eggs. After the potatoes with eggs are cooked, wait until the food has cooled and then peel them.
We take a meat grinder and pass herring, eggs and potatoes through it. Now we take a deep bowl and mix our ingredients in it into a homogeneous mixture.
We add a tablespoon of vegetable oil to the finished mass so that our minced meat is not dry.
That, perhaps, is all! Jewish forshmak is ready! It can be spread on white bread or a loaf, but best of all on a baguette or croutons, you can sprinkle with finely chopped herbs.
Forshmak with cottage cheese
Surely, many of us find it hard to believe that products such as herring and cottage cheese can be combined in one dish. Try to cook forshmak with cottage cheese and see for yourself that it is very tasty!
So, to prepare mincemeat with cottage cheese, we need the following products:
- Salted herring fillet - 4 pieces;
- Cottage cheese - one two-hundred-gram pack;
- Butter - 100 grams (half a pack);
- Onion - 1 onion.
Well, let's proceed, directly, to the preparation of minced meat with cottage cheese. We take the herring fillet and cut it into small pieces and pass them through a meat grinder.
Now we take the onion and peel it from the husk and also pass it through a meat grinder. We do the same with oil. After that, we need a large bowl. Place all ingredients in a bowl and mix thoroughly.
Last add curd. And mix well again. That's it. You can serve it on toast or just as an appetizer. Bon Appetit!
Forshmak with carrots
This minced meat recipe with carrots is a rather savory, but insanely delicious snack. It has a very delicate and pleasant taste, which will surely please every member of your family.
So, in order to cook minced meat with carrots, we need the following ingredients:
- Salted herring - 1 piece;
- Carrots - 1 piece;
- Chicken egg - 1 piece;
- Butter - 100 grams (half a pack).
Let's not talk much and start preparing this delicious appetizer. First of all, we will deal with the longest process - cooking.
We take an egg and carrots and cook them in one pan. Bring to a boil and take out after about 10-12 minutes boiled egg, after another 15 minutes, take out the carrots.
We wait until they cool down a bit, why peel the carrots, and the egg from the shell. If you have a blender, then grind them in a blender. If you do not have a blender, then simply pass through a meat grinder several times.
Now let's get to the fish. We carefully clean the skin, take out all the insides, the ridge and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.
- If you come across caviar in a herring, then in no case throw it away, be sure to add it to grind along with the herring.
- Do not forget that if we scroll the ingredients into minced meat through a meat grinder, then we do this several times.
Then we take a deep bowl and mix the chopped egg with carrots and herring in it, then add soft, slightly melted butter and mix thoroughly. Forshmak with carrots is ready! It can be served as a salad or sandwich spread.
Foherring rshmak
Ingredients:
- Salted fatty herring - 350 g.
- Eggs - 2 pcs.
- Butter - 70 g.
- Onion - 40-50 g.
Onion marinade:
- Sugar - 1 tsp
- Table vinegar 6% - 1 tbsp.
- Water - 50 ml.
Cooking:
- We clean the average head of the onion, cut it in half, cut one half into small cubes.
- Pour into a deep container, add vinegar, sugar, warm water. Mix everything well and leave to marinate for 20 minutes.
- We clean the herring from the skin and cut off the head and tail. We do not throw away the head and tail, they will still be useful to us.
- We remove the insides and separate the fillet from the bones.
- From the inside of the herring, it is necessary to remove the black film.
- Cut half of one fillet lengthwise into long strips and then cut into small cubes.
- Put the chopped herring in a bowl.
- Chop the eggs into a blender.
- There we spread the second half of the herring cut into small pieces.
- And the onion squeezed from the marinade.
- We beat everything with a blender.
- We spread the resulting mixture to finely chopped herring.
- Add butter at room temperature.
- Mix everything thoroughly.
- We clean the head of the herring from the gills, the rest of the body and wash or wipe it with a napkin, inside and out.
- We spread the herring mass on a dish and give it the shape of a fish.
- We insert the tail and attach the head.
- Spread the fin with lemon slices.
- Sprinkle with green onions.
- Decorate with egg slices
- Olives and greens.
