How to make mincemeat with herring. How to cook mincemeat from Feiga Eidelstein

Sunday, December 21, 2014 02:44 AM + to quote pad

Forshmak is a dish of Jewish cuisine, which belongs to the class of snacks. Prepared either from minced meat, or from herring, served before the main course.
So says the omniscient Wikipedia.

Forshmak recipe

Now we will talk about how to cook mincemeat from herring. Simply put, this is a pate that can be spread on bread, served with potatoes, or just eaten without anything.

There are many ways to make mincemeat, so each of you can choose the recipe for making mincemeat that you like.

Herring forshmak recipe

Ingredients:

(for 20 servings)

• 1 - 1.2 kg of herring (3 pieces)
• 4 eggs + one for decoration
• 1 sour apple
• 1 large onion
• 2 slices of yesterday's loaf
• 1/2 cup milk
• 50-70 g butter
• lemon juice
• 1 st. a spoonful of vinegar
• 1 teaspoon granulated sugar
• Sugar and vinegar are added as desired.

Soak the banana in milk or water.

We boil the eggs.

Now we take the herring, remove the skin, separate from the bones,

soak in milk.

Then finely chop the herring.

We also take an onion, an apple and eggs, peel and cut into pieces. We will also cut the butter, so that in the future it will be convenient to mix with mincemeat.

Now add chopped eggs to the mincemeat, pre-pepper and salt, mix everything thoroughly.
You can leave a little yolk to decorate it all.

We spread the mincemeat on a dish, decorate and put it in the refrigerator for several hours, to thicken.

We hope that the preparation this dish will give you pleasure!

1 serving - 240 kcal

• Proteins - 6.9 gr.
• Fats - 12.3 gr.
• Carbohydrates - 7.6 gr.

Ingredients:

(for 10 servings)

• 300 - 400 gr. fillet (one herring),
• 2 green apples
• 100 gr. walnuts,
• 1 glass of milk
• 8 art. spoons vegetable oil,
• 2-3 slices of a loaf,
• 2 hours spoons of sugar,
• 1 teaspoon of vinegar

First, fillet the herring, fill it with milk for 15-20 minutes. If the herring is very salty, then you can hold it longer.

Then we take slices of a loaf and soak them in milk.

We take out the herring and loaf from the milk, squeeze them.

Now we turn on the blender and put the squeezed loaf crumb, apples, onions and some walnuts into it, mix the resulting mass well, add vinegar, sugar and vegetable oil.

1 serving - 240 kcal

Forshmak in Hebrew

Ingredients:

(for 10 servings)

• 300 - 400 gr. herring (one piece),
• 2 eggs,
• 1 small onion
• 1 apple
• 100 gr. butter,
• 2 potatoes
• green onion.

We clean the herring from bones and boil hard-boiled eggs.

Now coarsely chop the herring, apple, onion, eggs, potatoes and butter.

We twist everything in a meat grinder.

Then mix the mass until smooth. Serve on a platter and decorate green onions. When adding potatoes, mincemeat from herring is stored for no more than three days.

1 serving - 192.09 kcal

Forshmak can be cooked in Odessa style.

Ingredients:
(for 10 servings)
-300 - 400 gr. fillet (one herring)
-2 green apples
-100 gr. walnuts,
-1 glass of milk
-8 art. tablespoons vegetable oil
-2-3 slices of a loaf,
-2 teaspoons of sugar,
-1 teaspoon of vinegar
-onion
First, fillet the herring, fill it with milk for 15-20 minutes. If the herring is very salty, then you can hold it longer.
Then we take slices of a loaf and soak them in milk.
Next, we peel the apples "semerinka", the onion, then their mode into pieces.
We take out the herring and loaf from the milk, squeeze them.
Now we turn on the blender and put the squeezed loaf crumb, apples, onions and some walnuts into it, mix the resulting mass well, add vinegar, sugar and vegetable oil.
1 serving - 240 kcal

Forshmak recipe from Yarmolnik

Ingredients:

(for 20 servings)

• 300 - 400 gr. herring (3 pieces),
• 1 large onion
• 2 apples
• pack of butter,
• 4 eggs,
• ground black pepper, salt.

We take three herrings, clean them, take out all the bones, then take one onion and two apples, also clean and cut into pieces so that they fit well in the meat grinder. Don't forget to cut out the core of the apples. Then we grind everything, except for the butter. Add oil, salt, pepper to the prepared mixture.

Forshmak can be beaten with a mixer so that the mixture mixes well. Then we send our snack to the refrigerator for an hour.

