Forshmak recipe classic step by step. What is forshmak and what is it eaten with? Hot appetizer "Forshmak"

In German, "forshmak" means "snack". This dish is served at the beginning of the feast. It is designed not so much to satiate the guests as to whet their appetite. Jews "borrowed" mincemeat from East Prussian cuisine. Initially, the Swedes served the dish under this name hot. The main ingredient in the Swedish version was either herring or meat.

The chopped main component was baked with potatoes, onions, peppers and sour cream. But it was the Jews who came up with the forshmak, which is known throughout the world - a cold appetizer of salted herring.

Forshmak long time was considered the dish of the poor. It was prepared from low quality fish - "rusty". To remove the unpleasant bitterness, the housewives came up with the idea of ​​soaking herring in milk or tea. But a little time passed, and the dish for the poor began to be served in expensive restaurants: the gourmets liked the appetizer so much.

About the benefits of the main ingredient

Many people know that forshmak is a delicious snack. But the benefits of dishes are often silent. It is worth including a snack in your diet for those who monitor health. The Swedes consider herring to be a delicious medicine. They are sure: if you eat this fish every day, there will be no health problems. Why is herring so useful, the table will tell.

Table - Useful material in herring

Substance	Action on the body
Selenium	- Powerful antioxidant; - slows down the aging process; - reduces the concentration of oxidation products in the blood
Vitamin D	- Strengthens bones; - improves kidney function
Iodine	- Stimulates brain activity; - increases the elasticity of the walls of blood vessels; - prevents the development of endocrine diseases; - helps fight stress
Phosphorus	- Strengthens bones; - responsible for dental health; - improves memory; - supports the work of nerve cells
Omega 3	- Beneficial effect on the work of the heart; - prevents the development of atherosclerosis; - has a positive effect on the reproductive system; - improves the functioning of the nervous system; - prevents the development of dermatitis; - takes care of the joints

Doctors do not advise to get involved in salted herring in case of kidney disease. Hypertensive patients and people prone to edema should be careful with the product.

Secrets of an excellent snack

How to cook mincemeat from herring to make it really tasty? You need to know some tricks, and then homemade snack can compete with restaurants.

• Fish selection. Medium salted herring is ideal for mincemeat. If you decide to make mincemeat from herring at home, you should choose a fatty carcass. Experienced chefs say that this way the appetizer will turn out tastier. Herring must be free of foreign odors and "rust".
• Ingredient proportions. To make the appetizer delicious, you need to add the components of the dish in the right proportions. The ideal option is when the herring makes up a third of the total mass of the snack. Otherwise, only herring taste will be felt.
• Taste balance. When adding vinegar, lemon juice, sugar to a snack, it is important not to disturb the taste harmony. Forshmak should not be sweetish, "sourness" is allowed, but only barely perceptible. Salt is usually not used, because the basis of the snack is salted fish.
• Correct consistency. The snack should not spread. The ideal consistency is a thick paste or pâté. To achieve the right texture, the ingredients are interrupted in a blender or scrolled through a meat grinder. If you do not like oily “smooth” textures, then the herring can be cut into small cubes, and the rest of the ingredients can be passed through a meat grinder.

Many modern housewives soak herring in strong black tea or milk before making mincemeat, as they did in the old days. But not in order to disguise not the first freshness of the product. Use this life hack if you caught too salty fish. Divide the herring into fillets, soak it for two to three hours. Medium salted herring does not need to be soaked.

Classic herring forshmak recipe: 2 options

Forshmak - business card Jewish cuisine. But the dish is also traditional for Odessans. A vast Jewish community has always lived in Odessa, which brought its own flavor to the local cuisine. Two forshmak recipes are considered classic - Jewish and Odessa. They differ in additional ingredients, but the basis is the same - salted herring, onions, butter. Try to cook both options to understand where they cook tastier - in Israel or in Odessa.

Jewish

Description. The Jewish recipe for herring forshmak involves the use of a minimum of additional ingredients. It is believed that they can kill the fishy taste of the dish. Stale bread is always added to the appetizer, because mincemeat was prepared in this way even when the dish was called “the food of the poor”. The Jewish appetizer is lush and airy due to the use of soda. It needs to be taken literally a pinch. It is important that soda is not felt in the snack. It is better to mix the dish “the old fashioned way” - with a wooden spoon.

Components:

• salted herring - one;
• stale loaf - three pieces without a crust;
• onion - one large head;
• butter - 300 g;
• refined sunflower oil - five tablespoons;
• vinegar - on the eye;
• soda - on the tip of a knife.

Cooking

1. Clean the fish, remove the bones, cut the fillet into large pieces.
2. Cut the peeled onion into several pieces.
3. Sprinkle the pulp of the loaf with a small amount of vinegar - no more than two tablespoons.
4. Scroll through the fish, bread and onions in a meat grinder twice.
5. Mix the resulting mixture with butter. It has to stand at room temperature until it softens.
6. Add some vegetable oil. Stir until smooth, and then pour in the remaining volume of sunflower oil and mix everything thoroughly.
7. Pour in a pinch of soda. Beat with a spoon until the appetizer acquires an airy consistency.

Which mincemeat recipe can claim the title of “real Jewish”, housewives can argue ad infinitum. Different families prepared the dish in their own way and considered it canonical. But in Israel they are sure that a real mincemeat is, first of all, a minimum of ingredients.

