How to cook mincemeat from herring at home. Forshmak from herring - delicious recipes for fish pate

2016-12-14

Hello my dear readers! Do you know what word is most often used when talking about a herring dish called "forshmak"? Grandmother! Our dear, dear ones! Your buns, pies, borscht and minced meat accompany us through the thorny adult life in the form of flavors emerging from the bins of our memory. The smells of home, warmth, comfort, incredible security, universal love and care. Often my friends' memories of childhood begin with the words: "But my grandmother..." This is followed by a story about her culinary and confectionery masterpieces, interspersed with sighs and gasps. In the narrative of at least one narrator, mincemeat from herring is always mentioned.

Our town has long been famous for unsurpassed cooks. Jewish housewives were distinguished by a special invention in the preparation of “out of nothing”. Many Jews once lived here. The characteristic profiles of some residents of Beregovo still betray the origin of their owners. For you will be recognized by your face, and only then by your deeds. And there's no getting away from it!

I have taken you far, friends, but let's get back to the recipe for the classic Jewish mincemeat. I remember three neighbors constantly discussing the traditional “Ashkenazi” cuisine, who prepared a real (each with their own) mincemeat from an authentic “rusty” herring. The neighbors were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these respectable ladies claimed that only she knew how to cook Jewish mincemeat from a herring cut with her own hands.

The composition of the simplest and most popular mincemeat includes three components - herring, apple, oil (vegetable or butter, and sometimes both together).
Let's start with "more grandmother's" traditional recipes, and then we will consider modern, less well-known ones - with cheese, carrots and no apple at all.

Forshmak from herring - a classic recipe in different versions

How to cook a classic mincemeat according to Rosa Katz

Ingredients

• 1 herring weighing at least 400 grams.
• One large sour apple (preferably green).
• 25-40 g butter.
• 2 hard-boiled eggs (do not overcook or the yolk will turn green).
• Half of a small onion.

Cooking technology

How to make the right mincemeat according to Dora Katznelbogen

Ingredients

• 2 non-gutted herring carcasses (300 grams each).
• Two or three hard-boiled eggs.
• 2 slices white bread(Dora used slices of "City" bun - who remembers this one?).
• A couple of small onions with a gentle character (not spicy).
• Water with vinegar and sugar (the latter is optional).
• One sour apple.
• 80-100 ml vegetable oil.
• 2 teaspoons 9% vinegar (lemon juice).

Cooking technology

How to cook mincemeat from Feiga Eidelstein

Ingredients

• 2 fatty herrings.
• One sour green apple.
• 2-3 hard boiled eggs.
• 100 g butter.
• One tablespoon of vegetable oil.
• One small onion.
• 1 teaspoon 9% vinegar (lemon juice).
• Several sprigs of dill.
• One boiled potato.

Cooking technology

How to make mincemeat in Odessa

Ingredients

• Fillets from two herrings (filmed by hand, if you are tempted by the prospect of being elbow-deep in a herring).
• Old unspoiled tea leaves.
• 3-4 pieces of a white loaf (just don’t say that the crust needs to be cut off - I beg you, Jews are thrifty people).
• A little milk for soaking the bun.
• Three hard boiled eggs.
• 1 teaspoon mustard.
• 1 teaspoon of vinegar.
• 50-60 ml of good vegetable oil.
• Two small sweet and sour apples.

Cooking technology

Cooking forshmak without an apple

Ingredients

• Herring fillet (remove it yourself or buy ready-made - at your discretion).
• Two eggs in a bag.
• A bunch of green onions.
• Small pickled cucumber.
• One tablespoon of cottage cheese.
• 80 g butter.

Cooking technology

My remarks

I can’t determine for myself which of the presented mincemeat recipes (in some sources, mincemeat) from herring is the most popular. I want to do this with your help, friends. Please tell us in the comments which option you liked the most.

The tradition familiar to us came from Jewish cuisine. There, a cold herring pate is cooked in no time without heat treatment. Jewish forshmak is served as an appetizer - on bread, an egg or a circle of boiled potatoes.

But the most tsimis is that only in Odessa and in the South of Ukraine the incredibly tender Dunayka herring is sold. They are caught in the spring. Forshmak from dunaechka - mmm, dear mother! This is the pinnacle of enjoyment! As the native Odessans say: “The world is ending, how delicious!”.

You can get closer to bliss with any herring. The main thing is to choose salted and cook mincemeat according to one of our proven recipes.