Serve on the table. Everyone can take a little with a knife and spread the toasts you have prepared in advance.
We've got a great holiday treat.
Forshmak from herring very quickly
Ingredients:
- Lightly salted herring - 350 g.
- Boiled eggs - 3 pcs.
- Processed cheese - 3 pcs.
- Mayonnaise - 1 spoon
Cooking:
- Clean the herring as in the previous recipe. Make a fillet.
- Cut it into pieces and put in a blender bowl.
- Chop the eggs and add to the herring.
- cut into processed cheese. Curds should be creamy, soft and also add to the herring.
- Add mayonnaise and start mixing everything.
- Our mincemeat, or you can call herring with melted cheese and eggs, is ready.
Pieces of bread, black or white, whichever you like, put in a dry, heated frying pan and fry a little on one side, until yellow. On the other hand, you can not fry, but put our mixture on it. If you have a toaster, it's even easier, put the bread on for 2-3 minutes, put the mincemeat and enjoy.
Forshmak in Russian
Ingredients:
- Salted herring
- boiled carrots
- Mayonnaise
- Butter
Cooking:
In this recipe, we will experiment a little, adding ingredients to taste and thus setting the consistency of the dish you like.
- Pass the pieces of pre-peeled, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets, in case you want to add more herring.
- Boiled carrots - 1 pc. scroll through the meat grinder directly into the herring. You can pre-cut into pieces to make it easier to scroll. We add carrots for the color of our dish, and for taste. It kind of softens the taste of herring.
- We take 70-100 grams of butter (depending on what kind of herring it was) and also scrolling in a meat grinder, add it to the herring with carrots.
- We mix everything. We try.
- Processed cheese is scrolled through a meat grinder into a herring. Mix thoroughly. We try. Yes, you still need to add more herring.
- Add the rest of the herring. We try. Hmm ... In general, it's not bad at all. We recall that usually an egg is added to the mincemeat. Let's add it too.
- We take a hard-boiled egg, peel it, remove the yolk and set it aside, and pass the protein through a meat grinder into a separate plate.
- From minced meat set aside half, mix with egg white and try ... Then we try without an egg .... Well, what did you like better?
That's what you eat. I liked it more with egg. I added the second half of minced meat, without an egg, to the first half with an egg and that's it. Our forshmak is ready.
I hope that you arrange it beautifully in a dish, decorate green onion and green leaves.
Forshmak from herring
Ingredients:
- Lightly salted herring - 1 pc. (large)
- Hard boiled egg - 2 pcs.
- Onion - 1 head
- Green apple - 1 pc.
- White bread - 1 Slice (preferably a little dry)
- Milk - 100 ml.
- Ground black pepper - 1-2 pinches
- Green onions - 1 bunch (for decoration)
Cooking:
- Hard boil eggs, put in cold water for 3-5 minutes, peel.
- Cut the herring into fillets, to do this, cut off the head and tail, cut along the stomach with kitchen scissors, remove all the insides. Cut off all fins. Make an incision along the back, taking the corners of the incision with a knife, remove the skin. Deepen the incision on the back and with your hands separate first one and then the other side from the bones. Remove the remaining bones from the fillet. Clean the fillet from the black film inside. Cut into pieces for a meat grinder.
- Cut the crusts off the bread and soak it in milk.
- Wash the apple, remove the peel, remove the core, cut into eighths.
- Twist all products through a meat grinder, preferably twice, so the minced meat will be much more tender.
- Leave one yolk for decoration.
- Peel the onion and chop very finely, add it to the forshmak. Pepper.
- Mix everything. Put the mincemeat in the herring box and level it.
- Cut the green onion, grate the remaining yolk. Decorate with onion and grated yolk mincemeat.
How to cook mincemeat from herring
Ingredients:
- Salted herring, fatty - 350 g
- Apple - 170 g
- Baton - 2 pcs. piece, stale
- Onion - 80 g
- Chicken egg - 2 pcs.
- Vegetable oil - 1 tbsp.
- Lemon juice - 1 tbsp.
- Black pepper - to taste
Cooking:
- Put the eggs to boil for 10-12 minutes. After readiness, pour cold water for 5 minutes. Peel off the shell. Read more
- Herring must be taken whole and the fatter, the better. Clean and cut it as in the recipe above.