Odessa

Description. The secret of a delicious Odessa mincemeat lies in the addition of sour apple and eggs. These ingredients are responsible for the delicate taste of the snack and its lightness. An apple must be taken sour: the Antonovka and Simirenko varieties are excellent. In Odessa, they believe that forshmak, so that you want to “lick your fingers”, can only be obtained from fatty herring.

Components:

• large herring - one;
• onion - one head;
• sour apple - one large;
• boiled eggs - two;
• lemon juice - a tablespoon;
• butter - 80 g;
• black pepper - optional.

Cooking

1. Divide the fish into fillets, remove the bones and skin. Cut the fillet into pieces.
2. Cut the core out of the apple, remove the skin. Cut the prepared fruit into large cubes. Sprinkle the apple slices with lemon juice, otherwise they will darken and spoil the color of the snack.
3. Cut the onion into cubes.
4. Put the blanks in a blender. Blend to a paste-like consistency.
5. Add softened butter to the prepared mass. It must first stand at room temperature.
6. Separate the yolks from the whites. Add proteins to the dish.
7. Smash the appetizer with a blender. Black ground pepper can be added if desired.
8. Transfer the mincemeat to a container with a lid, refrigerate overnight. In the morning you can enjoy.

The popular recipe for forshmak from herring "In Odessa" is often modified by housewives. Some add to the ingredients the pulp of a white loaf soaked in milk for splendor, others add a little ginger root for freshness.

How else is this dish made?

Forshmak is a frequent "guest" of the holiday menu. Housewives especially appreciate snacks that require a minimum of ingredients, are prepared quickly and tasty so much that they fly off the table with lightning speed. Forshmak is just such an appetizer. Naturally, every housewife has her own secret of cooking. After tasting the classic version of mincemeat, cook one of its popular variations - it's no less tasty.

Don't be afraid to experiment. In mincemeat, you can add seasonings to fish, Pine nuts, pickled cucumber or fried onion.

Bright: with melted cheese and carrots

Description. If you don’t like the fact that the Jewish appetizer in the classic version turns out to be faded in appearance, then for the festive table you can cook mincemeat from herring with carrots and processed cheese. The appetizer is bright, due to the addition of carrots. Cheese is responsible for the delicate taste. You need to take processed cheese with a milky taste, without any additives: ham, mushroom and other options that can be found on the shelves in supermarkets are not suitable.

Components:

• large herring - one;
• butter - half a pack;
• boiled carrot - one large;
• processed cheese - two sticks;
• dill - optional.

Cooking

1. Peel the herring, mill it, remove the bones. Cut the herring into medium cubes.
2. Cut carrots and melted cheese into large pieces.
3. Chop greens.
4. Place the prepared ingredients in a blender bowl. Add softened butter.
5. Blend the ingredients with an immersion blender to a paste-like consistency.

Prepare mincemeat from herring with melted cheese without carrots according to this recipe. For more tenderness, you can add boiled egg. By choosing which option is tastier, you can make it your signature dish.

Hearty: with potatoes

Description. Forshmak with potatoes is hearty. The dish is prepared without butter, thereby departing from the classics. Instead, they take vegetable - olive or sunflower. Vinegar can be replaced with lemon juice.

Components:

• salted herring - one;
• boiled potatoes - three tubers;
• hard boiled eggs - two;
• onion - one large onion;
• dill - a small bunch;
• vegetable oil - four tablespoons;
• vinegar - a teaspoon.

Cooking

1. Remove skin and bones from fish. Cut into large pieces.
2. Peel potatoes, eggs, onions. Chop these ingredients up too.
3. Pass the prepared components through a meat grinder. Use a fine grid.
4. Add vegetable oil, vinegar, finely chopped greens to the resulting paste. Mix thoroughly.

If you are using sunflower oil, then it is important to understand that the unrefined snack will receive additional flavor, while the refined one is completely odorless, which is preferable.

Royal: with caviar and salmon

Description. The hostesses are engaged in cooking mincemeat from herring, salmon and caviar exclusively for the holidays. This is not an everyday dish, because delicious ingredients are used. Such mincemeat can be prepared, for example, for a New Year's feast: guests will "gasp" from a truly royal snack. Due to the eggs, the mincemeat consistency is unusual.

Components:

• herring - 800 g;
• slightly salted salmon - 300 g;
• butter - 500 g;
• hard cheese - 400 g;
• red caviar - 100 g;
• lemon juice - to taste;
• mustard - a tablespoon;
• dill, parsley - in a bunch.

Cooking

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Cut the herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mass through a meat grinder (choose a grate with small holes).
4. The oil, which has stood for a couple of hours at room temperature, rub to the consistency of sour cream.
5. Finely chop the greens.
6. Combine fish paste, oil, herbs, caviar. Add lemon juice to taste. Mix thoroughly.

If you come across a herring with caviar, then it can also be used to make mincemeat. Add it at the end so that the eggs are felt.

From Ilya Lazerson

Description. This appetizer recipe was offered by the host of the Celibacy Lunch program, Ilya Lazerson. The main feature of the dish is the absence of oil. Forshmak from Lazerson is tender. The cook also offers a special way of serving snacks.

Components:

• herring - one large;
• apple (necessarily sour) - one;
• onion - one head;
• hard-boiled eggs - three;
• sour cream - by eye;
• loaf - three slices;
• "Borodino" bread - on croutons.

