How to cook mincemeat from herring the old way. Minced Herring: Jewish Appetizer Recipes

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

How to cook forshmak from herring?

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

1. The most popular herring mincemeat recipe involves a combination of salted fish fillet with an apple, boiled potatoes and eggs. For piquancy, onion is added to the appetizer, and butter for tenderness.
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 mincemeat recipe involves first frying the onion in butter. Another characteristic feature of the snack is its texture. Pieces of the components must be felt, therefore, it is preferable to cut the fish, like the rest of the components, finely with a knife.

Ingredients:

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

Cooking

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

Ingredients:

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

Cooking

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

Ingredients:

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

Cooking

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

Ingredients:

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

Cooking

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

Ingredients:

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

Cooking

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) complement the composition. Such an appetizer is served with.

Ingredients:

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

Cooking

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 and sour cream sauce and baked until golden brown in the oven. Serve the dish, cut into portions and watered with melted butter.

Ingredients:

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

Cooking

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.

Forshmak is a somewhat forgotten snack, not often mentioned dish. But in vain! It can be prepared very quickly, it is tasty and from simple ingredients. And now you can buy herring almost everywhere, decent. We have already prepared a lot of dishes, but we will cook mincemeat for the first time.

Few people know that there are two main varieties of this dish: from minced meat - Prussian, and from herring - Jewish. Well, we practically don’t cook it from meat, but from herring, the recipe spread throughout the country from Odessa, because there was a large Jewish diaspora there for many centuries.

Probably how many people in the world, so many recipes for making mincemeat. Everyone is sure to bring something of their own. Therefore, please do not write in the comments that this mincemeat is not correct. All of them are correct in their own way. So let's go.

How to cook mincemeat from herring: step by step recipes with photos

We'll take a look and prepare some recipes. I have also prepared some videos for you. Watch and repeat. Since all the recipes in the world of this dish are of the same type, of course, with the exception of each with its own raisins, I hope that you will be able to freely prepare a delicious mincemeat.

1. Forshmak from herring

Ingredients:

• Salted fat herring - 350 g.
• Eggs - 2 pcs.
• Butter - 70 g.
• Onion - 40-50 g.

Onion marinade:

• Sugar - 1 tsp
• Table vinegar 6% - 1 tbsp.
• Water - 50 ml.

Cooking:

1. We clean the average head of the onion, cut it in half, cut one half into small cubes.

2. Pour into a deep container, add vinegar, sugar, warm water. Mix everything well and leave to marinate for 20 minutes.

3. We clean the herring from the skin and cut off the head and tail. We do not throw away the head and tail, they will still be useful to us.

4. Remove the insides and separate the fillets from the bones.

5. Remove the black film from the inside of the herring.

6. Cut half of one fillet lengthwise into long strips

and then cut into small cubes.

7. Put the chopped herring in a cup.

8. Cut the eggs into the blender container.

9. Put the second half of the herring cut into small pieces there.

10. And onion squeezed from the marinade.

11. Beat everything with a blender.

12. We spread the resulting mixture to finely chopped herring.

13. Add butter at room temperature.

14. Mix everything thoroughly.

15. We clean the head of the herring from the gills, the rest of the body and wash or wipe it with a napkin, inside and out.

16. Put the herring mass on a dish and give it the shape of a fish.

17. Insert the tail and attach the head.

18. Spread the fin with lemon slices.

19. Sprinkle with green onions.

20. Decorate with egg slices

21. Olives and herbs.

Serve on the table. Everyone can take a little with a knife and spread the toasts you have prepared in advance.

We've got a great holiday treat.

Enjoy your meal!

1. Forshmak from herring very quickly

Ingredients:

• Lightly salted herring - 350 g.
• Boiled eggs - 3 pcs.
• Processed cheese - 3 pcs.
• Mayonnaise - 1 spoon

Cooking:

1. Peel the herring as in the previous recipe. Make a fillet.

2. Cut it into pieces

and place in a blender.

