Forshmak herring classic recipe. The most delicious forshmak from herring

Forshmak - a cold appetizer of chopped herring with apples, eggs, butter. This dish came to us from East Prussian cuisine, where it was originally made from meat or cheap herring and baked with potatoes, onions, hot peppers, and sour cream. There are many recipes for minced meat: some cooks add nuts and bread to the main recipe, others add cheese, mustard, and replace butter with lean butter. All this is permissible and, subject to the proportions, the dish turns out to be tasty and original.

How to cook classic mincemeat

Such mincemeat is made quickly and is distinguished by its thin and exquisite taste. Required Products: one herring, two hard boiled eggs, apple, piece of white bread, 100 gr. butter, 1 onion, a glass without a quarter of milk. Greens - parsley, dill.

Free the herring from the skin, intestines, bones and cut the fillet into pieces. Soak the bun in milk.
Eggs, onion, apple, peel, chop, combine with herring and squeezed crumb, pass the mixture through a meat grinder.
Enter the dissolved butter, greenfinch into the minced meat, salt as needed. Beat everything in a mixer until smooth. Fill the salad bowl with the chilled mass, spread onion rings and cranberries on top. Serve with Borodino bread sour soup, stewed vegetables, strong alcohol.

How to cook potato mincemeat

A hearty mincemeat is obtained with the addition of potatoes, and the dish goes both as an appetizer and as a main dish. For cooking you need: 4 boiled potatoes, 3 steep yolks, 1/4 of a long loaf, two herring fillets, an apple, an onion, 50 ml each olive oil and 9% vinegar, 1/2 cup milk, 1 tbsp. l. mustard.

Soak herring and bread in milk. Grind an apple, eggs, onions, potatoes. Mix the herring and bread with the rest of the ingredients, place in a blender and bring to an airy state. Next - enter the vinegar, mustard, beat for a couple of seconds and fill the herring. Garnish with grated egg yolk and scallions, chill and enjoy before dinner to whet your appetite.

How to cook diet mincemeat

A low-calorie snack option for lovers of diets and a delicious meal. Ingredients: 500 gr. herring fillet, three boiled eggs, two apples, onion. From spices - 0.5 tsp each. paprika and nutmeg.

Peel and chop eggs, vegetables, herring, then add seasonings, beat. The resulting spicy pate is perfect for crackers, bread or toast.

How to cook mincemeat in Odessa style

This appetizer has a burning taste due to strong seasonings and spices. Take - 400 gr. herring, 2 onions, apple, egg and cut into pieces. Add 0.5 cups to the mass vegetable oil, the pulp of three cloves of garlic, a pinch of coriander, black pepper, brazil nuts. Mix with a mixer, put in a bowl, hide for a couple of hours in the refrigerator. After the time has elapsed, spread the paste on the dried Rye bread, sprinkle with chopped dill and parsley and you can try.

How to cook mincemeat in the oven

Hot forshmak- is nothing but regular casserole from herring with various additives. It will take a little food and time, and the dish will turn out to be delicious and take its rightful place not only at the dinner table, but also at holiday table.

Pour two slices of bread with half a glass of milk. Peel and grate 3 boiled potatoes, two carrots, an apple, 100 gr. cheese. All mix with 200 gr. chopped herring, raw egg, bread, 1 tsp. sugar, a pinch of pepper. Lubricate the form with fat, sprinkle with flour, lay out the minced herring and bake in the oven for 30 minutes at a temperature of 180º. Ready casserole cut into portions, put on nice plate, serve hot.

Choose and cook your favorite recipe or add ingredients of your choice to get a new and unique taste of this popular food.

The classic recipe for mincemeat from herring appeared in the 16th century, but the first mention of it in the annals dates back to the 18th century. It is generally accepted that this cold appetizer is of Jewish origin, but this is not true. The main ingredient of the dish is salted herring, which Dutch cooks learned to pickle in the late Middle Ages. And even the very structure of the word, according to philologists, has German-Dutch roots. Translated from German, Dutch, Danish and Swedish, the initial part of the word "for" means "ahead." It was meant that the dish should be served at the very beginning of the meal, as an appetizer, anticipating hot and sweet.

