Forshmak from salted fish. Forshmak from herring (classic recipes). Forshmak from herring with melted cheese - recipe

Forshmak is a long-standing dish of Jewish cuisine, more precisely, it is a Jewish appetizer of chopped herring, that is, a pate that is served before the main course.

There are so many different recipes for minced meat that it is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the recipe for mincemeat that you like.

Forshmak classic recipe

To prepare mincemeat, we need the following products:

• Salted herring fillet - 400 grams;
• Onions - 100 grams, this is about 1 onion;
• Chicken egg - 2 pieces;
• Green apple - 100 grams (one apple);
• Butter - 100 grams.

Cooking:

1. Well, let's start preparing a classic Jewish snack - mincemeat. First of all, cut the finished herring fillet into small pieces.
2. Now put on the fire water for boiling eggs. We cook hard-boiled eggs. Then we take the onion, peel it from the husk and cut it into large cubes.
3. In the same way, we take an apple, wash it, then peel it and chop it coarsely. Cut hard-boiled eggs in the same way.
4. After that, take a bowl and mix all the chopped ingredients in it, mix them well. Then we send the contents of the bowl to a blender and grind until smooth. You should get a paste-like mass.
5. Now add softened butter to this pate and mix this mixture well. That's all, minced meat is ready!
6. It is done, as you can see, very simply and most importantly, it turns out quite inexpensively and insanely delicious!
7. You can serve mincemeat by spreading it on a baguette or loaf, or simply put it on bread and decorate with herbs. Enjoy your meal!

Farshmak recipe with potatoes

Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish from the category of snacks can be used as the main one. 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 things;
• Vegetable oil - 1 tablespoon;
• Greens or just green onions - to decorate the dish.

Cooking:

1. In order to cook a really real tasty minced meat, you need to take the most common salted herring, in jars and pickled is not suitable.
2. So, we take a herring, clean it and remove the bones, carefully look at each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.
3. Now you need to boil potatoes and eggs. After the potatoes with eggs are cooked, wait until the food has cooled and then peel them.
4. We take a meat grinder and pass herring, eggs and potatoes through it. Now we take a deep bowl and mix our ingredients in it into a homogeneous mixture.
5. We add a tablespoon of vegetable oil to the finished mass so that our minced meat is not dry.
6. That, perhaps, is all! Jewish farshmak is ready! It can be spread on white bread or a loaf, but best of all on a baguette or croutons, you can sprinkle with finely chopped herbs. Enjoy your meal!

Farshmak 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 to cook minced meat with cottage cheese and see for yourself that it is very tasty!

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

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

Cooking:

1. Well, let's proceed, directly, to the preparation of minced meat with cottage cheese. We take the herring fillet and cut it into small pieces and pass them through a meat grinder.
2. Now we take the onion and peel it from the husk and also pass it through a meat grinder. We do the same with oil. After that, we need a large bowl. Place all ingredients in a bowl and mix thoroughly.
3. Last add curd. And mix well again. That's it. You can serve it on toast or just as an appetizer. Enjoy your meal!

Farshmak with carrots

This minced meat recipe with carrots is a pretty savory, but insanely delicious snack. It has a very delicate and pleasant taste, which will surely please every member of your family.

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

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

Cooking:

1. Let's not talk much and start preparing this delicious appetizer. First of all, we will deal with the longest process - cooking.
2. We take an egg and carrots and cook them in one pan. Bring to a boil and after about 10-12 minutes we take out the boiled egg, after another 15 minutes we take out the carrots.
3. We wait until they cool down a bit, why peel the carrots, and the egg from the shell. If you have a blender, then grind them in a blender. If you do not have a blender, then simply pass through a meat grinder several times.
4. Now let's get to the fish. We carefully clean the skin, take out all the insides, the ridge and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.

The classic recipe for forshmak from herring in Odessa

The highlight of forshmak in Odessa is in the technology of preparation. 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 the preparation of Odessa forshmak, you need to use Semerenko apples.