In addition to fish, for cooking you will need most affordable products. Onion, sour apple, eggs, carrots, bread, potatoes, butter, processed cheese. To taste - spices and herbs.

Everyday set and festive result. Time to cook!

• At the end of the selection, you can watch a video on how to cut a herring.
• But first, let's decide how to choose a good product. At quality salted fish have reddish eyes and pink gills. A dense carcass of moderate size, the bones do not show through, and the tail and fins are intact.
• If you accidentally missed and bought too salted herring, soak the cleaned fillet in strong tea or milk - 2 hours.

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Classic with white bread and egg

We will prepare the first recipe almost according to the precepts of Pokhlebkin. His "Big Cookbook" teaches us to add a white loaf soaked in milk to mincemeat. And this is still a budget and very gentle solution. You will provide a festive table easily and quickly!

• Calories per serving - no more than 320 kcal

For 10 servings we need:

• Lightly salted herring - 2 pcs. (about 800 g)
• Green apple - 1 pc. large
• White onion - 2 pcs. (up to 150 g)
• Butter - 80 g
• White loaf - 3-4 slices without crusts
• Milk (for soaking bread) - 100 ml
• Sugar - 1-2 teaspoons
• Vinegar, 6% (apple, balsamic) - 1 tbsp. the spoon
• Black pepper - to taste (we take about 0.5 tsp)
• Green onions - 2 sprigs for decoration

How to cook.

The process is elementary. At the head of the hassle is a meat grinder or blender. And the photo step by step will support your intuition in a simple process.

Let's prepare the food first. We clean the fish from skin and bones, set aside ¼ of the fillet for decoration. Take the oil out of the refrigerator. We cut off the crust of the bread and fill the pulp with milk. Divide the eggs into whites and yolks.

We will not twist only eggs into a pate. We cut the rest of the ingredients into medium pieces so that it is easy to lay in the device. We grind everything in a meat grinder except eggs. Bookmark sequence: herring, apple, onion and bread, well squeezed from milk (!).

Mix the resulting mass well.

Chop the egg whites with a knife or fork into small pieces. Add to the pate and mix again. This will give the texture a heterogeneity: it tastes even better!

We bring to taste. Put sugar, vinegar, pepper - stir - try.

It remains to shift into a mold and decorate with grated yolks. Right above the surface, three yolks on a fine grater. Finishing touch- Sprinkle with chopped green onions. We love it when there is not much of it in very fine cuts.

Serve on the table for the family. Let everyone take as much as they want. And if there are guests at the gate, you can pick up the mincemeat with a tablespoon and quickly spread it into pieces of bread. A couple of flashes of chopped greenfinch - the clearing is covered!

By the way, if the herring was a girl, then you can make a spicy spread from caviar. Free from the film, rinse and twist in a blender with butter. Or sprinkle pieces of caviar lemon juice and flavor green onions- for those who love the offal as a whole.

Classic Jewish mincemeat

Although we are talking about the classics, you can cook a herring recipe in different ways. Every Jewish family has a secret proportion, ingredient, spice, which they consider to be the only right solution. From the series “I did this when you were still walking under the table!”.

Grandmother's secret for choosing fish is famous: we take only a boy for pate! We have heard a lot, but we still do not know how to accurately determine the sex of a fish. However, for our taste, it is not critical.

Let's cook "in a rich way" is when with an egg but without potatoes and bread. And the photo will show a luxurious presentation - next to red caviar. An interesting option for holiday table. And what is curious: mincemeat will appeal to guests more than caviar.

• Calories per serving - no more than 300 kcal

For 6 servings we need:

• Medium herring - 400-500 g (1 medium)
• Butter - 30-40 g (depending on the fat content of the herring)
• Onion - up to 100 g (4-5 cm in diameter)
• Fresh apple - up to 100 g
• Egg (hard-boiled) - 1 pc.
• Black pepper - to taste

Important details:

• Recall that you need a hard apple with a noticeable sourness (green, Antonovka, champion, "semerinka"). And the herring should be salted without spices and spices.
• The amount of additional spices is determined by taste - already in the finished pate, tasting at the end of cooking. Our experience shows that the most appetizing "herbs" for minced meat are ginger, black pepper, coriander. We take everything in dry powder - 1 coffee (!) Spoon without a slide.

We cook lightly and are unlikely to spend more than 20 minutes.