1 serving - 145 kcal

How to make mincemeat from Larisa Rubalskaya

Ingredients:

(for 10 servings)

• 300 gr. herring fillet;
• 200 gr. butter;
• 100 gr. processed cheese"Friendship";
• 1 large sweet apple, peeled
• 1 large onion
• 1 piece white bread crumb soaked in water.

Finely chop everything, mix well and put on a dish.

1 serving - 245.6 kcal

• Proteins - 8.7 gr.
• Fats - 21.1 gr.
• Carbohydrates - 8.4 gr.

Classic mincemeat from Makarevich

Ingredients:

(for 10 servings)

• 300 grams of fillet (one herring),
• 4 eggs,
• 1 apple green,
• 150 grams of butter,
• onion.

Boil eggs for 5-6 minutes.

Twist the eggs, herring fillet, onion and apple through a meat grinder or chop very finely. Herring should be half as much as the rest of the mass. Then beat the minced meat with butter with a mixer and decorate with finely chopped onion. We remove the forshmak in the refrigerator for one hour.

1 serving - 142 kcal

• Proteins - 15.8 gr.
• Fats - 8.5 gr.
• Carbohydrates - 7.6 gr.

As you can see, the recipes for making mincemeat are not so complicated.

Bon Appetit everyone.

Series of messages "

Forshmak from herring is a simple, but very original and surprisingly tasty snack, which can be arranged as in classic version, and with some deviations from 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.

1. Most popular recipe mincemeat from herring 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.
2. 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 forshmak recipe suggests pre-roasting onions in butter. Another one salient feature snacks - 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

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

How to cook mincemeat from herring in Odessa?

Forshmak from herring in Odessa is made without potatoes with the addition of 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

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

Forshmak from herring with carrots - recipe

The right 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- taste.

Cooking

1. Herring, onion and egg are twisted in a meat grinder.
2. Boiled and peeled carrots are chopped into small cubes and, together with soft butter and cheese, are mixed into the twisted mass.
3. 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

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

Forshmak potato with herring

For fans of an amazing combination next recipe. IN this case mincemeat from herring is cooked with boiled and crushed together with fish fillet potatoes. Onions will add spiciness and piquancy to the appetizer, and soften the taste boiled egg, which can be grated or mashed with a fork.

Ingredients:

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

Cooking

1. Boiled potatoes, fish and onions are crushed in the most convenient way.
2. Add eggs, butter to the resulting base, season the snack to taste, mix.
3. 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 this recipe proportions, has a harmonious fresh taste with a pleasant apple tartness. 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

1. Boiled and peeled eggs, chopped onion, loaf and half of the apples are ground in a blender.
2. Fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
3. Soft oil, vinegar, salt, pepper are added, stirred and the mass is placed in the refrigerator for a while to cool and infuse.
4. 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). 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

1. The fish fillet is cut into small pieces and rubbed with cottage cheese, butter and sour cream.
2. Balls are formed from the resulting mass, dipped in a mixture of grated cheese and chopped greens, placed on a dish.
3. 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-sour cream sauce and bake 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

1. The fillet is breaded in flour, fried.
2. Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and twisted together with fish in a meat grinder.
3. Passer 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
4. 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.

The word forshmak is translated from German as a snack. Initially, this dish was prepared from cottage cheese and meat. Meat could be taken different from chicken to pork beef and so on. Meat could be replaced with mushrooms. This dish is usually served hot.

But while this dish reached Russia, it was radically changed, so to speak, adapted for the local population. Not only did they begin to make it from fish, they also began to serve it cold.

Since the preparation of this dish does not require a huge set of products and special culinary skills, almost anyone who wants to surprise their loved ones can cook it.

Ingredients:

Herring 1 piece.

Boiled eggs 4 pieces.

Onion 1 piece.

Apples 1-2 pieces.

Butter 100 grams.

It is desirable that the herring was lightly salted. If the fish is strongly salted, it can be soaked in milk for about half an hour.

And so we clean the eggs, apple mode, separate the meat from the bones, clean the onion mode, send everything to the meat grinder. We skip everything just once. The whole idea of ​​the dish is to feel the pieces of the ingredients. We can assume that our snack is almost ready.

We put the resulting minced meat in the refrigerator for about an hour and a half so that it cools down well. Then put lettuce or chopped leaves on a dish. green onions and put the mincemeat on top. A great appetizer that your guests will love. You will spend no more than half an hour on cooking.