Ingredients for the recipe:

• slightly salted herring 1 pc.
• Semerenko apple 1 pc.
• onion 1 pc.
• eggs 2 pcs.
• garlic 2 cloves
• coriander½ tsp
• ground dried ginger ½ teaspoon
• butter 100 g.
• salt, black pepper to taste

How to cook mincemeat from herring:

1. Clean the herring from skin and bones. Peel the apple from the seed boxes. 2/3 chop the fillets and apples with a meat grinder or blender. Raw peeled onions, garlic - chop. Eggs - boil and cool. Mix onion, garlic, eggs and spices in a bowl. Connect two masses.
2. Whip the softened butter into a fluffy mass. Add oil to the mincemeat. Salt the pate, season with pepper.
3. Finely chop the remaining 1/3 of the herring and apple with a knife and stir into the main mass. Forshmak will turn out watery. Don't worry, put it in the fridge. It will acquire the desired density when it cools.

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

Forshmak from herring with melted cheese and carrots

A simple, quick, but tasty mincemeat is made from herring, processed cheese and carrots. Carrots give the dish sweetness and juiciness, it is added instead of an apple, and processed cheese - a pasty consistency. Forshmak according to this recipe turns out to be pleasant in taste, not sharp. Forshmak with cheese is prepared quickly and simply.

Ingredients for the recipe:

• herring with caviar 1 pc.
• eggs3 pcs.
• carrots 1 pc.
• bow 1 pc.
• processed cheese 2 pcs.
• salt, pepper to taste
• small bunch green onions

How to cook forshmak from herring with melted cheese:

1. Peel the herring from the insides, remove the skin, remove the bones. Hard boil eggs, peel. Boil the carrots until tender and also peel.
2. Pass the herring fillet with caviar, eggs, melted cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
3. Put the pate in a bowl. Garnish with finely chopped green onions.

Ordinary forshmak

Ingredients:

• Herring - fillet of one large oily fish;
• Apple - small, sour, ideally - Antonovka.
• Baton - two slices, without a crust;
• Milk - 2/3 cup;
• Onion - one small onion;
• Hard boiled eggs - 2 pcs.;
• Spices - to taste.

Cooking:

1. Soak the loaf in milk for a few minutes.
2. Separate the egg white from the yolk (the yolk is useful for decoration).
3. All prepared components, including slices of loaf squeezed from milk, mix in a blender (or pass through a meat grinder, and then beat).

Forshmak in bread

Ingredients:

• black or white round bread
• boiled beef 350 g
• onion 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:

1. Boiled boneless beef, herring fillet, cold boiled peeled potatoes and onions pass through a meat grinder two to three times. Put the resulting mass in a saucepan, add sour cream, raw egg yolks, salt, pepper and beat everything well.
2. Then add the beaten egg whites into a thick foam and gently stir everything again so that the whites do not sit down. Cut off the lid from the bread, remove the crumb, moisten the bread with milk. After that, place the moistened kalach on a frying pan greased with oil and fill with the prepared mincemeat using a pastry bag with a toothed tube.
3. Sprinkle bread with minced meat with grated cheese, drizzle with butter and bake in the oven. When serving, cut the bread with minced meat into portions and put on a round dish covered with a paper napkin, serve red sauce with Madeira separately if desired.

Forshmak "Vilna Gaon"

Cooking method:

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

Forshmak "Elbert"

Ingredients:

• Herring - 300 g
• Potato - 4 pcs
• Eggs - 2 pcs
• Bulbs - 1 pc.
• Buns
• Milk
• Oils - 1 stack.
• sunflower oil

Cooking:

1. Boil potatoes in uniforms. Also boil the eggs, peel the onion. Soak the bun and a piece of dark bread in milk. Dark bread is obligatory Pass potatoes, eggs, onions, herring and soaked bread through a meat grinder.
2. Then add soft butter, pepper and mix thoroughly again with a fork. Add a couple more drops of vinegar, it adds spice and spiciness. The consistency should not be very thick, so you need to add a little more vegetable oil and mix everything again.
3. You don’t need to add salt, it’s enough from the herring fillet. Smooth out the finished mass in the form and pour a little vegetable oil on top, about a teaspoon over the entire surface, so that it is well saturated.
4. Let it brew.

From Jewish cuisine "Forshmak"

Cooking:

1. Cut the herring into fillets Soak fresh white bread in milk Peel the apples and seeds, thaw the butter
2. Grind herring, squeezed bread, apples and onions in a meat grinder. Add softened butter to this. add green onions. Salt, pepper, add vinegar and sugar.
3. Thoroughly beat the mass with a blender and refrigerate. Because of the butter, the minced meat will harden slightly and it will be possible to form neat sticks from it and lay it on bread.