This does not include cleaning the fish (another 15 minutes).

Take the butter out of the fridge so it has time to soften. room temperature. Set aside a third of the herring and apple.

Of course, Jewish grandmothers cooked with their hands, so chopped mincemeat is just right. But today there is a blender. We send 2/3 of the cleaned herring fillet to the device, then twist the onion and 2/3 of the apple. At the end, add soft butter. Whisk vigorously for more fluffiness.

How to take care of the bones that may have remained in the fillet. If you are very scrupulous or cook for a holiday, a sieve helps out. Wipe the mass and forget about the risk. By the way, in ancient times it was forshmak without a single bone that was a pass to enviable Jewish brides.

We chop the untouched third of the herring with a knife - into small pieces. And cut a third of the peeled apple into cubes even smaller. We will add them to a homogeneous mixture of ingredients. This is the main tsimis of modern classics.

The heterogeneous texture deprives the pate of an infantile mood. Before us is not baby food”, but a surprisingly tasty adult snack. There is both meat and a crisp note of fruit.

Put in the refrigerator to brew - 2 hours.

Serve with refinement - on bread next to caviar.

Jewish style with baked apple and egg

Unusually airy and sweetish version.

For 5 servings we need:

• Herring fillet - 400 g (from 1 medium-sized fish)
• Eggs (hard boiled) - 3 pcs.
• Onion - 70 g (1 onion 4 cm in diameter)
• Sweet and sour apple - 100 g
• Butter - 80 g

How to cook.

Everything, as in the recipe above. Cut a third of the salted fillet into cubes. The rest - in a meat grinder. First we twist only the fish. The second time - fish mass with vegetables, butter and apple.

But the apple is not fresh, but baked. It is in it the secret of tenderness and subtle sweetness.

Let's bake the fruit in advance. Do not peel, cut in half, remove the core and wrap in foil. We put in a preheated oven (180 degrees). Baking will take no more than 25 minutes. Let's cool down. From the unpeeled baked halves, it is easy to get apple pulp with a tablespoon. We send it to the meat grinder - for the second scroll of the fish mass with vegetables and oil.

When all the ingredients are ground, pour in the fillet pieces and mix.

Infuse in the refrigerator for 1 hour - and the snack is ready to serve!

4 more new ideas for modern classics

This unique recipe is such a good base that a lot of appetizing notions have accumulated. Most of them are quite drawn to the epithet "classic" for their era.

Forshmak Soviet.

Be sure to chop part of the fish with a knife. We add fresh carrots, and instead of half the butter, melted cheese. The proportions can be adjusted appetizingly by eye. Someone excludes onions in favor of carrots, while someone focuses on melted cheese and quite a bit of butter.

With beef and potatoes.

Another recipe from the grandmother's piggy bank of the middle of the 20th century is also famous. You can add to the forshmak boiled beef and potatoes. It would seem that incompatible things - herring and meat, but the taste is great!

Long live the carrots again!

A raw vegetable in itself will give structure to any of the recipes described. The main thing is to choose a juicy root crop. By quantity - no more than onions. And it would be better to use not a blender, but a meat grinder. Then the ground carrots are perceived as eggs. Well, very tasty!

Without bread, but with nuts.

A truly noble taste, which requires walnuts- 1 handful per medium herring.

How to quickly clean herring for mincemeat

Below is a short video with close-ups. Understandable cleaning of herring from a skilled hostess.

Recall that small bones can always be removed with your fingers or tweezers. Or involve a total method - grinding through a sieve. First, the pate was ground, then ground. We admit honestly, we get so tired only on holidays. On weekdays, a meat grinder with a fine grate or a powerful blender is enough.

What do you say, dear reader: did you like the recipes? Which herring mincemeat seems classic to you? Or will you cook it for the first time? Then take any algorithm and just repeat after us. Fast, economical and very tasty - will be!

Thank you for the article (2)

Forshmak is a long-standing dish of Jewish cuisine, more precisely, it is a Jewish appetizer of chopped herring, that is, a pate that is served before the main course.

There are so many different recipes for minced meat that it is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the recipe for mincemeat 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.

Cooking:

1. Well, let's start cooking the classic jewish snack- farshmak. First of all, cut the finished herring fillet into small pieces.
2. 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.
3. 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.
4. 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.
5. Now add softened butter to this pate and mix this mixture well. That's all, minced meat is ready!
6. It is done, as you can see, very simply and most importantly, it turns out quite inexpensively and insanely delicious!
7. You can serve mincemeat by spreading it on a baguette or loaf, or simply put it on bread and decorate with herbs. Bon appetit!