- Peel the onion, cut into thin half rings, pour over lemon juice, crush a little, set aside to marinate.
- Soak the loaf, pour 2-3 tablespoons of water. Let him stand a little, get wet.
- Put herring, long loaf, onion, apple in a blender, pepper and add vegetable oil.
- Mix everything, beat until smooth.
- Grate the eggs and add to the herring forshmak.
Of course, you can twist all this, including eggs in a meat grinder. Who has what.
Put our forshmak in the refrigerator for 30-60 minutes.
Decorate with green sprigs. You can sprinkle some cheese.
Serve with slices of brown bread and butter. You can also serve green onions.
The classic mincemeat is so easy to perform and so budget-friendly that you don’t have to wait at all special occasion to cook it. choose the best recipe in our selection!
- Herring - 2 pcs.
- Baton - 2 pcs. slice
- Apple - 1 pc.
- Onion - 1 pc.
- Salt - to taste
- Black pepper - to taste
For mincemeat, you need a good, fatty herring fillet. Use the proven fish that you usually buy. If this is a whole herring with a head, then carefully clean it, remove the fillet and remove all the bones. For greater tenderness, you can soak the fillet in milk for one hour. I have been buying exclusively cleaned herring fillets for a long time, I don’t like all these tedious manipulations with cleaning, and I like it better in taste. Cut the clean fillet into small pieces.
Soak the loaf slices in cold water for ten minutes, then squeeze.
Onions need to be peeled and cut into large pieces. Remove the skin from the apple, cut it open and remove the core with seeds. You can also use frozen apple slices if needed.
Put all the products prepared for mincemeat into a blender bowl and puree in a pulsed mode. Or you can skip all the ingredients through a meat grinder. Salt and pepper the minced meat to taste and place in a suitable bowl. Store in the refrigerator for no longer than a day.
Recipe 2: mincemeat from herring with an apple (step by step)
- Lightly salted herring - 1 Piece (large)
- Hard boiled egg - 2 pieces
- Onion - 1 piece
- Green apple - 1 piece
- White bread - 1 Slice (can be not very fresh)
- Milk - 100 milliliters
- Ground black pepper - 1-2 pinch
- Green onions - 1 bunch (for decoration)
Get your supplies ready and let's get started. Boil the eggs for 9 minutes, cool under ice water and remove the shell. Clean the bulb.
Cut the herring into fillets, remove the entrails, head, bones and skin. Cut the crusts off the bread and soak it in milk. Wash the apple, remove the peel and remove the core. Twist all products twice through a meat grinder. Exception: one yolk, you will need it to decorate the dish.
Cut the onion very finely, add it to the mincemeat, and a couple of pinches of black ground pepper. Stir.
Put the mincemeat in the herring. Smooth out.
Garnish with grated yolk and chopped onion. Serve chilled. Enjoy!
Recipe 3, step by step: how to cook mincemeat from herring
Herring forshmak is a fairly democratic dish that is prepared in different countries and has several variations of the set of ingredients. I offer this popular recipe, reflecting a diverse taste palette.
- herring fillet - 100 g
- large egg - 1 pc.
- small onion - 1 pc.
- half an apple ("Simirenko" or "Antonovka")
- butter - 1 tbsp. l.
- dried white bread - 1 slice
- a little lemon juice.
Before proceeding with the preparation of other ingredients, soak the bread in milk and boil a hard-boiled egg.
Peel the onion, chop and beat together with butter and soaked bread (do not squeeze milk from bread). Sometimes it is recommended to pour boiling water over the onion before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.
Although the list of ingredients indicates herring fillet, for a real mincemeat it is better not to take a ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is what has already been cleared of skin and bones. We chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after grinding, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and does not darken. In general, it is better to cut an apple immediately before mixing the snack.
We combine the prepared parts of the forshmak and gently mix into a homogeneous mass. If the herring was slightly salted, you may need to add a little salt.
Let the mass stand for 30-60 minutes so that the onion is marinated, and you can serve a snack on the table. Since mincemeat has a rather inexpressive gray color, when serving, you can add colors to it with green onions, egg yolk, boiled carrots.