Forshmak from vegetables

In general, there are a great many recipes for mincemeat in Israeli cuisine: Forshmak from beef Forshmak from vegetables Forshmak from veal-baked Forshmak in kalach Forshmak from salted sprat and many, many others. Today try mincemeat from vegetables.

Compound:

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

Cooking:

1. Soak the herring fillets first. Finely chop and sauté the onion. Finely chop the white cabbage and sauté it with butter until tender. Boil potatoes and pass through a meat grinder. Pour milk over stale white bread. Mix it all up.
2. Add raw egg yolks, sour cream, onion, finely chopped herring fillet. Beat the whites and mix with the mass. Transfer everything to a greased and sprinkled with breadcrumbs form. Sprinkle with grated cheese (preferably Parmesan), drizzle with butter and bake in the oven. Put the finished mincemeat on a dish.
3. Serve sour cream separately.

Forshmak fish with milk

Ingredients:

For 500 g fish fillet -

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

Cooking:

1. Salt the fish fillet and milk, sprinkle with ground pepper and fry in fat. Finely chop the onion and fry. Soak white stale bread in milk and squeeze.
2. Prepare an omelette from eggs, combine it with bread soaked in milk, onions, raw eggs, warmed margarine, broth, fish and milk, salt, sprinkle with pepper, nutmeg and pass through a meat grinder.
3. Put the mass on a greased baking sheet and bake in the oven. Serve sprinkled with chopped herbs.

Forshmak vegetable

Ingredients:

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

Cooking method:

1. Shred the cabbage and sauté with butter. Rub the boiled potatoes through a sieve or pass through a meat grinder, mix with a roll soaked in milk, add raw egg yolks, sour cream, finely chopped, lightly fried onions and finely chopped boneless herring fillet, pepper, salt.
2. Mix everything thoroughly. Then beat the proteins and gently mix them with the mass. Transfer the mass to a greased and sprinkled with breadcrumbs frying pan. Smooth the surface, sprinkle with grated cheese, drizzle with oil, then bake the vegetables in the oven.
3. Drizzle with oil before serving.

Forshmak in Riga

Ingredients:

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

Cooking method:

1. 4 yolks grind with two tbsp. spoons of butter, add crackers, grated beets, herbs, 2 raw eggs, salt, pepper and sour cream.
2. Mix everything, put in a mold and bake over medium heat in the oven for 50 minutes.
3. A few minutes before cooking, sprinkle with grated cheese. Read more

Secrets of cooking mincemeat

Forshmak from herring - appetizer, loved by many for its spicy taste, cost-effectiveness and speed of preparation. There are countless recipes for making fashmak. Each hostess adds her own secret ingredient, believing that it is he who makes the dish especially tasty. We have collected the most interesting tips on how to cook delicious herring mincemeat, and we are happy to share them with our readers:

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

Forshmak from herring, a classic recipe with step by step photos, which we will consider today, has a very interesting history. I am sure that in the understanding of many housewives, mincemeat is a cold fish appetizer in the form of a herring, bread and apple. The way it is. This is exactly what a classic Jewish mincemeat looks like, but few people know that mincemeat can also be not only a cold appetizer, but also a full-fledged hot dish and not only fish, but also meat. Surprised?

Forshmak from herring - history

Forshmak began to cook around the end of the 15th century in the Scandinavian countries. For mincemeat preparation, herring and meat were used, which were baked finely chopped and mixed with potatoes, onions and eggs.

Later, forshmak moved into Jewish cuisine. Interestingly, not the first quality fish, the so-called "rusty herring", was used to make mincemeat. Thus, it is possible that Jewish housewives processed not the first grade herring into a delicious snack and, of course, were very proud of their invention. It was not only tasty, but also very economical, so to speak, in a Jewish way. Forshmak recipe from herring so passed down from generation to generation.

The appetizer was enjoyed by everyone - both adults and children. She took root in Jewish cuisine and was called "geakte goering", which translates only as pieces of herring.

The traditional Jewish herring mincemeat is served either in a large dish, laid out in the shape of a fish, or immediately spread on black bread. Forshmak is considered an excellent appetizer for vodka, which is why it is prepared on the festive table.

