Forshmak from herring - delicious recipes for fish pate. Forshmak with carrots and melted cheese

Forshmak, or, as people also call this dish, fish pate, which can be prepared in two ways: cold and hot. Today we focus on the cold method. Every housewife can prepare it from any salted fish (sprat, capelin), bought in a store or salted on her own (there may be even more options here). It is especially convenient to use strongly for this dish. salted fish, which, due to the excess of the main spice, is simply impossible to eat. And in combination with other products, this drawback will be almost invisible. For example, if you add to the composition of such a pate boiled carrots, then it will turn out not only beautiful in appearance, but also more delicate in taste. Softening the excess salt can again help. processed cheese ok and butter. Fresh herbs will give this dish additional aroma and flavor.

Forshmak with carrots and melted cheese can be used as a spread on bread when preparing holiday or everyday snack sandwiches or as a filler for tartlets.

Ingredients:

salted fish (we have smelt home salting) – 270 g;
processed cheese (“orbita”, “friendship”, “urban”, “Dutch”) - 70 g;
butter (necessarily softened) – 140 g;
medium-sized carrot weighing 130 g;
fresh dill - several sprigs.

Yield: 500 g jar.
Cooking time – 30-40 minutes.

How to cook mincemeat with carrots and melted cheese:

First of all, boil the carrots (this will take us a maximum of 20 minutes), scrape off the top layer of skin from them, cut them into pieces so that they cool faster. We thoroughly clean the fish: separate the skin, remove all (of course, if possible) bones and divide into small pieces. Remove the wrapper from the processed cheese and cut it small cubes. Separate the dill from the thick, coarse stems, rinse and dry (from any remaining moisture). Cut the butter into pieces.

Using a blender with a sharp knife (not a submersible one), puree all the fish along with the oil and place in a clean bowl.

Then we will do the same with the remaining ingredients (cheese, dill and carrots).

Combine and mix these two mixtures thoroughly, transfer to a dry, clean jar with a tightly screwed lid. If the pate turns out to be too thick, you can add a little mayonnaise to it.

Forshmak with carrots and melted cheese is ready, you can safely spread it on bread to make delicious sandwiches.

Forshmak is light meal, refers to Jewish national cuisine. Many people know that forshmak is a herring paste with melted cheese and carrots.
Herring pate is served cold. But this dish can also be hot snack. The name comes from the German word Vorschmack, which means "snack". And this dish is of East Prussian origin. It has always been prepared from fried fish and served hot.
Over time, they began to cook it only with herring and serve it cold.
In our version, we make the pate from herring. But now choose the right one, fresh and the right herring it can be difficult. For general overview: when choosing a herring you need to look into its eyes. This fish there are 3 different types salting: weak, medium and strong. For mincemeat, herring needs to be lightly salted. Therefore, when choosing and purchasing, herring should have red eyes. Usually such fish have more fat content. If you want a herring that is not fatty, it is better to take caviar herring. And to determine for sure whether you took a female with eggs or not, she should have a rounder mouth. Males have an oblong mouth. Fresh fish should not have any abrasions, cuts or yellow spots on the body that look like rust. In general, the best thing is that it will be guaranteed to be delicious.

Ingredients:

- lightly salted herring – 1 pc.;
- chicken egg – 1 pc.;
- medium-sized carrots – 1 pc.;
- processed cheese – 100 g;
- butter – 100 gr.

Recipe with photos step by step:

To prepare the pate, you need to boil the egg and carrots.
Grind into medium pieces.

Peel the herring and carefully select all the seeds and cut.

Place clean fish fillets in a blender, add previously boiled eggs, carrots, and melted cheese. Grind everything thoroughly to obtain a uniform mixture. If you don’t have a blender at home, you can use a meat grinder with a fine mesh and grind all the ingredients together twice.
Then you need to add softened butter.

The resulting mixture is pate, mincemeat.

The best way to eat it is spread on a white or black piece of bread. Usage " herring pate“does not mean that it can only be prepared for the holiday table. It is also very tasty to use with a side dish of potatoes on a regular dinner table.
Bon appetit.