Cooking

1. Trim the crusts off the slices of the loaf. Soak the crumb in a small amount of water.
2. Cut the fish, remove the skin, remove the bones. Cut the fillet into pieces.
3. Peel the apple from the peel, free the onion from the husk. Cut these ingredients into large pieces.
4. Squeeze the soaked loaf, send it to the blender bowl. Herring, apple, onion, egg whites are also here. Beat the mass to a pasty state.
5. Make croutons of black bread. Slices should be fried in a dry frying pan.
6. Spread minced meat on croutons, on top of the appetizer - sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the mincemeat to be airy, take fresh white bread for cooking. Add greens to the appetizer - the dish will immediately acquire fresh notes.

Making mincemeat from herring is not difficult even for a novice cook. The traditional serving is simple - on toast, croutons or fresh bread. You can serve an appetizer in a salad bowl, and next to put a basket with different types bread: so the guests will have a choice. Remember that you can experiment not only in the process of cooking, but also during the presentation. Forshmak can be served with a side dish, stuff them with “baskets” from shortcrust pastry or egg white halves, wrapped in pancakes.

Reviews: "Especially good with pancakes"

And Makarevich and Yarmolnik in relish did this: 2 salted herrings, 5 boiled eggs, onions, a large sour apple without skin, butter. Everything was put into a meat grinder and then beaten with a bolender. I do it just the way everyone likes it. And do it in the evening and in the refrigerator, and in the morning you can with vodka, so they said in relish.

Anne, http://forumodua.com/showthread.php?t=96699

Farshmak is our family's favorite dish. I cook like this: herring 05-06 kg. Cleanse from bones, from spinal and large. It is not necessary to clean from small ones like a fur coat. Next, you need 5 eggs, 1 small onion, 100g of butter. Twist herring with eggs and onions in a meat grinder, add softened butter, knead well. Everything, mincemeat is ready - especially good with pancakes 🙂

Miki, http://www.woman.ru/home/culinary/thread/4472303/

Once in some book, by the way it was fiction, read the recipe, tried it - it turned out quite tasty and unusual (for our stomachs): mince boiled meat and potatoes, grind unsalted fatty herring in the same place and mix everything with thick sour cream. Pour the resulting “dough” into a frying pan, greased with oil, make cuts with a knife and send to the oven and bake. I kept it for 20 or 30 minutes. I don’t know, of course, whether this “pate” can be called mincemeat, but I console myself that it has many variations!

Sonya, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=12374

My grandmother made fish in mincemeat without twisting it, but cutting it into small pieces, put a boiled egg and green onions. grandmother is not Jewish, but it was delicious. IMHO, the fish is tastier in felt pieces than ground into minced meat.

Ulyana, https://www.kharkovforum.com/archive/index.php/t-2643141.html

How to make the right mincemeat according to Dora Katznelbogen

Moderators: article compiled from two sources

Forshmak is an invention of the Ashkenazis, that is, those Jews who, after the great dispersion, settled in the Rhine valley. Living among the peoples that sheltered them, they adopted much from German, Swedish, French and Slavic cuisines. Yes, and climatic conditions new homeland dictated their terms, forcing the Ashkenazis to cook dishes from those products that were available. Sephardic Jews who fled to the Iberian Peninsula and North Africa did the same. But, here we will not talk about the vicissitudes of the fate of the Jewish people, but about how to cook mincemeat from herring.

Alas and ah, the tradition of preparing this tsimes (appetizer) according to all the rules of kosher is almost forgotten. The dish was adopted by hostesses of all nationalities. Even the word "forshmak" is German. It means "snack". And the authentic name is “gehakte gering”, i.e. chopped herring. It is clear that over time, the dish "overgrown" with various German, Polish and even Russian innovations. But, yes, yes - in Odessa, in the Rozmarin restaurant, the preparation of forshmak from herring is carried out according to an old recipe. Religious dietary requirements are respected here. Not in vain, after all, the restaurant was awarded the title "Glat Kasher".

In ancient Jewish cookbooks there are such entries on how to cook forshmak from herring: "You need to soak the fish in cold tea brew." This wish applies only to canned herring "Ivasi", which were sold in times Soviet Union. Soaking in tea was necessary to remove excess salt and make the fish tender. If you have a Norwegian herring carcass - silvery, fatty, slightly iridescent, then you can omit this overture for preparing an appetizer. ...

Often my friends' memories of childhood begin with the words: "Ah, here, my grandmother ..." This is followed by a story about her culinary and pastry masterpieces, interspersed with sighs and gasps. In the narrative of at least one narrator, mincemeat from herring is always mentioned.

Our town has long been famous for unsurpassed cooks. Jewish housewives were especially inventive in cooking “out of nothing”. Many Jews once lived here. The characteristic profiles of some residents of Beregovo still betray the origin of their owners. For you will be recognized by your face, and only then by your deeds. And there's no getting away from it!

Remember three neighbors constantly discussing the traditional "Ashkenazi" cuisine, who prepared a real (each - their own) mincemeat from an authentic "rusty" herring? The neighbors were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these respectable ladies claimed that only she knew how to cook Jewish mincemeat from a herring cut with her own hands.

How to cook Jewish mincemeat from herring, what products are needed? In addition to the Norwegian fish, the most domestic ones. Let's describe the main method.

Onion, garlic, butter or margarine (only parve - on vegetable fats). We also need a sour apple - it is best to take the Simirenka variety. You can not do without spices: coriander, black ground pepper, ginger powder. And, here, adding hard-boiled eggs to a snack is a German or Polish addition.

