Forshmak with carrots recipe. How to cook forshmak with carrots

Forshmak is a national dish of Jewish cuisine. Its name comes from a branch of the Romano-Germanic languages ​​and means “tasty snack”. Add to this mouth-watering phrase the words “fragrant herring”, “rye bread”, “bright green onion” ... and then you will have a complete picture of this wonderful snack.

Forshmak will decorate any table - lush festive or quiet and homely. In every Jewish family, the hostess believes that her Forshmak is the most delicious and the best.

You can taste the famous Forshmak prepared according to various recipes in many cities of the world. In Russia, this dish is called “Telnoe”.

The ingredients that make up the composition are put in a fried or boiled form.

Classic recipe for mincemeat from herring

This recipe in Odessa is called "grandmother's". Favorite grandmothers cook in such a way that you just lick your fingers!

Cooking time - 1 hour 25 minutes.

Ingredients:

• herring fillet - 200 gr;
• 2 chicken eggs;
• apple "Antonovka" - 70 gr;
• butter - 75 gr;
• onion - 75 gr;
• green onion - 25 gr;
• rye bread - 40 gr.

Cooking:

1. Boil the eggs until tender - 7-8 minutes.
2. Scroll herring, onions, apples, eggs and bread through a meat grinder.
3. Beat the mixture with butter and put on a rectangular shape.
4. Finely chop the green onion and garnish the dish with it. Place in refrigerator for 1 hour.
5. Serve cold appetizer with sliced ​​rye bread.

Forshmak with carrots and melted cheese

This version of the recipe exists to lift the spirits, as it includes brightly colored carrots. Melted cheese combined with butter will create a delicate texture of the dish.

Cooking time - 45 minutes.

Ingredients:

• herring fillet - 200 gr;
• 2 chicken eggs;
• butter - 80 gr;
• processed cheese - 100 gr;
• carrots - 200 gr.
• pepper, salt - to taste.

Cooking:

1. Boil eggs and carrots until tender.
2. Pass herring, eggs and carrots through a meat grinder. Get a kind of "stuffing".
3. Place soft butter and melted cheese in a bowl. Add our "mince" here. Salt, pepper. Whisk again until fluffy and homogeneous.
4. Serve at the table on tartlets or small pieces of white bread.

Forshmak in Finnish

Cooking time - 1 hour.

Ingredients:

• ground beef - 500 gr;
• herring fillet - 100 gr;
• sour cream 25% - 80 gr;
• vegetable oil - 2 tablespoons;
• rye bread - 80 gr;
• any greens - 30 gr;
• salt, pepper - to taste.

Cooking:

1. Fry ground beef in a pan with vegetable oil.
2. Beat herring and sour cream in a blender until smooth.
3. Combine meat and fish in a large bowl, add salt, pepper and mix. Arrange the dish on serving plates.
4. Finely chop the greens and decorate each plate. Place in refrigerator for 25 minutes.
5. Serve on the table as an appetizer.

Forshmak with mushrooms and mayonnaise

Appetizing mushrooms and the most delicate mayonnaise will give the mincemeat a special zest. Such a spicy combination - for gourmets!

Cooking time - 1.5 hours.

Ingredients:

• herring fillet - 200 gr;
• eggs - 3 pieces;
• salted mushrooms - 100 gr;
• mayonnaise - 1 pack;
• rye bread - 100 gr;
• onion - 1 pc.

Cooking:

1. Chop the onion and fry in a pan.
2. Boil the eggs until done.
3. In a blender, combine bread, herring, eggs, onions, mushrooms and mayonnaise. Beat food for 10 minutes.
4. Put the mass in the refrigerator for 1 hour.
5. Serve in serving bowls.

Forshmak with beets

This is the most worthy Odessa alternative to Russian vinaigrette. A bright combination of colors will make any festive table truly special.

Cooking time - 1 hour.

Ingredients:

• beets - 200 gr;
• pickled cucumbers - 3 pcs;
• herring - 130 gr;
• rye bread - 50 gr;
• vegetable oil - 3 tablespoons;
• onion - 1 pc;
• spices - to taste.

Cooking:

1. Boil the beets until tender. Let cool.
2. Finely chop the onion and bread and fry with butter in a pan.
3. Chop cucumbers, beets and herring and combine in a bowl. Pour the roast into the mass, add your favorite spices and mix.
4. Serve in serving bowls.

Forshmak with cottage cheese

Diet Forshmak with cottage cheese will complement any weight loss diet, provide protein saturation and reduce hunger throughout the day.

The recipe is considered permitted even on strict low-carb diets.

Cooking time - 1 hour 30 minutes.