Farshmak 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 prepare minced meat 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.

Cooking:

1. In order to cook a really real tasty minced meat, you need to take the most common salted herring, in jars and pickled is not suitable.
2. 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.
3. 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.
4. 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.
5. We add a tablespoon of vegetable oil to the finished mass so that our minced meat is not dry.
6. That, perhaps, is all! Jewish farshmak is ready! It can be spread on white bread or a long loaf, but best of all on a baguette or croutons, you can sprinkle with finely chopped herbs. Bon appetit!

Farshmak 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 minced meat with cottage cheese and see for yourself that it is very tasty!

So, to prepare minced meat 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.

Cooking:

1. 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.
2. 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.
3. Last add curd. And mix well again. That's it. You can serve it on toast or just as an appetizer. Bon appetit!

Farshmak with carrots

This minced meat recipe with carrots is a pretty 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).

Cooking:

1. Let's not talk much and start preparing this delicious appetizer. First of all, we will deal with the longest process - cooking.
2. 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.
3. 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.
4. 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.

The classic recipe for forshmak from herring in Odessa

The highlight of forshmak in Odessa is in the technology of preparation. Some of the ingredients for the pate are ground in a meat grinder, and some with a kitchen knife. Butter, whipped into a creamy mass, makes the mincemeat airy. In addition, for preparing Odessa forshmak you need to use apples of the Semerenko variety.

Ingredients for the recipe:

• slightly salted herring 1 pc.
• Semerenko apple 1 pc.
• onion 1 pc.
• eggs 2 pcs.
• garlic 2 cloves
• coriander½ tsp
• ground dried ginger ½ teaspoon
• butter 100 g.
• salt, black pepper to taste

How to cook mincemeat from herring:

1. Clean the herring from skin and bones. Peel the apple from the seed boxes. 2/3 chop the fillets and apples with a meat grinder or blender. Raw peeled onions, garlic - chop. Eggs - boil and cool. Mix onion, garlic, eggs and spices in a bowl. Connect two masses.
2. Whip the softened butter into a fluffy mass. Add oil to the mincemeat. Salt the pate, season with pepper.
3. Finely chop the remaining 1/3 of the herring and apple with a knife and stir into the main mass. Forshmak will turn out watery. Don't worry, put it in the fridge. It will acquire the desired density when it cools.

Feed method: Serve mincemeat in Odessa style on black rye bread , lubricated with butter, along with hot sweet black tea. The dish is an excellent appetizer for vodka, but it is with tea that forshmak reveals the whole indescribable range of flavors.

Forshmak from herring with melted cheese and carrots

A simple, quick, but tasty mincemeat is made from herring, processed cheese and carrots. Carrot gives the dish sweetness and juiciness, is added instead of an apple, and processed cheese- pasty consistency. Forshmak according to this recipe turns out to be pleasant in taste, not sharp. Forshmak with cheese is prepared quickly and simply.

Ingredients for the recipe:

• herring with caviar 1 pc.
• eggs3 pcs.
• carrots 1 pc.
• bow 1 pc.
• processed cheese 2 pcs.
• salt, pepper to taste
• small bunch green onions

How to cook forshmak from herring with melted cheese:

1. Peel the herring from the insides, remove the skin, remove the bones. Hard boil eggs, peel. Boil the carrots until tender and also peel.
2. Pass the herring fillet with caviar, eggs, melted cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish more delicate taste onions can be pre-fried in butter until soft.
3. Put the pate in a bowl. Garnish with finely chopped green onions.

Ordinary forshmak

Ingredients:

• Herring - fillet of one large oily fish;
• Apple - small, sour, ideally - Antonovka.
• Baton - two slices, without a crust;
• Milk - 2/3 cup;
• Onion - one small onion;
• Hard boiled eggs - 2 pcs.;
• Spices - to taste.

Cooking:

1. Soak the loaf in milk for a few minutes.
2. Separate the egg white from the yolk (the yolk is useful for decoration).
3. All prepared components, including slices of loaf squeezed from milk, mix in a blender (or pass through a meat grinder, and then beat).

