Herring pate from Yulia Vysotskaya. Forshmak classic from Vysotskaya recipe

in Jewish culinary tradition forshmak from salted herring belongs to classic dishes, in Swedish and Prussian cuisine is hot snack baked with potatoes. Recipes with photos of making mincemeat from herring are very diverse, and a collection of tips will share the most popular of them.

Initially, mincemeat was prepared from fried herring and served hot, this dish belonged to East Prussian cuisine. Later, the forshmak recipe in the Jewish culinary tradition underwent changes, cold appetizer they began to cook from finely chopped herring, and the dish became so popular that it earned the status of a classic. Today, there are many varieties of mincemeat, it is also prepared from beef, lamb or chicken, but still in our area the dish is invariably associated with fish snack from salted herring.

To prepare mincemeat, do not choose a ready-made herring fillet, it is better to cook it yourself.

Forshmak in Hebrew

• 
  2 lightly salted herring;


• 
  4 chicken eggs;


• 
  1 onion (preferably red);


• 
  1 apple (Antonovka);


• 
  100 g butter;


• 
  2 slices of white bread (it is better to take even slightly dried up);


• 
  100 ml of milk;


• 
  1-3 tsp lemon juice;


• 
  salt pepper.

Peel the herring from bones and skin, boil hard-boiled eggs, peel the apple and seeds, peel the onion. Cut off the crust from the slices of bread, you will not need it, and soak the pulp in milk for a couple of minutes.

Set aside one egg for decoration, chop the remaining whites finely, and rub the yolks with a fork with salt, pepper and 1 tsp. lemon juice. Grind herring, apple, bread and onion in a blender or food processor until homogeneous mass. In the resulting puree, add softened butter, finely chopped whites and half the yolks. Beat everything well to get an airy mass. Add fresh lemon juice or vinegar, pepper, salt or sugar to taste.

Put the finished mincemeat on a flat oval dish, forming a semblance of a truncated pyramid and tamping a little (this is how excess liquid is squeezed out of the mincemeat). it traditional version serving, but you can decorate the dish in the form of a fish and any other shape. Garnish the minced meat with the second part of the chopped yolks and the remaining egg, chopped figuratively, sprinkle with herbs if desired. Before serving, it is advisable to cool the mincemeat for about 6 hours in the refrigerator so that it freezes.

Hot mincemeat from Yulia Vysotskaya

For cooking you will need:

• 
  1 kg of potatoes;


• 
  1 large herring (it is better to take fatter fish);


• 
  2 chicken eggs;


• 
  1 sour apple;


• 
  1 onion;


• 
  100 g gruyere cheese (can be replaced with any other hard cheese);


• 
  80 g butter;


• 
  4 tbsp. l. natural pomegranate juice;


• 
  1 st. l. Dijon mustard;


• 
  1 st. l. olive oil;


• 
  sea ​​salt, freshly ground black pepper.

Peel and boil the potatoes until tender, drain the potato broth into a separate container and save. Make mashed potatoes with butter, adding a little potato broth. Hard boil the eggs. Herring fillet, apple, onion, finely chop the eggs, add mustard to them, olive oil, pomegranate juice, mix everything well, salt and pepper.

Heat the oven to a temperature of about 190°C. Take a deep heat-resistant baking dish, lightly grease it with oil, put one part of the puree on the bottom, forming the sides out of it. Then spread the minced meat evenly over the puree, and top with the second part of the puree. Sprinkle the resulting "pie" on top with grated hard cheese and bake for 30 minutes.

Forshmak from herring with nuts

For cooking you will need:

• 
  1 slightly salted herring;


• 
  2 sour apples;


• 
  2 eggs;


• 
  1 onion;


• 
  100 g walnuts;


• 
  2-3 pieces of a loaf;


• 
  200 ml of milk;


• 
  1 tsp vinegar (or fresh lemon juice);


• 
  2 tsp Sahara;


• 
  1 tsp mustard;


• 
  60 g butter.

Cut the herring and soak the resulting fillet in milk for 15-20 minutes. If the fish caught is too salty, you can hold it in milk for a longer time. Cut off the crust from the pieces of loaf, also soak them in milk. Hard boil the eggs, peel the onions and apples, cut into slices so that it is convenient to chop them in a blender, food processor or meat grinder.