3. Cut the eggs and add to the herring.

4. Cut the processed cheese. Curds should be creamy, soft and also add to the herring.

5. Add mayonnaise and start mixing everything.

6. Our mincemeat, or you can call herring with melted cheese and eggs, is ready.

Pieces of bread, black or white, whichever you like, put in a dry, heated frying pan and fry a little on one side, until yellow. On the other hand, you can not fry, but put our mixture on it. If you have a toaster, it's even easier, put the bread on for 2-3 minutes, put the mincemeat and enjoy.

Enjoy your meal!

1. Forshmak in Russian

Ingredients:

• Salted herring
• boiled carrots
• Mayonnaise
• Butter

Cooking:

In this recipe, we will experiment a little, adding ingredients to taste and thus setting the consistency of the dish that you like.

1. Pass the pieces of pre-peeled, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets, in case you want to add more herring.

2. Boiled carrots - 1 pc. scroll through the meat grinder directly into the herring. You can pre-cut into pieces to make it easier to scroll. We add carrots for the color of our dish, and for taste. It kind of softens the taste of herring.

3. We take 70-100 grams of butter (depending on what kind of herring it was) and also scrolling in a meat grinder, add it to the herring with carrots.

4. Mix everything. We try.

I determined that there are a lot of carrots, few herrings. Apparently you have to add processed cheese and herring.

5. Scroll the processed cheese through a meat grinder into a herring. Mix thoroughly. We try. Yes, you still need to add more herring.

6. Add the remaining herring. We try. Hmm… In general, it’s not bad at all. We recall that usually an egg is added to the mincemeat. Let's add it too.

7. We take a hard-boiled egg, peel it, remove the yolk and set it aside, and pass the protein through a meat grinder into a separate plate.

8. We set aside half of the minced meat, mix it with egg white and try ... Then we try without an egg .... Well, what did you like better?

Hard boiled egg - 2 pcs.

Cooking:

1. Hard boil eggs, put in cold water for 3-5 minutes, peel.

2. Cut the herring into fillets, to do this, cut off the head and tail, cut along the stomach with kitchen scissors, remove all the insides. Cut off all fins. Make an incision along the back, taking the corners of the incision with a knife, remove the skin. Deepen the incision on the back and with your hands separate first one and then the other side from the bones. Remove the remaining bones from the fillet. Clean the fillet from the black film inside. Cut into pieces for a meat grinder.

3. Cut off the crusts from the bread and soak it in milk.

4. Wash the apple, remove the peel, remove the core, cut into eighths.

5. Twist all products through a meat grinder, preferably twice, so the minced meat will be much more tender.

6. Leave one yolk for decoration.

7. Peel the onion and cut it very finely, add it to the mincemeat. Pepper.

8. Mix everything. Put the mincemeat in the herring box and level it.

9. Chop the green onion, grate the remaining yolk. Decorate with onion and grated yolk mincemeat.

Enjoy your meal!

1. How to cook mincemeat from herring

Ingredients:

• Salted herring, fatty - 350 g
• Apple - 170 g
• Baton - 2 pcs. piece, stale
• Onion - 80 g
• Chicken egg - 2 pcs.
• Vegetable oil - 1 tbsp.
• Lemon juice - 1 tbsp.
• Black pepper - to taste

Cooking:

1. Put the eggs to boil for 10-12 minutes. After readiness, pour cold water for 5 minutes. Peel off the shell.

2. Herring must be taken whole and the fatter, the better. Clean and cut it as in the recipe above.

3. Peel the onion, cut into thin half rings, pour over lemon juice, crush a little, set aside to marinate.

4. Soak the loaf, pour 2-3 tablespoons of water. Let him stand a little, get wet.

5. Put herring, long loaf, onion, apple in a blender, pepper and add vegetable oil.

6. Mix everything, beat until smooth.

7. Grate the eggs and add to the herring forshmak.

Of course, you can twist all this, including eggs in a meat grinder. Who has what.

Put our forshmak in the refrigerator for 30-60 minutes.