Can also cook

Forshmak – national dish Jewish cuisine. Its name comes from the branch of Romano-Germanic languages and means “delicious snack.” Add to this mouth-watering phrase the words “fragrant herring”, “rye bread”, “bright green onion”... and then you will have a complete picture of this wonderful appetizer.

Forshmak will decorate any table - a magnificent festive one or a quiet and homely one. In each Jewish family The hostess believes that her Forshmak is the most delicious and the best.

You can taste the famous Forshmak, prepared according to various recipes, in many cities around the world. In Russia this dish is called “Telnoe”.

The ingredients included in the composition are fried or boiled.

Classic recipe for herring mincemeat

This recipe in Odessa is called “grandmother’s”. Favorite grandmothers cook in such a way that you will simply lick your fingers!

Cooking time – 1 hour 25 minutes.

Ingredients:

herring fillet – 200 g;
2 chicken eggs;
“Antonovka” apple – 70 g;
butter – 75 g;
onion – 75 g;
green onions – 25 g;
rye bread – 40 gr.

Preparation:

Boil the eggs until tender – 7-8 minutes.
Grind herring, onions, apples, eggs and bread through a meat grinder.
Beat the mixture with butter and place in a rectangular pan.
Finely chop the green onions and decorate the dish with them. Place in the refrigerator for 1 hour.
Serve cold snack with sliced rye bread.

Forshmak with carrots and melted cheese

This version of the recipe exists to lift your spirits, as it includes bright carrots. Processed cheese in combination with butter will create a delicate consistency of the dish.

Cooking time – 45 minutes.

Ingredients:

herring fillet – 200 g;
2 chicken eggs;
butter – 80 g;
processed cheese – 100 g;
carrots – 200 gr.
pepper, salt - to taste.

Preparation:

Boil eggs and carrots until tender.
Pass herring, eggs and carrots through a meat grinder. You will get a kind of “minced meat”.
Place soft butter and melted cheese in a bowl. Add our “minced meat” here. Salt and pepper. Beat everything again until fluffy homogeneous mass.
Serve on tartlets or small pieces of white bread.

Forshmak in Finnish

Cooking time – 1 hour.

Ingredients:

minced beef – 500 g;
herring fillet – 100 g;
sour cream 25% – 80 g;
vegetable oil – 2 tablespoons;
rye bread – 80 gr;
any greens – 30 g;
salt, pepper - to taste.

Preparation:

Fry the ground beef in a frying pan with vegetable oil.
Beat herring and sour cream in a blender until smooth.
Combine meat and fish in a large bowl, add salt, pepper and stir. Place the dish on serving plates.
Finely chop the greens and decorate each plate. Place in the refrigerator for 25 minutes.
Serve as a snack.

Forshmak with mushrooms and mayonnaise

Appetizing mushrooms and the most delicate mayonnaise will give the mincemeat a special flavor. Such a spicy combination is for gourmets!

Cooking time – 1.5 hours.

Ingredients:

herring fillet – 200 g;
eggs – 3 pieces;
lightly salted mushrooms – 100 g;
mayonnaise – 1 package;
rye bread – 100 g;
onion – 1 pc.

Preparation:

Chop the onion and fry in a frying pan.
Boil the eggs until done.
In a blender, combine bread, herring, eggs, onions, mushrooms and mayonnaise. Beat the products for 10 minutes.
Place the mixture in the refrigerator for 1 hour.
Serve in serving bowls.

Forshmak with beets

This is the most worthy Odessa alternative to Russian vinaigrette. A bright combination of colors will make anyone festive table truly special.

Cooking time – 1 hour.

Ingredients:

beets – 200 gr;
pickles – 3 pcs;
herring – 130 gr;
rye bread – 50 g;
vegetable oil – 3 tablespoons;
onion – 1 piece;
spices - to taste.

Preparation:

Boil the beets until tender. Let cool.
Finely chop the onion and bread and fry with butter in a frying pan.
Chop cucumbers, beets and herring and combine in a bowl. Pour the roast into the mixture, add your favorite spices and stir.
Serve to the table in portioned bowls.

Forshmak with cottage cheese

Dietary Forshmak with cottage cheese will complement any diet for weight loss, provide saturation with protein and reduce the feeling of hunger throughout the day.