Remove the herring from the milk, squeeze it slightly, squeeze the loaf as well. Grind all the ingredients, mix, season with oil, mustard, vinegar and sugar. You can also add pepper if you wish. Serve mincemeat with baked potatoes, croutons or slices of Borodino bread.

Forshmak is a delicious herring snack, which was first prepared by European chefs. This dish is prepared in different ways, but herring is an invariable ingredient. And now we will tell you how an incredibly tasty and satisfying classic mincemeat from Vysotskaya is prepared!

Ingredients

A step-by-step recipe for cooking Forshmak classic from Vysotskaya with a photo

And we will prepare a snack like this:

Immediately peel, wash and boil the potatoes.

The liquid in which the potatoes were boiled must be drained and stored.

Send butter to the potatoes, pour in a little broth and add sea salt.

Wash the apple and try to cut it as small as possible.

Wash the onion and chop.

Peel the eggs and cut into small cubes.

Cut the herring and cut the fillet into small pieces.

Transfer all prepared products to one container, add olive oil, mustard, pepper and pour a little pomegranate juice here. Mix everything thoroughly.

And now you need a heat-resistant container. Transfer the mashed potatoes that you have to the bottom, spread a little on the walls.

Send the container with the food to the oven, heated to 180 degrees, just before that, sprinkle the mincemeat with grated cheese. Prepare a snack for half an hour.

Cut a loaf of white bread and toast it. That's all, serve an appetizer for bread slices, Vysotskaya's classic mincemeat is ready!

Video recipe Forshmak classic from Vysotskaya

Forshmak by Yulia Vysotskaya

So, in order to prepare an appetizer according to this recipe, you will need:

Ingredients:
butter - 2 tablespoons;
green onion feathers - to your liking;
lemon juice - 1 tablespoon;
onion- 1 head;
White bread- 2 slices;
heavy cream - 250 milliliters;
herring - 2 pieces;
green apples - 2 pieces.

And we will cook mincemeat like this:

1. Cut the herring right away. Fish fillet should be cut into small pieces.
2. Peel the onion and try to cut it as small as possible.
3. Take the pulp of bread and soak it in cream.
4. Peel apples and rub on a grater.
5. Sprinkle apple slices with lemon juice.
6. Next, you will need a meat grinder, scroll fish pieces through it with onions and bread that you soaked in cream.
7. Mix apple straws with a mass of herring, add softened butter here.
8. Now season the products with the cream that remains and mix everything thoroughly.
9. Send the resulting mass to the refrigerator, and before serving, sprinkle with chopped onion and fry the slices of black bread, it goes well with such mincemeat!

Forshmak is one of traditional dishes Jewish cuisine. Initially, it was prepared from cottage cheese, chicken (or pork) meat and mushrooms. But, such traditional recipe This dish has already been so forgotten that mincemeat is associated only with herring.

• This dish can be classified as an appetizer. Even the name "forshmak" is translated from German as "foretaste". If this dish is prepared from herring, then it is often eaten cold. But in some regions of Germany, this dish is still prepared from minced meat, and served hot.
• In a classic mincemeat, along with herring, ingredients such as apples, eggs, onions and butter are used. Products are crushed and mixed with each other. The dish becomes like a pate and fish salad simultaneously
• Such a “herring pate” can be spread on small black bread toasts. However, it can also be used as a main dish, served with a potato side dish.

How to cook mincemeat from herring classic?

The classic recipe for this dish is very easy to prepare.

Forshmak is hard to name gourmet dish, but still, there is a certain zest in it. Probably this unique combination sour apple and salted herring.

To prepare this appetizer, you need a large number of products:

• one herring (or 2 small fish)
• boiled eggs (4 pcs.)
• large onion
• apples (preferably with pronounced sourness) (2 pcs.)
• butter (100 g)

SECRET: In order for the minced meat to turn out really tasty, it is necessary to make sure that the herring occupies only a third of the total number of ingredients. If you use this product more than necessary, then the herring flavor will overpower the taste of all other ingredients and you will not be able to achieve the desired effect.

In order to remove excess salt from salted herring, it must first be soaked in milk. Enough 30 minutes of finding the fillet of this fish in milk.

While the herring is soaked in milk, you need to clean boiled eggs from the shell. Cut apples and onions into slices. Pass these ingredients through a meat grinder.

Then we do the same with the soaked herring. Add softened butter (it can also be passed through a meat grinder). And mix all the ingredients.