Decorate with green sprigs. You can sprinkle some cheese.

Serve with slices of black bread and butter. You can also serve green onions.

Enjoy your meal!

1. 1. Video - Cooking Forshmak from Herring

1. 1. Video - Forshmak in a new way

1. 1. Video - Forshmak from herring

Forshmak is a herring appetizer, a national Jewish dish. Not very attractive in appearance, it won an army of thousands of fans not only among Jews, but throughout the world. This appetizer goes well with various dishes, but is especially delicious with baked potatoes. Forshmak is also indispensable in a male company, as it is an excellent snack for 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 a dish of their 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 you can't spoil a tasty herring. 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?

Since herring is the main ingredient of mincemeat, its choice must be taken seriously. There is an opinion that before preparing this delicious snack, fish should be soaked in strong tea or even milk. Is it so? Herring was soaked by housewives in Soviet times. 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 the classic recipe, prepare the necessary products.

Fat salted herring - 1.
1 head of 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 mincemeat, recipe

The traditional Jewish recipe differs from the classical one in that it also uses bread, as well as 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 of 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 a herring appetizer for the 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 to serve a dish is to give it the shape of a fish or another (at your discretion), putting it in a herring box. Always sprinkle the prepared 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.

The classic recipe for mincemeat from herring appeared in the 16th century, but the first mention of it in the annals dates back to the 18th century. It is generally accepted that this cold appetizer is of Jewish origin, but this is not true. The main ingredient of the dish is salted herring, which Dutch cooks learned to pickle in the late Middle Ages. And even the very structure of the word, according to philologists, has German-Dutch roots. Translated from German, Dutch, Danish and Swedish, the initial part of the word "for" means "ahead." It was meant that the dish should be served at the very beginning of the meal, as an appetizer, anticipating hot and sweet.

At the end of the 15th century, Dutch sailors began to supply huge quantities of salted herring to the Pskov and Novgorod provinces of Russia, as evidenced by historical records on birch bark. And after 300 years, the recipe for forshmak from herring also migrated to Russia.

In 1860, A. Shambinago’s guide “An Economic Book for Young and Inexperienced Housewives” was published in Russia, which described in detail how to make mincemeat from herring. Herring, crushed crackers, sour cream, onions, butter, crushed hot peppers were indicated as the main ingredients. After the connection, the mixture of crushed products was sent to the oven for a quarter of an hour for browning.

Its version of the snack appeared in many countries, the dish has long gained immense popularity in Israel. In the Jewish version, unlike the Russian version, instead of white bread (or crackers), boiled potatoes are put into the mixture.

Classic recipe

In discussions of the preparation of mincemeat, spears are often broken about whether the ingredients of the snack need to be ground with a meat grinder, in a blender, or real mincemeat is only chopped. And the correct answer here is very simple, and is in the middle: part of the herring can be ground together with onion and half an apple to saturate the oily base with taste, and chop some of the ingredients, creating a texture that is more pleasing to the eye and taste.

Nevertheless, we will not grind the herring, and indeed - in our recipe it is “to a minimum”, because this mincemeat should be very, very tender.

Ingredients (dish output - 300-350 g):

Recipe Information

• Dish type: cold appetizer
• Cooking method: grinding and mixing
• Servings: 350 g
• 30 minutes

• herring fillet - 100 g
• large egg - 1 pc.
• small onion - 1 pc.
• half an apple ("Simirenko" or "Antonovka")
• butter - 1 tbsp. l.
• dried white bread - 1 slice
• some lemon juice.

How to cook forshmak from herring

Before proceeding with the preparation of other ingredients, soak the bread in milk and boil a hard-boiled egg.


Peel the onion, chop and beat together with butter and soaked bread (do not squeeze milk from bread). Sometimes it is recommended to pour boiling water over the onion before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.


Although the list of ingredients indicates herring fillet, for a real mincemeat it is better not to take a ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is what has already been cleared of skin and bones.

We chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after grinding, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and does not darken. In general, it is better to cut an apple immediately before mixing the snack.


We combine the prepared parts of the forshmak and gently mix into a homogeneous mass. If the herring was slightly salted, you may need to add a little salt.


Let the mass stand for 30-60 minutes so that the onion is marinated, and you can serve a snack on the table. Since mincemeat has a rather inexpressive gray color, when serving, you can add colors to it with the help of green onions, egg yolk, boiled carrots.

In some countries, mincemeat is called herring pate in a different way.

In the list of ingredients, if desired, you can add 30-50 g of processed cheese, a handful of chopped walnut kernels, mustard, boiled carrots. Sometimes there are recipes where butter was replaced with vegetable oil, and herring with salted mackerel or salmon.

Experienced chefs say that in this appetizer, fish should make up 1/3 of the total mass of the remaining ingredients.

Forshmak from herring can be an excellent filling for thin pancakes.

Jewish forshmak with potatoes

Forshmak is an exquisite international dish that is known in different countries, so there is no single recipe for its preparation. In Germany, Sweden, Holland, Norway, chopped mushrooms, chicken, pieces of vegetables, curd mass, smoked capelin can be added to the snack. In Siberia, the list of ingredients sometimes includes chopped pickles, veal. We offer you to find out a rather popular recipe for making Jewish mincemeat, which has a pronounced aroma and mild taste. Instead of bread, in this case, boiled potatoes and eggs are added.

Sometimes a similar appetizer is called forshmak in Odessa, most likely because a lot of indigenous Jews have long lived in this Ukrainian city. However, whatever you call it, the main thing is a fantastic result and an incomparable taste, which more than pays for all the efforts.

Ingredients:

• salted herring - 1 pc.
• potatoes - 3 pcs. (300g)
• eggs - 2 pcs.
• onion - 1 pc.
• vegetable oil (sunflower or olive) - 3-4 tbsp. l.
• vinegar - 1 tsp
• dill or parsley - a small bunch.

Cooking

If you plan to cook mincemeat, salt the herring in advance. In extreme cases, fish can be bought at the supermarket, but it’s better to let it be home-salted, it tastes better. It is better not to salt the whole fish, but cut it up, removing the entrails, head with gills. If you leave them, the meat of the fish will end up with a slight aftertaste of bitterness. It is very convenient to store herring in salt brine in the refrigerator, so that later, if necessary, you can use it at any time to prepare snacks.


Now you need to boil the potatoes in their skins and eggs. While they are cooking, clean the fish from the ridge and small bones if possible. Some of the bones in the pulp will still remain, but this is not scary, we can easily deal with them with a meat grinder. With a sharp knife, remove the skin from the herring fillet. By the way, you can also use salted caviar and fish milk for cooking.

Cool boiled potatoes and eggs, peel and shell. Clean the bulb.


We pass all the ingredients - onions, potatoes, fish fillets and eggs through a fine meat grinder grate.


Add a few drops of vinegar (lemon juice or dilute citric acid), vegetable oil to the mass. I prefer unscented refined oil, but if you like unrefined fragrant oil, feel free to use it. Now mix the ingredients well.

The snack is ready.


Jewish mincemeat is served in different ways. One option is to put the pate in a flat herring dish, shaping it into a fish shape and decorating with herbs, onion or olive rings, and green peas. You can make canapés from mincemeat, fill them with halves of boiled eggs, profiteroles from custard dough, make pancake rolls. It's a good idea to wrap the appetizer in thin Armenian lavash. In cooking, it is simply impossible to be conservative. Experiment, surprise your loved ones and enjoy the taste!

By the way, in some Jewish recipes, not raw onions are put in mincemeat, but fried to a golden color, and not salted fish, but smoked.

Don't put too many potatoes, the herring should dominate and the rest of the ingredients just add to the taste.

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 we put lettuce leaves or chopped green onions on the dish and put the minced meat 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 the recipes of Jewish 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, are passed through a 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. Enjoy your meal.

Enjoy your meal!!!