Forshmak recipes from herring step by step. Forshmak from herring - a classic recipe

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: the gourmets liked the appetizer so much.

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

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 a homemade snack can compete with a restaurant one.

• 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 in the right 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 salted 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 is a hallmark of 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

1. Clean the fish, remove the bones, cut the fillet into large pieces.
2. Cut the peeled onion into several pieces.
3. Sprinkle the pulp of the loaf with a small amount of vinegar - no more than two tablespoons.
4. Scroll through the fish, bread and onions in a meat grinder twice.
5. Mix the resulting mixture with butter. It has to stand at room temperature until it softens.
6. Add some vegetable oil. Stir until smooth, and then pour in the remaining volume of sunflower oil and mix everything thoroughly.
7. 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 Odessa mincemeat lies in the addition of 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

1. Divide the fish into fillets, remove the bones and skin. Cut the fillet into pieces.
2. 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.
3. Cut the onion into cubes.
4. Put the blanks in a blender. Blend to a paste-like consistency.
5. Add softened butter to the prepared mass. It must first stand at room temperature.
6. Separate the yolks from the whites. Add proteins to the dish.
7. Smash the appetizer with a blender. Black ground pepper can be added if desired.
8. 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" of the 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. After tasting the classic version of mincemeat, 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 the fact that the classic Jewish appetizer turns out to be faded in appearance, then 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. You 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

1. Peel the herring, mill it, remove the bones. Cut the herring into medium cubes.
2. Cut carrots and melted cheese into large pieces.
3. Chop greens.
4. Place the prepared ingredients in a blender bowl. Add softened butter.
5. Sweep the components with immersion blender to a pasty 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 departing from the classics. Instead, they take vegetable - olive or sunflower. Vinegar can be replaced with lemon juice.

Components:

• salted herring - one;
• boiled potatoes - three tubers;
• hard boiled eggs - two;
• onion - one large onion;
• dill - a small bunch;
• vegetable oil - four tablespoons;
• vinegar - a teaspoon.

Cooking

1. Remove skin and bones from fish. Cut into large pieces.
2. Peel potatoes, eggs, onions. Chop these ingredients up too.
3. Pass the prepared components through a meat grinder. Use a fine grid.
4. Add to the resulting paste vegetable oil, vinegar, finely chopped greens. Mix thoroughly.

If you are using sunflower oil, then it is important to understand that the unrefined snack will receive additional flavor, while the refined one is completely odorless, which is preferable.

Royal: with caviar and salmon

Description. The hostesses are engaged in cooking mincemeat from herring, salmon and caviar exclusively for the holidays. This is not an everyday dish, because delicious ingredients are used. Such mincemeat can be prepared, for example, for a New Year's feast: guests will "gasp" from a truly royal snack. Due to the eggs, the mincemeat consistency is unusual.

Components:

• herring - 800 g;
• slightly salted salmon - 300 g;
• butter - 500 g;
• hard cheese - 400 g;
• red caviar - 100 g;
• lemon juice - to taste;
• mustard - a tablespoon;
• dill, parsley - in a bunch.

Cooking

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Cut the herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mass through a meat grinder (choose a grate with small holes).
4. The oil, which has stood for a couple of hours at room temperature, rub to the consistency of sour cream.
5. Finely chop the greens.
6. 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. The main feature of the dish is the absence 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

1. Trim the crusts off the slices of the loaf. Soak the crumb in a small amount of water.
2. Cut the fish, remove the skin, remove the bones. Cut the fillet into pieces.
3. Peel the apple from the peel, free the onion from the husk. Cut these ingredients into large pieces.
4. 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.
5. Make croutons of black bread. Slices should be fried in a dry frying pan.
6. Spread minced meat on croutons, on top of the appetizer - sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the mincemeat to be airy, take fresh white bread for cooking. Add greens to the appetizer - the dish will immediately acquire fresh notes.