Odessa version of cooking, an old Jewish recipe for Jewish Forshmak.

I dare to offer another option for cooking herring ala forshmak, only this time we will cook according to Jewish recipes folk cuisine. Jewish cuisine is not so popular, but there are dishes that deserve your attention.

And so we take:

Three large herrings (it is important here to take whole herring and preferably from a barrel, they are salted in barrels in a completely different way than they are now in buckets. Do not use ready-made herring fillets in oil. Only brine.)

4 good bulbs.

2-3 boiled potatoes.

3 eggs are also boiled.

2-3 sour large apples.

150 grams of butter.

Greenery for decoration.

A little bit of vinegar.

Forshmak according to Jewish recipe

While the potatoes and eggs are cooking, you can cut the fish. Separate the meat from the bones and finely cut the fish. Of course, you can skip the meat through a meat grinder, but only through a manual one, since we need the fish not to turn into a viscous mass, but remain textured and crumbly.

The next feature of Jewish cuisine is the use of fried onions. Therefore, the onion mode is diced and a little let it in sunflower oil.

The rest of the products, and these are eggs, potatoes, apples, pass through coarse grater. It is important that the apples are peeled. The whole thing is mixed with fish and fried onions.

The output is an airy snack from which you can’t pull it off by the ears. It is better to serve in a herring dish, pre-decorating with chopped herbs. For piquancy, you can add black pepper and vinegar (vinegar can be replaced with lemon juice if desired).

That's all, choose the recipe that you like best and cook this simple and delicious dish. I am sure that many will like it, and will also conquer many with its ease of preparation. Bon appetit.

Bon appetit!!!

Forshmak is a herring appetizer, a national Jewish dish. Not very attractive in appearance, it won an army of thousands of admirers not only among Jews, but throughout the world. This appetizer goes well with various dishes but especially delicious with baked potatoes. Forshmak is also indispensable in a male company, as it is great snack under good vodka. How to cook this dish yourself? What ingredients are added to the classic mincemeat, and which ones to the Jewish one?

A little history about forshmak

Herring forshmak is a snack that causes controversy between peoples about its origin. Jews consider it their dish national cuisine, the same can be heard from the Swedes, Germans and Finns. The thing is that initially mincemeat was prepared from fish and meat, and it was served hot. The ancient Prussians called meat and herring baked in sour cream with spices “forshmak”, that is, “snack”.

Among the ancient Jews, the current forshmak had a name that literally means "chopped herring". Over time, this Jewish dish also began to be called a snack, and other ingredients, in addition to herring, were included in its composition. The national Jewish dish of chopped herring has changed in composition, in addition, it has acquired a name borrowed from the ancient Prussians. That is why there are now disputes about the origin of forshmak in the modern sense.

The current methods of preparing herring snacks are varied. Many housewives put components into it, taking into account their own taste preferences. they say that delicious herring you won't spoil anything. However, despite all the variety of allowed components, there are basic rules for its preparation. We will consider two forshmak recipes - Jewish and classic.

What is the best herring to use?

Because the herring main ingredient forshmak, then its choice must be taken seriously. There is an opinion that before preparing this tasty snack fish must be soaked in strong tea or even milk. Is it so? The housewives soaked the herring in Soviet time. They did this solely for one reason - before they sold herring so salty that it was simply impossible to eat it. To remove excess salt from the fish, it was soaked. Now there is no such problem - in stores they sell weakly salted herring, fatty and tender. Just such we need to prepare this snack.

Classic mincemeat: how to cook from herring (classic mincemeat recipe)

If you decide to cook mincemeat according to classic recipe, prepare the desired products.

Fat salted herring - 1.
1 head onion.
Sour apple - 1.
2 eggs.
Butter - 100 gr.

The first thing you need to do is fish. Cut off the head, fins and tail. Now we make an incision along the back and on the stomach, take out the insides. We remove the skin, starting from the head, grabbing it along the edge of the back. Now you need to carefully remove the ridge, trying to pull out the breast bones with it. Small bones can be left, they will be crushed in a meat grinder. Cut the fish fillet into small pieces.

Peel the apple and core, cut into slices. Divide the onion into convenient pieces for laying in a meat grinder. Hard boil the eggs. Put one of the yolks aside, it will come in handy later.

Pass through the meat grinder all the ingredients, including the oil. In order for it to pass well through the holes, it is better to lay it after the apple. Mix the resulting mass until a homogeneous consistency. If you like a spicy snack, add a little black pepper. You do not need to add salt, the herring will give exactly the taste that the dish should have.