SECRET. When mixing the products passed through a meat grinder, you do not need to try to achieve a uniform consistency. The whole secret of this dish is in the feeling of the pieces. But you need to achieve airiness. To do this, the mass can be whipped with a mixer.

The minced meat obtained in this way must be sent to the refrigerator for some time. When he reaches required temperature mincemeat can be served at the table. It must be put on a portioned dish and garnished with herbs and fresh cucumbers.

How to cook mincemeat from herring in Odessa style?

Probably everyone who was in Odessa tried the traditional dish for the cuisine of this unique city.

• Forshmak in Odessa can be eaten by spreading it on slices of black bread. But, the taste of this dish is best revealed if you use boiled potatoes instead of bread.
• Lightly salted herring is best suited for Odessa forshmak. But, even if you managed to buy such salted fish, this does not mean that soaking in milk should be skipped. Even lightly salted herring needs it
• We boil the eggs. We cut the herring: cut off the head and tail. Remove entrails, bones and skin
• We clean the apples from the peel, middle and seeds. We clean the onion from the husk and wash it. Removing the shell from hard-boiled eggs
• Let's start cooking minced meat. We pass fish and onions through a meat grinder. Eggs and apples are best grated on a fine grater. Melt the salt, pour into the minced meat and mix all the ingredients
• To give this dish piquant taste you can add garlic to it. Garnish with herbs and serve

Forshmak by Yulia Vysotskaya

• Peel and boil potatoes (1.5 kg). When it is ready, add oil (100 g) and a few pinches sea ​​salt. Making puree
• Boil eggs (2 pcs.) in a steep. Finely chop onion (1 pc.), Apple (1 pc.) And large herring (1 pc.). Add Dijon mustard (1 tablespoon), olive oil (1 tablespoon) and pomegranate juice (4 tablespoons). Pepper and mix all ingredients except mashed potatoes until smooth
• Place on the bottom and sides of the baking dish mashed potatoes. We lay the filling and cover it on top with another layer of mashed potatoes. Sprinkle shredded cheese on top
• Preheat the oven to 180 degrees and put the mold in it

Bake for about half an hour and serve hot

How to cook mincemeat from herring with butter?

• The famous Russian culinary expert William Pokhlebkin called forshmak a characteristic dish for Jewish cuisine. In his famous "Book of Tasty and healthy food"He described this dish as a herring pate, which is prepared without heat treatment. Salted herring is pre-soaked in milk or tea. Added to mince antonov apple(one of the varieties with traditional sourness) and boiled eggs
• In the “pokhlebkinsky” mincemeat, the yolks are ground on a grater, and the proteins are finely chopped. Sugar, salt, vinegar and pepper are added to the egg part of this dish.
• After mixing the ingredients, the minced meat is shaped into a truncated pyramid. For this purpose, a special form is used
• There are a lot of recipes for this dish in Jewish cuisine.

Below will be a variety of baked forshmak

• Salt the herring fillet (600 g), bread it in flour and fry on both sides. Boil mushrooms (3-4 large). fresh tomatoes(2 pcs.) And onions (3 pcs.) Fry until soft. Mushrooms chopped and fried
• We skip all the ingredients through a meat grinder. Add sauce to minced meat wheat flour(1 tablespoon), sour cream (1 tablespoon) and mushroom broth(1 tablespoon). Adding raw yolks(2 pcs.), ground pepper and salt
• Beat the whites (2 pcs.) And add to the rest of the mass. We mix minced meat. We do it so that it becomes airy thanks to proteins. We shift the mass into a baking dish, grease with sour cream (3 tablespoons) and bake in the oven (180 degrees)
• Put the baked minced meat on a dish, cut into portions and pour over with melted butter (3 - 4 tablespoons)

How to cook forshmak from herring with carrots?

Herring in this dish can be mixed with various ingredients. Apples, eggs, onions, white bread crumb, melted cheese, herbs, crackers, potatoes, butter and, of course, carrots can be added to traditional minced herring. With the help of this ingredient, you can give the pale gray color of minced meat a special blush.

Boil eggs (2 pcs.) And medium carrots (1 pc.). We mix them in a blender. Add herring (fillet of one large fish) and softened butter (100 g) and mix again. Serve to the table decorating the dish with greens, green onion and ground yolk.

How to cook mincemeat from herring with melted cheese?

There are many varieties of this appetizer.