Ingredients:

• cottage cheese soft 5% - 200 gr;
• herring fillet - 120 gr;
• sour cream 25% - 100 gr;
• parsley - 30 gr;
• seasonings and salt - to taste.

Cooking:

1. Pass the herring fillet through a meat grinder.
2. Beat cottage cheese and sour cream with a mixer. Add finely chopped parsley, salt and spices.
3. Combine the curd and herring mass, mix.
4. Put Forshmak in the refrigerator for 1 hour.
5. Serve on a piece of rye bread as an appetizer.

Forshmak with potatoes

Forshmak with potatoes is rightfully considered a hearty and tasty dish. A duo of compatible products will give you a feeling of home comfort and cheer up for the whole day.

Forshmak with cauliflower and walnuts

This is a very tasty, and most importantly, incredibly healthy Forshmak recipe. Walnuts contain many vitamins and minerals essential for health.

Cauliflower - prevention of diseases associated with metabolic disorders. Eat for health!

Cooking time - 40 minutes.

Ingredients:

• cauliflower - 350 gr;
• walnuts - 50 gr;
• herring fillet - 100 gr;
• chicken egg - 1 pc;
• salt, pepper - to taste.

Cooking:

1. Rinse the cauliflower and boil until tender, adding a beaten egg at the end.
2. Finely chop the walnuts.
3. Whip the herring fillet and cabbage in a blender until a puree consistency.
4. Add nuts, salt and pepper to the mass. Stir.

Serve with rye bread at the table.

The main dish of herring (not counting the usual herring with boiled potatoes, of course) is mincemeat. It is very good with black or gray bread as an appetizer for vodka, for example. And herring is one of the fattest and most healthy fish, because it is rich in fatty acids that we need, which, among other things, help improve mood and fight depression. So forshmak is one of those dishes that we simply need in the fall.

Forshmak came to Jewish cuisine from East Prussian. Among the Germans, forshmak is a hot appetizer of fried herring, often with the addition of meat. In Jewish cuisine, the dish was transformed beyond recognition, only the name remained the same. The meat disappeared, the herring became cold. Often, for mincemeat, they took the cheapest, salted and overexposed herring, the so-called "rusty". She needed to be soaked. If the mincemeat was served as part of a dairy meal, then it was possible to soak the herring in milk.

Now the herring is not soaked. Really, when was the last time you saw a tough herring? But here it is necessary to clean and gut it. Simply because industrially cleaned and cut herring in plastic packages is treated with chemical additives for softness so that the bones dissolve. So the best herring for mincemeat is from a barrel, in brine and whole, with a head and giblets.

In addition, such a herring has gills, and even in a salty form, you can understand how good the fish is in front of you. The gills should be bright, red, without dark spots. And the fish itself should not have a yellow coating. It is worth buying herring in the simplest marinade, not in wine, not in spicy, not in spicy.

Photo:

1 portion

• 100 g herring
• 1 large egg
• 1 small onion
• 2 slices of white bread
• Cream
• ½ green sour apple
• 1 st. l. butter
• 1 puff pastry vol-au-vent
• A little lemon juice

Step 1. Make sure the herring is not overly salty, otherwise soak the fish in cold water for a couple of hours. Remove the bones from the pulp with tweezers.

Step 2. Pour cream over slices of white bread and leave for 10 minutes.

Step 3. After this time, squeeze the bread lightly to remove excess cream.

Step 4. Boil the eggs.

Step 5 Pass all prepared ingredients through a meat grinder.

Step 6. It is better to chop the onion by hand, because after scrolling it releases too much liquid, making the mincemeat sticky. After chopping the onion, also finely chop the eggs.

Step 7. Whisk the bread and fish pasta with butter, add the egg and onion, followed by the grated apple.

Step 8. Put the forshmak into the vol-au-vent and serve.

Photo: Vegas Cafe Restaurant

Recipe by Maxim Kolesnikov, chef at Vegas Café

For 5 servings

Step 1. Peel the apple and remove the seed box.

Step 2. Cut all the ingredients into small cubes or scroll through a meat grinder.

Step 3. Mix until smooth and add whipped butter (soften, add salt to taste and beat with a whisk or mixer until airy).

Step 4. Put in the refrigerator for 30-40 minutes.

Step 5 Garnish with finely chopped green onions. Serve with rye toast or wheat tortilla.

Photo: Restaurant "Nikita"

Recipe by Andrey Pavlov, chef of the Nikita restaurant

3 servings

• 500 g herring
• 1 egg
• 1 apple
• Butter

Step 1. Separate the Olyutor herring from the bones.

Step 2. Herring fillet is combined with one boiled egg and one country apple, after which it is rubbed to a puree state along with a piece of rustic butter.

