Dishes made from salted herring forshmak. How to cook mincemeat from herring in Odessa style, in Jewish style and in a new way. Jewish herring mince recipe

Step 1: cut the herring.

Gut and peel the herring. This is easier to do if you start from the tail, making small cuts and separating the skin from the flesh. Separate the fillet from the backbone and peritoneal bones.

Step 2: cut the herring into small pieces.

Cut the herring fillet into cubes measuring 0.5*0.5 cm. While slicing, try to remove any bones that you come across. Try to keep all the pieces approximately the same size, this is important for the taste of the dish.

Step 3: Fry the onion.

Cut the onion into the same cubes as the herring and fry in vegetable oil.

Step 4: Combine all ingredients.

Beat the eggs thoroughly with a whisk. It is enough just to turn them into a homogeneous mass. Then add the bite and continue whisking for 1-2 minutes. Pour the prepared egg mixture into the frying pan where the onions are fried. Continuing to stir everything, wait until the eggs curl and immediately remove from heat. Add mustard and sugar, mix well. Let the mixture cool, then add the herring and mix everything again.

Step 5: Place the finished mixture on the pita bread.

Place the mixture on the pita bread, spreading it evenly over the entire surface, and then roll it into a tight roll. Try to roll it so that there are no voids inside. Let the roll rest for 15-20 minutes and then slice.

Step 6: serve the herring in pita bread.

Decorate the plate with lettuce leaves and place the herring in pita bread on top. This dish is ideal as an appetizer, so it is served before the main dish. Bon appetit!

When choosing a herring, look at its belly. In fresh herring it is silvery and shiny. If the herring is old with rancid fat, then its belly will be yellow. It is better to refrain from buying such herring, its taste has already changed not for the better.

Always check lavash for freshness. If you fold it in half and the pita bread cracks at the fold, set it aside. For this dish you only need fresh lavash, you can make a roll from it, and stale ones will simply crack.

You can add a little chopped herbs to the herring. For example, dill or parsley will significantly refresh such an appetizer. Just don’t overdo it with the proportions, a lot of greenery here will be superfluous. 1 tbsp is enough. spoons of chopped greens in the proportions indicated above.

Translated from German, “forshmak” means “snack”. This dish is served at the beginning of the feast. It is intended not so much to satiate the guests as to tease 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 invented forshmak, which is known throughout the world - a cold appetizer made from salted herring.

Forshmak has long been considered a dish of the poor. It was prepared from low quality fish - “rusty”. To remove the unpleasant bitterness, housewives came up with the idea of ​​soaking the herring in milk or tea. But a little time passed, and the dish for the poor began to be served in expensive restaurants: the appetizer was so to the taste of gourmets.

About the benefits of the main ingredient

Many people know that forshmak is a delicious snack. But the benefits of the dish are often kept silent. Those who care about their health should include a snack in their diet. The Swedes consider herring a tasty medicine. They are sure that if you eat this fish every day, there will be no health problems. Why herring is so useful, the table will tell you.

Table - Nutrients in herring

Substance	Effect on the body
Selenium	- Powerful antioxidant; - slows down the aging process; - reduces the concentration of oxidation products in the blood
Vitamin D	- Strengthens bones; - improves kidney function
Iodine	- Stimulates brain activity; - increases the elasticity of the walls of blood vessels; - prevents the development of endocrine diseases; - helps fight stress
Phosphorus	- Strengthens bones; - responsible for dental health; - improves memory; - supports the functioning of nerve cells
Omega-3	- Has a beneficial effect on the functioning of the heart; - prevents the development of atherosclerosis; - has a positive effect on the reproductive system; - improves the functioning of the nervous system; - prevents the development of dermatitis; - “takes care” of joints

Doctors do not recommend indulging in salted herring if you have kidney disease. Hypertensive patients and people prone to edema should use the product with caution.

Secrets of an excellent snack

How to cook mincemeat from herring so that it turns out really tasty? You need to know some tricks, and then a homemade snack can compete with a restaurant one.