• Below is a recipe for mincemeat with melted cheese. Thanks to this product, the pasta is very tender and satisfying. This mincemeat can be used as a snack at work.
• We clean and rub the carrots (1 pc.) On a fine grater. We do the same with processed cheese (2 cheeses without additives). By the way, instead of a grater, these products can be mixed in a blender
• Herring fillet (1 pc.) Pass through a meat grinder. Mix it with carrots, melted cheese and softened butter (100 g). Add finely chopped greens to the minced meat. Mix to a paste. Appetizer is ready
• Keep mincemeat from processed cheese best refrigerated tightly closed jar. This appetizer can be spread on bread, crackers or crispbread.

How to cook forshmak from herring with an apple?

• The passion in our country for this dish of Jewish cuisine began in times of scarcity. Many housewives with the help of such a dish wanted to surprise guests not only original taste how much opportunity to use salted herring, taking her out of acquaintances from under the floor
• To prepare such a snack with an apple, you need to take a large herring. When cleaning it from the tail, head, entrails and bones, you should get 250 g of fillet
• Boil eggs (5 pcs.) Hard boiled. Coarsely chop the herring fillet. Apple (1 pc.) Peel, seeds and middle. We cut into slices. Eggs are peeled and cut into several pieces. Butter (100 g) cut into large cubes. We do the same with onions (small head)
• We twist the prepared ingredients through a meat grinder. Stir, put on a dish and decorate with finely chopped onions, herbs or grated yolk

How to cook mincemeat from herring through a blender?

There are no fundamental differences in the preparation of this dish using a blender.

• The only thing to consider is that when using this kitchen appliance, the ingredients of the mincemeat can not be crushed much. The blender will cope even with large pieces
• We clean the apple (1 pc.) From the skin and seeds. Cut into 4 pieces. Eggs (2 pcs.) Boil hard boiled, peeled. We cut off the tail and head of the herring (400 g). We clean from the insides. Caviar and milk can be left. Removing large bones
• Cut a loaf (200 g) and soak it in milk. Boil carrots (1 pc.) And peel it from the skin. We cut into several parts. Cut the onion (2 pcs.). Place all ingredients (except bread) in a blender and blend.
• Add bread, butter (100 g) and mix everything again. Put in a dish and decorate

How to cook mincemeat without herring?

In East Prussia, where, according to legend, this cooking masterpiece, forshmak was prepared from chicken meat

And only later, when this dish came to the Jewish community of Austria-Hungary, they began to use herring instead of chicken.

• Boil chicken meat (1 thigh) and potatoes. Finely chop the onion (half of the head) and fry it in butter. Ready potatoes (1 pc.) We press with a fork and send to the onion. Fry 2 minutes
• Add flour to the puree (1 tablespoon), mix and fry for a few more minutes. Add sour cream (1 tablespoon) and butter (1 tablespoon). Mix until smooth
• We clean the finished chicken meat from bones and skin. Grind by hand small pieces. We put all the products in a blender and mix. Add egg yolk, pepper and salt. Mix to a paste consistency
• Separately, beat the protein with a mixer. When it reaches the state of solid peaks, add the mass obtained in the blender to it and mix gently
• Lubricate the baking dish with oil, spread the mass and bake in the oven. Before laying in the oven from above, grated on coarse grater cheese

Forshmak: the secrets of cooking the legendary snack

This traditional snack it is best to cook from lightly salted herring

• But if you have bought too much salted fish, excess salt can be removed with milk. You can also use tea for this purpose. Best green
• In order for the dish to turn out tasty and pleasant in appearance, you need to cook it from a whole herring, and not already cut into pieces.
• A blender is suitable for making mincemeat in the form of a pate. But, if you want small pieces to remain in the appetizer, then cook it using a meat grinder.
• You can use this dish for the holiday table. To do this, spread the minced meat on tartlets and garnish with herbs, olives or cheese. Such an appetizer decorated with pomegranate seeds will look very nice.
• Also, this dish can be served to the festive table in the form of small sandwiches - canapes. To do this, fry slices of bread and put this appetizer on them. From above, such canapes can be decorated with a slice fresh cucumber or thin piece herring

Calorie forshmak from herring

The calorie content of this dish depends on what ingredients it includes. Below is this indicator for the traditional composition of the ingredients:

Kseniya. I don't lay eggs. So the product lasts longer. It goes well with herring - Yantar cheese. It turns out hearty snack. I always take it with me to work. I close it in a jar and put it in the fridge. Just right for a snack.

