How to cook forshmak from herring recipe. Jewish herring forshmak

A dish called forshmak is a delicious and satisfying snack from the arsenal of Jewish cuisine. It is a chopped herring and some other ingredients that are mixed together and spread on bread, put in tartlets, lettuce or chips. Over time, the recipe for this snack has changed, so today there are many variations of it. Ways to cook minced meat with herring are presented in step-by-step recipes with a photo below.

What is forshmak

In cooking, this is the name of a dish of minced meat or herring mixed with sour cream, peppers, onions and potatoes. It is believed that mincemeat came from East Prussia. The name "Vorschmack" is translated as a snack. Jews borrowed forshmak and made it their national dish. In Jewish cuisine, it was transformed into a cold appetizer of ground herring.

Forshmak recipe from herring

There are many options for mincemeat with slightly salted herring. According to the classic recipe, the fish takes about a third of the appetizer. It pleasantly complements the taste of other products, and does not dominate, which makes the dish unusual. The consistency of the forshmak should resemble a pate. To make it tasty, it is recommended to chop the peeled herring with a blender or meat grinder, but you can chop it with a knife. Add to fish:

mushrooms;
potato;
sour cream and cheese;
cabbage;
carrot;
cottage cheese;
beets;
pasta;
artichokes;
chicken
kohlrabi cabbage.

Classic mincemeat from herring

Servings: 4 persons.
Calorie content of the dish: 245 kcal per 100 g (in all recipes).
Purpose: snack.
Cuisine: Jewish.

The easiest option on how to cook a delicious mincemeat is its classic recipe. The dish combines several flavors - from sour apple to salty herring. In order for the fish to complement the rest of the products, it is important not to exceed its amount in the recipe. It should be no more than 1/3 of the snack. An airy and light mincemeat will turn out when beating fish with a mixer or blender.

Ingredients:

butter - 100 g;
egg - 4 pcs.;
salted herring - 1 large fish or 2 medium pieces of fillet;
onion head;
salt, herbs, black pepper - at your discretion;
sour green apple - one large or two medium.

Cooking method:

Cut the fillet into pieces.
Rinse the apples, peel them to make the appetizer more tender. Cut the fruit into pieces.
Boil eggs, peel together with onions, cut.
Place all chopped products in a blender bowl, beat until smooth.
Soften the butter beforehand, add to the rest of the products.
Season with salt, pepper, herbs, mix.

with an apple

Cooking time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 256 kcal.
Purpose: snack.
Cuisine: Jewish.
Difficulty of preparation: medium.

The recipe with apples is also a classic. It is also called Jewish. Predominantly sour varieties of apples are combined with herring. Such simple ingredients allow you to cook this dish deliciously, and in a short time. Herring is a classic product of any feast. Making mincemeat with her and apples will be a great option for a festive dish.

Ingredients:

eggs - 3 pcs.;
potato tubers - 3 pcs.;
butter - 150 g;
onion heads - 4 pcs.;
herring - 3 fish from a barrel;
vinegar or lemon juice, spices - at your discretion;
fresh apple - 2 pcs.

Cooking method:

Clean the fish thoroughly, remove the head, remove all the bones.
Next, finely chop the fish with a regular knife. So it will be more textured, not viscous.
Finely chop the onion, fry in a pan with butter.
Boil potatoes and eggs, grate them on a fine grater.
Repeat the same with peeled apples. Send chopped products to minced fish.
Next, add the browned onions, mix.
Add some pepper and vinegar or lemon juice if desired.

With nuts and herbs

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 287 kcal.
Purpose: snack, filler for tartlets.
Cuisine: Jewish.
Difficulty of preparation: medium.

The most refined version is prepared with the addition of nuts and herbs. This recipe is much more interesting than the others. Nuts are taken, as in most snacks, walnuts. You can take any greens at your discretion, whether it be parsley, dill, cilantro, basil, or several types at once. The rest of the products are the same as the list of classic recipes. An apple is suitable for both sour and sweet and sour.

Ingredients:

egg - 2 pcs.;
onion head;
a tablespoon of vegetable oil;
lemon juice - to your taste;
salted herring - 1 pc.;
green apple;
small bun - 1 pc.;
walnuts - 150 g;
bunch of greens - 1 pc.