The recipe is considered acceptable even on strict low-carb diets.

Cooking time – 1 hour 30 minutes.

Ingredients:

soft cottage cheese 5% – 200 g;
herring fillet – 120 g;
sour cream 25% – 100 g;
parsley – 30 g;
seasonings and salt - to taste.

Preparation:

Pass the herring fillet through a meat grinder.
Beat cottage cheese and sour cream with a mixer. Add finely chopped parsley, salt and spices.
Combine the curd and herring masses, mix.
Place Forshmak in the refrigerator for 1 hour.
Serve the dish on a piece of rye bread as an appetizer.

Forshmak with potatoes

Forshmak with potatoes is rightfully considered filling and delicious dish. A duo of compatible products will give you the feeling home comfort and will cheer you up for the whole day.

Finely chop the onion and fry in a frying pan with vegetable oil.

Chop the dill and add to the onion.

Grind the herring fillet, boiled egg and potatoes in a blender. Add onion mixture, salt and pepper.

Serve at large dish. Don't forget to decorate the top with fresh herbs.

Forshmak with cauliflower and walnuts

It is very tasty, and most importantly, incredible healthy recipe Forshmaka. Walnuts contain many vitamins and minerals essential for health.

Cauliflower – prevention of diseases associated with metabolic disorders. Eat healthy!

Cooking time – 40 minutes.

Ingredients:

cauliflower – 350 g;
walnuts – 50 g;
herring fillet – 100 g;
chicken egg – 1 piece;
salt, pepper - to taste.

Preparation:

Wash the cauliflower and boil until tender, adding a beaten chicken egg at the end.
Finely chop the walnuts.
Blend the herring fillet and cabbage in a blender until it reaches a puree consistency.
Add nuts, salt and pepper to the mixture. Stir.

Serve with rye bread.

Forshmak from herring is a simple, but very original and surprisingly tasty appetizer, which can be decorated as classic version, and with some deviations from original recipe. Possible combinations of components and the technique of their processing are in the selection of recipes proposed below.

How to prepare mincemeat from herring?

This appetizer, beloved by many, is prepared in a simple way, and if you have recommendations on hand with the correct proportions of ingredients and the main stages of preparation, anyone can cope with the task.

Most popular recipe forshmak from herring involves a combination of salted fish fillet with an apple, boiled potatoes and eggs. For piquancy, onions are added to the appetizer, and butter for tenderness.
The ingredients are twisted once through a meat grinder, chopped finely with a knife or passed through a grater, then seasoned to taste and mixed. It is possible to grind the components in a blender, then the herring mincemeat will be fluffy, fluffy and tender.

Herring forshmak - a classic Jewish recipe

The recipe for Jewish herring mincemeat suggests pre-frying onions in butter. One more characteristic feature snacks - its texture. Pieces of the components must be felt, so it is preferable to chop the fish, like other components, finely with a knife.

Ingredients:

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

Preparation

Herring is cut, separating the fillet from the bones.
Boil, peel, and grate potatoes and eggs.
Grind the fish, chop and fry the onion in oil.
Mix the prepared products, add an apple and season.
The finished salted herring mincemeat is served garnished with herbs.

How to cook mincemeat from herring in Odessa style?

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

Ingredients:

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

Preparation

Herring fillets and other products are prepared and chopped properly.
Mix into the resulting mass soft butter, season by adding salt, pepper, mustard, vinegar.
Place Odessa mincemeat made from herring in the refrigerator for an hour and serve.

Forshmak from herring with carrots - recipe

Proper herring mincemeat - not only decorated according to classical technology. Adding non-traditional ingredients to a dish is welcome if in this manner it is possible to emphasize the taste of the snack and make it brighter. This effect is achieved by adding boiled, diced carrots to the ingredients of the dish.

Ingredients:

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

Preparation

Herring, onion and egg are ground in a meat grinder.
Boiled and peeled carrots are chopped into small cubes and mixed into the twisted mass along with soft butter and cheese.
Season mincemeat with carrots and herring to taste and cool slightly.

Herring forshmak with melted cheese - recipe

The idea from the previous recipe can be used more than once, for example, with processed cheese. The components can be crushed using a blender or meat grinder, and the onion can be chopped and fried in oil. It is preferable to take sour apple 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.