Olga. And I didn't even know what a forshmak was. Although I made the filling for rolls exactly according to this recipe. It turned out very tasty.

Video: Forshmak from herring (herring) - how to cook a Jewish appetizer

A husband comes, a wife - with a lover, (In their eyes they have cunning relish), Thoughtfully knocks with a ladle: “Gobbled up, apparently, my mincemeat ...”

Secrets and tricks of forshmak, his classic recipe, this is the topic of eternal "kitchen" disputes and a reason for pride among true experts in Jewish cuisine.

Forshmak is a completely extraordinary thing, some people consider it something great and speak of it with reverence. There is ongoing debate about the nationality of this dish. There are dozens of cooking recipes. Anecdotes are composed about him, tales and legends are composed. Even the word itself has more than one concept.

Vor schmack - literally translated from Old German means "before the taste", vor (for) - before, schmack (shmak) - taste. Anticipation, that is, before a meal, in other words, an appetizer.

Classic mincemeat from herring

Traditionally, forshmak is considered a Jewish dish, but if we proceed from the fact that the name has German roots, then it is not for nothing that East Prussia considers itself the birthplace of the classic forshmak recipe. Polish forszmak, like German, is made from herring or sprat, minced meat and bow.

The love of the sixth President of Finland, Mannerheim, for Finnish mincemeat - a baked mixture of fried beef, lamb, salted herring, sprat, onion and garlic - explains the firm belief of the Finns that this is their original national dish. At the same time, there is a version that Marshal Mannerheim brought this recipe from Russia, since during his youth Finland was part of the Russian Empire.

In Russia, in the 18th century, a dish called farshmak (from the word "minced meat") was popular among the heterogeneous population. It was prepared from herring, onions, sour cream, butter and crackers. By the way, this appetizer is a pate, which is an invention of French chefs. And many in France consider this appetizer to be their national treasure.

And yet, the greatest popularity of this herring appetizer was given by classical Jewish cuisine. Poor Jews prepared it from cheap hard, rusty and small fish. Previously, it had to be soaked in tea or milk in order to achieve a softer and delicate taste. If the herring were larger, it would be cooked whole. But it was easier to chop up such a trifle with a kitchen cleaver, add dried bread, eggs and a little butter there. Thus, from cheap products, a dish was obtained with which one could get enough.

The richness of the recipe

The mincemeat recipe, on the one hand, is simple, and on the other hand, it is incredibly complex. The difficulty lies in the variety of ingredients and in the choice of the cooking method itself. Herring is a classic component of the dish. A fairly large number of other components may also be present. For example, lamb, beef, roast trimmings, chicken, mushrooms, anchovies, anchovies, sprats, cottage cheese, pasta, beets, artichokes, kohlrabi or White cabbage, potatoes or turnips. The list depends only on the imagination of the cook. In some recipes, herring is replaced with veal brains.

Sour cream, mayonnaise, mustard, wine vinegar, vegetable or butter, margarine, cheese, garlic, various spices - all this can be used separately and together. This unique snack can be not only cold. Some cooking methods involve baking in the oven, and the dish is served hot on the table.

mincemeat recipe

Of course, every cook considers his mincemeat to be ideal and correct, and every Odessa grandmother has something to say about this. But there is a recipe that is recognized by lovers of Jewish cuisine as a classic.

Famous presenter and culinary specialist Yulia Vysotskaya told how to cook cold version this pate. It will require: - low-salted high-quality herring fillet (150 g); - 2 boiled eggs; - 50 g of a green apple with sourness (Antonovka or Simirenka); - 70 good butter; - 1 small onion (weighing about 70 g); - 1 slice of rye bread.

Herring fillet, eggs, apple, bread and onion are passed through a meat grinder. Butter is added, everything is whipped with a mixer. Do not forget to salt and pepper, with salt you need to be careful, you can oversalt very easily. The resulting mixture is laid out in serving dishes, decorated with herbs and put in the refrigerator for about one hour.

It turns out satisfying, nutritious, tender and airy. Can be served both cooked and lightly fried. rye croutons. And such an “anticipation” can be served as for breakfast, along with hot sweets. strong tea on a normal weekday, and festive table under a glass of vodka. Photos of both compositions will not be ashamed to post on social networks and thereby acquire several new subscribers.