Recipe 4: Jewish mincemeat with nuts and herbs
- herring fillet
- 5 walnuts
- 1 bulb
- 1 boiled egg
- 1 tsp Sahara
- 1 slice of loaf
- vegetable oil
- dill and/or parsley
- 2 tsp lemon juice
- ground black pepper to taste
Clean the herring and cut into pieces.
Cut the onion into cubes and fry in sunflower oil.
Fry until the onion turns golden.
Clean the nuts.
Toast the nuts in a dry frying pan, stirring occasionally.
Hard boil the egg. Peel the apple and cut into small pieces. Cut off a slice of banana.
We twist the herring, apple, egg and onion in a meat grinder. Add lemon juice, sugar, black pepper, 2 tsp. vegetable oil and herbs.
We mix everything thoroughly.
We put it in a convenient container, press it tightly.
We send it to the refrigerator for a couple of hours so that the mincemeat is cooled. Invert onto a flat plate and serve.
Recipe 5: herring mincemeat with bread and onions
- medium-sized herring - 1 pc.
- medium-sized bulb - 1 pc.
- chicken egg - 3 pcs.
- sour apple - 1 pc.
- dried pieces of white loaf - 2 pcs.
- milk - ½ tbsp.
- butter - 70 g
- salt - to taste
- the black ground pepper- taste
- citric acid - to taste
It is better to organize the preparation of mincemeat in a smoothly running process, this will save time and conveniently. We collect all the necessary products.
Let's start by boiling the eggs. Add salt, pour water and send the pan to medium heat.
We free the slices of the dried loaf from the upper and lower crusts - we only need a porous and airy crumb, cut into medium-sized pieces.
Pour milk over slices of bread. The milk will soften the texture of the bread and add a subtle creamy flavor to our dish.
Peel and cut the onion into medium pieces.
We need a juicy, tasty and tender onion, add the marinade from the water and citric acid and set aside the onion to infuse.
Let's get to the herring. We put the fish on the bag - it's easier to clean up the waste.
We remove the skin. Now the most important thing is to carefully remove all the bones from the fillet. The easiest option is to simply remove the fillet without even gutting the fish.
Separate the fillets along the spine, deepen the cuts near the head and carefully peel the fillets from the ribs.
We inspect the obtained 2 fillets for the presence of bones and ruthlessly remove all unnecessary.
The resulting fillet is removed along long strips that appear on the surface of the bone.
We cut the bars across and again remove all visible bones.
It's the turn of the juicy apple. The acidity of the apple imparts forshmakupikannosti, and subtle apple flavor - freshness. Peel the apple.
Cut the apple into quarters, remove the seeds.
All products are prepared for grinding and collection into an excellent snack.
Peel the cooled eggs and grate on a fine grater.
We use a blender to grind. Drain the marinade from the onion and chop it in a blender bowl. Pay attention to uniform grinding and large pieces remaining on the walls of the bowl must also be crushed. Put the resulting mass in a deep salad bowl.
We chop the apple. It turns out large pieces due to the small amount of product. Add well-squeezed bread to the apple and chop thoroughly. Put in a salad bowl with onions.
Grind pieces of herring.
Gradually add eggs, onion, applesauce with breadcrumbs. Put the resulting mass in a salad bowl.
Dissolve the butter in a saucepan.
Fill them with an almost ready mincemeat and mix thoroughly with a spoon. Black ground pepper - to the taste and discretion of the cook.
We put the finished mincemeat in a container, and send it to the refrigerator for a couple of hours - freezing the butter will make the pate more dense.
Minced meat can be served as a separate dish or spread on small slices of bread. It is advisable to spread the white loaf with butter - we get the most delicate pate soaked in creamy aroma.
Recipe 6: Hebrew potato mincemeat
There is nothing difficult in preparing forshmak from herring. Serving mincemeat can be varied, it can be spread on bread in the form of a sandwich, sprinkled with chopped herbs. You can serve it in tartlets, squeezing it with a confectionery syringe, which looks beautiful on the festive table. Or just like a pate in a salad bowl.