We select all the bones from the fish - a dreary, but necessary task. Next, grind two-thirds of the fillet in a blender, and cut the rest by hand into small pieces. We chop two cloves of garlic, peel the apple and free it from the fruit box.

Puree apple, garlic, spices in a blender. Chop the onion separately. We combine these two components together with most of the herring.

Now we should think about how to make the mincemeat airy. Beat butter or margarine in a mixer to make a kind of protein cream. Add it to the forshmak. Cut half an apple without skin into small cubes.
It should not be homogeneous; pieces of herring and fruit should be clearly felt in the mouth. The remaining fish, which is cut into pieces, and half of the apple are mixed into the total mass and beat. Now we salt, but carefully. So, now you know how to cook mincemeat from herring.

And now let's bring "more grandmothers" traditional recipes, and then consider modern, less well-known ones, with cheese, carrots and no apple at all.

1. Forshmak according to Deborah Katznelbogen

Ingredients:
- 2 herrings
- two or three hard-boiled eggs
- 2 slices of white bread (Dora used slices of "City" bread - who remembers this?)
- a couple of small onions with a gentle character (not spicy)
- water with vinegar and sugar (the latter is optional)
- one sour apple
- 80-100 ml vegetable oil
- 2 tsp 9% vinegar (lemon juice)

Cooking

Disassemble the herring into fillets, soak too salty in water or milk until “salinity” is acceptable to you.
Soak the bread slices in water with vinegar and sugar (the water should be pleasantly sweet and sour).
Peel the apple, remove the middle with seeds, sprinkle with lemon juice so as not to darken).

Free the eggs from the shell, peel the onion.
Chop the herring, eggs, onion, apple and squeezed bun with a knife.
Add vegetable oil, vinegar.
Beautifully lay and decorate as you wish.

2. Classic mincemeat according to Rosa Katz

Ingredients:
- 1 herring weighing at least 400 gr
- one large sour apple (preferably green)
- 25-40 gr butter
- 2 hard boiled eggs
- half a small onion

Cooking

If you are preparing a mincemeat from a "shop" herring, then cut it into fillets, soak for 20-30 minutes in water or milk.
Peel the apple, free from the seed box, sprinkle with lemon juice.

Eggs, peel the onion, finely chop with a sharp knife. Also chop the herring, apple and butter.

Lay beautifully on an oblong narrow dish, put the head and tail of the herring. Or put in a salad bowl and eat with white or brown bread.

3. Forshmak by Feiga Eidelstein

Ingredients:
- 2 fatty herrings
- one sour green apple
- 2-3 hard boiled eggs
- 100 gr butter
- 1 tbsp. l. vegetable oil
- 1 small onion
- 1 tsp 9% vinegar, lemon juice
- a few sprigs of dill
- 1 boiled potato

Cooking

We gut the herring and free it from the bones, soak it in water or milk with excessive salinity.
We clean the apple, eggs, onions and potatoes.

Finely cut the prepared ingredients, butter with a sharp knife.
Add vegetable oil, vinegar, chopped herbs.

4. Forshmak in Odessa. Option 1.

Ingredients:
- 2 herrings
- real tea brew
- 4 pieces of a white loaf (just don't say that the crust should be cut off - I beg you, Jews are thrifty people),
- three hard boiled eggs
- a little milk for soaking the bun
- 1 tsp mustard
- 1 tsp vinegar
- 50-60 ml of good vegetable oil
- two small sweet and sour apples

Cooking

Soak the herring fillet in an old tea leaves, into which to splash a little milk.
Odessa grandmothers soaked for 8-10 hours. Our herring will not be “rusty”, to maintain the authenticity of the process, it is enough to bathe the herring for half an hour.

Soak the bun in milk.
We clean the eggs, onions and apples. Separate the yolks from the whites. Rub the yolks with mustard and vegetable oil.

Finely chop the squirrels, roll, onion, apples and fillet into small grits.
Add the oil mixture, vinegar, stir. That's all!

6. Air forshmak in Odessa. Option 2.

Ingredients:
- one Norwegian herring
- garlic one clove
- margarine 200 grams
- ground pinch of ginger
- salt to taste
- onion 1 pc.
- sour apple
- coriander, pepper
- one egg

Cooking

Clean and cut the herring. The apple needs to be washed and peeled.
Boil the egg in advance (no more than six minutes). The onion also needs to be peeled and cut into quarters.

Grind herring, apple and garlic with a blender. Put the resulting mass into a bowl. Grind the onion separately in a blender. Add chopped egg, ginger, coriander to the mass and beat everything again.

To make Odessa-style mincemeat airy, add margarine. Beat it separately so that it becomes like a cream in its consistency. Mix with mincemeat. All is ready! You can put it in the refrigerator to infuse.

7. Forshmak without an apple

Ingredients:
- herring fillet
- two eggs, boiled "in a bag"
- a bunch of green onions
- small pickled cucumber
- one tablespoon of cottage cheese
- 80 gr butter

Cooking

We clean the eggs, wash the onions.
We chop everything with a knife or skip the meat grinder.
We eat, spreading on dried black or white bread.

8. Forshmak with carrots and melted cheese

Ingredients:
- 1 herring
- 1 large boiled carrot
- 2 processed cheeses like "Friendship"
- 100 gr butter
- greens (you can use fresh or frozen)

Cooking

Peel and grate the carrots, or (if you are going to grind all the ingredients with a blender - submersible is perfect for this purpose) cut into large pieces.