Cooking method:

Hard boil the eggs, peel them after cooling.
Grind the nuts, free the herring from the seeds and skins, cut the core of the apple.
Cut all components into large pieces.
Step by step, put the products in a blender, add oil and lemon juice, beat until smooth.
Add finely chopped greens, hold the snack for half an hour in the refrigerator.
To serve, spread on a bun.

With bread and onions

Cooking time: 1 hour 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 248 kcal.
Purpose: snack.
Cuisine: Jewish.
Difficulty of preparation: medium.

Bread in mincemeat from herring is used not only as the basis of sandwiches. A few pieces can be added to the minced fish itself. This makes the dish more satisfying. In addition, by adding bread crumb, the volume of mincemeat increases, so it will be enough for more people. It is recommended to use a banana. It goes better with herring, especially in such an appetizer.

Ingredients:

half a glass of milk;
boiled egg - 3 pcs.;
medium apple;
herring - 1 pc.;
dried slices of white bread - 2 pcs.;
butter - 70 g;
medium-sized onion head - 1 pc.

Cooking method:

Bread cut into pieces, pour milk.
Next, peel and cut the eggs, apple, onion.
Remove the bones from the fish and cut into pieces.
Place all the ingredients in a blender bowl, squeeze the bread well beforehand.
Grind products to a homogeneous consistency.
Melt the butter, add to the Jewish herring dish, mix.
Put the snack in a container, place in the refrigerator for a couple of hours.

With smoked herring

Cooking time: 1 hour 10 minutes.
Servings: 3 persons.
Calorie content of the dish: 263 kcal.
Purpose: appetizer, filler for sandwiches.
Cuisine: Russian.
Difficulty of preparation: medium.

This recipe for mincemeat from herring is also sustained in the classical canons, but its peculiarity lies in the replacement of salted herring with smoked herring. It gives the dish a completely different taste. The changes apply only to fish. The rest of the dish is prepared according to the same principle. All ingredients are ground, mixed and then used to create mouth-watering sandwiches. For decoration, add a little greenery on top.

Ingredients:

one potato;
smoked herring - 200 g;
greens - a pair of branches;
boiled egg - 1 pc.;
butter - 50 g;
red onion - 1 pc.

Cooking method:

Twist the herring fillet with onions in a meat grinder.
Wrap clean potatoes in foil, bake at 200 degrees. The optimal time is 40 minutes. Then cool and rub.
Add chopped egg, fish, soft butter, mix, salt.
Arrange on slices of bread, decorate with herbs on top.

Forshmak from herring in Odessa

Cooking time: 1 hour 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 237 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

The Odessa herring mincemeat recipe involves the use of strong spices. In addition to mustard, coriander, pepper, dry ginger are added: this makes the appetizer more spicy compared to the classic recipe. To serve the dish, use toast or ordinary bread, cut into small pieces. Apples are allowed to use sweet and sour varieties, and not exclusively sour. The reason is the spices, which already make the dish spicy.

Ingredients:

garlic cloves - 3 pcs.;
hard-boiled egg - 1 pc.;
onion - 2 pcs.;
half a teaspoon of ginger, pepper and coriander;
sweet and sour apple - 1 pc.;
homemade butter - 90 g;
large herring - 1 pc.

Cooking method:

Cut the fish, remove the costal bones and backbone, peel off the skin. One third cut into small cubes.
Divide the peeled apple into 3 parts, chop one of them into slices.
Mix chopped herring and apple.
Peel the onion and chop finely.
Combine the remaining apple and fish with the egg, crushed garlic, butter and onion, chop with a blender.
Add spices, mix well.
Enter chopped apple and herring. Mix again, send to the refrigerator shelf, where to stand for 1 hour.
Spread on bread or toast to serve.

With melted cheese

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 248 kcal.
Purpose: appetizer, filler for sandwiches, tartlets.
Cuisine: Russian.
Difficulty of preparation: medium.

Learn how to cook mincemeat at home according to this recipe with the usual Druzhba processed cheese. Even very soft cheese sold in trays will do, the dish will only change slightly in texture and taste, it will become more tender. Both types of cheese have an affordable price, so minced meat turns out to be inexpensive, but it still looks great on the festive table.

Ingredients:

egg - 3 pcs.;
butter - 60 g;
small apple;
two bulbs;
herring fillet - 250 g;
processed cheese - 100 g.