At the end of the 15th century, salted herring Already in huge quantities, Dutch sailors began to supply the Pskov and Novgorod provinces of Russia, as evidenced by historical records on birch bark. And after 300 years, the recipe for forshmak from herring also migrated to Russia.

In 1860, A. Shambinago’s guide “An Economic Book for Young and Inexperienced Housewives” was published in Russia, which described in detail how to make mincemeat from herring. Herring was listed as the main ingredient, crushed crackers, sour cream, onion, butter, crushed hot peppers. After the connection, the mixture of crushed products was sent to the oven for a quarter of an hour for browning.

Its version of the snack appeared in many countries, the dish has long gained immense popularity in Israel. In the Jewish version, unlike the Russian one, instead of white bread (or crackers), they put into the mixture boiled potatoes.

Classic recipe

In discussions of the preparation of mincemeat, spears are often broken about whether the ingredients of the snack need to be ground with a meat grinder, in a blender, or real mincemeat is only chopped. And the correct answer here is very simple, and is in the middle: part of the herring can be ground together with onion and half an apple to saturate the oily base with taste, and chop some of the ingredients, creating a texture that is more pleasing to the eye and taste.

Nevertheless, we will not grind the herring, and indeed - in our recipe it is “to a minimum”, because this mincemeat should be very, very tender.

Ingredients (dish output - 300-350 g):

Recipe Information

Dish type: cold appetizer
Cooking method: grinding and mixing
Servings: 350 g
30 min

herring fillet - 100 g
large egg - 1 pc.
small onion - 1 pc.
half an apple ("Simirenko" or "Antonovka")
butter - 1 tbsp. l.
dried White bread- 1 slice
some lemon juice.

How to cook forshmak from herring

Before proceeding with the preparation of other ingredients, soak the bread in milk and boil a hard-boiled egg.

Peel the onion, chop and beat together with butter and soaked bread (do not squeeze milk from bread). Sometimes it is recommended to pour boiling water over the onion before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.

Although the list of ingredients indicates herring fillet, for a real mincemeat it is better not to take a ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is what has already been cleared of skin and bones.

We chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after grinding, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and does not darken. In general, it is better to cut an apple immediately before mixing the snack.

We combine the prepared parts of the forshmak and gently mix into a homogeneous mass. If the herring was slightly salted, you may need to add a little salt.

Let the mass stand for 30-60 minutes so that the onion is marinated, and you can serve a snack on the table. Since mincemeat has a rather inexpressive gray color, when serving, you can add colors to it with the help of green onions, egg yolk, boiled carrots.

In some countries, mincemeat is called herring pate in a different way.

In the list of ingredients, if desired, you can add 30-50 g processed cheese, a handful of chopped walnut kernels, mustard, boiled carrots. Sometimes there are recipes where butter was replaced with vegetable oil, and herring with salted mackerel or salmon.

Experienced chefs say that in this appetizer, fish should make up 1/3 of the total mass of the remaining ingredients.

Forshmak from herring can be an excellent filling for thin pancakes.

Jewish forshmak with potatoes

Forshmak is an exquisite international dish, which is known in different countries, so there is no single recipe for its preparation. In Germany, Sweden, Holland, Norway, chopped mushrooms, chicken, pieces of vegetables, curd mass, smoked capelin. In Siberia, the list of ingredients sometimes includes chopped pickles, veal. We offer you to find out a rather popular recipe for making Jewish mincemeat, which has a pronounced aroma and soft taste. Instead of bread this case add boiled potatoes and eggs.

Sometimes a similar appetizer is called forshmak in Odessa, most likely because a lot of indigenous Jews have long lived in this Ukrainian city. However, whatever you call it, the main thing is a fantastic result and with nothing incomparable taste, more than paying off all the efforts.

Ingredients:

salted herring - 1 pc.
potatoes - 3 pcs. (300g)
eggs - 2 pcs.
onion- 1 PC.
vegetable oil (sunflower or olive) - 3-4 tbsp. l.
vinegar - 1 tsp
dill or parsley - a small bunch.