To cook a truly delicious herring mincemeat according to the classic recipe, you need to know some tricks. The quality and taste of mincemeat is especially affected by the quality of the main ingredient - herring.

Take the herring of the first freshness, it is very desirable that it be oily and not too salty. For piquancy and spiciness at the end of cooking, you can add a little to the herring forshmak.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onion - 1 pc.,
• Baton - 2-3 slices,
• Milk - 0.5 cups,
• Butter - 150 gr.,
• Salt - to taste.

Forshmak from herring - a classic recipe

Forshmak preparation begins with the preparation of fish. Cut off the head of the herring.

Remove the insides. After that, rinse the fish well inside. Make an incision on the back of the fish, along the dorsal fin. Remove the skin from it, then carefully remove the ridge. Cut the resulting parts of the herring fillet into smaller pieces.

Cut boiled eggs into cubes.

Wash the apple. Remove the peel from it, as well as the egg, cut it into small cubes.

Chop the onion into cubes.

Soak the loaf in milk for 10 minutes.

Put all the ingredients - herring, eggs, onions, apples in a bowl. Squeeze out the loaf of milk. Add to bowl with the rest of the ingredients.

Now all the ingredients for making mincemeat according to the classic recipe must be chopped. This can be done with a meat grinder or a hand blender. In this recipe, all these products were passed through a meat grinder.

Now it is necessary to add butter and salt to the almost ready herring mincemeat.

Add quite a bit of salt, given that the herring is salty. Butter must be taken soft so that it can be easily rubbed in a forshmak.

Before serving forshmak according to the classic recipe should be well chilled. After one hour spent in the refrigerator, it can be served at the table.

Forshmak from herring. A photo

How to serve mincemeat?

Forshmak you can submit, as I wrote above in two ways. The first way is to serve it as a pate mass, where everyone who wishes directly at the table spreads it on bread with his own hands. The most popular way to serve the dish is to serve it as a pâté shaped like a fish. For his forshmak, herring is laid out in an oval dish with a slide. Decorate with a herring head and tail.

The body of the "fish" is decorated almost the same as stuffed. They make a mesh of mayonnaise, decorate with dill leaves, olives, viburnum berries. The second way - mincemeat from herring is served immediately on sandwiches, while decorating them with boiled yolk crumbs and chopped onions.

And now let's look at how to cook minced meat from herring with potatoes.

Ingredients:

• Lightly salted herring - 1 pc.,
• Apple - 1 pc.,
• Bulb - 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Butter - 100 gr.,
• Salt - to taste
• Black ground pepper - a pinch.

Forshmak from herring with potatoes - recipe

This mincemeat from will differ from the previous one not only in composition and ingredients, but also in consistency. To prepare it, just like for the first recipe, you need to prepare the herring - separate the fillet from the bones and chop it finely.

Finely chop the eggs, apples and onions.

Clean boiled in uniforms. Grate it on a medium grater.

Place all ingredients in a bowl.

To make herring mincemeat delicious, add salt, ground black pepper and butter. With a hand blender, grind all the products until a paste-like mass is obtained.

Serve minced meat sprinkled with yolk and green onions. Enjoy your meal.

No less tasty is the Jewish hot herring mincemeat.

Ingredients:

• Fresh herring - 2 pcs.,
• Baton - 3-4 pieces,
• Milk - 150 ml.,
• Onion - 1 pc.,
• Eggs - 2 pcs.,
• Salt - to taste
• Ground black pepper - a pinch
• Breadcrumbs - about 2030 gr.,

Jewish hot herring mincemeat - recipe

Soak banana slices in milk. Separate the fillet from the bones of the herring. Clean the bulb. Pass the onion, loaf and herring through a meat grinder. Crack the eggs into the minced fish. Salt and pepper it to taste. Mix the mincemeat base thoroughly.

Grease the form with sunflower oil or a piece of butter. Put the minced fish in it. Sprinkle the minced meat with breadcrumbs. Bake Jewish-style hot mincemeat of herring for 30 minutes at 190C.

I would be glad if you liked these mincemeat recipes at home. Bon appetit and delicious meals.

Forshmak is a familiar snack with an original German name. Herring forshmak is the most popular representative of Jewish cuisine. Such a dish will decorate the festive table.