Cooking method:

Cut the fish fillet into small pieces, place in a blender bowl.
Peel the onions and apples, boil the eggs hard-boiled, cool and free from the shell. Cut the indicated ingredients and put to the fish in a blender.
Remove the foil from the cheese, put it in the total mass.
Remove butter from refrigerator to soften. Next, send it to the blender bowl.
Grind all products, whisking until a homogeneous consistency.
Remove for 20-30 minutes in the refrigerator. Then spread on bread or toast.

Forshmak from herring with potatoes

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 248 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty of preparation: medium.

This is another popular classic recipe for herring mincemeat. Its advantage is the economy of the products used. In order for potato tubers to retain starch as much as possible, it is better to boil them in their uniforms, and only then simply peel them. Although this is only a recommendation, each housewife can cook according to her habits. In this recipe, it is important to respect the proportions of fish and potatoes so that the gourmet appetizer does not turn into an ordinary salad served on toast or bread.

Ingredients:

butter - 150 g;
apple - 2 pcs.;
herring - 3 pcs.;
onion heads - 3 pcs.;
potato tubers - 3 pcs.;
egg - 4 pcs.;
spices, vinegar - to your taste.

Cooking method:

Clean the fish, separate the fillet from the ridge, remove all large bones from it. Sprinkle herring lightly with table vinegar and set aside for now.
To deal with potatoes - rinse and cook directly in the peel, after cooling, peel and cut into pieces.
Chop the peeled onion into smaller pieces.
Hard-boil the eggs and place them in cold water to make it easier to peel later. Then free from the peel and chop.
Peel apples very thinly. Cut the pulp into pieces, discard the core.
Pass all chopped products twice through a meat grinder.
Beat the butter separately until fluffy, then add to the forshmak.
Mix everything well, add spices if desired.

Video

The tradition familiar to us came from Jewish cuisine. There, a cold herring pate is cooked in no time without heat treatment. Jewish forshmak is served as an appetizer - on bread, an egg or a circle of boiled potatoes.

But the most tsimis is that only in Odessa and in the South of Ukraine the incredibly tender Dunayka herring is sold. They are caught in the spring. Forshmak from dunaechka - mmm, dear mother! This is the pinnacle of enjoyment! As the native Odessans say: “The world is ending, how delicious!”.

You can get closer to bliss with any herring. The main thing is to choose salted and cook mincemeat according to one of our proven recipes.

In addition to fish, for cooking you will need most affordable products. Onion, sour apple, eggs, carrots, bread, potatoes, butter, melted cheese. To taste - spices and herbs.

Everyday set and festive result. Time to cook!

At the end of the selection, you can watch a video on how to cut a herring.
But first, let's decide how to choose a good product. At quality salted fish have reddish eyes and pink gills. A dense carcass of moderate size, the bones do not show through, and the tail and fins are intact.
If you accidentally missed and bought too salty herring, soak the cleaned fillet in strong tea or milk - 2 hours.

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Classic with white bread and egg

We will prepare the first recipe almost according to the precepts of Pokhlebkin. His "Big Cookbook" teaches us to add a white loaf soaked in milk to mincemeat. And this is still a budget and very gentle solution. You will provide a festive table easily and quickly!

Calories per serving - no more than 320 kcal

For 10 servings we need:

Lightly salted herring - 2 pcs. (about 800 g)
Green apple - 1 pc. large
White onion - 2 pcs. (up to 150 g)
Butter - 80 g
White loaf - 3-4 slices without crusts
Milk (for soaking bread) - 100 ml
Sugar - 1-2 teaspoons
Vinegar, 6% (apple, balsamic) - 1 tbsp. a spoon
Black pepper - to taste (we take about 0.5 tsp)
Green onions - 2 sprigs for decoration

How to cook.

The process is elementary. At the head of the hassle is a meat grinder or blender. And the photo step by step will support your intuition in a simple process.

Let's prepare the food first. We clean the fish from skin and bones, set aside ¼ of the fillet for decoration. Take the oil out of the refrigerator. We cut off the crust of the bread and fill the pulp with milk. Divide the eggs into whites and yolks.

We will not twist only eggs into a pate. We cut the rest of the ingredients into medium pieces so that it is easy to lay in the device. We grind everything in a meat grinder except eggs. Bookmark sequence: herring, apple, onion and bread, well squeezed from milk (!).

Mix the resulting mass well.