Processed cheese is the same - either grate or cut.
Mill the herring (if necessary) and chop. It can be twisted in a meat grinder or cut into medium cubes. Do not worry if small bones remain on it - they will grind, the main thing is to remove large, lateral, and also the ridge.

Mix carrots, cheese, herring, butter (before that, it is better to soften it, hold it in the kitchen for an hour and a half at room temperature, or put it in a warm place for 20 minutes - for example, on the lid of a hot (not boiling) pan; it’s better not to heat it in the microwave, it can melt, but we don’t need it).

Add greens - if it is not fresh, you can not defrost it. It is not necessary to salt the future forshmak, since the herring is already salty.
Mix all the ingredients to make it easier to grind.

Kill the mincemeat with a blender to a paste-like state (I personally like it when it is chopped “lazy”, that is, there are small pieces of herring or carrots in the mass). All!

You need to store mincemeat from herring in the refrigerator, in a closed container or glass jar under a rubber lid. When serving, this “pate” is spread on bread, and it goes equally well with white, black, custard or bran bread, as well as with pita bread. It tastes salty, but without busting, very tender and slightly sweet (thanks to carrots).

I advise you to try to cook Odessa forshmak and please yourself with the delicate taste of this dish!

Never argue with anyone about the authenticity of forshmak.

.Forshmak is prepared not only from herring, but also from veal(Prussian cuisine). German, Polish and Lithuanian mincemeat - a hot casserole with herring and sometimes meat. Thrifty Jews removed expensive meat from the recipe and excluded heat treatment. Cheap and cheerful!

Source and

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And another recipe for forshmak - a version of Odessa, a restaurateur, Savely Libkin. And also on the video interesting version sauce, which is prepared only from the "herring-boy".

Forshmak is a traditional Jewish dish. The word is translated only as "snack". This is a kind of spread on sandwiches, the main component of which is salted fish. There are a lot of herring mincemeat recipes, here are just a few of them.

Classical

Herring is better to take fatty and medium salting. So the dish will be even tastier.

2 o'clock 0 min. Video recipe Print

In order to prepare the classic version of mincemeat, you must first separate the fish from the bones and viscera, cut into small pieces.

Peel the apple and onion, remove the core from the fruit.

Boil eggs and cool.

Cut all the components into the same small cubes as the herring.

Bread pour milk

Hold the butter at room temperature to soften it.

In one bowl, mix all the resulting ingredients. Grind the ingredients in a meat grinder. Taste the pate mass, and if necessary, add salt and spices.

Put the forshmak in the refrigerator for about one hour. Despite the simplicity and availability of ingredients, the appetizer turns out to be tender and will appeal to the most fastidious guests. Bon appetit!

Jewish

The time spent on cooking is 30 minutes.

The calorie content of one hundred grams is 169 kcal, of which proteins make up 9 grams, fats - 11 grams, carbohydrates - 10 grams.

The number of servings is 8.

There are legends about how to properly cook herring mincemeat. A real Jewish snack is necessarily made from stale black bread and acquires lightness due to the addition of a special ingredient - soda.

Ingredients you will need to make mincemeat:

• 1 herring;
• stale bread - 3 slices;
• 1 onion;
• 300 grams of butter;
• vegetable oil - 5 tablespoons;
• soda - a pinch.
• vinegar - to taste.

Clean the fish from the bones, cut the resulting herring fillet into large pieces. Remove the husk from the onion and divide into several parts. Drizzle the bread lightly with vinegar. The main thing is not to overdo it. Two tablespoons will be enough. Put all the resulting ingredients into a meat grinder and scroll twice.

It is not at all necessary to cut a whole herring on your own. Fish preserves are also suitable. This will significantly reduce the time that was spent preparing the dish.

Mix everything with softened butter, which had to be taken out of the refrigerator in advance. Add a few tablespoons of vegetable oil and mix until completely smooth. It remains to add soda. It will take quite a bit - on the tip of a knife. Pour it into the resulting mixture and stir until an airy consistency appears. This ingredient should not be felt in the finished pate, otherwise the dish will be hopelessly spoiled.

It is customary to serve such an appetizer cold, but minced meat is also good hot. Bon appetit!

Odessa

Cooking time - half an hour.

The nutritional value of the product is 235 kcal, of which proteins make up 11 grams, fats - 19.8 grams, carbohydrates - 2.6 grams.

The number of servings is 10.

In this recipe, eggs and a sour apple are responsible for the airiness of herring mincemeat.

Required components:

• herring - 1 pc.;
• 1 medium onion;
• 1 apple;
• 2 boiled eggs;
• lemon juice;
• butter - 100 grams;
• salt, black pepper - to taste.

Chop the herring fillet. Remove core from apple and peel. Cut into large pieces. If desired, sprinkle the apple with lemon juice to prevent the fruit from browning.

It is preferable to choose apples of sour varieties. This will make the fish pate more savory. Only in this case, you need to be careful with the addition of vinegar or lemon juice. If you overdo it, you can hopelessly spoil the snack.

Finely chop the onion. Put all the ingredients in a blender or meat grinder and grind until smooth. Add oil and stir. Separate the whites from the eggs, send them to the mincemeat and beat everything again.

The snack is ready. It's time to get black Borodino bread and cook delicious sandwiches. Bon appetit!

Forshmak with butter

Cooking time - 20 minutes.

The nutritional value of the product is 235 calories, of which proteins make up 11 grams, fats - 19.8 grams, carbohydrates - 2.6 grams.