Forshmak in bread

Ingredients:

• black or white round bread
• boiled beef 350 g
• onion 1 pc.
• potatoes 350 g
• herring fillet 150 g
• sour cream 200 g
• cheese 40 g
• suzari 25 g
• butter 50 g
• eggs 2 pcs.
• milk 150 ml
• nutmeg, pepper

Cooking method:

1. Boiled boneless beef, herring fillet, cold boiled peeled potatoes and onions pass through a meat grinder two to three times. Put the resulting mass in a saucepan, add sour cream, raw egg yolks, salt, pepper and beat everything well.
2. Then add the beaten egg whites into a thick foam and gently stir everything again so that the whites do not sit down. Cut off the lid from the bread, remove the crumb, moisten the bread with milk. After that, place the moistened kalach on a greased frying pan and fill with the prepared mincemeat using a pastry bag with a toothed tube.
3. Sprinkle bread with minced meat with grated cheese, drizzle with butter and bake in the oven. When serving, cut the bread with minced meat into portions and put on a round dish covered with a paper napkin, serve red sauce with Madeira separately if desired.

Forshmak "Vilna Gaon"

Cooking method:

1. Soak herring in milk for 1 hour, remove the bones and pass through a meat grinder.
2. Soak bread and biscuits in vinegar and pass through a meat grinder together with apples. Mix the resulting mixture with herring, pass through a meat grinder again.
3. Add sunflower oil, sugar and sour cream to taste.

Forshmak "Elbert"

Ingredients:

• Herring - 300 g
• Potato - 4 pcs
• Eggs - 2 pcs
• Bulbs - 1 pc.
• Buns
• Milk
• Oils - 1 stack.
• sunflower oil

Cooking:

1. Boil potatoes in uniforms. Also boil the eggs, peel the onion. Soak the bun and a piece of dark bread in milk. Dark bread is obligatory Pass potatoes, eggs, onions, herring and soaked bread through a meat grinder.
2. Then add soft butter, pepper and mix thoroughly again with a fork. Add a couple more drops of vinegar, it adds spice and spiciness. The consistency should not be very thick, so you need to add a little more vegetable oil and mix everything again.
3. You don’t need to add salt, it’s enough from the herring fillet. Smooth out the finished mass in the form and pour a little vegetable oil on top, somewhere a teaspoon over the entire surface, so that it is well soaked.
4. Let it brew.

From Jewish cuisine "Forshmak"

Cooking:

1. Cut the herring into fillets Soak fresh white bread in milk Peel the apples and seeds, thaw the butter
2. Grind herring, squeezed bread, apples and onions in a meat grinder. Add softened butter to this. add green onions. Salt, pepper, add vinegar and sugar.
3. Thoroughly beat the mass with a blender and refrigerate. Because of the butter, the minced meat will harden slightly and it will be possible to form neat sticks from it and lay it on bread.

Forshmak from vegetables

In general, there are a great many recipes for mincemeat in Israeli cuisine: Forshmak from beef Forshmak from vegetables Forshmak from veal-baked Forshmak in kalach Forshmak from salted sprat and many, many others. Today try mincemeat from vegetables.

Compound:

• 300 gr. cabbage,
• 300 gr. potato,
• jar of sour cream
• 3 eggs,
• 150 gr. herring fillet,
• bulb,
• 100 gr. of bread.
• spices to taste.

Cooking:

1. Soak the herring fillets first. Finely chop and sauté the onion. finely chop white cabbage and simmer with butter until done. Boil potatoes and pass through a meat grinder. Pour milk over stale white bread. Mix it all up.
2. Add raw egg yolks, sour cream, onion, finely chopped herring fillet. Beat the whites and mix with the mass. Transfer everything to a greased and sprinkled with breadcrumbs form. Sprinkle with grated cheese (preferably Parmesan), drizzle with butter and bake in the oven. Put the finished mincemeat on a dish.
3. Serve sour cream separately.

Forshmak fish with milk

Ingredients:

For 500 g fish fillet -

• 100 g milk
• 80 g margarine,
• 100 g onion,
• 100 g white bread,
• 100 ml milk
• 3 eggs (for omelet)
• 1 egg per mass
• fish broth,
• spices,
• greenery,
• salt.