Cooking

If you plan to cook mincemeat, salt the herring in advance. In extreme cases, fish can be bought at the supermarket, but it is better to let it be homemade salting so much tastier. It is better not to salt the whole fish, but cut it up, removing the entrails, head with gills. If you leave them, the meat of the fish will end up with a slight aftertaste of bitterness. It is very convenient to store herring in salt brine in the refrigerator, so that later, if necessary, you can use it at any time to prepare snacks.

Now you need to boil the potatoes in their skins and eggs. While they are cooking, clean the fish from the ridge and small bones whenever possible. Some of the bones in the pulp will still remain, but this is not scary, we can easily deal with them with a meat grinder. With a sharp knife, remove the skin from the herring fillet. By the way, salted caviar and fish milk you can also use for cooking.

Cool boiled potatoes and eggs, peel and shell. Clean the bulb.

All ingredients - onions, potatoes, fish fillet and pass the eggs through the fine grate of the meat grinder.

Add a few drops of vinegar (lemon juice or diluted citric acid), vegetable oil. I prefer to take refined oil, odorless, but if you like fragrant unrefined, you can safely use it. Now mix the ingredients well.

The snack is ready.

Serving jewish forshmak differently. One option is to put the pate in a flat herring dish, giving it the shape of a fish and garnishing with herbs, onion or olive rings, green peas. You can make canapés from forshmak, fill them with halves boiled eggs, profiteroles from choux pastry, make pancake rolls. It's a good idea to wrap the appetizer in thin Armenian lavash. In cooking, it is simply impossible to be conservative. Experiment, surprise your loved ones and enjoy the taste!

Incidentally, in some Jewish recipes do not put in forshmak raw onion, but fried until golden brown, and also not salted fish, but smoked.

Don't put too many potatoes, the herring should dominate and the rest of the ingredients just add to the taste.

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

Forshmak from herring - history

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

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

The appetizer was enjoyed by everyone - both adults and children. She took root in Jewish cuisine and was called "geakte goering", which translates only as pieces of herring.

Traditional Jewish herring mincemeat is served either in big platter, laid out in the form of a fish, or immediately spread on black bread. Forshmak is considered great snack under vodka, which is why it is prepared on the festive table.

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

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

Ingredients:

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

Forshmak from herring - a classic recipe

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

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

Cut boiled eggs into cubes.

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

Chop the onion into cubes.

Soak the loaf in milk for 10 minutes.

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

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

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

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

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

Forshmak from herring. Photo

How to serve mincemeat?

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

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

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

Ingredients:

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

Forshmak from herring with potatoes - recipe

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

Finely chop the eggs, apples and onions.

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

Place all ingredients in a bowl.

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

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

No less tasty is the Jewish hot herring mincemeat.

Ingredients:

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

Jewish hot herring mincemeat - recipe

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

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

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

The classic mincemeat is so easy to make and so budget-friendly that you don't have to wait for a special occasion to cook it. Choose the best recipe in our selection!

Herring - 2 pcs.
Baton - 2 pcs. slice
Apple - 1 pc.
Onion - 1 pc.
Salt - to taste
Black pepper - to taste

For mincemeat, you need a good, fatty herring fillet. Use the proven fish that you usually buy. If this is a whole herring with a head, then carefully clean it, remove the fillet and remove all the bones. For greater tenderness, you can soak the fillet in milk for one hour. I have been buying exclusively cleaned herring fillets for a long time, I don’t like all these tedious manipulations with cleaning, and I like it better in taste. Cut the clean fillet into small pieces.

Soak the loaf slices in cold water for ten minutes, then squeeze.

Onions need to be peeled and chopped large pieces. Remove the skin from the apple, cut it open and remove the core with seeds. You can also use frozen apple slices if needed.

Put all the products prepared for mincemeat into a blender bowl and puree in a pulsed mode. Or you can skip all the ingredients through a meat grinder. Salt and pepper the mincemeat to taste and place in suitable dishes. Store in the refrigerator for no longer than a day.

