Forshmak (farshmag) from herring - a classic recipe and its variations. Forshmak cooking recipes

The aristocratic word "forshmak" in German means just "snack". Initially, the basis of this dish included cottage cheese, meat (chicken or pork), and mushrooms, and it was served hot. Classic mincemeat from herring with potatoes. simple, yet distinguished by subtle sophistication.
The taste is very specific, I would say for an amateur. If you make this recipe, write your reviews, we would be very interested in your opinion.

Ingredients for the dish "Forshmak from herring with potatoes"

Salted herring - 1 piece,
Apple - 1 piece,
Bulb - 1 piece,
Potatoes - 3 pieces,
Eggs - 3 pieces,
Butter - 100,
Salt - to taste
Black ground pepper- a pinch.

Preparation of the dish "Forshmak from herring with potatoes"

. First you need to prepare the herring - separate the fillet from the bones and chop it finely.
. Finely chop eggs, apples and onion.
Peel the boiled potatoes and chop finely.
Place all ingredients in a bowl. 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 onion.

We are waiting for your feedback and wishes.

Wikipedia about forshmak

Forshmak - a dish from minced meat or herring baked with potatoes, sour cream, onions and peppers, related to snacks. In Russian cuisine, it is known under the name "tetelny". Prepared both boiled and fried. Served cold or hot

Curious about forshmak...

Jean-Claude Van Damme is said to have taken a liking to herring forshmak in Odessa, where he arrived at the end of last year to select nature and types for his new film. He liked the traditional Jewish dish along with Ukrainian borscht and doves.

The young kosher rapper Moses Maeltov in his debut song "Matza and forshmak" sings like that, or rather, says: "I love mincemeat with matzah." Perhaps, precisely because of the gastronomic addictions of the rising star, this clip won the competition for young talents "Smart-ass Jew".

Jews are friendly people and often in recipes national dishes traditionally they put in the names of relatives, whose forshmak is remembered in the family. Whatever it is called - from Grandma Sofa or Aunt Sarah, it will be completely different dishes, exceptionally unique.

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The classic recipe for mincemeat from herring involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently converted into delicious herring pate , which can then be served at the table, spread on black bread.

Forshmak from herring - a classic recipe

The proportions of products needed to prepare a classic mincemeat:

1 fatty herring carcass weighing 400-500 g;
2 chicken eggs, hard boiled;
100 g sweet and sour apple(for example, varieties Antonovka);
20 g of onions;
50-60 g stale white bread or a loaf;
100 ml of milk;
150 g of high-quality butter;
salt and, perhaps, for piquancy, mustard to taste.

Cooking step by step:

The most laborious and complex process in the preparation will be the preparation of the herring. The fish must be skinned, gutted, and the meat removed from the bones. Cut the resulting fillet in small pieces(cubes or other arbitrary shape).
Peel off the peel from the apple and cut out the middle with seeds, remove all layers of the husk from the onion, and boiled eggs peel off the shell. Then grind all these components into pieces of the same size as the herring.
slices stale bread soak in milk for 10 minutes. You should also take the butter out of the refrigerator in advance so that it can room temperature reach a soft creamy state.
In a bowl of a suitable size, mix all the ingredients, including the squeezed bread. After that, grind the resulting mass with a meat grinder or chop with a blender to get a homogeneous thick mixture.
Add soft butter to the pate and grind it. Salt everything to taste, but you should not get involved in adding salt, because the herring is already salty.
After that it remains last step: refrigerate for an hour in a refrigerator.

The word "forshmak" literally translates as "anticipation". Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish, where it became cold snack.

Cooking step by step with the addition of potatoes

Potatoes are a favorite side dish for salted herring, so it is not surprising that such a combination of herring-potatoes was embodied in one of the mincemeat variations. This pate turns out to be quite satisfying and, as well as possible, is suitable as a main dish for breakfast.