Making mincemeat from herring is not difficult even for a novice cook. The traditional serving is simple - on toast, croutons or fresh bread. You can serve an appetizer in a salad bowl, and next to put a basket with different types bread: so the guests will have a choice. Remember that you can experiment not only in the process of cooking, but also during the presentation. Forshmak can be served with a side dish, stuffed with “baskets” of 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

Farshmak is our family's favorite dish. 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 mincemeat without twisting it, but cutting it into small pieces, put a boiled egg and green onions. 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

Forshmak is a familiar snack with an original German name. Herring forshmak is the most popular representative of Jewish cuisine. Such a dish will decorate the festive table.

This article is intended for persons over 18 years of age.

Are you over 18 already?

What is forshmak

Forshmak is a dish found in Jewish and Prussian cuisines. It is worth noting that the method of preparation and the recipe for forshmak in different cuisines are completely different. In Prussian cuisine, mincemeat is a dish made from minced meat, most often served as a hot appetizer. But Jewish forshmak is a cold fish appetizer, mainly from herring, but other types of fish can also be used.

Quite often you can hear that forshmak belongs to Odessa cuisine. Which is not surprising, since for centuries there was a large community of Jews in Odessa, the influence of which was reflected in all areas of the city's life. You can find various cooking recipes: in Odessa, in Lithuanian, in Russian. The difference between them is not big and all of them use herring as the main ingredient.

Forshmak is often called herring salad, pate, fish oil. Classifying a dish as an appetizer does not mean that it cannot be used with side dishes as a salad. But most often it is served on small toasts as an appetizer. The most delicious and simple recipe for making mincemeat from salted herring with apple and potatoes will appeal to all households and guests. A Jewish recipe for making delicious mincemeat can be without an apple.

How to cook forshmak from herring

There are many Jewish forshmak recipes. Each hostess can prove that it is her recipe that is classic and correct. However, there are a great many variations on the theme of the recipe, but the main thing that remains unchanged is lightly salted herring in the recipe. Instead of bread, many add potatoes, and replace the green apple with a fresh cucumber. Be that as it may, according to which of the recipes it is not important to make an appetizer, it all depends on personal preferences and mood.

Ingredients

• slightly salted herring - 500 gr.;
• medium apples - 2 pcs.;
• hard-boiled eggs - 5 pcs.;
• medium-sized onion - 2 pcs.;
• butter - 200 gr.;
• bread - 200 gr.

1. Using a fine grater, it is necessary to remove the crust from the buns, pour the crumb with milk and leave for 5 minutes. Then the crumb must be squeezed well to remove excess liquid.
2. Make a herring fillet: peel, remove the insides, cut in half, remove the backbone and small bones. Cut the fillet into small pieces.
3. Peel the boiled eggs and cut in half or quarters.
4. Wash the apples, peel and cut out the core. Cut into 4 pieces for easy chopping in a blender or food processor.
5. Peel the onion, wash and chop finely.
6. Place all ingredients except onion in a blender and blend until smooth. Can be twisted through a meat grinder. At the very end, add the onion and mix well.
7. Put the prepared mincemeat with butter in a cold place for a couple of hours so that the snack freezes a little.
8. Serve with croutons, garnished with herbs.

The calorie content of such a dish will be approximately 180 kcal per 100 gr.

Forshmak will be delicious with carrots. You can cook a snack in the old way. To do this, pass all the ingredients through a meat grinder or chop in a blender, and cut the herring fillet into small pieces.

Properly cooked minced meat can be an excellent filling for salty pancakes, cakes, sandwiches. They can stuff eggs. There are as many ways to serve a dish as there are recipes according to which it is prepared. Experiment and choose the recipe you like best.

Forshmak from herring with melted cheese

Forshmak with melted cheese and herring is a hearty and extraordinarily tasty fish appetizer. It is often called fish pate or herring caviar. The recipe for this dish is extremely simple. It may seem to someone that an ordinary mincemeat looks a little faded and monotonous, but if you add boiled carrots, it will sparkle with new colors, including flavors. Butter and melted cheese give the dish a creamy structure and a delicate creamy taste.