This article is intended for persons over 18 years of age.

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What is forshmak

Forshmak is a dish found in Jewish and Prussian cuisines. It is worth noting that the method of preparation and the recipe for forshmak in different cuisines are completely different. In Prussian cuisine, mincemeat is a dish made from minced meat, most often served as a hot appetizer. But Jewish forshmak is a cold fish appetizer, mainly from herring, but other types of fish can also be used.

Quite often you can hear that forshmak belongs to Odessa cuisine. Which is not surprising, since for centuries there was a large community of Jews in Odessa, the influence of which was reflected in all areas of the city's life. You can find various cooking recipes: in Odessa, in Lithuanian, in Russian. The difference between them is not big and all of them use herring as the main ingredient.

Forshmak is often called herring salad, pate, fish oil. Classifying a dish as an appetizer does not mean that it cannot be used with side dishes as a salad. But most often it is served on small toasts as an appetizer. The most delicious and simple recipe for making mincemeat from salted herring with apple and potatoes will appeal to all households and guests. A Jewish recipe for making delicious mincemeat can be without an apple.

How to cook forshmak from herring

There are many Jewish forshmak recipes. Each hostess can prove that it is her recipe that is classic and correct. However, there are a great many variations on the theme of the recipe, but the main thing that remains unchanged is lightly salted herring in the recipe. Instead of bread, many add potatoes, and replace the green apple with a fresh cucumber. Be that as it may, according to which of the recipes it is not important to make an appetizer, it all depends on personal preferences and mood.

Ingredients

• slightly salted herring - 500 gr.;
• medium apples - 2 pcs.;
• hard-boiled eggs - 5 pcs.;
• medium-sized onion - 2 pcs.;
• butter - 200 gr.;
• bread - 200 gr.

1. Using a fine grater, it is necessary to remove the crust from the buns, pour the crumb with milk and leave for 5 minutes. Then the crumb must be squeezed well to remove excess liquid.
2. Make a herring fillet: peel, remove the insides, cut in half, remove the backbone and small bones. Cut the fillet into small pieces.
3. Peel the boiled eggs and cut in half or quarters.
4. Wash the apples, peel and cut out the core. Cut into 4 pieces for easy chopping in a blender or food processor.
5. Peel the onion, wash and chop finely.
6. Place all ingredients except onion in a blender and blend until smooth. Can be twisted through a meat grinder. At the very end, add the onion and mix well.
7. Put the prepared mincemeat with butter in a cold place for a couple of hours so that the snack freezes a little.
8. Serve with croutons, garnished with herbs.

The calorie content of such a dish will be approximately 180 kcal per 100 gr.

Forshmak will be delicious with carrots. You can cook a snack in the old way. To do this, pass all the ingredients through a meat grinder or chop in a blender, and cut the herring fillet into small pieces.

Properly cooked minced meat can be an excellent filling for salty pancakes, cakes, sandwiches. They can stuff eggs. There are as many ways to serve a dish as there are recipes according to which it is prepared. Experiment and choose the recipe you like best.

Forshmak from herring with melted cheese

Forshmak with melted cheese and herring is a hearty and extraordinarily tasty fish appetizer. It is often called fish pate or herring caviar. The recipe for this dish is extremely simple. It may seem to someone that an ordinary mincemeat looks a little faded and monotonous, but if you add boiled carrots, it will sparkle with new colors, including flavors. Butter and melted cheese give the dish a creamy structure and a delicate creamy taste.

Ingredients

• slightly salted herring - 1 pc.;
• medium carrot - 1 pc.;
• processed cheese - 100 gr. (1 PC.);
• hard-boiled egg - 1 pc.;
• butter - 100 gr.;
• salt, spices - to taste.

Recipe step by step

1. Wash the carrots, boil until tender. It is advisable to do this in advance so as not to wait for it to cool down.
2. It is also advisable to boil the egg in advance.
3. Clean the fish from the skin and remove the insides, clean the bones.
4. Coarsely chop all the ingredients and grind in a blender. Add butter and cheese, beat until smooth.
5. Add salt and spices as desired. Beat a little to get a fluffy, creamy consistency.
6. Cool down. Put on croutons or tartlets. Decorate with herbs before serving.