Step 3. Serve with toasted black or white homemade bread.

Photo: Doctor Whiskey Restaurant (Yalta)

Recipe by Andrey Savenkov, chef of the Doctor Whiskey restaurant, Yalta

• 1 large herring
• 110 g melted cheese
• 2 eggs
• 60 g carrots
• 1 tsp black caviar
• 1 puff pastry vol-au-vent

Step 1. Peel and boil the carrots.

Step 2. Boil the eggs.

Step 3. Cut the herring into fillets and remove all bones.

Step 4. Put carrots, melted cheese, chopped herring and peeled and coarsely chopped eggs into a blender.

Step 5. Grind everything in a blender. Arrange on vol-au-vents and garnish with black caviar (can be replaced with tinted pike - approx. Ed.)

Photo: Carmel Restaurant

Chef's recipe Viktor Lipengolts

• 500 g herring fillet
• 20 eggs
• Mustard to taste
• 200 g onion
• 125 g mayonnaise
• ½ tsp vinegar 9%
• Black pepper freshly ground
• green onion

Step 1. Finely chop the herring fillet.

Step 2. Grate 10 boiled eggs and 10 yolks on a fine grater.

Step 3. Finely chop the onion.

Step 4. Prepare the onion marinade (a pinch of salt, sugar, pepper, a tablespoon of vinegar). Marinate the onion.

Step 5. Mix all ingredients, add mustard. Top generously with pepper and green onions.

Culinary secret: the more you add black ground pepper, the tastier the mincemeat will turn out.

Photo: Restaurant LavkaLavka

Chef's recipe Elena Savchuk

• 125 g herring fillet
• ½ bun
• 20 ml milk
• 30 g butter
• 5 ml white rice vinegar
• 5 ml lime juice
• 1 boiled egg

Step 1. Cut the herring fillet into small cubes.

Step 2. Fill the bun with milk and leave for 10 minutes. Then, together with the boiled egg, beat into a homogeneous mass in a blender.

Step 3. In a mixer at a slow speed, we begin to mix soft butter, gradually adding a mass of eggs and bread, chopped herring fillet, rice vinegar and lime juice.

Step 4. Put the mincemeat on a plate and decorate with slices of salted yolk.

Method for preparing salted yolk:

Step 1. Mix salt and sugar 1:1 (100 gr each), divide the mixture into 2 parts.

Step 2. Pour the first part into the box. We put raw yolks on the salt pillow and fall asleep with the second part of the salt mixture. The yolks should be completely covered with salt.

Step 3. Cover with foil and put in the refrigerator for 6 days.

Step 4. Then we take out the yolks from the salt mass. They should become solid, and the salt mass should become liquid.

Step 5. We wash the yolks under cold running water and put them in the oven for 2 hours at a temperature of 90-100 ° C.

Forshmak from herring and - this is a pate, jewish dish, loved by many for its extraordinary taste, delicate texture and ease of preparation. Forshmak is prepared from herring with the addition of onions, eggs, sour apples and all kinds of additives. Boiled potatoes, carrots, bread crumb soaked in milk, butter or margarine, and spices are added to mincemeat.

Herring for mincemeat is better to grind in a classic meat grinder, not in modern food processors or blenders. An old manual meat grinder provides a textured consistency where each ingredient will be felt. Modern devices will grind tender fish fillets into a paste-like mass.

Served as an appetizer. It is spread on slices of bread. Connoisseurs prefer to use black rye bread. You can spread bread with butter, serve fresh herbs to the mincemeat. For especially solemn occasions, red caviar will be the best addition to herring forshmak.

There are many recipes for making herring pate. We will tell you how to cook mincemeat in Odessa style and mincemeat with melted cheese at home.

The classic recipe for forshmak from herring in Odessa

Photo #1. The recipe for the classic Odessa herring forshmak

The highlight of forshmak in Odessa lies 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 the preparation of Odessa forshmak, you need to use Semerenko apples.

Ingredients for the recipe:

• slightly salted herring 1 PC.
• Semerenko apple variety 1 PC.
• onion 1 pc.
• eggs 2 pcs.
• garlic 2 cloves
• coriander ½ teaspoon
• ground dried ginger½ teaspoon
• butter 100 g
• salt, black pepper taste

How to cook mincemeat from herring (step by step classic recipe):

1. Clean the herring from skin and bones. Remove the seeds from the apple. Grind 2/3 fillet 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. Left 1/3 finely chop 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.

Photo #2. Recipe for the most popular mincemeat with melted cheese

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

Ingredients for the recipe:

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

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 a 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.