The output is 10-12 sandwiches with mincemeat.

• herring fillet - 500 grams;
• 1 onion;
• 3 eggs;
• half a pack of butter;
• apple cider vinegar - 2 tablespoons;
• mustard - 2 teaspoons;
• 1 green apple.

If the mincemeat is to be cooked for the first time, then it is better to turn to step by step photo. This will help to make the dish according to all the canons.

Remove the butter from the refrigerator in advance, it should be softened. Cut the fish into medium pieces and grind everything in a blender to the state of pate.

It is not necessary to grind all the mincemeat components too intensively. Each of the ingredients should feel good.

Boil eggs until half cooked. Liquid yolk will give the dish a beautiful shade, otherwise there is a risk of getting a gray and unappetizing mincemeat.

Grind coarsely chopped onions and eggs in a blender. Mix everything with herring mass. Peel the apple, grate and mix everything thoroughly. Serve on black or white toast.

Don't be afraid to experiment with components. You can add fried onions, pine nuts or pickles. All this also goes well with fish.

A wonderful snack is ready! It's time to cut the bread and invite guests and family to the table. Bon appetit!

With melted cheese and carrots

Cooking time - 20 minutes.

The nutritional value of the product is 238 kcal, of which proteins make up 11 grams, fats - 19.3 grams, carbohydrates - 5.5 grams.

The result is 12-15 sandwiches.

There is a lot of controversy about how to properly cook mincemeat from herring. One of the well-known options is mincemeat with processed cheese and carrots.

For cooking you will need the following ingredients:

• 1 herring;
• 400 grams of butter;
• 1 boiled carrot;
• 1 processed cheese;
• 1 boiled egg.

To make mincemeat, you do not need to have special culinary skills, almost any, even the most beginner, housewife will cope with the preparation of this pate. You can verify this by looking at the step-by-step photos.

Peel the herring from the insides, pull out even the smallest bones with tweezers, otherwise it will thoroughly ruin the dish. Cheese, carrots and eggs cut into large pieces, add butter. Grind everything in a meat grinder or in a blender.

If you come across a herring with caviar, then it is not at all necessary to put it aside. It is better to knead it in a mincemeat, only after grinding in a meat grinder. So the eggs will remain intact and add an interesting piquancy to the dish.

Homemade mincemeat is ready. It's time to make delicious sandwiches and brew fragrant tea for them.

With salmon and caviar

Forshmak can be called an everyday dish. But if you add salmon and red caviar to the usual ingredients, then it is quite possible to serve it on the festive table. This pate will definitely not go unnoticed.

The time spent on cooking is 20 minutes.

The nutritional value of the product is 220 calories, of which proteins are 13 g, fats are 18 g, carbohydrates are 2 g.

The number of servings is 15.

You will need the following ingredients:

• herring - 1 pc.;
• lightly salted salmon fillet - 250 grams;
• a pack of butter;
• hard cheese - 400 grams;
• red caviar - 100 grams;
• half a lemon;
• mustard - to taste;
• greens - to taste.

Peel the herring from the insides, remove the bones, you should get 2 fillets. Cut salmon and herring into large pieces. Grind hard cheese on a grater. Load all the ingredients into a meat grinder and scroll, add mustard, butter and finely chopped greens.

Squeeze the juice of one half of a lemon into the resulting mass. Mix everything thoroughly. And you can treat everyone with delicious fish pate. Bon appetit!

with potatoes

It took 30 minutes to prepare.

Calorie content of one hundred gram serving - 319, proteins - 13.1 g, fats - 25 g, carbohydrates - 10.7 g.

Makes about 15 sandwiches.

One of the most famous herring dishes is forshmak. It is prepared in completely different variations, someone prefers an apple as one of the ingredients, others add salmon, others - brown bread. But if you add potatoes to this pate, then this will significantly add satiety to the dish.

This will require:

• 1 fat herring;
• 3 potatoes;
• 3 chicken eggs;
• 1 onion;
• greenery;
• vegetable oil;
• vinegar - to taste.

Boil potatoes and eggs, remove bones from herring. Cut potatoes into large pieces fish fillet, eggs and onions. Put everything in a meat grinder or blender and grind to a paste.

To this mass add a little vegetable oil, vinegar and dill. Mix everything well. The appetizer is ready, you can serve it to the table.

Forshmak has long ceased to be an exclusively Jewish dish. It is prepared all over the world. He fell in love with the hostesses for the availability of ingredients, unsurpassed, balanced taste and ease of preparation. This pate goes well with toast, tartlets or black Borodino bread. Initially, it was considered the usual food of the poor, and now it is a gourmet dish that is not ashamed to be served not only for an ordinary dinner, but also for a festive table. And what variation of the recipe to choose is up to the housewives themselves, it all depends on the personal preferences of a single family.

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 spheres 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 slightly changing the recipe by 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 palatability 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.

Bon appetit!

Forshmak is considered a dish of Jewish cuisine, which is a fish paste. Most often, mincemeat is made from herring, so we share with you 9 recipes for making classic herring mincemeat step by step with a photo. From the recipes we offer, you can easily choose exactly the recipe that best suits your taste.

The classic recipe for mincemeat from herring

Cooking time - 30 minutes

Number of servings - 15 pieces

The simplest, but no less delicious recipe forshmak is classic recipe. Here you will not find any superfluous or exotic ingredients. Appetizing mincemeat is offered to be laid out in tartlets so that the dish looks beautiful and original.