Recipe 2: mincemeat from herring with an apple (step by step)

Lightly salted herring - 1 Piece (large)
Hard boiled egg - 2 pieces
Onion - 1 piece
Green apple - 1 piece
White bread - 1 Slice (can be not very fresh)
Milk - 100 milliliters
Ground black pepper - 1-2 pinch
Green onions - 1 bunch (for decoration)

Get your supplies ready and let's get started. Boil the eggs for 9 minutes, cool under ice water and remove the shell. Clean the bulb.

Cut the herring into fillets, remove the entrails, head, bones and skin. Cut the crusts off the bread and soak it in milk. Wash the apple, remove the peel and remove the core. Twist all products twice through a meat grinder. Exception: one yolk, you will need it to decorate the dish.

Cut the onion very finely, add it to the mincemeat, and a couple of pinches of black ground pepper. Stir.

Put the mincemeat in the herring. Smooth out.

Garnish with grated yolk and chopped onion. Serve chilled. Enjoy!

Recipe 3, step by step: how to cook mincemeat from herring

Herring forshmak - quite democratic dish, which is prepared in different countries and has several variations of the set of ingredients. I propose this popular recipe reflecting a diverse taste palette.

herring fillet - 100 g
large egg - 1 pc.
small onion - 1 pc.
half an apple ("Simirenko" or "Antonovka")
butter - 1 tbsp. l.
dried white bread - 1 slice
some lemon juice.

Before proceeding with the preparation of other ingredients, soak the bread in milk and boil a hard-boiled egg.

Peel the onion, chop and beat together with butter and soaked bread (do not squeeze milk from bread). Sometimes it is recommended to pour boiling water over the onion before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.

Although the list of ingredients indicates herring fillet, for a real mincemeat it is better not to take a ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is what has already been cleared of skin and bones. We chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after grinding, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and does not darken. In general, it is better to cut an apple immediately before mixing the snack.

We combine the prepared parts of the forshmak and gently mix into a homogeneous mass. If the herring was slightly salted, you may need to add a little salt.

Let the mass stand for 30-60 minutes so that the onion is marinated, and you can serve a snack on the table. Since mincemeat has a rather inexpressive gray color, when serving, you can add colors to it with the help of green onions, egg yolk, boiled carrots.

Recipe 4: Jewish mincemeat with nuts and herbs

herring fillet
5 walnuts
1 bulb
1 boiled egg
1 tsp Sahara
1 slice of loaf
vegetable oil
dill and/or parsley
2 tsp lemon juice
ground black pepper to taste

Clean the herring and cut into pieces.

Cut the onion into cubes and fry in sunflower oil.

Fry until the onion turns golden.

Clean the nuts.

Toast the nuts in a dry frying pan, stirring occasionally.

Hard boil the egg. Apple peeled and cut in small pieces. Cut off a slice of banana.

We twist the herring, apple, egg and onion in a meat grinder. Adding lemon juice, sugar, black pepper, 2 tsp. vegetable oil and herbs.

We mix everything thoroughly.

We put it in a convenient container, press it tightly.

We send it to the refrigerator for a couple of hours so that the mincemeat is cooled. Invert onto a flat plate and serve.

Recipe 5: herring mincemeat with bread and onions

medium-sized herring - 1 pc.
medium-sized bulb - 1 pc.
chicken egg - 3 pcs.
sour apple - 1 pc.
dried pieces of white loaf - 2 pcs.
milk - ½ tbsp.
butter - 70 g
salt - to taste
ground black pepper - to taste
citric acid - to taste

It is better to organize the preparation of mincemeat in a smoothly running process, this will save time and conveniently. We collect all the necessary products.

Let's start by boiling the eggs. Add salt, pour water and send the pan to medium heat.

We free the slices of the dried loaf from the upper and lower crusts - we only need a porous and airy crumb, cut into medium-sized pieces.

Pour milk over slices of bread. The milk will soften the texture of the bread and add a subtle creamy flavor to our dish.

Peel and cut the onion into medium pieces.