Let's talk about concepts

The word "forshmak" may not have a culinary meaning at all. In thieves' jargon, this is how they call people belonging to the lowest caste in the prison (thieves) hierarchy, a dishonored person. All sorts of derivatives were formed from this concept, for example, forshmach - to beat, spoil, humiliate, confuse, dishonor. Also in the dictionaries there are several more little-known meanings of this word: a traitor, a vile unreliable person, a traitor, an inexperienced thief.

Forshmak is delicious snack from herring, which was originally a dish of Jewish cuisine. You can cook mincemeat different ways, but herring should always remain its unchanged ingredient. Also, the composition may include onions, eggs and white bread, cabbage, mushrooms, beets, turnips, artichokes, sour cream and other products.

Some prefer to cook mincemeat from minced beef or lamb, but this recipe is very far from the classic. The famous actress, TV presenter and renowned culinary specialist Yulia Vysotskaya offers her recipe for an appetizing herring snack, which perfectly replaces lard and harmful store "putties".

Forshmak recipe from Yulia Vysotskaya

First, peel and boil the potatoes until tender. Drain the water and save. Put butter, a little of the resulting broth and sea salt to the potatoes. Make a puree. Hard boil the eggs. Then finely chop the apple, onion, eggs and herring.

Add mustard, olive oil, pepper and pomegranate juice. All components must be mixed very well. For the next stage of cooking, heat-resistant dishes are needed. The resulting mashed potatoes should be laid out on the bottom of the dish and along its walls. Then the filling is put, and on top is another layer of mashed potatoes.

Now it remains to put the mincemeat in the oven, which must be preheated to 180–190 degrees in advance. Before baking, do not forget to sprinkle the dish with grated cheese. Forshmak usually spends no longer than 30-40 minutes in the oven. The appetizer is recommended to be served hot.

It can simply be spread on brown bread, toasted toast or tartlets, and also used as a side dish for boiled potatoes or how independent dish. Usually mincemeat is served before the main meal to awaken the appetite. Some chefs try to decorate it with herbs or pomegranate seeds.

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8 Reviews for Forshmak according to the recipe of Yulia Vysotskaya

An amateur smell, of course! Although what else to expect from a herring. The advertised mincemeat from Yulia Vysotskaya is, in general, classic mincemeat nothing more from herring. Gruyère cheese is an extra show-off, I do wonderfully without it.

I recently learned what a forshmak is. I saw it in a cookbook. They prepared it in a different way. But to be honest, I don’t understand - why mock the herring like that? I'd rather just cut it into pieces, add onions and pour over. vegetable oil than to do this meshamba. All the more High, as always, distinguished herself: pomegranate juice and Gruyère cheese. We don't sell this one.

Natalia Gned says:

I cooked this yummy, the taste turned out to be unusually spicy and cooking is surprisingly quick and easy. I stocked up on the ingredients in advance, they just stood in the refrigerator, and when my parents called, they said they would come soon, I didn’t know what I would treat. I remembered my old idea - to cook a kind of foshrmak. The smell was on the whole house and in the end the parents liked it!

An amazing appetizer, and most importantly, what I really like, you can endlessly experiment. I often make it for sandwiches, so I used this recipe, although I modified it a little, instead of an apple I rubbed a red radish and put less mustard. It turned out delicious as always. Next time I'll try to replace the herring with smoked one, let's see how it turns out.

Forshmak according to the recipe of Yulia Vysotskaya is like a soda pie from Elena Malysheva)) Everyone already knows the recipe, but they chewed it and called it by their name. But the forshmak is good, I have nothing to argue with.

I love herring very much and cook many dishes from it. I often cook such sandwiches for my family according to this recipe. I always watch the programs of Yulia Vysotskaya, I really like to cook her dishes, as she tells and shows in an accessible and detailed way. Sometimes only products are not available, but they are easy to replace. Thanks for the recipe everyone loved it.

Like an appetizer cooked on hastily when there is nothing else to eat, it will do. I sometimes make sandwiches. But I don’t put it on the festive table, it’s for everyday life. The ingredients can be changed depending on the contents of the refrigerator, I never put an apple, I tried it once, it seemed too watery to me. I put the radish as it is - white, red or daikon. Cheese can be taken ordinary.

Yuri Ivanovich says:

Julia was too clever! This is a cold appetizer! No oven and cheese according to Pokhlebkin and this is recommended by the Classic of Culinary! Then you will have a real Jewish mincemeat on your table! Pokhlebkin's tips and recipes are not discussed!