Transfer the mass to a beautiful small salad bowl and, lightly tamping it, give it the desired shape. Decorate the minced meat with greens and grated yolk. Send the dish to the refrigerator to set the oil.

Real jewish forshmak, recipe

Traditional Jewish recipe differs from classical themes that it also uses bread, and also adds potatoes and a little lemon juice. Such a set of products reflects the entire history of the wanderings of this people, their need to survive in conditions of need. At first glance, it may seem that bread and potatoes are superfluous ingredients, but with them the dish will turn out to be thicker and more satisfying. Lemon will add some zest to the snack.

So, prepare everything you need.

1 potato.
2 eggs.
Sour apple - 1.
Butter or margarine good quality- 100 g.
Bulb.
Yesterday's banana.
Milk (a little).
Slice of lemon.
Spices as desired.

Cooking Jewish mincemeat is just as easy. We clean the fish and cut it into fillets, divide into pieces. We clean the apple, cut it into slices, removing the core. Soak 2 slices of yesterday's bread in milk, squeeze. Boil the potatoes in their skins, peel them. Hard boil 2 eggs.

When all the ingredients are prepared, we pass them through a meat grinder. Squeeze the juice of one lemon slice into the mixture. Mix the resulting mass well so that it becomes homogeneous. At first it seems soft - the butter has melted a little. When the dish stands in the refrigerator, it will seize and become thicker. Do not forget to decorate the appetizer with yolk and herbs.

How is it customary to serve mincemeat?

If you have prepared herring appetizer on festive table, then it is hardly worth serving it to guests just in a salad bowl. In this form, you can leave it if only the household will eat mincemeat. It is better to spread it on croutons or bread rolls, and decorate the sandwiches with herbs on top. Another interesting way serving the dish - give it the shape of a fish or another (at your discretion), putting it in a herring box. Always sprinkle the finished minced meat with herbs and egg yolk, as this appetizer needs decoration.

Now you know how to make mincemeat according to two recipes - classic and Jewish. Choose whichever tastes best to you. You can experiment by adding carrots, beets or cream cheese to the appetizer.

You may be surprised, but mincemeat from herring is quite old and undeserved. forgotten dish. It is mentioned in the famous poem by Vladimir Sergeevich Filimonov "Lunch" of the first half of the 19th century. Initially it was hot snack northern European cuisine, made from minced meat and baked with potatoes and different vegetables. In Russia, this version of the dish also took place. The word "forshmak" itself is translated from German as "meal before a meal", that is, a snack.

It is difficult to say exactly where the forshmak first appeared. The meat version of the dish was presented in Finnish cuisine thanks to the famous Marshal Carl Gustav Mannerheim. He tried this dish in Poland and was completely delighted. Then the marshal learned the recipe and brought it home. So the dish quickly spread in Finland, and today it is served in all the best restaurants countries. It also comes in canned form.

Forshmak from herring, which will be discussed today, was modernized from meat variant dishes in Jewish cuisine and is considered national dish this people. It consists of slightly salted herring and is prepared with apples, eggs, bread and butter. Of course there is different variants cooking mincemeat in Jewish style: some products are removed, some are added, some use spices, some do not. But one thing remains the main thing - fresh salted fish. Once it was favorite dish poor people, and the fish used was of the lowest quality. Today, forshmak is prepared from the freshest herring and will become great addition on any holiday table.

Herring forshmak is a cold appetizer and is served as an independent dish or spread on a sandwich. There are two main options for grinding: using a blender or a meat grinder. Many believe that the mass obtained using a blender is not a real mincemeat, as it does not contain pieces. However, the choice of how to grind food is up to you. Try both options to decide which herring mincemeat you like best.

This option of a cold appetizer is perfect both for a festive table and for daily use. Ready mincemeat from herring can be spread on bread, dietary bread, crackers or served in sweet or unleavened tartlets. One of the advantages of the dish is the low cost of all necessary products. Plus, it's very easy to cook. If you are considering what snacks to serve on the festive table, without a doubt choose mincemeat from herring. Your guests will appreciate it, because this dish goes well with many drinks, and also performs well on its own.

You will need:

• herring - 3 fillets;
• carrots - 1 pc.;
• soft processed cheese - 1 pc.;
• salted cracker - 200 gr.;
• dill - 2-3 sprigs.

Stages of preparation.