- salted herring - 1 pc.
- potatoes - 3 pcs.
- eggs - 2 pcs.
- onion - 1 pc.
- refined vegetable oil - 3-4 tbsp.
- vinegar
- dill or parsley for garnish.
Before you start cooking, set the potatoes and eggs to boil in advance.
Not everyone likes to clean herring, but you will have to do this if you decide to cook minced meat.
How to quickly clean herring: first, salted herring should be washed well under running cold water. Cut off the head, tail and all fins. We do not open the abdomen, but cut it off with a sharp knife about 1 cm from the edge.
We gut the fish well and thoroughly wash the abdomen inside. We make an incision along the entire ridge and carefully separate fish fillet from the spinal bone. We take out all the remaining bones from the fillet and also carefully remove the skin with a knife. If caviar gets caught in herring, it will be needed too, but milk will not.
Ready pre-boiled potatoes and eggs are cooled and cleaned. Peel the onion as well.
All components (fish, eggs, potatoes and onions) are twisted through a meat grinder.
We mix everything well. In order to give the forshmak a certain taste, sprinkle it with vinegar and season vegetable oil. Optionally, you can season with olive oil.
Recipe 7: minced meat with smoked herring and red onion
This recipe is sustained in its classic canons, but with one “but”: the piquancy here is very deliciously created not only by ordinary slightly salted herring, but also smoked.
- Herring 200 g
- Smoked herring 200 g
- Lemon ½ piece
- Potato 1 pc
- Chicken egg 3 pcs
- Red onion 1 pc
- Butter 50 gr
- Mustard ordinary 3 tbsp
- Greens for serving
- Salt to taste
Prepare the fish: clean both types of herring from bones and skin.
Scroll the herring fillet in a meat grinder with red onions. Drizzle with juice from half a lemon.
Wash the potatoes, wrap in foil, bake for 40 minutes in an oven preheated to 200 degrees. Then cool the potatoes, peel and grate on a medium grater.
Boil eggs, cool under running water cold water, peel and grate on a medium grater.
In a working bowl, mix both types of herring, grated potatoes and eggs, add soft butter and mustard, mix everything well, carefully distributing the oil, salt if necessary. Keep in refrigerator until serving. Very tasty with herbs and black bread.
Recipe 8: Odessa forshmak with red caviar
We offer you a recipe for an unusual herring mincemeat with cheese and red caviar. This appetizer is perfect for the holiday table. All products are not whipped with a blender, but finely chopped. Definitely try it - very tasty!
- Herring - 1 pc.
- Cheese - 100 g
- Egg - 3 pcs.
- Onion - ½ pcs.
- Butter - 70 g
- Apple - 70 g
- Dill - ½ bunch
- Red caviar - 2 tbsp.
Clean the salted herring. Remove the insides, spine. Remove as many small bones as possible. Finely chop the herring fillet with a knife.
Cut apples and onions into very small cubes.
Grate the cheese. Finely chop the dill with a knife.
Combine all the ingredients in a deep bowl: herring, apple, onion, cheese and dill.
Add red caviar.
Peel boiled eggs, grate.
Add eggs to other foods.
Add softened butter or mayonnaise.
Mix everything gently with a spoon.
Bon Appetit!
Forshmak is a herring appetizer, a national Jewish dish. Not very attractive in appearance, it won an army of thousands of fans not only among Jews, but throughout the world. This appetizer goes well with various dishes but especially delicious with baked potatoes. Forshmak is also indispensable in a male company, as it is an excellent snack under good vodka. How to cook this dish yourself? What ingredients are added to the classic mincemeat, and which ones to the Jewish one?
A little history about forshmak
Herring forshmak is a snack that causes controversy between peoples about its origin. Jews consider it their dish national cuisine, the same can be heard from the Swedes, Germans and Finns. The thing is that initially mincemeat was prepared from fish and meat, and it was served hot. The ancient Prussians called meat and herring baked in sour cream with spices “forshmak”, that is, “snack”.