We need a juicy, tasty and tender onion, add a marinade from water and citric acid and leave the onion to infuse.

Let's get to the herring. We put the fish on the bag - it's easier to clean up the waste.

We remove the skin. Now the most important thing is to carefully remove all the bones from the fillet. The easiest option is to simply remove the fillet without even gutting the fish.

Separate the fillets along the spine, deepen the cuts near the head and carefully peel the fillets from the ribs.

We inspect the obtained 2 fillets for the presence of bones and ruthlessly remove all unnecessary.

The resulting fillet is removed along long strips that appear on the surface of the bone.

We cut the bars across and again remove all visible bones.

It's the turn juicy apple. The acidity of the apple imparts forshmakupikannosti, and subtle apple flavor - freshness. Peel the apple.

Cut the apple into quarters, remove the seeds.

All products are prepared for grinding and collection into an excellent snack.

Peel the cooled eggs and grate on a fine grater.

We use a blender to grind. Drain the marinade from the onion and chop it in a blender bowl. Pay attention to uniform grinding and large pieces remaining on the walls of the bowl must also be crushed. Put the resulting mass in a deep salad bowl.

We chop the apple. It turns out large pieces due to the small amount of product. Add well-squeezed bread to the apple and chop thoroughly. Put in a salad bowl with onions.

Grind pieces of herring.

Gradually add eggs, onion, applesauce with breadcrumbs. Put the resulting mass in a salad bowl.

Dissolve the butter in a saucepan.

Fill them with an almost ready mincemeat and mix thoroughly with a spoon. Black ground pepper - to the taste and discretion of the cook.

We put the finished mincemeat in a container, and send it to the refrigerator for a couple of hours - freezing the butter will make the pate more dense.

Minced meat can be served as a separate dish or spread on small slices of bread. White loaf it is advisable to spread with butter - we get the most delicate, soaked creamy aroma pate.

Recipe 6: Hebrew potato mincemeat

There is nothing difficult in preparing forshmak from herring. Serving mincemeat can be varied, it can be spread on bread in the form of a sandwich, sprinkled with chopped herbs. You can serve it in tartlets, squeezing it with a confectionery syringe, which looks beautiful on the festive table. Or just like a pate in a salad bowl.

salted herring - 1 pc.
potatoes - 3 pcs.
eggs - 2 pcs.
onion - 1 pc.
refined vegetable oil - 3-4 tbsp.
vinegar
dill or parsley for garnish.

Before you start cooking, set the potatoes and eggs to boil in advance.

Not everyone likes to clean herring, but you will have to do this if you decide to cook minced meat.

How to quickly clean herring: for starters salted herring rinse well under running water cold water. Cut off the head, tail and all fins. We do not open the abdomen, but cut it off with a sharp knife about 1 cm from the edge.

We gut the fish well and thoroughly wash the abdomen inside. We make an incision along the entire ridge and carefully separate the fish fillet from the spinal bone. We take out all the remaining bones from the fillet and also carefully remove the skin with a knife. If caviar gets caught in herring, it will be needed too, but milk will not.

Ready pre-boiled potatoes and eggs are cooled and cleaned. Peel the onion as well.

All components (fish, eggs, potatoes and onions) are twisted through a meat grinder.

We mix everything well. In order to give the forshmak a certain taste, sprinkle it with vinegar and season vegetable oil. Optionally, you can season with olive oil.

Recipe 7: minced meat with smoked herring and red onion

This recipe is sustained in its classic canons, but with one “but”: the piquancy here is very deliciously created not only by ordinary slightly salted herring, but also smoked.

Herring 200 g
Smoked herring 200 g
Lemon ½ piece
Potato 1 pc
Chicken egg 3 pcs
Red onion 1 pc
Butter 50 gr
Mustard ordinary 3 tbsp
Greens for serving
Salt to taste

Prepare the fish: clean both types of herring from bones and skin.

Scroll the herring fillet in a meat grinder with red onions. Drizzle with juice from half a lemon.

Wash the potatoes, wrap in foil, bake for 40 minutes in an oven preheated to 200 degrees. Then cool the potatoes, peel and grate on a medium grater.