Ingredients

• slightly salted herring - 1 pc.;
• medium carrot - 1 pc.;
• processed cheese - 100 gr. (1 PC.);
• hard-boiled egg - 1 pc.;
• butter - 100 gr.;
• salt, spices - to taste.

Recipe step by step

1. Wash the carrots, boil until tender. It is advisable to do this in advance so as not to wait for it to cool down.
2. It is also advisable to boil the egg in advance.
3. Clean the fish from the skin and remove the insides, clean the bones.
4. Coarsely chop all the ingredients and grind in a blender. Add butter and cheese, beat until smooth.
5. Add salt and spices as desired. Beat a little to get a fluffy, creamy consistency.
6. Cool down. Put on croutons or tartlets. Decorate with herbs before serving.

Forshmak Jewish classic: a recipe for cooking herring with potatoes

Any herring snack is a light snack before lunch or dinner. Forshmak, cooked in Jewish style with potatoes, will be appreciated by guests and household members, spreading on fresh bread or croutons and devour with gusto.

Ingredients

• egg - 2 pcs.;
• potatoes - 2 pcs.;
• slightly salted herring - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• salt and spices to taste;
• greenery for decoration.

Recipe step by step

1. To prepare this recipe, we take the most common slightly salted herring. If the fish is too salty, it can be soaked in milk, leaving for 1-2 hours. Remove the skin from the herring, remove the insides and bones. You should not save time and buy a ready-made fillet, the taste will definitely not be so rich. Cut the cooked fillet into large pieces.
2. Boil potatoes and eggs separately until tender. Cool and clean. Cut into 4 parts so that it is convenient to pass through a meat grinder or grind in a blender.
3. Grind potatoes and eggs, then add chopped herring to them. These ingredients in ground form should be the same amount. You can add more potatoes if you like.
4. Mix all ingredients well, add salt and spices to taste. Forshmak will be a bit dry. In order for it to be well smeared on bread, you can add a little vegetable oil.
5. Spread minced meat on sandwiches and decorate with herbs.

If desired, you can add onions or green onions, finely chopped. The recipe can be varied by preparing it with an apple or with carrots. How to make the taste of the dish more vivid and interesting? Boiled carrots will add color to the dish and elasticity, and an apple will give a special sourness to the dish. The recipe for Odessa forshmak does not differ from the classic Jewish one. The difference is only in the name. Forshmak in Odessa style will delight your guests and family members.

How to cook minced mackerel: a classic recipe

The classic Jewish mincemeat is made from lightly salted herring, but nothing prevents you from changing the recipe a little, taking another fish, for example, mackerel. Mackerel meat is more fatty, tender, with a brighter taste. Cooking mincemeat from mackerel is easier and faster than from herring, since it lacks many small bones that need to be carefully selected. There are a lot of recipes for mackerel mincemeat, but let's focus on a faster, simpler and with a minimum number of ingredients.

Ingredients

• slightly salted mackerel - 2 pcs.;
• medium carrots - 2 pcs.;
• butter - 100 gr.

Recipe step by step

1. If the fish has a head, first you need to cut off the head, then remove the insides, peel the skin and separate the bones. Cut the fillet into small pieces.
2. Boil carrots until tender, cool, peel and cut into small pieces.
3. Skip carrots, fish and oil through a meat grinder. You can grind in a blender, but not to a puree state.
4. Mix all ingredients well until smooth. Transfer to a container and refrigerate for a couple of hours.

Forshmak prepared according to this recipe can be stored in the freezer. The dish does not lose its taste when frozen. An appetizer according to this recipe can be prepared from pike or red fish. The main thing is that the fish should be lightly salted and boneless. Delight yourself and your loved ones with such a delicious and tender dish.

Bon appetit!

Forshmak is a typical Jewish dish. It is prepared from herring, bread and butter, most often with the addition of apples.

Forshmak - what is it?

Forshmak is a dish made from minced meat (Prussian cuisine) or herring fillets (Jewish cuisine). According to culinary logic, it is an appetizer, and its original German name can literally be translated this way - “anticipation”, anticipation - anticipation of a good feast. Meat mincemeat can be a hot appetizer, but herring is always “cold”.