1. First of all, wash the carrots and send them to boil.

2. In the meantime, cut the herring fillet into small cubes. No need to try to make them the same size - now you just grind it before putting it in a blender. If you bought a whole herring, then remove the head, fins and entrails, remove the skin. Remove the main skeleton and all small bones and chop into small pieces in the same way.

3. Cut the melted cheese into medium-sized cubes. To make it more convenient, cut it cold (it is better if it lies in the refrigerator for several hours), and then leave it on the table to make it softer - such cheese is best crushed with a blender.

4. Cool down boiled carrots. Peel off the skin and also chop in small pieces.

5. Put all the ingredients in one bowl and mix well.

6. Transfer the chopped mixture to the chopper bowl of the blender and turn into homogeneous mass. Depending on the size of the bowl, one or more passes will be required. If desired, instead of a blender, you can use a meat grinder.

7. Transfer the resulting mixture to pastry bag and carefully, using a curly nozzle, squeeze a small portion of mincemeat onto a cracker prepared in advance. Repeat until you run out of mincemeat or cookies.

Arrange the crackers on a platter or tray, garnishing each with a small sprig of dill.

Herring forshmak prepared according to this recipe can be served as a salad or appetizer on black bread. The dish turns out to be moderately salty, slightly spicy and with a slight sourness at the same time. You can adjust the shades of taste by increasing one or another ingredient. Another difference of that forshmak is the way of grinding products. All components of the recipe are passed through a meat grinder. Due to this, a mass of heterogeneous consistency is obtained with small pieces, which additionally emphasize the overall lightness of the dish.

You will need:

• herring - 2 pcs.;
• sour apple - 1 pc.;
• large white onion - 1 pc.;
• chicken egg - 3 pcs.;
• white bread - 4 pcs.;
• sunflower oil - 3 tbsp. l.;
• mustard - 1 tsp;
• vinegar to taste;
• salt to taste;
• pepper to taste.

Stages of preparation.

1. Boil hard boiled eggs.

2. Fill the bread with water and a drop of vinegar and leave to swell.

3. Peel the apple and onion and cut into small slices.

4. Peel the finished eggs and separate the whites from the yolks.

5. Cut off the head and fins of the herring, remove all the insides, remove the bones, remove the skin. To avoid this step, instead of whole carcass buy a fillet. In this case, you will need 4 fillets.

6. Pass the herring, squeezed bread, onions, apples and egg whites through a meat grinder. Mix everything thoroughly.

7. In a separate bowl, mash the yolks and mix them with mustard, vinegar and sunflower oil.

8. Add the resulting dressing to the herring mixture, add salt and pepper to taste and mix everything again.

Serve on black bread, in tartlets or as independent dish.

Forshmak from herring with garlic on croutons of Borodino bread

A distinctive feature of this variant of forshmak preparation is the method of chopping herring. Not all of it is mashed: part of the fish needs to be cut into small pieces and gently mixed into the already ready meal. Due to this, mincemeat from herring turns out to be especially piquant and interesting in taste and texture. For this recipe cold appetizer it is prepared as easily and quickly as in all the previous ones. A prerequisite delicious dish is the use of sour green apple. Borodino bread for toast, like all other products, of course, must be fresh.

You will need:

• herring - 1 pc.;
• garlic - 1 clove;
• onion - 0.5 heads;
• butter - 40 gr.;
• green apple - 50 gr.;
• Borodino bread;
• lemon for decoration;
• green onions - 3-4 feathers.

Stages of preparation.

1. Cut the bread into triangular pieces and fry in a sandwich maker or in a grill pan without adding oil on both sides.

2. Remove the peel from the apple and onion, cut into small pieces.

3. If you bought a carcass of a fish, then first you will need to cut off the head and fins, then pull out the insides and all the bones and remove the skin. Cut one of the resulting fillets into chaotic pieces, set aside the other.

4. Put the onion, apple, oil, peeled garlic and chopped herring fillet into a bowl and grind with an immersion blender until a homogeneous consistency is obtained.

5. Chop the second herring fillet into small pieces, add to the resulting mixture and mix well.

6. Wash lemon and onion under cold water and pat dry with paper towel. Cut the lemon in half, and cut the half into thin slices. Finely chop the onion.

Put the minced meat on toasted bread, garnish with onion and a slice of lemon.

How to cook classic mincemeat with egg and white bread

Another simple and delicious mincemeat recipe with more than a simple set of ingredients. The appetizer turns out to be very tender, light and airy in texture due to the fact that the products are ground using a meat grinder, and not a blender. It is better to use a medium size nozzle. How salty the mincemeat will be depends on the main ingredient - herring. Additionally, you can adjust the taste by adding salt, vinegar, or lemon juice. Herring mincemeat can be served separately as a salad or spread on bread. You can decorate with herbs and lemon. Many prefer to use sliced ​​loaf: the combination of sweet bread and salty mincemeat is very interesting in itself.