Preparation

All components are prepared properly and crushed.
Mix grated cheese and soft butter into the mixture and season the appetizer to taste.

Potato forshmak with herring

For fans of a stunning combination next recipe. IN in this case minced herring is prepared with boiled and chopped herring fish fillet potatoes. Adds spiciness and piquancy to the appetizer onions, and softens 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.

Preparation

Boiled potatoes, fish and onions are chopped in the most convenient way.
Add eggs and butter to the resulting base, season the appetizer to taste, and mix.
The finished herring mincemeat is served immediately or cooled a little in the refrigerator.

Recipe for herring mincemeat with apple

Forshmak from herring with apple, prepared taking into account those specified in this recipe proportions, has a harmonious fresh taste with pleasant apple sourness. If desired, one or two slices of white loaf are added to the composition, soaked in milk in advance, and then chopped together with other components 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.

Preparation

Boiled and peeled eggs, chopped onions, loaf and half of the apples are crushed in a blender.
The fish fillet and the remaining apples are cut into cubes and mixed into the resulting puree.
Add soft oil, vinegar, salt, pepper, stir and place the mass in the refrigerator for a while to cool and infuse.
When serving, complement the herring mincemeat with fresh herbs.

Herring forshmak in Lithuanian style

The Lithuanian recipe for making mincemeat from herring differs significantly from previous classic analogues of the dish. Here fish sits side by side with cottage cheese and sour cream, and the composition is complemented by ground hard cheese and herbs (parsley, dill, cilantro or basil). This 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.

Preparation

The fish fillet is cut finely and ground with cottage cheese, butter and sour cream.
Form balls from the resulting mass, dip them in a mixture of pepper grated cheese and chopped herbs, placed on a dish.
When serving, the resulting products are poured with mayonnaise and sprinkled with cheese shavings.

Forshmak from fresh herring

Another unconventional recipe for herring mincemeat is presented below. In this case, the base of the dish is used, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg-sour cream sauce and bake until golden brown crust in the oven. Serve the dish by cutting it into portions and pouring melted butter over it.

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.

Preparation

The fillet is breaded in flour and fried.
Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and minced together with the fish.
Sauté 2 tbsp. spoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
Add the mixture to the twisted mass, add beaten eggs to the base, transfer to a mold, brush with sour cream and bake 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 chopping the ingredients, which are complemented with egg wash and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to maintain juiciness.

Forshmak is an old dish of Jewish cuisine; more precisely, it is a Jewish snack from chopped herring, that is, pate served before the main course.

There is so much large number variety of recipes minced meat, which is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the minced meat recipe that suits your taste.

Forshmak classic recipe

To prepare mincemeat we will need the following products:

Salted herring fillet – 400 grams;
Onions – 100 grams, that’s about 1 onion;
Chicken egg - 2 pieces;
Green apple – 100 grams (one apple);
Butter – 100 grams.

Preparation:

Well, let's start preparing the classic Jewish snack- minced meat. First of all, cut the finished herring fillet into small pieces.
Now put water on the fire to boil the eggs. Boil hard-boiled eggs. Then we take the onion, peel it and roughly cut it into cubes.
In the same way, take an apple, wash it, then peel it and chop it coarsely. Chop hard-boiled eggs in the same way.
After this, take a bowl and mix all the chopped ingredients in it, mix them well. Then put the contents of the bowl into a blender and grind until smooth. You should get a paste-like mass.
Now add softened butter to this pate and mix this mixture well. That's all, the minced meat is ready!
As you can see, it is made very simply and, most importantly, it turns out very inexpensive and incredibly tasty!
You can serve the minced meat by spreading it on a baguette or loaf, or simply place it on bread and garnish with herbs. Bon appetit!

Farshmak recipe with potatoes

Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish that is considered an appetizer can be used as a main dish. After all, it already contains bread and potatoes, which could well become a side dish for herring.

In order to prepare minced meat with potatoes, we need the following ingredients:

Salted herring - one piece;
Chicken egg - two pieces;
Potatoes - two pieces;
Vegetable oil – 1 tablespoon;
Greens or just green onions- to decorate the dish.