Cooking:

1. Salt the fish fillet and milk, sprinkle with ground pepper and fry in fat. Finely chop the onion and fry. Soak white stale bread in milk and squeeze.
2. Prepare an omelette from eggs, combine it with bread soaked in milk, onions, raw eggs, warmed margarine, broth, fish and milk, salt, sprinkle with pepper, nutmeg and pass through a meat grinder.
3. Put the mass on a greased baking sheet and bake in the oven. Serve sprinkled with chopped herbs.

Forshmak vegetable

Ingredients:

• 1 small head of cabbage
• 2 potatoes
• 2 tablespoons oil
• 1 egg
• 300 g boneless herring fillet
• 1/2 onion
• 40 g rolls
• 1/2 cup milk
• 1/2 tablespoon grated cheese and crushed crackers
• salt pepper

Cooking method:

1. Shred the cabbage and sauté with butter. Boiled potatoes rub through a sieve or pass through a meat grinder, mix with a roll soaked in milk, add raw egg yolks, sour cream, finely chopped, lightly fried onion and finely chopped boneless herring fillet, pepper, salt.
2. Mix everything thoroughly. Then beat the proteins and gently mix them with the mass. Transfer the mass to a greased and sprinkled with breadcrumbs frying pan. Smooth the surface, sprinkle with grated cheese, drizzle with oil, then bake the vegetables in the oven.
3. Drizzle with oil before serving.

Forshmak in Riga

Ingredients:

• salted herring fillet 200 g
• eggs 6 pcs.
• butter 200 g
• breadcrumbs 200 g
• boiled beetroot 1 pc.
• parsley greens 2 tbsp. l.
• grated cheese 3 tbsp. l.
• sour cream 4 tbsp. l.
• salt and pepper to taste

Cooking method:

1. 4 yolks grind with two tbsp. spoons of butter, add crackers, grated beets, greens, 2 raw eggs, salt, pepper and sour cream.
2. Mix everything, put in a mold and bake over medium heat in the oven for 50 minutes.
3. A few minutes before cooking, sprinkle with grated cheese. Read more

Secrets of cooking mincemeat

Forshmak from herring - appetizer, beloved by many spicy taste , cost-effectiveness and speed of preparation. There are countless recipes for making fashmak. Each hostess adds her own secret ingredient, believing that it is he who makes the dish especially tasty. We have collected the most interesting tips on how to cook tasty mincemeat from herring, and we are happy to share them with our readers:

1. For making mincemeat, you can use not the most the best herring - salty, stale in the refrigerator and turned brown. To improve the taste of fish, soak salted herring in milk 1-2 hours, but stale in cold black tea.
2. Traditionally, sour apple is added to mincemeat.. If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.
3. The amount of herring in mincemeat is no more than 1/3 of the volume. The fish should not dominate the pate, but only give a herring shade.
4. If you whip the mincemeat with a blender or in a modern food processor, do not be too lazy to chop some of the ingredients with a knife. Forshmak should have a pronounced texture, and not be a paste.
5. Forshmak will get fresher if you add chopped greens - dill, green onions, cilantro.
6. In addition to herring, forshmak is prepared with potatoes, cottage cheese, chicken meat.

Hello! Glad to see you on my blog. It is specially designed to post interesting recipes.

Forshmak is a delicious yet easy-to-prepare dish. The whole essence of the process comes down to mixing the ingredients and getting a kind of filling. Most of the time is spent preparing food. Boil, clean, cut.

Forshmak is translated from German as a snack. Initially, it was served hot and was prepared from cottage cheese and chicken or pork meat. Now this dish is cold and is prepared from herring.

I want to share a few recipes with you. The base is the same for everyone, but some ingredients will differ. Let's get started.

Forshmak from herring

The uniqueness of the dish lies in the combination of interesting products - herring and sour apple. It turns out a peculiar taste that distinguishes it from various snacks. This should at least surprise your loved ones and guests.

Products:

• The main ingredient of herring is 1 large. Instead of 1 large, you can take 2 medium ones.
• Eggs - 4 pieces. They need to be boiled beforehand.
• Onion - 1 onion
• Sour apple - 1-2 pieces
• Butter - 200 grams

Cooking mincemeat

Pay attention to the amount of herring. It should be no more than 1/3 of the total mass. Then the herring taste will only complement.

We need milk. Soak herring in milk. So we get rid of excess salt.

We get rid of large bones in herring. We clean the eggs from the shell.

Wash apples well. Get rid of the core. If desired, they can be peeled. And cut into pieces.

All ingredients are passed through a meat grinder. It is not necessary to achieve an ideal homogeneous mass. Snack is ready!