Chop the egg whites with a knife or fork into small pieces. Add to the pate and mix again. This will give the texture a heterogeneity: it tastes even better!

We bring to taste. Put sugar, vinegar, pepper - stir - try.

It remains to shift into a mold and decorate with grated yolks. Right above the surface, three yolks on a fine grater. The final touch - sprinkle with chopped green onions. We love it when there is not much of it in very fine cuts.

Serve on the table for the family. Let everyone take as much as they want. And if there are guests at the gate, you can pick up the mincemeat with a tablespoon and quickly spread it into pieces of bread. A couple of flashes of chopped greenfinch - the clearing is covered!

By the way, if the herring was a girl, then you can make a spicy spread from caviar. Free from the film, rinse and twist in a blender with butter. Or sprinkle pieces of caviar with lemon juice and season with green onions - for those who love the whole offal.

Classic Jewish mincemeat

Although we are talking about the classics, you can cook a herring recipe in different ways. Every Jewish family has a secret proportion, ingredient, spice, which they consider to be the only right solution. From the series “I did this when you were still walking under the table!”.

Grandmother's secret for choosing fish is famous: we take only a boy for pate! We have heard a lot, but we still do not know how to accurately determine the sex of a fish. However, for our taste, it is not critical.

Let's cook "in a rich way" is when with an egg but without potatoes and bread. And the photo will show a luxurious presentation - next to red caviar. An interesting option for a festive table. And what is curious: mincemeat will appeal to guests more than caviar.

Calories per serving - no more than 300 kcal

For 6 servings we need:

Medium herring - 400-500 g (1 medium)
Butter - 30-40 g (depending on the fat content of the herring)
Onion - up to 100 g (4-5 cm in diameter)
Fresh apple - up to 100 g
Egg (hard-boiled) - 1 pc.
Black pepper - to taste

Important details:

Recall that you need a hard apple with a noticeable sourness (green, Antonovka, champion, "semerinka"). And the herring should be salted without spices and spices.
The amount of additional spices is determined by taste - already in the finished pate, trying at the end of cooking. Our experience shows that the most appetizing "herbs" for minced meat are ginger, black pepper, coriander. We take everything in dry powder - 1 coffee (!) Spoon without a slide.

We cook lightly and are unlikely to spend more than 20 minutes.

This does not include cleaning the fish (another 15 minutes).

Take the butter out of the fridge to soften at room temperature. Set aside a third of the herring and apple.

Of course, Jewish grandmothers cooked with their hands, so chopped mincemeat is just right. But today there is a blender. We send 2/3 of the cleaned herring fillet to the device, then twist the onion and 2/3 of the apple. At the end, add soft butter. Whisk vigorously for more fluffiness.

How to take care of the bones that may have remained in the fillet. If you are very scrupulous or cook for a holiday, a sieve helps out. Wipe the mass and forget about the risk. By the way, in ancient times it was forshmak without a single bone that was a pass to enviable Jewish brides.

We chop the untouched third of the herring with a knife - into small pieces. And cut a third of the peeled apple into cubes even smaller. We will add them to a homogeneous mixture of ingredients. This is the main tsimis of modern classics.

The heterogeneous texture deprives the pate of an infantile mood. Before us is not "baby food", but a surprisingly tasty adult snack. There is both meat and a crisp note of fruit.

Put in the refrigerator to brew - 2 hours.

Serve with refinement - on bread next to caviar.

Jewish style with baked apple and egg

Unusually airy and sweetish version.

For 5 servings we need:

Herring fillet - 400 g (from 1 medium-sized fish)
Eggs (hard boiled) - 3 pcs.
Onion - 70 g (1 onion 4 cm in diameter)
Sweet and sour apple - 100 g
Butter - 80 g

How to cook.

Everything, as in the recipe above. Cut a third of the salted fillet into cubes. The rest - in a meat grinder. First we twist only the fish. The second time - fish mass with vegetables, butter and apple.

But the apple is not fresh, but baked. It is in it the secret of tenderness and subtle sweetness.

Let's bake the fruit in advance. Do not peel, cut in half, remove the core and wrap in foil. We put in a preheated oven (180 degrees). Baking will take no more than 25 minutes. Let's cool down. From the unpeeled baked halves, it is easy to get apple pulp with a tablespoon. We send it to the meat grinder - for the second scroll of the fish mass with vegetables and oil.