Preparation:

In order to prepare truly delicious minced meat, you need to take the most ordinary salted herring, in jars and pickled is not suitable.
So, we take the herring, clean it and remove the bones, carefully examine each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.
Now you need to boil the potatoes and eggs. After the potatoes and eggs have been cooked, wait until the food has cooled and then peel them.
We take a meat grinder and pass herring, eggs and potatoes through it. Now take a deep bowl and mix our ingredients in it into a homogeneous mixture.
Add to finished mass tablespoon vegetable oil so that our minced meat is not dry.
That's probably all! Jewish minced meat ready! It can be spread on white bread or a loaf, but best on a baguette or croutons, you can sprinkle with finely chopped herbs. Bon appetit!

Minced meat with cottage cheese

Surely, many of us find it hard to believe that products such as herring and cottage cheese can be combined in one dish. Try making minced meat with cottage cheese and see for yourself that it is very tasty!

So, to prepare minced meat with cottage cheese we will need the following products:

Salted herring fillet – 4 pieces;
Cottage cheese - one two hundred gram pack;
Butter – 100 grams (half a pack);
Onions – 1 onion.

Preparation:

Well, let's proceed directly to preparing minced meat with cottage cheese. Take the herring fillet and cut it into small pieces and pass them through a meat grinder.
Now we take the onion and peel it and also pass it through a meat grinder. We do the same with oil. After this we need a large bowl. Place all ingredients in a bowl and mix thoroughly.
Lastly add cottage cheese. And mix well again. That's it. Everything is ready. You can serve it spread on toast or simply as a snack. Bon appetit!

Minced meat with carrots

This recipe for minced meat with the addition of carrots is a rather spicy, but incredibly tasty appetizer. It has a very thin and good taste, which will certainly appeal to each member of your family.

So, in order to prepare minced meat with carrots, we will need the following ingredients:

Salted herring – 1 piece;
Carrots – 1 piece;
Chicken egg – 1 piece;
Butter – 100 grams (half a pack).

Preparation:

Let's not talk much and let's start preparing this delicious snacks. First of all, we will deal with the longest process - cooking.
Take the egg and carrots and cook them in one pan. Bring to a boil and after about 10-12 minutes remove boiled egg, after another 15 minutes, remove the carrots.
We wait until they cool down a little, why peel the carrots and peel the eggs. If you have a blender, then grind them in a blender. If you don’t have a blender, then simply pass it through a meat grinder several times.
Now let's get to the fish. We thoroughly clean the skin, remove all the entrails, the backbone and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.

Classic recipe for Odessa-style herring mincemeat

The highlight of Odessa-style forshmak lies in the cooking technology. Some of the ingredients for the pate are ground in a meat grinder, and some with a kitchen knife. Butter, whipped into a creamy mass, makes the mincemeat airy. In addition, for cooking Odessa forshmak you need to use Semerenko variety apples.

Recipe ingredients:

lightly salted herring 1 pc.
Semerenko variety apple 1 pc.
onion 1 pc.
eggs 2 pcs.
garlic2 cloves
coriander½ teaspoon
ground dried ginger½ teaspoon
butter 100 g.
salt, black pepper to taste

How to cook mincemeat from herring:

Peel the herring from skin and bones. Peel the apple from the seed boxes. Grind 2/3 of the fillet and apples using a meat grinder or blender. Chop raw peeled onion and garlic. Eggs - boil and cool. Combine onion, garlic, eggs and spices in a bowl. Combine the two masses.
Beat softened butter until fluffy. Add oil to mincemeat. Salt the pate and season with pepper.
Finely chop the remaining 1/3 of the herring and apple with a knife and mix into the main mass. The forshmak will turn out runny. Don't be upset, just put it in the refrigerator. It will acquire the desired thickness when it cools.

Feeding method: Serve mincemeat in Odessa style on black rye bread , greased with butter, along with hot sweet black tea. The dish is an excellent appetizer with vodka, but it is with tea that mincemeat reveals the entire indescribable range of flavors.