What you need for cooking:

600 g salted herring cleaned of skin and bones;
3 boiled chicken eggs;
100 g fresh apple;
150 g of potatoes boiled in uniform;
100 g of a loaf;
100 ml of milk;
50 ml of refined sunflower oil;
30 g green onions;
15 g mustard;
10 g of sugar;
30 ml apple cider vinegar;
3 g black ground pepper.

The process of preparing this cold appetizer:

Soak the prepared herring fillet for 1-2 hours in milk, and the pulp of the loaf for 10-15 minutes.
Divide hard-boiled eggs into whites and yolks. Grind them together with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass similar in density to mayonnaise.
Egg whites, peeled and seeded apple, onion, fish fillet, potatoes and loaf twist through a meat grinder several times. Then add the yolk mixture and mix everything well.
Give the finished snack the desired shape and decorate as you wish.

The tail and head of the herring should not be thrown away. It will help to give the pate the look of a real herring when serving.

With cottage cheese

This recipe is far from classic combination ingredients, but the finished snack is unusually tender and airy.

The list of necessary products and their quantity:

400 g lightly salted herring;
200 g of cottage cheese;
120 g sweet and sour apple;
90 g turnip onion;
100-150 g of walnut kernels;
vegetable oil, salt and pepper to taste.

Action algorithm:

Turn the herring carcass into a fillet, removing the skin and bones, remove the husk from the onion, remove the core from the apple and cut off the peel.
Pass all the ingredients separately through a meat grinder in random order. Then mix everything and again pass the resulting mixture through a meat grinder.
Add vegetable oil, salt and spices to the finished mincemeat to taste. Store the snack in the refrigerator in an airtight glass container.

with carrots

The dish can be served by filling tartlets or hard-boiled halves with it. chicken egg, taking out the yolk before stuffing.

Ingredients included in the appetizer:

500-600 g of herring (2 medium fish);
120 g boiled carrots;
100 g soft butter;
1 chicken egg, hard boiled.

How to cook minced meat:

Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones, and cut the fillet into large pieces.
Remove the peel from boiled carrots with a thin layer, peel the egg and cut into pieces like fish.
Place all ingredients in a blender and blend tender pate. And if the kitchen does not have such an assistant as a blender, then a meat grinder can also cope with the task. In this case, it is necessary to use a grid with small holes and pass food through it several times.

How to cook Jewish mincemeat?

You don’t need a blender or an electric meat grinder to cook it in Jewish style, a grater and a manual meat grinder will be enough.

In the preparation process are used:

750 g of self-cooked herring fillet;
200 g of onions;
150 g boiled potatoes(in uniform);
200 g of sour fresh berries;
3 eggs, pre-cooked;
150 g butter at room temperature;
spices and vinegar (can be replaced fresh juice lemon).

Cooking method:

Pass the salted fish fillet through a meat grinder or chop very finely with a knife. Should be slick minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
On coarse grater turn eggs, potatoes and apple pulp into shavings. You need to be careful with potatoes and not overdo it with this ingredient so that the minced meat does not turn into a regular salad.
Another feature of this jewish snack – fried onion. It is added not raw, but fried in butter, its amount should be such that the vegetable floats in it.
Mix together minced herring, potato, apple and egg chips. Pour the onion into this mass along with the butter in which it was fried. Mix everything and transfer to a herring bowl for serving.

300 gram herring carcass;
2 boiled eggs;
140 g of onion;
90 g apple;
80 g of stale pulp of white bread;
100 g of fatty butter (can be homemade).

Cooking steps:

Separate the fillet from the herring carcass and pass it through a meat grinder, do the same with apple pulp, onions and eggs.
Soak bread pulp in warm water, squeeze and add to the crushed products.
Soften the butter and grind with the resulting mass. This must be done very carefully so that all the ingredients are evenly distributed in the total mass. Forshmak is ready.

Recipe in Odessa

This dish is characterized by the addition of strong spices. This is not surprising, since Odessa housewives often used fish not top quality, but the so-called "rusty" herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and add spices to familiar dish fresh notes of taste.

The recipe for forshmak from herring in Odessa involves the use of such products:

300-400 g of boneless herring fillet (it is better not to use purchased ready-made);
200 g of apples;
100 g of onions;
1 boiled chicken egg;
90 g butter;
18 g of garlic;
5 g coriander;
5 g ginger;
5 g pepper.