• Selection of fish. 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 snack will turn out tastier. Herring must be free of foreign odors and “rust”.
• Proportions of ingredients. To make the appetizer tasty, you need to add the ingredients of the dish in the correct proportions. The ideal option is when the herring makes up a third of the total weight of the snack. Otherwise, only herring taste will be felt.
• Balance of taste. When adding vinegar, lemon juice, or sugar to a snack, it is important not to disturb the harmony of taste. Forshmak should not be sweetish, “sourness” is allowed, but only subtle. Salt is usually not used, because the basis of the appetizer is salted fish.
• Correct consistency. The snack should not spread. The ideal consistency is a thick paste or pate. To achieve the correct texture, mix the ingredients in a blender or grind through a meat grinder. If you don’t like oily “smooth” textures, then the herring can be cut into small cubes and the remaining ingredients passed through a meat grinder.

Many modern housewives, before preparing mincemeat, soak the herring in strong black tea or milk, as they did in the old days. But not in order to disguise the freshness of the product. Use this life hack if you come across too salty fish. Divide the herring into fillets and soak them for two to three hours. Medium-salted herring does not need to be soaked.

Classic recipe for herring mincemeat: 2 options

Forshmak is the hallmark of Jewish cuisine. But the dish is also traditional for Odessa residents. Odessa has always had a large Jewish community, which has brought its own flavor to the local cuisine. Two mincemeat recipes are considered classic - Jewish and Odessa. They differ in additional ingredients, but the base is the same - lightly salted herring, onions, butter. Try to cook both options to understand where the food is tastier - in Israel or in Odessa.

Jewish

Description. The Jewish recipe for herring mincemeat involves the use of a minimum of additional ingredients. It is believed that they can interrupt the fishy taste of the dish. Stale bread is always added to the appetizer, because this is how forshmak was prepared back when the dish was called “the food of the poor.” The Jewish snack turns out fluffy and airy due to the use of soda. You need to take literally a pinch of it. It is important that the soda is not noticeable in the snack. It is better to stir the dish the old fashioned way - with a wooden spoon.

Components:

• lightly salted herring - one;
• stale loaf - three pieces without crust;
• onion - one large head;
• butter - 300 g;
• refined sunflower oil - five tablespoons;
• vinegar - by eye;
• soda - on the tip of the knife.

Preparation

1. Clean the fish, remove the bones, cut the fillet into large pieces.
2. Cut the peeled onion into several pieces.
3. Sprinkle the loaf pulp with a small amount of vinegar - no more than two tablespoons.
4. Scroll the fish, bread and onions in a meat grinder twice.
5. Mix the resulting mixture with butter. It must stand at room temperature until it softens.
6. Add some vegetable oil. Stir until smooth, then pour in the remaining amount of sunflower oil and mix everything thoroughly.
7. Add a pinch of soda. Beat with a spoon until the snack reaches an airy consistency.

Which mincemeat recipe can claim the title of “real Jewish”, housewives can argue endlessly. Different families prepared the dish in their own way and considered it canonical. But in Israel they are sure that real mincemeat is, first of all, a minimum of ingredients.

Odessa

Description. The secret of delicious mincemeat in Odessa lies in the addition of sour apple and eggs. These ingredients are responsible for the delicate taste of the snack and its airiness. You definitely need to take a sour apple: the Antonovka and Simirenko varieties are excellent. In Odessa they believe that forshmak, to make you want to “lick your fingers,” can only come 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.

Preparation

1. Fillet the fish, remove bones and skin. Cut the fillet into pieces.
2. Core the apple and 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. Place the ingredients in a blender. Beat to a pate-like consistency.
5. Add softened butter to the prepared mixture. It must first stand at room temperature.
6. Separate the yolks from the whites. Add the whites to the dish.
7. Blend the snack with a blender. If desired, you can add ground black pepper.
8. Transfer the mincemeat to a container with a lid and refrigerate overnight. You can enjoy it in the morning.