Herring forshmak with melted cheese and carrots

Simple, fast, but delicious mincemeat obtained from herring, processed cheese and carrots. Carrots add sweetness and juiciness to the dish; they are added instead of an apple, and processed cheese– pasty consistency. Forshmak according to this recipe turns out to be pleasant to the taste, not sharp. Forshmak with cheese is prepared quickly and easily.

Recipe ingredients:

herring with caviar 1 pc.
eggs 3 pcs.
carrots 1 pc.
onion 1 pc.
processed cheese 2 pcs.
salt, pepper to taste
small bunch of green onions

Method for preparing mincemeat from herring with processed cheese:

Clean the herring from the insides, remove the skin, remove the bones. Boil the eggs hard and peel them. Boil the carrots until tender and also peel them.
Pass herring fillets with caviar, eggs, processed cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish more delicate taste Onions can be pre-fried in butter until soft.
Place the pate into a bowl. Garnish with finely chopped green onions.

Regular mincemeat

Ingredients:

Herring – fillet of one large fatty fish;
The apple is small, sour, ideally Antonovka.
Loaf - two slices, without crust;
Milk – 2/3 cup;
Onion - one small onion;
Hard-boiled eggs – 2 pcs.;
Spices - to taste.

Preparation:

Soak the loaf in milk for a few minutes.
Separate the egg white from the yolk (the yolk will be useful for decoration).
Mix all the prepared ingredients, including slices of loaf squeezed from milk, in a blender (or pass through a meat grinder and then beat).

Forshmak in bread

Ingredients:

round black or white bread
boiled beef 350 g
onions 1 pc.
potatoes 350 g
herring fillet 150 g
sour cream 200 g
cheese 40 g
suzari 25 g
butter 50 g
eggs 2 pcs.
milk 150 ml
nutmeg, pepper

Cooking method:

Boiled boneless beef, herring fillet, cold boiled peeled potatoes and onions through a meat grinder two or three times. Place the resulting mass in a saucepan, add sour cream, raw egg yolks, salt, pepper and beat everything well.
Then add the knocked ones into thick foam egg whites and stir everything carefully again so that the whites do not shrink. Cut the lid off the bread, remove the crumb, moisten the bread with milk. After this, place the moistened roll on a greased frying pan and fill it with the prepared mincemeat using pastry bag with a serrated tube.
Sprinkle the bread with mincemeat with grated cheese, drizzle with butter and bake in the oven. When serving, cut the bread with mincemeat into portions and place on round dish, covered with a paper napkin, serve separately, if desired, red sauce with Madeira.

Forshmak "Vilna Gaon"

Cooking method:

Soak the herring in milk for 1 hour, remove the bones and pass through a meat grinder.
Soak bread and cookies in vinegar and pass through a meat grinder together with apples. Mix the resulting mixture with herring and pass through a meat grinder again.
Add sunflower oil, sugar and sour cream to taste.

Forshmak "Elbert"

Ingredients:

Herring - 300 g
Potatoes - 4 pcs.
Eggs - 2 pcs.
Bulbs - 1 piece
Buns
Milk
Oils - 1 cup.
Sunflower oil

Preparation:

Boil potatoes in their jackets. Also boil the eggs, peel the onion. A bun and a piece dark bread soak in milk. Dark bread is a must. Mince potatoes, eggs, onions, herring and soaked bread.
Then add soft butter, pepper and mix thoroughly again with a fork. Add a couple more drops of vinegar, it adds piquancy and spiciness. The consistency should not be very thick, so you need to add a little more vegetable oil and mix everything again.
There is no need to add salt, it is enough from the herring fillet. Level the finished mass in the mold and pour just a little vegetable oil on top, about a teaspoon, over the entire surface, so that it is well soaked.
Let it brew.

From Jewish cuisine “Forshmak”

Preparation:

Cut the herring into fillets Soak fresh white bread in milk Peel and seed the apples, thaw the butter
Grind herring, squeezed bread, apples and onions in a meat grinder. Add softened butter to all this. add green onions. Salt, pepper, add vinegar and sugar.
Beat the mixture thoroughly with a blender and place in the refrigerator. Because of butter The mincemeat will harden slightly and you can form it into neat little cubes and place it on the bread.