Boil eggs, cool under running water cold water, peel and grate on a medium grater.

In a working bowl, mix both types of herring, grated potatoes and eggs, add soft butter and mustard, mix everything well, carefully distributing the oil, salt if necessary. Keep in refrigerator until serving. Very tasty with herbs and black bread.

Recipe 8: Odessa forshmak with red caviar

We offer you a recipe for an unusual herring mincemeat with cheese and red caviar. This appetizer is perfect for the holiday table. All products are not whipped with a blender, but finely chopped. Definitely try it - very tasty!

Herring - 1 pc.
Cheese - 100 g
Egg - 3 pcs.
Onion - ½ pcs.
Butter - 70 g
Apple - 70 g
Dill - ½ bunch
Red caviar - 2 tbsp.

Clean the salted herring. Remove the insides, spine. Remove as many small bones as possible. Finely chop the herring fillet with a knife.

Cut apples and onions into very small cubes.

Grate the cheese. Finely chop the dill with a knife.

Combine all the ingredients in a deep bowl: herring, apple, onion, cheese and dill.

Add red caviar.

Peel boiled eggs, grate.

Add eggs to other foods.

Add softened butter or mayonnaise.

Mix everything gently with a spoon.

Bon appetit!

The literal translation of the term "forshmak" or "farshmak" is "anticipation". Initially, it was a hot Swedish dish, but over time it took root in Europe, where it was transformed into a cold appetizer.

It is no coincidence that this dish received such a name. It excites the appetite of everyone - women, men, and even babies. Next, consider the recipes with the proposed photos, which will tell you step by step about preparing the snack.

Forshmak from herring - a classic recipe

The traditional way of cooking mincemeat from herring includes other ingredients - apple, turnip, boiled eggs, butter and bread slices aged in milk. From these products, a surprisingly tasty fish pate is obtained, from which they make it with brown bread.

It will come in handy for breakfast, and on the festive table it can be served in an original way, laid out on a plate in the shape of a fish.

We will learn how to cook minced meat or forshmak according to the classic recipe. Instructions with step by step photos will teach those who do not yet know how to cook this unique dish.

The required number of components for a traditional dish:

fatty herring - 1 carcass (about 0.5 kg);
eggs (hard boiled) - 2 pcs.;
apple - 100 g (preferably varieties with sourness);
turnip onion;
milk - 1/2 cup;
slightly dried white bread - 60 g;
butter - 150 g;
salt - at the discretion of the hostess. Let's add a little mustard.

Cooking:

The longest and most difficult stage is cutting and cooking herring. Scales are removed from it, the insides are removed, bones are removed from the pulp. The cooked carcass is cut into medium-sized pieces of any shape.

Carefully remove the skin from the apple and remove the core. Onions and eggs are also cleaned. Then these components are cut into pieces. They should be the same shape and size as the herring.

Dried bread is immersed in for 10 minutes. It is important not to forget about the oil - it is left in advance in the kitchen so that it acquires a creamy structure in a warm room.

Find a suitable dish and mix all the ingredients in it, including bread, which must be pre-squeezed. Then the future pate is crushed with a meat grinder or blender until a homogeneous dense mass is obtained.

Now the turn of the oil has come - it is placed to the rest of the components and thoroughly rubbed. Salt is added to taste, but be careful. Final stage- forshmak cooling for 60 minutes.

Forshmak with potatoes

Potatoes are in perfect harmony with salted fish, and this combination is loved by many people. Therefore, it is not surprising that mincemeat or mincemeat is often made with this vegetable. The dish turns out to be very nutritious, and perfectly satisfies hunger for a long time.

A recipe with step-by-step photos will help you prepare an original appetizer.

Components:

lightly salted herring fillet - 0.5 kg;
eggs (hard boiled) - 3 pcs.;
potato tubers boiled together with peel - 150 g;
apple - 1 medium;
white bread - 100 g each;
milk - 1/2 cup;
green onion- bundle;
granulated sugar - 2 teaspoons;
mustard - 2 teaspoons;
sunflower oil- 3 tbsp. spoons;
Apple vinegar- 2 tbsp. spoons;
crushed black pepper - 3 g.