You will need:

• herring - 500 gr.;
• white loaf - 120 gr.;
• medium-sized chicken egg - 5 pcs.;
• onion - 1 pc.;
• milk - 0.2 l.

Stages of preparation.

1. First of all, soak the loaf in milk. If there is no milk, then plain water can be used.

2. Now you need to prepare the herring. First, cut off the fins with the head, then remove all the insides and remove the bones, remove the skin.

3. Peel the onion and hard-boiled eggs. For convenience, cut everything into halves.

4. Grind herring, eggs, onions and a loaf in a meat grinder (do not forget to squeeze it slightly so that the milk is glass). Mix everything well.

Forshmak from herring is ready. Serve as a salad or as an appetizer on sandwiches or in tartlets, garnished with herbs.

How to cook herring mincemeat at home - video recipe from Olga Matvey

To illustrate the preparation of a delicious mincemeat appetizer, I suggest you look at a very detailed video. In this version, the mincemeat is prepared quite large pieces, it turns out more textured and each of its ingredients has a more pronounced taste.

try different cooking options and find the most delicious for you.

Delicious chopped herring mincemeat with potatoes

This is a non-classical mincemeat recipe, but it is no less easy to prepare. Home hallmark is to replace butter with cream cheese. Optionally, you can choose cheese with any additives and flavors. In addition, this recipe suggests grinding all the ingredients with a meat grinder, and not turning them into a homogeneous mass with a blender. This is another feature of the dish - small pieces products make the dish unusually interesting and spicy. Do not ignore the onion - it perfectly emphasizes the taste of the herring. Mincemeat can be served separately or as a snack on black bread or a cracker.

You will need:

• herring - 1 pc.;
• onion - 1 pc.;
• potatoes - 1 pc.;
• processed cheese - 1 pc.;
• medium-sized chicken egg - 3 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt;
• pepper.

Stages of preparation.

1. Boil hard-boiled eggs and potatoes in their skins in advance.

2. Prepare the herring: cut off the head and fins, remove the insides and bones, remove the skin.

3. Peel onions, potatoes and eggs. Pass all the products through the meat grinder, choosing a medium-sized nozzle.

4. Add pepper with salt and vegetable oil to the chopped products, mix everything well. Serve in the way that suits you.

Cooking mincemeat with sour apple and potatoes

The main condition for the mincemeat from herring to turn out tasty and tender is to buy slightly salted herring otherwise the taste will not be the same. You can take a whole carcass or buy a fillet right away - you don’t have to clean it, but you still need to check for bones. You can serve the dish as a salad or as a snack on salted cookies, toast or in tartlets, garnished with herbs or lemon. Some people choose a fresh or salty base (in case mincemeat is served as an appetizer), but many people like the combination of sweet white bread and salty Jewish dish - here the choice is yours.

You will need:

• herring fillet - 300 gr.;
• unsweetened apple - 1 pc.;
• potatoes - 1 pc.;
• onion - 1 pc.;
• medium-sized chicken egg - 2 pcs.;
• dill - 2-3 branches;
• butter - 100 gr.;
• sunflower oil - 1 tbsp. l.;
• 9% vinegar - 1 tsp;
• salt - 0.5 tsp

Stages of preparation.

1. Put the eggs and potatoes to boil first. Eggs need to be hard-boiled, potatoes do not need to be peeled before cooking, just rinse. Grind potatoes in a meat grinder.

2. Peel the apple and onion and chop into small slices. Remove the stem and seed box from the apple. Chop the apple and onion next to the potatoes.

3. Remove all bones from the herring fillet. Cut it into small pieces. Grind fish with an egg, as well as butter, using a meat grinder.

4. Add salt and pepper to the resulting mixture, taste it. Pour in the vinegar and sunflower oil. Mix everything well.

5. Finely chop the washed and dried dill and add to the minced meat. Once again, mix everything well. Serve in a way convenient for you.

As you can see, mincemeat from herring is the simplest snack, which will look equally advantageous on both festive and everyday table. Minimum set products and even less effort, and you're ready to eat delicious and unusual dish. Try different versions of mincemeat, and you are sure to find one that suits you. And your guests will definitely appreciate this simple but very tasty dish.