Housewives often modify the popular recipe for minced herring “Odessa style”. Some add white loaf pulp soaked in milk to the ingredients for fluffiness, 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 are so tasty that they fly off the table with lightning speed. Forshmak is just such a snack. Naturally, every housewife has her own secret to preparing the dish. After trying the classic version of mincemeat, prepare one of its popular variations - it’s no less tasty.

Don't be afraid to experiment. You can add fish seasonings, pine nuts, pickled cucumber or fried onions to mincemeat.

Bright: with melted cheese and carrots

Description. If you don’t like that the classic Jewish appetizer turns out faded in appearance, then for the holiday table you can prepare mincemeat of herring with carrots and processed cheese. The appetizer turns out 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 supermarket shelves are not suitable.

Components:

• large herring - one;
• butter - half a pack;
• boiled carrots - one large;
• processed cheese - two blocks;
• dill - optional.

Preparation

1. Clean the herring, fillet it, remove the pits. Cut the herring into medium cubes.
2. Cut the carrots and cream cheese into large pieces.
3. Chop the greens.
4. Place the prepared ingredients into a blender bowl. Add softened butter.
5. Blend the ingredients using an immersion blender to a paste-like consistency.

Prepare mincemeat from herring with melted cheese without carrots according to this recipe. For extra tenderness, you can add a boiled egg. By choosing which option is tastier, you can make it your signature dish.

Hearty: with potatoes

Description. Forshmak with potatoes turns out to be satisfying. The dish is prepared without butter, thereby departing from the classics. Instead, take vegetable oil - 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.

Preparation

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

If you use 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.

Tsarsky: with caviar and salmon

Description. Housewives prepare mincemeat from herring, salmon and caviar exclusively on holidays. This is not an everyday dish, because gourmet ingredients are used. Such mincemeat can be prepared, for example, for a New Year's feast: guests will “gasp” at a truly royal snack. Due to the eggs, the mincemeat consistency is unusual.

Components:

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

Preparation

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Cut herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mixture through a meat grinder (choose a grill with small holes).
4. After standing for a couple of hours at room temperature, grind the butter to the consistency of sour cream.
5. Chop the greens finely.
6. Combine fish paste, oil, herbs, caviar. Add lemon juice to taste. Mix thoroughly.

If you come across herring with caviar, then it can also be used to prepare mincemeat. Add it at the end so that you can feel the eggs.

From Ilya Lazerson

Description. This snack recipe was suggested by the host of the “Celibacy Lunch” program, Ilya Lazerson. The main feature of the dish is the absence of oil. Lazerson’s forshmak turns out tender. The culinary specialist also offers a special way of serving the snack.

Components:

• herring - one big one;
• apple (necessarily sour) - one;
• onion - one head;
• hard-boiled eggs - three;
• sour cream - by eye;
• loaf - three slices;
• “Borodinsky” bread - for croutons.

Preparation

1. Trim the crusts from the loaf slices. 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 and remove the husk from the onion. Cut these ingredients into large pieces.
4. Squeeze the soaked loaf and place it in a blender bowl. This also includes herring, apple, onion, and egg whites. Blend the mixture to a paste-like state.
5. Make croutons from black bread. Slices should be fried in a dry frying pan.
6. Place the mincemeat on the croutons, and top the appetizer with sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the mincemeat to be airy, use 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. Traditional serving is simple - on toast, croutons or fresh bread. You can serve the appetizer in a salad bowl, and place a basket with different types of bread next to it: this way, guests will have a choice. Remember that you can experiment not only in the process of preparing dishes, but also in presentation. Forshmak can be served with a side dish, stuffed into “baskets” of shortcrust pastry or egg white halves, and wrapped in pancakes.

Reviews: “Particularly good with pancakes”

And Makarevich and Yarmolnik, with gusto, did this: 2 pickled 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 just do it the way everyone likes it. And do it in the evening and put it in the refrigerator, and in the morning you can do it with vodka, that’s what they said in the relish.