Classic mincemeat recipe

Let's look at another option. In this case, we add ingredients. There is white bread.

Consider the composition:

• Medium herring - 1 piece
• Sour apple and medium-sized onion 1 each
• Chicken egg - 3 pieces
• Dried slices of white bread - 2 pieces
• Butter - 70 grams
• Milk - half a glass
• Salt, black ground pepper, lemon juice to taste

Forshmak preparation:

1. First you need to boil the eggs. Put in a saucepan, fill with water. We salt the water. Boil them hard.

To carefully boil eggs without any cracks, they must be pulled out of the refrigerator half an hour before boiling. Then pour warm water for 15 minutes. And you are guaranteed to get whole boiled eggs without leaking yolk.

2 Next, take two slices of bread and cut off the top and bottom of the crust. Pour milk into a separate plate and put the sliced ​​\u200b\u200bbread into slices in a plate with milk. This will soften the texture of the bread. And for one thing it will add a light creamy flavor to our dish.

3 Chop the onion. To do this, it must be peeled and finely chopped. Onions also need to be soaked, but only in water with lemon juice. With this composition of the mixture, we get a tender, juicy and tasty onion.

Herring preparation

4 Next, according to the plan, is cutting the herring. We spread it on film or a newspaper, whoever has something at hand. This will make it easier to remove waste. We take off the skin. We'll take advantage in a simple way cutting, i.e. we will not gut the fish itself, but simply remove the loin of the fish.

You can take ready-made butchered fish.

We make deep incisions near the head. And along the spine with a knife, remove the fillet, as shown in the figure.

From the resulting two loin parts, we remove the extra bones. And cut into small pieces. During cutting, we also remove excess visible bones.

You can, as in the first recipe, soak the herring in milk, tea or water to get rid of excess salt.

5 The next turn is for the apple. We clean from the skin. Remove the core and cut into four pieces. Peel the eggs from the shell and grate on a fine grater. Now all products are ready for grinding.

6 We will grind in a blender. You can proceed as follows. You can take all the ingredients and immediately put them in a blender bowl and grind them. But we will do it a little differently. Drain the marinade where the onion was soaked. Put in a blender bowl and grind well. Put the onion gruel in a separate plate.

If you do not like heavily crushed mashed potatoes, you can grind in a meat grinder. Then your forshmak will turn out a little rough.

7 Now we put the apples and crush them a little so that the bread soaked in milk can fit. But at the same time squeeze the bread well. Grind well again and transfer to a plate with onions.

8 Grind the Herring and add the already chopped ingredients: onions, bread, apples and eggs. And the resulting mass is transferred to a salad bowl.

9 Melt the butter and add to the resulting mass in a salad bowl. Add black pepper as desired. Mix well.

10 We need a container. We spread the prepared mincemeat in it, close it and send it to the refrigerator.

11 Ready meal can be served alone or spread on slices of bread. Bread is best soaked in butter. Now it's done. Enjoy for fun!

Video recipe for mincemeat from herring at home

Forshmak is an excellent appetizer that will help you diversify your menu. Pairs well with other dishes. We have sorted out a few simple prescription delicious mincemeat. Now you can cook this snack at home. If you liked the recipe, please rate or like. Stay tuned for new recipes. And leave your comments, your opinion is very important to me. Good health to you!

Forshmak from herring, classic recipe with step by step photos , which we will consider today, has a very interesting story. I am sure that in the understanding of many housewives, forshmak is a cold fish appetizer in the form of a herring, bread and apple. The way it is. This is what classic looks like. jewish forshmak, but few people know that forshmak can also be not only cold snack, but also a full-fledged hot dish and not only fish, but also meat. Surprised?

Forshmak from herring - history

Forshmak began to cook around the end of the 15th century in the Scandinavian countries. For mincemeat preparation, herring and meat were used, which were baked finely chopped and mixed with potatoes, onions and eggs.

Later, forshmak moved into Jewish cuisine. Interestingly, not the first quality fish, the so-called "rusty herring", was used to make mincemeat. Thus, it is possible that Jewish housewives processed not first-class herring during delicious snack and, of course, they were very proud of their invention. It was not only tasty, but also very economical, so to speak, in a Jewish way. Forshmak recipe from herring so passed down from generation to generation.

The appetizer was enjoyed by everyone - both adults and children. She is firmly rooted in Jewish cuisine and received the name "geakte goering", which translates only as pieces of herring.