50 min. Seal

Jewish forshmak from herring

Jewish mincemeat has many variations, because every housewife considers her recipe to be the most correct and authentic. However, all housewives agree that herring should be lightly salted and always homemade.

Ingredients:

• Home-salted herring - 200 gr.
• Chicken egg - 1 pc.
• Green apple - ½ or 1 small
• Butter - 50-60 gr.
• Onion - 50-70 gr.
• Black bread - 2 slices

Cooking process:

1. To begin with, you need to purchase a good juicy herring, which must be salted in advance. Forshmak from homemade herring will turn out to be very special and much tastier than a dish from purchased fish.
2. When the herring is ready or you already have it, you can start cooking. Eggs should be boiled ahead of time. fully prepared, about ten minutes; then you need to cool them completely.
3. Peel the onion and apple and cut into medium or large pieces. Allow the butter to melt a little so that it blends more easily. Trim the crusts off the bread slices.
4. Cut the herring into large or medium pieces and send to the blender bowl with onion and apple. Whisk the ingredients thoroughly until smooth and remove from the bowl.
5. Peel and chop the eggs, then cut or break pieces of bread and put them in a blender. Grind these ingredients and return the herring with onion and apple to the bowl, add the softened butter. Beat the mixture for about five minutes so that the mincemeat is as homogeneous and similar to a pate as possible.
6. Place the forshmak in a bowl or other deep container, cover with cling film and refrigerate for at least an hour to firm up the mixture a little.
7. Serve mincemeat in a separate bowl or immediately spread it on croutons or black bread, if desired, you can sprinkle mincemeat with chopped green onions and parsley.

Bon appetit!

Recipe for mincemeat with melted cheese

This recipe cannot be called one of the classics, but it is very original and can perfectly diversify the table with snacks. If you have never tried mincemeat with cheese before, then it's time to cook it.

Ingredients:

• Salted herring - 250 gr.
• Processed cheese - 1 pc.
• Butter - 50 gr.
• Dill - to taste
• Milk - 70 ml.
• White bread - 2 slices
• Onion - 50 gr.

Cooking process:

1. The herring must be cut and cleaned, remove large and small bones, head, tail. Then cut the fish into pieces and set aside. Remove the butter from the refrigerator and let it melt and soften a little.
2. Free the stale bread from the crust, and then soak for five to seven minutes in milk or water (if you suddenly have no milk).
3. Peel the onion and chop coarsely, and also cut the soft processed cheese and chop the washed and dried greens.
4. When all the preparatory steps are completed, put the squeezed bread, pieces of herring and processed cheese into the blender bowl. Beat the ingredients on full power until more or less homogeneous.
5. Then add the onion pieces and dill to the blender bowl and beat the mincemeat again until the onion is completely chopped and mixed with the rest of the snack ingredients.
6. Lastly, you need to add softened butter to the mincemeat and beat the mixture for five minutes to make the mincemeat airy. If desired, you can add a little ground pepper or any other spices to the composition of the dish.
7. Serve the prepared mincemeat as a pate or in tartlets. You can also immediately spread it on bread, bread, croutons or store it under a film for a couple of days.

A simple and delicious recipe for mincemeat from herring with an apple

A light sourness and a pleasant aroma can be given to mincemeat by an apple. You can take any fruit, but it is better to give preference to sour green apples with a strong structure. Forshmak according to this recipe will be an excellent snack, quite dietary and not greasy.

Ingredients:

• Salted herring - 250-300 gr.
• Green apple - ½ pc.
• Mustard - 1 tbsp.
• Ground black pepper - a pinch
• Onion - ½ pc.
• Bread - 1-2 slices
• Water - 70 ml.

Cooking process:

1. Take a good salted herring, preferably home cooking. It must be cut, cleaned, carefully remove all the bones from it. Trim the crusts off the bread and soak the bread in milk for a few minutes.
2. Peel the green apple and remove the seeds, and then cut the fruit into pieces. Peel and chop the onion too, and then send these ingredients to a blender. Beat them until smooth.
3. Add bread to the bowl, which must first be squeezed a little, put pieces of herring, mustard and the necessary spices in the same place. Beat it all again in a blender to make the mincemeat as homogeneous as possible.
4. Transfer the finished snack to a glass container for storage, wrapping it on top with cling film or closing it with a lid. Forshmak with an apple can be stored in the refrigerator for several days.

Delicious herring mincemeat with carrots

Appetizing herring pate, namely forshmak, goes well with completely different ingredients. One of interesting options forshmaka is a pate with carrots, which can be sautéed beforehand. Be sure to try this delicious appetizer to satisfy your hunger before the main course.

Ingredients:

• Carrots - 50 gr.
• Onion - 50 gr.
• Salted herring - 200 gr.
• Ground pepper - to taste
• Bread - 70 gr.
• Water - 1 tbsp.
• Butter - for frying

Cooking process:

1. First you need to prepare carrots and onions. To do this, clean the root crops, rinse them under running water and chop. Finely chop the onion with a knife, and grate the carrots on a medium grater.
2. Soak the bread in water, after removing the crusts from the slices of bread. Cut the herring into pieces, and, if desired, rinse and chop the herbs.
3. Melt the butter in a saucepan or frying pan, and then sauté the carrots and onions until soft, without frying them. Allow cooked root vegetables to cool completely.
4. Squeeze out the bread and put it in the blender bowl, also putting the herring in the container and adding spices and herbs (optional). Whisk the ingredients until smooth, and then add the passivated root vegetables to the blender bowl.
5. Thoroughly beat the mincemeat again so that it acquires an absolutely homogeneous paste consistency, and then remove the finished dish from the appliance. Place the mincemeat in a bowl and refrigerate for an hour or two.
6. Serve the finished dish as an appetizer or snack, along with bread, crispbread, croutons or other additional ingredients.