Anne, http://forumodua.com/showthread.php?t=96699

Our family's favorite dish is minced meat. I cook it like this: herring 05-06 kg. Clear from bones, spine and large ones. There is no need to clean off the small ones like a fur coat. Next you need 5 eggs, 1 small onion, 100g butter. Grind the herring with eggs and onions in a meat grinder, add softened butter, and mix well. That’s it, mincemeat is ready - it’s 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 a recipe, tried it - it turned out quite tasty and unusual (for our stomachs): pass boiled meat and potatoes through a meat grinder, grind unsalted fatty herring there and mix everything with thick sour cream. Pour the resulting “dough” into a greased frying pan, make cuts with a knife and place in the oven and bake. I held 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 into mincemeat without twisting it, but cutting it into small pieces, adding a boiled egg and green onions. Grandma is not Jewish, but it was delicious. IMHO fish tastes better in tangible pieces than when ground into minced meat.

Ulyana, https://www.kharkovforum.com/archive/index.php/t-2643141.html

Forshmak is an old dish of Jewish cuisine; more precisely, it is a Jewish appetizer made from 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 minced meat recipe that suits your taste.

Forshmak classic recipe

To prepare mincemeat we will need the following products:

• Salted herring fillet – 400 grams;
• Onions – 100 grams, that’s about 1 onion;
• Chicken egg - 2 pieces;
• Green apple – 100 grams (one apple);
• Butter – 100 grams.

Preparation:

1. Well, let's start preparing a classic Jewish snack - minced meat. First of all, cut the finished herring fillet into small pieces.
2. Now put water on the fire to boil the eggs. Boil hard-boiled eggs. Then we take the onion, peel it and roughly cut it into cubes.
3. In the same way, take an apple, wash it, then peel it and chop it coarsely. Chop hard-boiled eggs in the same way.
4. After this, take a bowl and mix all the chopped ingredients in it, mix them well. Then put the contents of the bowl into 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, the minced meat is ready!
6. As you can see, it is made very simply and, most importantly, it turns out very inexpensive and incredibly tasty!
7. You can serve the minced meat by spreading it on a baguette or loaf, or simply place it on bread and garnish with herbs. Bon appetit!

Farshmak recipe with potatoes

Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish that is considered an appetizer can be used as a main dish. 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 pieces;
• Vegetable oil – 1 tablespoon;
• Greens or just green onions - to decorate the dish.

Preparation:

1. In order to prepare truly delicious minced meat, you need to take the most ordinary salted herring; in jars, pickled herring is not suitable.
2. So, we take the herring, clean it and remove the bones, carefully examine 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 the potatoes and eggs. After the potatoes and eggs have been 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 take a deep bowl and mix our ingredients in it into a homogeneous mixture.
5. Add a tablespoon of vegetable oil to the prepared mass so that our minced meat is not dry.
6. That's probably all! Jewish minced meat 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. Bon appetit!

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

So, to prepare minced meat with cottage cheese we will need the following products:

• Salted herring fillet – 4 pieces;
• Cottage cheese - one two hundred gram pack;
• Butter – 100 grams (half a pack);
• Onions – 1 onion.

Preparation:

1. Well, let's proceed directly to preparing minced meat with cottage cheese. 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 and also pass it through a meat grinder. We do the same with oil. After this we need a large bowl. Place all ingredients in a bowl and mix thoroughly.
3. Lastly add cottage cheese. And mix well again. That's it. Everything is ready. You can serve it spread on toast or simply as a snack. Bon appetit!

Minced meat with carrots

This recipe for minced meat with the addition of carrots is a rather spicy, but incredibly tasty appetizer. It has a very delicate and pleasant taste, which will certainly appeal to each member of your family.

So, in order to prepare minced meat with carrots, we will need the following ingredients:

• Salted herring – 1 piece;
• Carrots – 1 piece;
• Chicken egg – 1 piece;
• Butter – 100 grams (half a pack).