Forshmak from herring is usually cooked with apple, onion, egg and butter, thoroughly grinding all the ingredients together, so you get something between a pate, fish oil and herring salad. However, not every Jewish housewife will agree with me about an apple and eggs.

You can often hear that this is a dish of Odessa cuisine, and there is some truth in this, but only because a large Jewish community has existed in Odessa for centuries, and herring mincemeat is a classic Jewish dish.

The inclusion of “herring pate” as an appetizer does not mean at all that it cannot be served with dining table with a simple potato side dish - you can, and you need, and it will be very tasty. And as an appetizer, it is most often served on small brown bread toasts.

Here are 2 Jewish mincemeat recipes. The first recipe was prepared by a culinary specialist from Odessa, and here the place of residence itself votes for authenticity (however, ginger root is already pure liberties, even for Odessa). The second herring mincemeat recipe is one of the many variations; it does not contain an apple, eggs, but it does include a stale loaf.

Preparation time: 15 minutes
Cooking time: 15 minutes
Servings Per Container: 2 servings

Forshmak from herring in Odessa

Recipe Ingredients

To prepare herring forshmak you will need:

• herring 1 pc.
• sour apple 1-2 pcs.
• shallot 1 pc.
• ginger root 2-4 g
• boiled egg 1 pc.
• butter 70 g
• lemon juice 1 tbsp. l.
• pinch of salt
• ground pepper to taste
• sweet pepper for serving
• pickled onion

How to cook herring mincemeat (with apple and egg)

To get a delicious tender mincemeat, use fatty herring, in my case it will be Norwegian herring. If you come across a heavily salted fish, soak the cut fillet for 2-3 hours in milk or in a strong infusion of black tea.

To fillet fish, use a knife to cut through the meat along the backbone, and then use your hands to remove the backbone and any visible bones.

The result is two herring fillets, from which you need to remove the skin.

We use only sour apples for minced meat (you can take an sour variety, for example, Simirenko, or a not quite ripe apple of any variety). Peel the apple, cut out the core and cut the flesh into cubes. After that, you need to immediately sprinkle the apples with lemon juice - so they do not lose their color and do not make the snack darker.

Put the fillet pieces, finely chopped onions and apples into the blender bowl. You can add a little ginger root - it will give freshness.

Grind everything with a blender or pass through a meat grinder, then add softened (but not melted) butter, boiled egg white, and beat the mass again with a blender.

As a result, you will get a tender and airy mincemeat. It is almost ready - it remains to salt (if necessary) and add pepper. Pour the snack into a container and refrigerate overnight.

To serve minced meat, prepare dark bread, cut it into triangles (you can fry it in a dry frying pan or in a toaster for a crispy crust).
Take two spoons - with their help it is easy to form balls from the mincemeat for a beautiful serving.

Dial a little mass in one spoon.

Take the second spoon, and make lumps of minced meat, shifting it from one to another, like dumplings.

Formed forshmak immediately put on toast.

Put the appetizer on a wide flat plate.

You can decorate minced meat in different ways: you can decorate the plate itself with fresh or pickled vegetables, or you can put a shrimp, a piece of fish on top of each canape ..

Grated egg yolk will add brightness to the appetizer. If you will not serve the dish immediately on the table, it is better not to decorate it, but cover it with cling film and keep it in the cold.

On a note

1. If the texture of the snack seems too smooth for you, next time puree only the additional ingredients (apple, onion, egg and butter), and the herring can be chopped.

2. Herring mincemeat can be not only an independent dish, but also a filling for salty cakes, sandwiches, pancakes, they can be stuffed with eggs, potatoes.

3. You can experiment a little with the ingredients of the dish. For example, add boiled potatoes or soaked pieces of dried white bread. You can crumble a pickled cucumber, or you can put onions not raw, but pre-fried.

In a word - experiment, try and find the recipe that suits your taste the most.