Secrets of cooking mincemeat

Forshmak from herring - appetizer, loved by many for its 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 delicious herring mincemeat, and we are happy to share them with our readers:

• For making mincemeat, you can use not 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.
• 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.
• 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.
• If you beat minced meat 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.
• Forshmak will get fresher if you add chopped greens - dill, green onions, cilantro.
• In addition to herring, forshmak is prepared with potatoes, cottage cheese, chicken meat.

If you haven't tried this dish yet... mincemeat with melted cheese then you definitely need to do it.

Forshmak is a snack that is quickly prepared and has an original taste. Moreover, the taste of this dish may vary. It depends on the ingredients that will be in its composition. This is explained by the fact that there are a lot of recipes for making mincemeat.

It turns out that mincemeat is prepared not only from herring, but also from meat. This appetizer can be hot or cold.

Our herring forshmak recipe is closest to Jewish cuisine. But the dish is served in a very original way and not at all Jewish. In this recipe, mincemeat is prepared with melted cheese, which makes its taste very delicate.

Ingredients :

• Herring - 1-2 pieces
• Processed cheese - 100 grams
• Apple - 1 piece
• Egg - 3 pieces
• Mustard - 1 teaspoon
• Tartlets - 24 pieces
• Dill - for decoration

Cooking forshmak from herring with melted cheese

This recipe is slightly different from the original. We will not use butter to reduce the fat content of the snack. And instead of onions, add mustard, which will make our dish more savory. And the highlight of the dish is melted cheese, which will give the dish a delicate, silky texture.

Our first step will not be cutting herring, but boiling eggs. We boil them in advance so that they have time to cool. So , the eggs were boiled , cleaned and left to cool .

The most important component of our dish is herring. If you have a small family of three or four people, then one herring is enough for you. If a celebration is planned and there will be a lot of eaters, then the issue is resolved, we take two.

We have decided on the number of herrings, now it is necessary to cut the herring into fillets. Experienced housewives will cope with this without problems. If you are a beginner, then we will do a few tips for you:

Firstly, we cut the belly of the herring and clean out the intestines.

Secondly, cut off her head.

Third, wash it well.

Now the highlight. We make an incision with a sharp knife along the back, near the tail and fins. We pry off the skin from the side of the tail and remove it.

Then we carefully separate the fillet from the ridge, remove large bones, and then cut it into arbitrary pieces.

Someone may say that it is better to buy a ready-made fillet than to mess around with cutting. Perhaps they will be right . After all, if you have little time or need to cook a large number of dishes for the holiday, then this will be the right choice. But if you have time, then the experience of many housewives shows that a whole herring is always tastier.

Put the chopped herring in a blender and grind. If you grind it in a meat grinder, then twist it twice. This is necessary so that all the bones are ground.

Let's take an apple. An apple is suitable for us sour-sweet. We will clean it from the peel and seeds, cut it and send it to the blender bowl.

Coarsely chop the cheese and send to the apple.

We cut the eggs into two parts and put them to the rest of the products.

We close the blender bowl and grind all the products into a puree.

Combine our puree with ground herring, add mustard and mix well.

It remains the case for small, lay out mincemeat with melted cheese on tartlets and decorate with dill sprigs.

This snack option is very convenient for festive feasts and buffet tables. Guests will be delighted!

Herring in our family is in great demand. I used to cook boiled potatoes for it, but now we like to do and eat just with bread. Since I always have to clean the herring, and as you know, I do it quite often, I decided to find a way out of this situation so that even when I was at work, my loved ones could feed themselves without much effort. When I consulted with a work colleague about this, Marina immediately, without hesitation, suggested that I try to cook minced meat with melted cheese and carrots from herring. I wrote down the recipe for its preparation and thanked my colleague. When I got home from work, the first thing I did was go to the kitchen and get to work. As Marina said, there was nothing difficult in cooking. And after fifteen minutes I called my loved ones for a tasting, we all really liked the finished dish. I don’t know how mincemeat is served at the table, but we just spread it on bread. Try it - it's very tasty and satisfying!
Ingredients:
- half a herring
- 1 chicken egg,
- half boiled carrots,
- 1 processed cheese,
- 50 grams of butter.

How to cook with a photo step by step

Forshmak can be prepared using a conventional or electric meat grinder, as well as using a blender.
So, using whatever technique you have, twist the pieces of fish, just be sure to remove all large bones and skin.




Then twist the egg and carrots in a meat grinder.










Do the same with melted cheese. By the way, I was very worried about the fact that it would be difficult to twist the processed cheese. However, my worries were unfounded.




Spread butter over all twisted ingredients. It should be excellent in taste, and also quite soft. Mix everything.




You can store mincemeat in the refrigerator in a glass jar with a lid.






By the way, can