Cooking:

Herring, which was cleaned of scales and skeleton, is soaked for several hours in milk, and white bread - for 15 minutes.
Remove the yolks from the eggs and grind them with granulated sugar, mustard, vinegar, spices and vegetable oil. The result is a mixture that resembles mayonnaise in consistency.
The apples are peeled and the seeds are removed, crushed with a meat grinder along with turnip onions, herring, potato tubers and white bread. To thoroughly grind all the components, the procedure is repeated 2-3 more times. Then the mass is combined with the yolk sauce and meticulously mixed.
At the end of cooking, you can give the dish any shape and choose different products for decoration.

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Forshmak with cottage cheese

This method of preparing minced meat or mincemeat is not at all like a classic recipe. However, the dish acquires an unusual tenderness and airiness. In addition, it can become a real highlight of the festive table.

Let's see the cooking algorithm with step-by-step photos and make a snack on our own.

Components;

salted fish - 0.4 kg;
apple (it is better to choose varieties with sourness);
- 200 g;
onion turnip - 1 pc;
purified walnuts- approximately 130 g;
salt, seasonings and sunflower oil - at the discretion of the hostess.

Cooking:

The fish is cleaned of scales, the insides and the skeleton are removed. The husk is removed from the onion, and the seeds are cut out of the apple and the skin is removed.

All components are ground in turn using a meat grinder. Then the mass is mixed and once again passed through a household appliance.

After that, salt, seasonings and sunflower oil are put in the dish. For storage, a container with a hermetically sealed lid is selected, and sent to the refrigerator.

Forshmak with carrots

A dish prepared in this way is much tastier than store-bought pâtés. It can be originally placed on the festive table in tartlets or beautifully laid out in curly egg whites.

Components:

herring - 0.6 kg;
melted butter - 100 g;
boiled carrots- 120 g;
egg (hard boiled) - 1 pc.

Cooking:

The fish is gutted, the scales are removed. Only the carcass should remain. The skeleton is carefully removed, and the flesh is cut into large pieces.

Carrots and eggs are peeled, chopped in the same way as herring.

The prepared components are placed in and beat until it turns out homogeneous mass air consistency. If the hostess does not have such a household appliance, then you can get by with a meat grinder.

With this method, you need to install the grate with the smallest holes and repeat the procedure 2-3 times.

How to cook mincemeat in Hebrew

Traditional Israeli cuisine is hard to compete with more popular countries- Italy, France or the East. But it also has well-recognized dishes that many people like. This list also includes minced meat or forshmak.

It does not require electrical household appliances to prepare it, therefore, according to the recipe below with step-by-step photos, any housewife can easily make it.

Components:

herring, peeled from scales, skeleton and entrails - 0.75 kg;
potato tubers, boiled together with the peel, and melted butter - 150 g each;
onion and sour apples- 0.2 kg;
eggs (hard boiled) - 3 pcs.;
seasonings and vinegar (lemon juice is acceptable).

Cooking:

The prepared herring is scrolled through a manual meat grinder or cut into very small pieces.
The result is light minced meat. If there was a lot of salt in the fish, then it is first soaked for several hours.
Eggs, potato tubers and an apple are rubbed with a grater with large holes. It is important not to put too many potatoes, otherwise, instead of fish pate you get a normal salad.
The main nuance of this Jewish dish is. It cannot be added raw.
Vegetables are pre-fried butter, and the last component must be put so much that the bow is completely immersed in it.
Then they combine fish, chopped potato tubers, an apple and an egg. Onions are added to the ingredients. The oil used for frying is also poured into the total mass. The components are thoroughly mixed and placed in a plate intended for serving.

Salted herring goes well with traditional Russian alcoholic drink- vodka. For this reason, mincemeat is usually prepared for holidays and celebrations.

But even on a normal day, every person will happily eat bread with this dish. The only thing left to do is choose The best way cooking that will appeal to all family members.