Among the ancient Jews, the current forshmak had a name that literally means "chopped herring". Over time, this Jewish dish also began to be called a snack, and other ingredients, in addition to herring, were included in its composition. The national Jewish dish of chopped herring has changed in composition, in addition, it has acquired a name borrowed from the ancient Prussians. That is why there are now disputes about the origin of forshmak in the modern sense.
The current methods of preparing herring snacks are varied. Many housewives put components into it, taking into account their own taste preferences. they say that delicious herring you won't spoil anything. However, despite all the variety of allowed components, there are basic rules for its preparation. We will consider two forshmak recipes - Jewish and classic.
What is the best herring to use?
Since herring is the main ingredient of mincemeat, its choice must be taken seriously. There is an opinion that before preparing this tasty snack fish should be soaked in strong tea or even milk. Is it so? The housewives soaked the herring in Soviet time. They did this solely for one reason - before they sold herring so salty that it was simply impossible to eat it. To remove excess salt from the fish, it was soaked. Now there is no such problem - in stores they sell weakly salted herring, fatty and tender. Just such we need to prepare this snack.
Classic mincemeat: how to cook from herring ( classic recipe forshmak)
If you decide to cook mincemeat according to the classic recipe, prepare the necessary products.
Fat salted herring - 1.
1 head of onion.
Sour apple - 1.
2 eggs.
Butter - 100 gr.
The first thing you need to do is fish. Cut off the head, fins and tail. Now we make an incision along the back and on the stomach, take out the insides. We remove the skin, starting from the head, grabbing it along the edge of the back. Now you need to carefully remove the ridge, trying to pull out the breast bones with it. Small bones can be left, they will be crushed in a meat grinder. Cut the fish fillet into small pieces.
Peel the apple and core, cut into slices. Divide the onion into convenient pieces for laying in a meat grinder. Hard boil the eggs. Put one of the yolks aside, it will come in handy later.
Pass through the meat grinder all the ingredients, including the oil. In order for it to pass well through the holes, it is better to lay it after the apple. Mix the resulting mass until a homogeneous consistency. If you like a spicy snack, add a little black pepper. You do not need to add salt, the herring will give exactly the taste that the dish should have.
Transfer the mass to a beautiful small salad bowl and, lightly tamping it, give it the desired shape. Decorate the minced meat with greens and grated yolk. Send the dish to the refrigerator to set the oil.
Real jewish forshmak, recipe
The traditional Jewish recipe differs from the classical one in that it also uses bread, as well as potatoes and a little lemon juice. Such a set of products reflects the entire history of the wanderings of this people, their need to survive in conditions of need. At first glance, it may seem that bread and potatoes are superfluous ingredients, but with them the dish will turn out to be thicker and more satisfying. Lemon will add some zest to the snack.
So, prepare everything you need.
1 potato.
2 eggs.
Sour apple - 1.
Butter or margarine good quality- 100 g.
Bulb.
Yesterday's banana.
Milk (a little).
Slice of lemon.
Spices as desired.
Cooking Jewish mincemeat is just as easy. We clean the fish and cut it into fillets, divide into pieces. We clean the apple, cut it into slices, removing the core. Soak 2 slices of yesterday's bread in milk, squeeze. Boil the potatoes in their skins, peel them. Hard boil 2 eggs.
When all the ingredients are prepared, we pass them through a meat grinder. IN ready mix squeeze the juice of one lemon slice. Mix the resulting mass well so that it becomes homogeneous. At first it seems soft - the butter has melted a little. When the dish stands in the refrigerator, it will seize and become thicker. Do not forget to decorate the appetizer with yolk and herbs.
How is it customary to serve mincemeat?
If you have prepared a herring appetizer for festive table, then it is hardly worth serving it to guests just in a salad bowl. In this form, you can leave it if only the household will eat mincemeat. It is better to spread it on croutons or bread rolls, and decorate the sandwiches with herbs on top. Another interesting way to serve a dish is to give it the shape of a fish or another (at your discretion), putting it in a herring box. Always sprinkle the prepared minced meat with herbs and egg yolk, as this appetizer needs decoration.
Now you know how to make mincemeat according to two recipes - classic and Jewish. Choose whichever tastes best to you. You can experiment by adding carrots, beets or cream cheese to the appetizer.