Preparation:

1. Let's not talk much and let's start preparing this delicious snack. First of all, we will deal with the longest process - cooking.
2. Take the egg and carrots and cook them in one pan. Bring to a boil and after about 10-12 minutes take out the boiled egg, after another 15 minutes take out the carrots.
3. We wait until they cool down a little, why peel the carrots and peel the eggs. If you have a blender, then grind them in a blender. If you don’t have a blender, then simply pass it through a meat grinder several times.
4. Now let's get to the fish. We thoroughly clean the skin, remove all the entrails, the backbone and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.

Classic recipe for Odessa-style herring mincemeat

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

Recipe ingredients:

• lightly salted herring 1 pc.
• Semerenko variety apple 1 pc.
• onion 1 pc.
• eggs 2 pcs.
• garlic2 cloves
• coriander½ teaspoon
• ground dried ginger½ teaspoon
• butter 100 g.
• salt, black pepper to taste

How to cook mincemeat from herring:

1. Peel the herring from skin and bones. Peel the apple from the seed boxes. Grind 2/3 of the fillet and apples using a meat grinder or blender. Chop raw peeled onion and garlic. Eggs - boil and cool. Combine onion, garlic, eggs and spices in a bowl. Combine the two masses.
2. Beat softened butter until fluffy. Add oil to mincemeat. Salt the pate and season with pepper.
3. Finely chop the remaining 1/3 of the herring and apple with a knife and mix into the main mass. The forshmak will turn out runny. Don't be upset, just put it in the refrigerator. It will acquire the desired thickness when it cools.

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

Herring forshmak with melted cheese and carrots

A simple, quick, but tasty mincemeat is made from herring, processed cheese and carrots. Carrots add sweetness and juiciness to the dish; they are added instead of apples, and processed cheese gives it a paste-like consistency. Forshmak according to this recipe turns out to be pleasant to the taste, not sharp. Forshmak with cheese is prepared quickly and easily.

Recipe ingredients:

• herring with caviar 1 pc.
• eggs 3 pcs.
• carrots 1 pc.
• onion 1 pc.
• processed cheese 2 pcs.
• salt, pepper to taste
• small bunch of green onions

Method for preparing mincemeat from herring with processed cheese:

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

Regular mincemeat

Ingredients:

• Herring – fillet of one large fatty fish;
• The apple is small, sour, ideally Antonovka.
• Loaf - two slices, without crust;
• Milk – 2/3 cup;
• Onion - one small onion;
• Hard-boiled eggs – 2 pcs.;
• Spices - to taste.

Preparation:

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

Forshmak in bread

Ingredients:

• round black or white bread
• boiled beef 350 g
• onions 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 through a meat grinder two or three times. Place the resulting mass in a saucepan, add sour cream, raw egg yolks, salt, pepper and beat everything well.
2. Then add the egg whites whipped into a thick foam and stir everything carefully again so that the whites do not shrink. Cut the lid off the bread, remove the crumb, moisten the bread with milk. After this, place the moistened roll in a greased frying pan and fill it with the prepared mincemeat using a pastry bag with a serrated tube.
3. Sprinkle the bread with mincemeat with grated cheese, drizzle with butter and bake in the oven. When serving, cut the bread with mincemeat into portions and place on a round dish covered with a paper napkin; serve separately, if desired, red sauce with Madeira.

Forshmak "Vilna Gaon"

Cooking method:

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

Forshmak "Elbert"

Ingredients:

• Herring - 300 g
• Potatoes - 4 pcs.
• Eggs - 2 pcs.
• Bulbs - 1 piece
• Buns
• Milk
• Oils - 1 cup.
• Sunflower oil

Preparation:

1. Boil potatoes in their jackets. Also boil the eggs, peel the onion. Soak a bun and a piece of dark bread in milk. Dark bread is a must. Mince potatoes, eggs, onions, herring and soaked bread.
2. Then add soft butter, pepper and mix thoroughly again with a fork. Add a couple more drops of vinegar, it adds piquancy and spiciness. The consistency should not be very thick, so you need to add a little more vegetable oil and mix everything again.
3. There is no need to add salt, it is enough from the herring fillet. Level the finished mass in the mold and pour just a little vegetable oil on top, about a teaspoon, over the entire surface, so that it is well soaked.
4. Let it brew.