Cooking:

Chop herring fillet and apple without peel and seeds into small pieces.
Grind the remaining fillet and apple together with the egg, onion, oil and garlic into a homogeneous paste using a blender.
Add spices and chopped ingredients to the resulting mixture. Mix everything well and let it cool for an hour on a shelf in the refrigerator.

Salted herring is good for vodka, which is why mincemeat often appears on festive feasts, but even on weekdays a piece of black bread, spread with this pate, will be able to complement any first or second course with relish. It remains only to choose a mincemeat recipe to your liking (or rather, to your stomach).

Forshmak has long been considered traditional dish Jewish cuisine. But for the ease of preparation and excellent taste qualities this cold appetizer of salted fish has received nationwide recognition. In many families, housewives cook forshmak, and there are a great many recipes for it. Today, I want to tell cooks how to cook a budget home mincemeat from sprat, with potatoes and egg. Despite the fact that you can buy the ingredients for this dish at very modest prices, the fish appetizer turns out to be very tasty, appetizing and satisfying. Take advantage of my detailed recipe with step-by-step photos taken and cook an unusual mincemeat from salted sprat for your household.

Ingredients:

salted sprat - 400 gr;
potatoes -400 gr;
eggs - 2 pcs.;
fragrant sunflower oil - 100 ml;
onion - 100 gr.

To make a delicious homemade mincemeat, it is better to use fried vegetable oil, it will give our fish appetizer a pleasant aroma.

Tulka for this dish can be purchased at the store ready-made salted. But you can buy fresh or frozen tyulechka and.

It is better to choose small potatoes for our dish. Larger tubers take longer to cook and may cook unevenly and be raw in places.

How to cook mincemeat with potatoes and sprat

And so, for starters, we need to put the potatoes to boil. Pour water into the pan, bring it to a boil, then throw in the potatoes and cook until tender for about 15-20 minutes.

Pouring boiled potatoes cold water so that it cools down faster.

Simultaneously with potatoes (but in a different pan) we need. Pour the eggs with cold water, bring to a boil, reduce the heat and cook for 10 minutes from the moment of boiling.

Then, remove the peel from the onion and cut the onion with a knife very finely, as if it were frying.

Some housewives scroll onions for minced meat in a meat grinder. But I prefer that in a fish appetizer, the onion is not porridge, but in pieces and crunches pleasantly on the teeth.

We clean boiled potatoes and eggs from the peel / shell.

Then chop the eggs and, last but not least, the potatoes.

In a large bowl, add all the mincemeat ingredients and begin to mix them.

While mixing, add fish snack vegetable oil.

After thorough mixing, our unusual mincemeat should look like in the photo.

Despite the fact that our mincemeat is made from the smallest, most inexpensive salted sprat, potatoes and eggs, it tasted simply amazing: moderately salty, fragrant sunflower oil is felt, and finely chopped onion gives our appetizer a pleasant spiciness.

We just have to spread a delicious and satisfying homemade minced meat on bread and serve it to the table.

According to the season and desire, sandwiches with such a spread can be sprinkled on top with finely chopped dill or parsley.

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, mincemeat is a cold fish appetizer in the form of a herring, bread and apple. The way it is. This is what classic looks like. jewish forshmak, but few people know that mincemeat can also be not only a cold appetizer, 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 brown 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, you can add a little to the herring forshmak.

Ingredients:

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

Forshmak from herring - a classic recipe

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

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

Cut boiled eggs into cubes.

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

Chop the onion into cubes.

Soak the loaf in milk for 10 minutes.

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

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

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

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

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

Forshmak from herring. 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. Crack the eggs into the minced fish. Salt and pepper it to taste. Mix the mincemeat base thoroughly.

Lubricate the form sunflower oil or a piece of butter. Put the minced fish in it. Sprinkle minced meat breadcrumbs. Hot forshmak Jewish herring bake for 30 minutes at 190C.

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