Forshmak Jewish classic: a recipe for cooking herring with potatoes

Any herring snack is a light snack before lunch or dinner. Forshmak, cooked in Jewish style with potatoes, will be appreciated by guests and households, spread on fresh bread or croutons and consumed with appetite.

Ingredients

• egg - 2 pcs.;
• potatoes - 2 pcs.;
• slightly salted herring - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• salt and spices to taste;
• greenery for decoration.

Recipe step by step

1. To prepare this recipe, we take the most common slightly salted herring. If the fish is too salty, it can be soaked in milk, leaving for 1-2 hours. Remove the skin from the herring, remove the insides and bones. You should not save time and buy a ready-made fillet, the taste will definitely not be so rich. Cut the cooked fillet into large pieces.
2. Boil potatoes and eggs separately until tender. Cool and clean. Cut into 4 parts so that it is convenient to pass through a meat grinder or grind in a blender.
3. Grind potatoes and eggs, then add chopped herring to them. These ingredients in ground form should be the same amount. You can add more potatoes if you like.
4. Mix all ingredients well, add salt and spices to taste. Forshmak will be a bit dry. In order for it to be well smeared on bread, you can add a little vegetable oil.
5. Spread minced meat on sandwiches and decorate with herbs.

If desired, you can add onions or green onions, finely chopped. The recipe can be varied by preparing it with an apple or with carrots. How to make the taste of the dish more vivid and interesting? Boiled carrots will add color to the dish and elasticity, and an apple will give a special sourness to the dish. The recipe for Odessa forshmak does not differ from the classic Jewish one. The difference is only in the name. Forshmak in Odessa style will delight your guests and family members.

How to cook minced mackerel: a classic recipe

The classic Jewish mincemeat is made from lightly salted herring, but nothing prevents you from changing the recipe a little, taking another fish, for example, mackerel. Mackerel meat is more fatty, tender, with a brighter taste. Cooking mincemeat from mackerel is easier and faster than from herring, since it lacks many small bones that need to be carefully selected. There are a lot of recipes for mackerel mincemeat, but let's focus on a faster, simpler and with a minimum number of ingredients.

Ingredients

• slightly salted mackerel - 2 pcs.;
• medium carrots - 2 pcs.;
• butter - 100 gr.

Recipe step by step

1. If the fish has a head, first you need to cut off the head, then remove the insides, peel the skin and separate the bones. Cut the fillet into small pieces.
2. Boil carrots until tender, cool, peel and cut into small pieces.
3. Skip carrots, fish and oil through a meat grinder. You can grind in a blender, but not to a puree state.
4. Mix all ingredients well until smooth. Transfer to a container and refrigerate for a couple of hours.

Forshmak prepared according to this recipe can be stored in the freezer. The dish does not lose its taste when frozen. An appetizer according to this recipe can be prepared from pike or red fish. The main thing is that the fish should be lightly salted and boneless. Delight yourself and your loved ones with such a delicious and tender dish.

Enjoy your meal!

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.

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.

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Forshmak- This is a long-standing dish of Jewish cuisine, more precisely, it is a Jewish appetizer of chopped herring, that is, a pate that is served before the main course.

There are so many different recipes that it's hard to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the cooking recipe that you like.

Forshmak classic recipe

To prepare mincemeat, we need the following products:

• Salted herring fillet - 400 grams;
• Onions - 100 grams, this is about 1 onion;
• Chicken egg - 2 pieces;
• Green apple - 100 grams (one apple);
• Butter - 100 grams.

Well, let's start preparing the classic Jewish snack - forshmak. First of all, cut the finished herring fillet into small pieces.

Now put on the fire water for boiling eggs. We cook hard-boiled eggs. Then we take the onion, peel it from the husk and cut it into large cubes.

In the same way, we take an apple, wash it, then peel it and chop it coarsely. Cut hard-boiled eggs in the same way.

After that, take a bowl and mix all the chopped ingredients in it, mix them well. Then we send the contents of the bowl to 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 forshmak is ready!

It is done, as you can see, very simply and most importantly, it turns out quite inexpensively and insanely delicious!

You can serve mincemeat by spreading it on a baguette or loaf, or simply put it on bread and decorate with greens. Enjoy your meal!