From Jewish cuisine “Forshmak”

Preparation:

1. Cut the herring into fillets Soak fresh white bread in milk Peel and seed the apples, thaw the butter
2. Grind herring, squeezed bread, apples and onions in a meat grinder. Add softened butter to all this. add green onions. Salt, pepper, add vinegar and sugar.
3. Beat the mixture thoroughly with a blender and place in the refrigerator. Because of the butter, the mincemeat will harden slightly and you can form it into neat bars and place it on the bread.

Vegetable forshmak

In general, there are a great variety of forshmak recipes in Israeli cuisine: Beef forshmak Vegetable forshmak Baked veal forshmak Forshmak in kalache Forshmak made from salted sprat and many, many others. Today try mincemeat made from vegetables.

Compound:

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

Preparation:

1. Pre-soak the herring fillets. Finely chop and sauté the onions. Finely chop the white cabbage and simmer it with butter until tender. Boil the potatoes and pass through a meat grinder. Pour milk over stale white bread. Mix it all.
2. Add raw egg yolks, sour cream, onions, finely chopped herring fillets. Beat the whites and mix with the mixture. Place everything in a pan greased with butter and sprinkled with breadcrumbs. Sprinkle with grated cheese (preferably Parmesan), drizzle with oil and bake in the oven. Place the finished mincemeat on a dish.
3. Serve sour cream separately.

Fish forshmak with milk

Ingredients:

For 500 g fish fillet -

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

Preparation:

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, onion, raw egg, heated margarine, broth, fish and milk, salt, sprinkle with pepper, nutmeg and mince.
3. Place the mixture on a greased baking sheet and bake in the oven. Serve sprinkled with chopped herbs.

Vegetable forshmak

Ingredients:

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

Cooking method:

1. Chop the cabbage and simmer with butter. Rub boiled potatoes through a sieve or mince, mix with bread 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 whites and carefully mix them with the mixture. Transfer the mixture to a frying pan greased with oil and sprinkled with breadcrumbs. Level the surface, sprinkle with grated cheese, sprinkle with oil, then bake the vegetables in the oven.
3. Drizzle with oil before serving.

Forshmak in Riga style

Ingredients:

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

Cooking method:

1. Grind 4 yolks with two tbsp. spoons of butter, add crackers, grated beets, herbs, 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 ready, sprinkle with grated cheese. Read more

Secrets of making mincemeat

Forshmak from herring - appetizer, loved by many for its spicy taste, efficiency and speed of preparation. There are countless recipes for preparing fashmak. Each housewife adds her own secret ingredient, believing that it is what makes the dish especially tasty. We have collected the most interesting tips on how to make delicious herring mincemeat, and we are happy to share them with our readers:

1. To prepare mincemeat you can use not the best herring– salted, left in the refrigerator and turned brown. To improve the taste of fish, soak salted herring in milk 1-2 hours, and 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 volume. Fish should not dominate the pate, but only give it a herring tint.
4. If you beat the mincemeat with a blender or in a modern food processor, do not be too lazy to finely chop some of the ingredients with a knife. Forshmak should have a distinct texture and not be a paste.
5. Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.
6. In addition to herring, forshmak is prepared with added potatoes, cottage cheese, chicken meat.

It is called "forshmak". It is classified as a snack and is prepared either from herring or minced meat. Usually served before the main course.

recipe

At its core, forshmak is a pate that is spread on bread. Let's prepare it according to the following recipe. For it 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 slightly dried loaf;
• half a glass (about 100 ml) of milk;
• a quarter (about 50-60 g) of a stick of butter;
• lemon juice, vinegar, granulated sugar - a spoonful.