Step by step recipe for forshmak with butter

Butter is often added to minced meat to make it more juicy and airy. In this recipe, there are only the most necessary ingredients for an airy gentle mincemeat. Therefore, this list can be supplemented at will.

Ingredients:

• Salted herring - 200 gr.
• Butter - 50 gr.
• Bread - 1 piece
• Water - for soaking bread
• Onion - 50 gr.

Cooking process:

1. To get started, you need to buy salted herring without spices or pickle it yourself. Salted fish, which will have a delicate taste, is best suited. Carefully free the salted herring fillet from small bones, and then finely chop with a sharp knife and set aside.
2. Butter should be slightly melted in the room so that it is soft and pliable. This is necessary in order for the oil to whip well. You can beat the butter with a blender, turning the butter into a fluffy mass.
3. Bread must first be soaked in water or milk, it is desirable that it be slightly stale and without crusts. Squeeze out the soaked pieces of bread, then put them in a blender bowl and beat.
4. Peel the onion from the husk, then cut it and send it to the blender to the bread. Beat the mass thoroughly so that it becomes a homogeneous gruel. Then put the mixture of bread and onions in a bowl with finely chopped herring.
5. Lastly, start gently and carefully adding whipped butter to the mincemeat. Thoroughly knead the mixture of ingredients so that the mincemeat is light and airy. At this stage, you can add spices and dried ground herbs to the mincemeat.
6. When the herring pate is ready, put it under the film in the refrigerator and let it brew for about an hour or a little more so that you can easily spread this delicacy on bread or toast.

Bon appetit!

Hearty mincemeat from herring with potatoes

Forshmak can be cooked in a thousand different ways and each of them will be correct. For example, instead of bread, you can add potatoes to it - this will radically change the taste of the dish and make it more tender. In this recipe, you can find a step-by-step method for making mincemeat with potatoes.

Ingredients:

• Salted or slightly salted herring - 250 gr.
• Potato - 1 pc.
• Onion - 70 gr.
• Butter - 50 gr.
• Ground pepper - a pinch
• Dried dill - ½ tsp
• Vinegar - ½ tsp

Cooking process:

1. First you need to boil the potatoes, cool it and peel it. Then mash it into a puree with a fork or mortar and add the softened butter. Set this mixture aside and move on to other products.
2. Free the salted homemade or purchased herring from the stones and finely chop with a sharp knife, then put the pieces in a blender and add black pepper and dried herbs. Beat the mixture until smooth.
3. Cut the onion into pieces and then put in a bowl with the herring, after which everything is thoroughly whisked again until a homogeneous consistency. If you like a larger mincemeat, then you can immediately beat the herring with onions, controlling the degree of crushed products.
4. Lastly, add buttered potatoes to the blender. You can beat everything together with a blender or beat the potatoes separately until fluffy, and then carefully introduce it into the mincemeat and mix. For the final touch, add vinegar, which will spice it up and help the mincemeat stay edible longer.
5. Put the finished dish in a glass container with a lid for storage, or cover with a film. Place the forshmak in the refrigerator for at least an hour before serving. If you want the mincemeat to be stored for some time, then expect that it will last no more than a week and only in the refrigerator.

The recipe for a classic mincemeat from Yulia Vysotskaya

Julia Vysotskaya is a famous culinary specialist whose recipes are full of Internet and television. Russian sandwich with herring - that's what Yulia calls mincemeat. Below you can learn a delicious way to cook mincemeat from Yulia Vysotskaya, which will bring you pleasure and a little novelty.

Ingredients:

• Herring - 2 pcs.
• Potato - 3 kg.
• Chicken egg - 4 pcs.
• Apple - 2 pcs.
• Onion - 2 pcs.
• Butter - 180 gr.
• Cheese - 200 gr.
• Olive oil - 3 tbsp.
• Mustard - 3 tbsp.
• Pomegranate juice - 50 ml.
• Salt - to taste
• Pepper - to taste

Cooking process:

1. First of all, you need to boil the potatoes, after peeling them. Mash the cooked potatoes and add butter to it. Do not throw away the water that remains after cooking.
2. After mashed potatoes will be ready, boil chicken eggs for ten minutes from the start of boiling water, and then chop the onion, apple and herring. Herring must first be cleaned, disassembled and all bones removed.
3. In a separate container, combine finely chopped onion, herring and apple, and add an egg. Thoroughly mix the mixture of ingredients, and then add mustard, oil and black pepper to taste. You can add salt if needed, and don't forget the pomegranate juice as well.
4. After all the preparations are over, take heat-resistant dishes - for example, glass. Put the mashed potatoes in the first layer, stretching it to the walls, and then the herring filling is laid out there. The third layer is mashed potatoes again.
5. Place this entire structure in an oven preheated to 180 degrees for no more than 30 minutes. Before this, do not forget to sprinkle the dish with grated cheese. After half an hour, feel free to serve the hot mincemeat, spreading it on croutons, toast, bread or spreading it over tartlets.