When all the ingredients are ground, pour in the fillet pieces and mix.

Infuse in the refrigerator for 1 hour - and the snack is ready to serve!

4 more new ideas for modern classics

This unique recipe is such a good base that a lot of appetizing notions have accumulated. Most of them are quite drawn to the epithet "classic" for their era.

Forshmak Soviet.

Be sure to chop part of the fish with a knife. We add fresh carrots, and instead of half the butter, melted cheese. The proportions can be adjusted appetizingly by eye. Someone excludes onions in favor of carrots, while someone focuses on melted cheese and quite a bit of butter.

With beef and potatoes.

Another recipe from the grandmother's piggy bank of the middle of the 20th century is also famous. You can add boiled beef and potatoes to mincemeat. It would seem that incompatible things - herring and meat, but the taste is great!

Long live the carrots again!

A raw vegetable in itself will give structure to any of the recipes described. The main thing is to choose a juicy root crop. By quantity - no more than onions. And it would be better to use not a blender, but a meat grinder. Then the ground carrots are perceived as eggs. Well, very tasty!

Without bread, but with nuts.

A truly noble taste that requires walnuts - 1 handful per medium herring.

How to quickly clean herring for mincemeat

Below is a short video with close-ups. Understandable cleaning of herring from a skilled hostess.

Recall that small bones can always be removed with your fingers or tweezers. Or involve a total method - grinding through a sieve. First, the pate was ground, then ground. We admit honestly, we get so tired only on holidays. On weekdays, a meat grinder with a fine grate or a powerful blender is enough.

What do you say, dear reader: did you like the recipes? Which herring mincemeat seems classic to you? Or will you cook it for the first time? Then take any algorithm and just repeat after us. Fast, economical and very tasty - will be!

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The word "forshmak" literally translates as "anticipation". Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer. Such a snack or “meal before meals” can whet the appetite of both adults and children.

Forshmak from herring - a classic recipe

The classic recipe for mincemeat from herring involves the use, in addition to salted fish, of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently turned into a delicious herring pate, which can then be served at the table, spread on black bread, for example, for tea during breakfast or in the form of a pate mass formed in the form of a fish.

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, Antonovka variety);
20 g of onions;
50-60 g of stale white bread or 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 time-consuming and difficult process in cooking will be the preparation of herring. The fish must be skinned, gutted, and the meat separated from the bones. The resulting fillet must be cut into small pieces (cubes or other arbitrary shape).
Gently cut off the peel from an apple with a thin layer and cut out the middle with seeds, remove all layers of the husk from the onion, and peel the boiled eggs. Then grind all these components of the mincemeat into pieces of the same size as the herring.
Soak slices of stale bread for 10 minutes in milk. You should also take the butter out of the refrigerator in advance so that it can reach a soft creamy state at room temperature.
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, the last step remains: cool the minced meat for an hour in the refrigerator.

Despite the fact that forshmak is considered a traditional dish of Jewish cuisine, its variations can be found in many cuisines of the world, each under its own name. We will consider the most popular herring mincemeat recipes and various variations below.

Jewish herring forshmak recipe

Let's start with a traditional recipe based on butter, herring and green apple. The last ingredient is still considered controversial in the authentic version of the dish, but anyone who adds it is guaranteed not to regret it.

Ingredients:

herring fillet - 490 g;
- 55 g;
onions - 110 g;
white bread - 4 slices;
apple - 80 g;
eggs - 2 pcs.;
cream - 160 ml.

Cooking

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. Pour cream over slices of white bread and let sit for 10 minutes. After the time has passed, squeeze the bread lightly to remove excess cream. Boil the eggs. Pass all prepared ingredients through a meat grinder. 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. Whisk the bread and fish pasta with butter, add the egg and onion, followed by the grated apple. It is customary to serve mincemeat chilled in the company of crispy rye croutons or just like that.

The most delicious forshmak from herring

Let's move a little away from the classics and season the mincemeat with a mixture of oil and apple cider vinegar. You get an interesting combination of sour dressing, salted herring and sweet and sour apples. The borders of tastes are softened by bread and a pinch of sugar.

Ingredients:

a pinch of sugar;
vegetable oil - 55 ml;
vinegar - 15 ml;
eggs - 3 pcs.;
apple - 90 g;
white bread - 3 slices;
large carcass of herring.