Cooking technology

The recipe recommends first soaking pieces of white bread in milk (you can also use 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 delicate). After an hour, lightly squeeze the herring and chop finely. Take onion, apple and eggs. Peel all products and cut into pieces. Cut the butter so it will be easier to mix with other products. Take a meat grinder. Pass the milk-squeezed loaf, herring, apple and onion through it. It is advisable to rotate the minced meat twice. Mix the resulting mass with butter, which should soften by this time. Salt the mincemeat, add chopped eggs (leave one yolk for decoration), and mix again. Place 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 the refrigerator to thicken.

Jewish herring forshmak

You can prepare forshmak in the traditional Jewish way if you have the following products at your disposal:

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

Cooking technology

Remove bones and skin from the herring. Boil potatoes and eggs. Cut fish, apple, butter into large pieces. Peel and chop the eggs, onions and potatoes. Grind all products through a meat grinder. Knead the mixture thoroughly until smooth. Garnish with green onions. Place the herring mincemeat on a plate. One of the guests will definitely ask for the recipe!

Herring forshmak: classic recipe

Prepare the dish according to the classic recipe. To do this you will need:

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

Cooking technology

Boil the eggs for 6 minutes. Clean the fish from bones and skin (you only need fillets). Chop the herring very finely or grind in a meat grinder. The amount of fish should be half as much as the rest of the mixed ingredients. Chop the apple, eggs, onion or also grind through a meat grinder. Combine mincemeat with softened butter. Mix thoroughly. Place in a dish, garnish with onions and refrigerate for an hour.

Forshmak is an invention of the Ashkenazim, that is, those Jews who, after the great dispersion, settled in the Rhine Valley. Living among the peoples who sheltered them, they adopted much of the German, Swedish, French and Slavic cuisines. And the climatic conditions of their new homeland dictated their conditions, forcing the Ashkenazim to prepare dishes from the products that were available. The Sephardim, the Jews who fled to and from North Africa, did the same. But here we will not talk about the vicissitudes of the fate of the Jewish people, but about how to prepare mincemeat from herring.

Alas and ah, the tradition of preparing this tzimmes (snack) according to all the rules of kosher is almost forgotten. Housewives of all nationalities adopted the dish. Even the word “forshmak” itself is German. It means "snack". And the authentic name is “gehakte gering”, i.e. chopped herring. It is clear that over time, the dish has been “overgrown” with various German, Polish and even Russian innovations. But yes - in Odessa, at the Rozmarin restaurant, mincemeat from herring is prepared according to an old recipe. Religious dietary requirements are respected here. It’s not for nothing that the restaurant was awarded the title “Glat Kasher”.

In ancient Jewish cookbooks there are such notes on how to prepare mincemeat from herring: “You need to soak the fish in cold tea leaves.” This wish applies only to canned herrings “Ivasi”, which were sold during the Soviet Union. Soaking in tea was necessary to remove excess salt and make the fish more tender. If you have a carcass of Norwegian herring - silvery, fatty, slightly rainbow-colored, then this overture to preparing the appetizer can be omitted.

How to prepare forshmak from herring in Jewish style, what products are needed? Apart from Norwegian fish, the most domestic ones are available. Onions, garlic, butter or margarine (only parve - with vegetable fats). We will also need a sour apple - it is best to take the “Simirenka” variety. You can’t do without ground black pepper and powdered ginger. But adding hard-boiled eggs to the appetizer is a German or Polish addition.

Having stocked up on everything we need, we begin our culinary master class “How to prepare mincemeat from herring.” Picking out all the bones from the fish is a tedious but necessary task. Next, grind two-thirds of the fillet in a blender, and cut the rest by hand into small pieces. Chop two cloves of garlic, peel the apple and remove it from the fruit pod. Puree the apple, garlic, and spices in a blender. Separately chop the onion. We combine these two components with most of the herring. Beat butter or margarine in a mixer until it looks like adding it to mincemeat. Cut half an apple without skin into small cubes. Now we need to think about how to make the mincemeat airy. It should not be homogeneous; pieces of herring and fruit should be clearly felt in the mouth. Mix the remaining fish, which is cut into pieces, and half an apple into the total mass and beat. Now add salt, but carefully. Now you know how to make mincemeat from herring.