Video recipe for Odessa style mincemeat with apples:

Recipe for mincemeat from herring without eggs

Recipe Ingredients:

• herring (large) - 1 pc.
• onion - 1 pc.
• stale loaf - 2-3 slices
• butter - 200-250g
• vinegar - 1-2 tbsp. lies.
• baking soda - a pinch
• vegetable oil - 50 ml

How to cook forshmak (alternative recipe)

Peel herring, free from bones. Divide the peeled onion into several parts.

It is desirable to cut off the crusts of the loaf.

Cut slices of loaf into cubes, sprinkle with vinegar. Skip the herring fillet, onion and slices of loaf twice through a meat grinder.

Mix room t butter with minced herring.

Mix thoroughly with a wooden spoon. Pour in a little vegetable oil and beat (also with a spoon). Whisking constantly, gradually pour in the rest of the vegetable oil. Add baking soda and beat some more. The herring mixture should become lighter, fluffier and more uniform.

On a note .
1. Use enamel or plastic utensils.
2. For mincemeat, odorless vegetable oil is recommended.

Forshmak from herring is ready to eat. It can be spread on both white and black bread. It is necessary to store forshmak in the refrigerator for no more than 3-4 days (if it lives up to this period). Due to the fact that it contains vegetable oil, the mincemeat does not harden much in the cold, so it is very convenient to spread it on bread even immediately after removing it from the refrigerator.

It bears the name "forshmak". It belongs to snacks and is prepared either from herring or minced meat. Usually served before the main course.

recipe

At its core, mincemeat is a paste that is spread on bread. Let's prepare it according to the following recipe. For him you will need:

• 3 large herrings (about 1 kg);
• chicken eggs - 4 pcs. for the main dish and 1 for decoration;
• sour apple - 1 pc.;
• 1 large onion;
• a couple of slices of a slightly dried loaf;
• half a glass (about 100 ml) of milk;
• a quarter (about 50-60 g) of a pack of butter;
• lemon juice, vinegar, granulated sugar - on a spoon.

Cooking technology

The recipe recommends first soaking white bread slices in milk (you can also take plain water). Boil the eggs. Now cut the herring: the pulp must be separated from the bones and the skin removed. Soak it in milk (the taste of the fish will become more tender). After an hour, lightly squeeze the herring and chop finely. Take onion, apple and eggs. Clean all products and cut into pieces. Chop the butter, so it will be more convenient to mix with other products. Take a meat grinder. Pass a loaf, herring, apple and onion squeezed from milk through it. It is advisable to scroll the stuffing twice. Mix the resulting mass with butter, which should soften by this time. Salt the minced meat, put chopped eggs in it (leave one yolk for decoration), mix again. Put the prepared herring mincemeat on the dish (the recipe, as you can see, is simple), complete the process by decorating the dish with grated yolk. Place in refrigerator to thicken.

Jewish herring forshmak

You can cook forshmak in the traditional Jewish way, having the following products at your disposal:

• one large herring (weighing about 300 g);
• 2 chicken eggs;
• bulb onion medium size;
• Apple;
• butter - half a pack (100 g);
• 2 boiled potatoes;
• salt.

Cooking technology

Clean the herring from bones and skin. Boil potatoes and eggs. Cut the fish, apple, butter into large pieces. Eggs, onions and potatoes, peel and also chop. Twist all products through a meat grinder. Knead the mass properly until smooth. Garnish with green onions. Put the herring mincemeat on a dish. The recipe is sure to be asked by one of the guests!

Forshmak from herring: classic recipe

Prepare a dish according to the classic recipe. For this you will need:

• one large herring (weighing about 400 g);
• 4 fresh chicken eggs;
• 1 medium green apple;
• 100 g (1/2 pack) butter;
• onion head.

Cooking technology

Boil eggs for 6 minutes. Clean the fish from bones, skins (only fillets are required). Chop the herring very finely or twist it in a meat grinder. The amount of fish should be half as much as the rest of the mixed ingredients. Cut an apple, eggs, onion or also scroll through a meat grinder. Combine minced meat with softened butter. Mix thoroughly. Put in a dish, garnish with onions and refrigerate for an hour.

home » Chimney » Forshmak recipes from herring step by step. Forshmak from herring - a classic recipe