Vegetable forshmak

In general, there are a great variety of forshmak recipes in Israeli cuisine: Beef forshmak Vegetable forshmak Baked veal forshmak Forshmak in kalache Forshmak made from salted sprat and many, many others. Today try mincemeat made from vegetables.

Compound:

300 gr. cabbage,
300 gr. potatoes,
jar of sour cream,
3 eggs
150 gr. herring fillet,
bulb,
100 gr. bread
spices to taste.

Preparation:

Pre-soak the herring fillets. Finely chop and sauté the onions. Finely chop white cabbage and simmer it with butter until done. Boil the potatoes and pass through a meat grinder. Pour milk over stale white bread. Mix it all.
Add raw egg yolks, sour cream, onions, finely chopped herring fillets. Beat the whites and mix with the mixture. Place everything in a pan greased with butter and sprinkled with breadcrumbs. Sprinkle with grated cheese (preferably Parmesan), drizzle with oil and bake in the oven. Place the finished mincemeat on a dish.
Serve sour cream separately.

Fish forshmak with milk

Ingredients:

For 500 g fish fillet -

100 g milk,
80 g margarine,
100 g onions,
100 g white bread,
100 ml milk,
3 eggs (for omelet),
1 egg per mass,
fish broth,
spices,
green,
salt.

Preparation:

Salt fish fillets and milk, sprinkle ground pepper and fry in fat. Finely chop the onion and fry. White stale bread soak in milk and squeeze.
Prepare an omelette from eggs, combine it with bread soaked in milk, onions, raw eggs, heated margarine, broth, fish and milk, salt and pepper, nutmeg and pass through a meat grinder.
Place the mixture on a greased baking sheet and bake in the oven. Serve sprinkled with chopped herbs.

Vegetable forshmak

Ingredients:

1 small head of cabbage
2 potatoes
2 tablespoons oil
1 egg
300 g boneless herring fillet
1/2 onion
40 g bread
1/2 cup milk
1/2 tablespoon each grated cheese and crushed crackers
salt, pepper

Cooking method:

Chop the cabbage and simmer with butter. Boiled potatoes rub through a sieve or mince, mix with bread soaked in milk, add raw egg yolks, sour cream, finely chopped, lightly fried onion and finely chopped boneless herring fillet, pepper, salt.
Mix everything thoroughly. Then beat the whites and carefully mix them with the mixture. Transfer the mixture to a frying pan greased with oil and sprinkled with breadcrumbs. Level the surface, sprinkle with grated cheese, sprinkle with oil, then bake the vegetables in the oven.
Drizzle with oil before serving.

Forshmak in Riga style

Ingredients:

salted herring fillet 200 g
eggs 6 pcs.
butter 200 g
breadcrumbs 200 g
boiled beets 1 pc.
parsley 2 tbsp. l.
grated cheese 3 tbsp. l.
sour cream 4 tbsp. l.
salt and pepper to taste

Cooking method:

Grind 4 yolks with two tbsp. spoons of butter, add crackers, grated beets, herbs, 2 raw eggs, salt, pepper and sour cream.
Mix everything, put in a mold and bake over medium heat in the oven for 50 minutes.
A few minutes before ready, sprinkle with grated cheese. Read more

Secrets of making mincemeat

Forshmak from herring - appetizer, beloved by many spicy taste , efficiency and speed of preparation. There are countless recipes for preparing fashmak. Each housewife adds her own secret ingredient, believing that it is he who makes the dish especially tasty. We have collected the most interesting tips, how to make tasty herring mincemeat, and we gladly share them with our readers:

To prepare mincemeat you can use not the most the best herring – salted, left in the refrigerator and turned brown. To improve the taste of fish, soak salted herring in milk 1-2 hours, and stale in cold black tea.
Traditionally, mincemeat is added sour apple . If you decide to make a dish without apples, you can acidify the pate lemon juice or vinegar.
The amount of herring in mincemeat is no more than 1/3 volume. Fish should not dominate the pate, but only give it a herring tint.
If you beat mincemeat with a blender or in a modern food processor, do not be too lazy to finely chop some of the ingredients with a knife. Forshmak should have a distinct texture and not be a paste.
Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.
In addition to herring, forshmak is prepared with added potatoes, cottage cheese, chicken meat.