Cooking

Before making mincemeat from herring, cut the fish and remove all bones from the fillet. Put the pieces of fish, bread, and apple into a blender. Boil the eggs and, after cleaning, send to the rest of the contents of the bowl. Whisk all the ingredients together until a paste is formed. Complete the dish with a pinch of sugar, oil and vinegar.

Forshmak from herring - recipe with melted cheese

Forshmak can also be prepared from smoked herring, the amazing aroma of which will make the dish even more appetizing, and it will be complemented by a completely unusual ingredient - processed cheese.

Ingredients:

smoked herring - 135 g;
processed cheese - 140 g;
lemon juice - 25 ml;
a pinch of paprika;
a handful of green onions;
vegetable oil - 15 ml.

Cooking

Separate the flesh of the smoked fish from the bones and disassemble it with a fork. Mix fish with melted cheese and top with green onions. Next, season with a mixture of lemon juice and oil, as well as a pinch of paprika.

There is also a variation of forshmak in Polish cuisine. Here, herring is complemented by pickles and dill. The addition of bread in the recipe is not provided, while in the classic mincemeat it plays a fundamental role, providing the ingredients with a pasty consistency.

Ingredients:

Cooking

Separate the herring fillet from the ridge and remove the bones remaining in the pulp with tweezers. Mince the pickles and red onion as much as possible. The fish can be beaten with a blender or cut by hand as finely as the rest of the ingredients. Combine herring, onions and cucumbers together, season the dish with oil, lemon juice and red pepper.

Herring forshmak is a simple, but very original and surprisingly tasty snack, which can be served both in the classic version and with some deviations from the original recipe. Possible combinations of the combination of components and the technique of their processing in the selection of recipes proposed below.

How to cook forshmak from herring?

The appetizer, beloved by many, is prepared in an elementary way, and if you have recommendations at hand with the correct proportions of the ingredients and the main stages of preparation, anyone can cope with the task.

The most popular herring mincemeat recipe involves a combination of salted fish fillet with an apple, boiled potatoes and eggs. For piquancy, onion is added to the appetizer, and butter for tenderness.
The ingredients are twisted once through a meat grinder, finely chopped with a knife or passed through a grater, then seasoned to taste and mixed. It is allowed to grind the components in a blender, then you get a herring mincemeat, airy, lush and tender.

Forshmak from herring - a classic Jewish recipe

The Jewish herring mincemeat recipe involves first frying the onion in butter. Another characteristic feature of the snack is its texture. Pieces of the components must be felt, therefore, it is preferable to cut the fish, like the rest of the components, finely with a knife.

Ingredients:

herring - 2 pcs.;
onions - 3 pcs.;
potatoes - 2 pcs.;
eggs - 3 pcs.;
apples - 1.5-2 pcs.;
oil - 100 g;
salt, pepper, vinegar - to taste.

Cooking

Herring, cut, separating the fillet from the bones.
Boil, peel, grate potatoes and eggs.
Grind the fish, chop and fry the onion in oil.
Prepared products are mixed, an apple is added, seasoned.
Ready mincemeat from salted herring is served, garnished with herbs.

How to cook mincemeat from herring in Odessa?

Forshmak from herring in Odessa style is made without potatoes with the addition of a dry white loaf, which is soaked in milk. You can simply twist the components in a meat grinder with a large grate, or do it a little differently: grind two-thirds of the total number of components in a blender and mix with the rest, cut with a knife.

Ingredients:

herring - 1 pc.;
onion - 1 pc.;
white loaf - 2 slices;
eggs - 2 pcs.;
apples - 2 pcs.;
oil - 100 g;
salt, pepper, mustard, vinegar - to taste.

Cooking

Herring fillet and other products are prepared and chopped properly.
Soft butter is mixed into the resulting mass, seasoned by adding salt, pepper, mustard, vinegar.
Place the Odessa mincemeat from the herring for an hour in the refrigerator and serve.

Forshmak from herring with carrots - recipe

The correct forshmak from herring is not only decorated according to classical technology. The addition of non-traditional ingredients to the dish is welcome if in this way it is possible to emphasize the taste of the snack and make it brighter. This effect is produced by the addition of the components of the dish with boiled, diced carrots.

Ingredients:

herring (fillet) - 400 g;
onions - 0.5 pcs.;
carrots - 2 pcs.;
eggs - 1-2 pcs.;
butter and processed cheese - 100 g each;
salt, pepper, mustard, lemon juice - to taste.