In the Jewish culinary tradition, salted herring forshmak is referred to as classic dishes, in Swedish and Prussian cuisine is hot snack baked with potatoes. Recipes with photos of making mincemeat from herring are very diverse, and a collection of tips will share the most popular of them.
Initially, mincemeat was made from fried herring and served hot, this dish belonged to East Prussian cuisine. Later, the forshmak recipe in the Jewish culinary tradition underwent changes, cold appetizer they began to cook from finely chopped herring, and the dish became so popular that it earned the status of a classic. Today, there are many varieties of mincemeat, it is also prepared from beef, lamb or chicken, but still in our area the dish is invariably associated with a salted herring fish snack.
To prepare mincemeat, do not choose a ready-made herring fillet, it is better to cook it yourself.
Forshmak in Hebrew
2 lightly salted herring;
4 chicken eggs;
1 onion (preferably red);
1 apple (Antonovka);
100 g butter;
2 pieces white bread(it is better to take even slightly dried up);
100 ml of milk;
1-3 tsp lemon juice;
salt pepper.
Peel the herring from bones and skin, boil hard-boiled eggs, peel the apple and seeds, peel the onion. Cut off the crust from the slices of bread, you will not need it, and soak the pulp in milk for a couple of minutes.
Set aside one egg for decoration, chop the remaining whites finely, and rub the yolks with a fork with salt, pepper and 1 tsp. lemon juice. Grind herring, apple, bread and onion in a blender or food processor to a homogeneous mass. In the resulting puree, add softened butter, finely chopped proteins and half the yolks. Beat everything well to get an airy mass. Add fresh lemon juice or vinegar, pepper, salt or sugar to taste.
Put the finished mincemeat on a flat oval dish, forming a semblance of a truncated pyramid and tamping a little (this is how excess liquid is squeezed out of the mincemeat). This is a traditional serving option, but you can decorate the dish in the form of a fish and any other shape. Garnish the minced meat with the second part of the chopped yolks and the remaining egg, chopped figuratively, sprinkle with herbs if desired. Before serving, it is advisable to cool the mincemeat for about 6 hours in the refrigerator so that it freezes.
Hot mincemeat from Yulia Vysotskaya
For cooking you will need:
1 kg of potatoes;
1 large herring (it is better to take fatter fish);
2 chicken eggs;
1 sour apple;
1 onion;
100 g gruyere cheese (can be replaced with any other hard cheese);
80 g butter;
4 tbsp. l. natural pomegranate juice;
1 st. l. Dijon mustard;
1 st. l. olive oil;
sea salt, freshly ground black pepper.
Peel and boil the potatoes until tender, drain the potato broth into a separate container and save. Make mashed potatoes with butter, adding a little potato broth. Hard boil the eggs. Herring fillet, apple, onion, finely chop the eggs, add mustard to them, olive oil, pomegranate juice, mix everything well, salt and pepper.
Heat the oven to a temperature of about 190°C. Take a deep heat-resistant baking dish, lightly grease it with oil, put one part of the puree on the bottom, forming the sides out of it. Then spread the minced meat evenly over the puree, and top with the second part of the puree. Sprinkle the resulting "pie" on top with grated hard cheese and bake for 30 minutes.
Forshmak from herring with nuts
For cooking you will need:
1 slightly salted herring;
2 sour apple;
2 eggs;
1 onion;
100 g walnuts;
2-3 pieces of a loaf;
200 ml of milk;
1 tsp vinegar (or fresh lemon juice);
2 tsp Sahara;
1 tsp mustard;
60 g butter.
Cut the herring and soak the resulting fillet in milk for 15-20 minutes. If the fish caught is too salty, you can hold it in milk for a longer time. Cut off the crust from the pieces of loaf, also soak them in milk. Hard boil the eggs, peel the onions and apples, cut into slices so that it is convenient to chop them in a blender, food processor or meat grinder.
Remove the herring from the milk, squeeze it slightly, squeeze the loaf as well. Grind all the ingredients, mix, season with oil, mustard, vinegar and sugar. You can also add pepper if you wish. Serve mincemeat with baked potatoes, croutons or slices of Borodino bread.