The traditional Jewish herring mincemeat is served either in a large dish, laid out in the shape of a fish, or immediately spread on brown bread. Forshmak is considered an excellent appetizer for vodka, which is why it is prepared on the festive table.

To cook a truly delicious herring mincemeat according to the classic recipe, you need to know some tricks. The quality and taste of mincemeat is especially affected by the quality of the main ingredient - herring.

Take the herring of the first freshness, it is very desirable that it be oily and not too salty. For piquancy and spiciness at the end of cooking, you can add a little to the herring forshmak.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onion - 1 pc.,
• Baton - 2-3 slices,
• Milk - 0.5 cups,
• Butter - 150 gr.,
• Salt - to taste.

Forshmak from herring - a classic recipe

Forshmak preparation begins with the preparation of fish. Cut off the head of the herring.

Remove the insides. After that, rinse the fish well inside. Make an incision on the back of the fish, along the dorsal fin. Remove the skin from it, then carefully remove the ridge. Cut the resulting parts of the herring fillet into smaller pieces.

Cut boiled eggs into cubes.

Wash the apple. Remove the peel from it, as well as the egg, cut it into small cubes.

Chop the onion into cubes.

Soak the loaf in milk for 10 minutes.

Put all the ingredients - herring, eggs, onions, apples in a bowl. Squeeze out the loaf of milk. Add to bowl with the rest of the ingredients.

Now all the ingredients for making mincemeat according to the classic recipe must be chopped. This can be done with a meat grinder or a hand blender. In this recipe, all these products were passed through a meat grinder.

Now it is necessary to add butter and salt to the almost ready herring mincemeat.

Add quite a bit of salt, given that the herring is salty. Butter must be taken soft so that it can be easily rubbed in a forshmak.

Before serving forshmak according to the classic recipe should be well chilled. After one hour spent in the refrigerator, it can be served at the table.

Forshmak from herring. A photo

How to serve mincemeat?

Forshmak you can submit, as I wrote above in two ways. The first way is to serve it as a pate mass, where everyone who wishes directly at the table spreads it on bread with his own hands. The most popular way to serve the dish is to serve it as a pâté shaped like a fish. For his forshmak, herring is laid out in an oval dish with a slide. Decorate with a herring head and tail.

The body of the "fish" is decorated almost the same as stuffed. They make a mesh of mayonnaise, decorate with dill leaves, olives, viburnum berries. The second way - mincemeat from herring is served immediately on sandwiches, while decorating them with boiled yolk crumbs and chopped onions.

And now let's look at how to cook minced meat from herring with potatoes.

Ingredients:

• Lightly salted herring - 1 pc.,
• Apple - 1 pc.,
• Bulb - 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Butter - 100 gr.,
• Salt - to taste
• Black ground pepper - a pinch.

Forshmak from herring with potatoes - recipe

This mincemeat from will differ from the previous one not only in composition and ingredients, but also in consistency. To prepare it, just like for the first recipe, you need to prepare the herring - separate the fillet from the bones and chop it finely.

Finely chop the eggs, apples and onions.

Clean boiled in uniforms. Grate it on a medium grater.

Place all ingredients in a bowl.

To make herring mincemeat delicious, add salt, ground black pepper and butter. With a hand blender, grind all the products until a paste-like mass is obtained.

Serve minced meat sprinkled with yolk and green onions. Enjoy your meal.

No less tasty is the Jewish hot herring mincemeat.

Ingredients:

• Fresh herring - 2 pcs.,
• Baton - 3-4 pieces,
• Milk - 150 ml.,
• Onion - 1 pc.,
• Eggs - 2 pcs.,
• Salt - to taste
• Ground black pepper - a pinch
• Breadcrumbs - about 2030 gr.,

Jewish hot herring mincemeat - recipe

Soak banana slices in milk. Separate the fillet from the bones of the herring. Clean the bulb. Pass the onion, loaf and herring through a meat grinder. AT minced fish beat in the eggs. Salt and pepper it to taste. Mix the mincemeat base thoroughly.

Lubricate the form sunflower oil or a piece of butter. Put the minced fish in it. Sprinkle minced meat breadcrumbs. Bake Jewish-style hot mincemeat of herring for 30 minutes at 190C.

I would be glad if you liked these mincemeat recipes at home. Bon appetit and delicious meals.