Cooking

Herring, onion and egg are twisted in a meat grinder.
Boiled and peeled carrots are chopped into small cubes and, together with soft butter and cheese, are mixed into the twisted mass.
Season minced meat with carrots from herring to taste, cool a little.

Forshmak from herring with melted cheese - recipe

The idea from the previous recipe can be applied more than once, for example, with melted cheese. The components can be chopped using a blender or meat grinder, and the onion can be chopped and fried in oil. Apple is preferable to take sour varieties, such as Simirenko.

Ingredients:

herring (fillet) - 400 g;
onion and apple - 1 pc.;
carrots - 2 pcs.;
egg - 1 pc.;
processed cheese and butter - 100 g each;
salt, pepper, seasonings - to taste.

Cooking

All components are properly prepared and ground.
Grated cheese and soft butter are mixed into the mass, season the appetizer to taste.

Forshmak potato with herring

For admirers of an amazing combination, the following recipe. In this case, mincemeat from herring is prepared with boiled and chopped potatoes together with fish fillets. Onion will add spiciness and piquancy to the appetizer, and a boiled egg, which can be grated or mashed with a fork, will soften the taste.

Ingredients:

herring - 1 pc.;
onion - 1 pc.;
potatoes - 3-4 pcs.;
eggs - 2 pcs.;
vegetable oil - 25 ml;
salt, pepper - to taste.

Cooking

Boiled potatoes, fish and onions are crushed in the most convenient way.
Add eggs, butter to the resulting base, season the snack to taste, mix.
Ready mincemeat from herring is served immediately or cooled a little beforehand in the refrigerator.

Recipe for mincemeat from herring with apple

Forshmak from herring with an apple, prepared according to the proportions indicated in this recipe, has a harmonious fresh taste with a pleasant apple sourness. If desired, one or two slices of a white loaf are added to the composition, soaking it in advance in milk, and then grinding it together with other ingredients of the dish.

Ingredients:

herring (fillet) - 400 g;
apples - 400 g;
onion - 1 pc.;
white loaf (optional) - 2 slices;
eggs - 2 pcs.;
vinegar - 1.5 tbsp. spoons;
butter - 100 g;
salt, pepper - to taste.

Cooking

Boiled and peeled eggs, chopped onion, loaf and half of the apples are ground in a blender.
Fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
Soft oil, vinegar, salt, pepper are added, stirred and the mass is placed in the refrigerator for a while to cool and infuse.
When serving, mincemeat from herring is supplemented with fresh herbs.

Lithuanian herring forshmak

The Lithuanian recipe for making mincemeat from herring differs significantly from the previous classic analogues of the dish. Here, the fish is adjacent to cottage cheese and sour cream, and grated hard cheese and herbs (parsley, dill, cilantro or basil) complement the composition. Such an appetizer is served with.

Ingredients:

herring (fillet) - 400 g;
cottage cheese - 400 g;
cheese - 200 g;
thick sour cream - 300 g;
vegetable oil - 40 ml;
greens - 1 bunch;
salt, pepper, homemade mayonnaise.

Cooking

The fish fillet is cut into small pieces and rubbed with cottage cheese, butter and sour cream.
Balls are formed from the resulting mass, dipped in a mixture of grated cheese and chopped greens, placed on a dish.
When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.

Forshmak from fresh herring

Another non-traditional herring forshmak recipe is presented below. In this case, it is used as the basis of the dish, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg and sour cream sauce and baked until golden brown in the oven. Serve the dish, cut into portions and watered with melted butter.

Ingredients:

fresh herring fillet - 0.5 kg;
mushrooms - 300 g;
onions - 3 pcs.;
tomatoes - 2 pcs.;
eggs - 2 pcs.;
flour - 100 g;
sour cream - 100 g;
salt, pepper, vegetable and butter.

Cooking

The fillet is breaded in flour, fried.
Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and twisted together with fish in a meat grinder.
Passer 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
The mixture is added to the twisted mass, the base is supplemented with beaten eggs, put into a mold, brushed with sour cream and baked until golden brown.

Forshmak with meat and herring

Forshmak from veal with herring, like the previous version with fresh fish, is baked in the oven after grinding the ingredients, which are complemented by egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to preserve juiciness.