Forshmak recipe with potatoes

Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish from the category of snacks can be used as the main one. After all, it already contains bread and potatoes, which could well become a side dish for herring.

In order to cook mincemeat with potatoes, we need the following ingredients:

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

In order to cook a really real tasty mincemeat, you need to take the most common salted herring, in jars and pickled is not suitable.

So, we take a herring, clean it and remove the bones, carefully look at each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.

Now you need to boil potatoes and eggs. After the potatoes with eggs are 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 we take a deep bowl and mix our ingredients in it into a homogeneous mixture.

We add a tablespoon of vegetable oil to the finished mass so that our minced meat is not dry.

That, perhaps, is all! Jewish forshmak is ready! It can be spread on white bread or a loaf, but best of all on a baguette or croutons, you can sprinkle with finely chopped herbs.

Forshmak 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 to cook forshmak with cottage cheese and see for yourself that it is very tasty!

So, to prepare mincemeat with cottage cheese, we need the following products:

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

Well, let's proceed, directly, to the preparation of minced meat with cottage cheese. We 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 from the husk and also pass it through a meat grinder. We do the same with oil. After that, we need a large bowl. Place all ingredients in a bowl and mix thoroughly.

Last add curd. And mix well again. That's it. You can serve it on toast or just as an appetizer. Enjoy your meal!

Forshmak with carrots

This minced meat recipe with carrots is a rather savory, but insanely delicious snack. It has a very delicate and pleasant taste, which will surely please every member of your family.

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

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

Let's not talk much and start preparing this delicious appetizer. First of all, we will deal with the longest process - cooking.

We take an egg and carrots and cook them in one pan. Bring to a boil and after about 10-12 minutes we take out the boiled egg, after another 15 minutes we take out the carrots.

We wait until they cool down a bit, why peel the carrots, and the egg from the shell. If you have a blender, then grind them in a blender. If you do not have a blender, then simply pass through a meat grinder several times.

Now let's get to the fish. We carefully clean the skin, take out all the insides, the ridge and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.

• If you come across caviar in a herring, then in no case throw it away, be sure to add it to grind along with the herring.
• Do not forget that if we scroll the ingredients into minced meat through a meat grinder, then we do this several times.

Then we take a deep bowl and mix the chopped egg with carrots and herring in it, then add soft, slightly melted butter and mix thoroughly. Forshmak with carrots is ready! It can be served as a salad or sandwich spread.

Foherring rshmak

Ingredients:

• Salted fatty 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. We remove the insides and separate the fillet from the bones.
5. From the inside of the herring, it is necessary to remove the black film.
6. Cut half of one fillet lengthwise into long strips and then cut into small cubes.
7. Put the chopped herring in a bowl.
8. Chop the eggs into a blender.
9. There we spread the second half of the herring cut into small pieces.
10. And the onion squeezed from the marinade.
11. We 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. We spread the herring mass on a dish and give it the shape of a fish.
17. We 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 greens.

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.

Forshmak from herring very quickly

Ingredients:

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

Cooking:

1. Clean the herring as in the previous recipe. Make a fillet.
2. Cut it into pieces and put in a blender bowl.
3. Chop the eggs and add to the herring.
4. Cut melted cheeses. 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.

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 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. We mix everything. We try.
5. Processed cheese is scrolled through a meat grinder into a herring. Mix thoroughly. We try. Yes, you still need to add more herring.
6. Add the rest of the 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 eggs .... Well, what did you like better?

That's what you eat. I liked it more with egg. I added the second half of minced meat, without an egg, to the first half with an egg and that's it. Our forshmak is ready.

I hope that you arrange it beautifully in a dish, garnish with green onions and green leaves.

Forshmak from herring

Ingredients:

• Lightly salted herring - 1 pc. (large)
• Hard boiled egg - 2 pcs.
• Onion - 1 head
• Green apple - 1 pc.
• White bread - 1 Slice (preferably a little dry)
• Milk - 100 ml.
• Ground black pepper - 1-2 pinches
• Green onions - 1 bunch (for decoration)

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 the crusts off 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 chop very finely, add it to the forshmak. Pepper.
8. To mix everything. Put the mincemeat in the herring box and level it.
9. Cut the green onion, grate the remaining yolk. Decorate with onion and grated yolk mincemeat.

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. Read more
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.