Translated from German, “forshmak” means “snack”. This dish is served at the beginning of the feast. It is intended not so much to satiate the guests as to tease 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 invented forshmak, which is known throughout the world - a cold appetizer made from salted herring.

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

About the benefits of the main ingredient

Many people know that forshmak is a delicious snack. But the benefits of the dish are often kept silent. Those who care about their health should include a snack in their diet. The Swedes consider herring a tasty medicine. They are sure that if you eat this fish every day, there will be no health problems. Why herring is so useful, the table will tell you.

Table - Nutrients in herring

Substance	Effect 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 functioning of nerve cells
Omega-3	- Has a beneficial effect on the functioning 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 joints

Doctors do not recommend indulging in salted herring if you have kidney disease. Hypertensive patients and people prone to edema should use the product with caution.

Secrets of an excellent snack

How to cook mincemeat from herring so that it turns out really tasty? You need to know some tricks, and then a homemade snack can compete with a restaurant one.

• Selection of fish. 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 snack will turn out tastier. Herring must be free of foreign odors and “rust”.
• Proportions of ingredients. To make the appetizer tasty, you need to add the ingredients of the dish in the correct proportions. The ideal option is when the herring makes up a third of the total weight of the snack. Otherwise, only herring taste will be felt.
• Balance of taste. When adding vinegar, lemon juice, or sugar to a snack, it is important not to disturb the harmony of taste. Forshmak should not be sweetish, “sourness” is allowed, but only subtle. Salt is usually not used, because the basis of the appetizer is salted fish.
• Correct consistency. The snack should not spread. The ideal consistency is a thick paste or pate. To achieve the correct texture, mix the ingredients in a blender or grind through a meat grinder. If you don’t like oily “smooth” textures, then the herring can be cut into small cubes and the remaining ingredients passed through a meat grinder.

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

Classic recipe for herring mincemeat: 2 options

Forshmak is the hallmark of Jewish cuisine. But the dish is also traditional for Odessa residents. Odessa has always had a large Jewish community, which has brought its own flavor to the local cuisine. Two mincemeat recipes are considered classic - Jewish and Odessa. They differ in additional ingredients, but the base is the same - lightly salted herring, onions, butter. Try to cook both options to understand where the food is tastier - in Israel or in Odessa.

Jewish

Description. The Jewish recipe for herring mincemeat involves the use of a minimum of additional ingredients. It is believed that they can interrupt the fishy taste of the dish. Stale bread is always added to the appetizer, because this is how forshmak was prepared back when the dish was called “the food of the poor.” The Jewish snack turns out fluffy and airy due to the use of soda. You need to take literally a pinch of it. It is important that the soda is not noticeable in the snack. It is better to stir the dish the old fashioned way - with a wooden spoon.

Components:

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

Preparation

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

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

Odessa

Description. The secret of delicious mincemeat in Odessa lies in the addition of sour apple and eggs. These ingredients are responsible for the delicate taste of the snack and its airiness. You definitely need to take a sour apple: the Antonovka and Simirenko varieties are excellent. In Odessa they believe that forshmak, to make you want to “lick your fingers,” can only come 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.

Preparation

1. Fillet the fish, remove bones and skin. Cut the fillet into pieces.
2. Core the apple and 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. Place the ingredients in a blender. Beat to a pate-like consistency.
5. Add softened butter to the prepared mixture. It must first stand at room temperature.
6. Separate the yolks from the whites. Add the whites to the dish.
7. Blend the snack with a blender. If desired, you can add ground black pepper.
8. Transfer the mincemeat to a container with a lid and refrigerate overnight. You can enjoy it in the morning.

Housewives often modify the popular recipe for minced herring “Odessa style”. Some add white loaf pulp soaked in milk to the ingredients for fluffiness, 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 are so tasty that they fly off the table with lightning speed. Forshmak is just such a snack. Naturally, every housewife has her own secret to preparing the dish. After trying the classic version of mincemeat, prepare one of its popular variations - it’s no less tasty.

Don't be afraid to experiment. You can add fish seasonings, pine nuts, pickled cucumber or fried onions to mincemeat.

Bright: with melted cheese and carrots

Description. If you don’t like that the classic Jewish appetizer turns out faded in appearance, then for the holiday table you can prepare mincemeat of herring with carrots and processed cheese. The appetizer turns out 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 supermarket shelves are not suitable.

Components:

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

Preparation

1. Clean the herring, fillet it, remove the pits. Cut the herring into medium cubes.
2. Cut the carrots and cream cheese into large pieces.
3. Chop the greens.
4. Place the prepared ingredients into a blender bowl. Add softened butter.
5. Blend the ingredients using an immersion blender to a paste-like consistency.

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

Hearty: with potatoes

Description. Forshmak with potatoes turns out to be satisfying. The dish is prepared without butter, thereby departing from the classics. Instead, take vegetable oil - 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.

Preparation

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

If you use 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.

Tsarsky: with caviar and salmon

Description. Housewives prepare mincemeat from herring, salmon and caviar exclusively on holidays. This is not an everyday dish, because gourmet ingredients are used. Such mincemeat can be prepared, for example, for a New Year's feast: guests will “gasp” at a truly royal snack. Due to the eggs, the mincemeat consistency is unusual.

Components:

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

Preparation

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Cut herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mixture through a meat grinder (choose a grill with small holes).
4. After standing for a couple of hours at room temperature, grind the butter to the consistency of sour cream.
5. Chop the greens finely.
6. Combine fish paste, oil, herbs, caviar. Add lemon juice to taste. Mix thoroughly.

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

From Ilya Lazerson

Description. This snack recipe was suggested by the host of the “Celibacy Lunch” program, Ilya Lazerson. The main feature of the dish is the absence of oil. Lazerson’s forshmak turns out tender. The culinary specialist also offers a special way of serving the snack.

Components:

• herring - one big one;
• apple (necessarily sour) - one;
• onion - one head;
• hard-boiled eggs - three;
• sour cream - by eye;
• loaf - three slices;
• “Borodinsky” bread - for croutons.

Preparation

1. Trim the crusts from the loaf slices. 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 and remove the husk from the onion. Cut these ingredients into large pieces.
4. Squeeze the soaked loaf and place it in a blender bowl. This also includes herring, apple, onion, and egg whites. Blend the mixture to a paste-like state.
5. Make croutons from black bread. Slices should be fried in a dry frying pan.
6. Place the mincemeat on the croutons, and top the appetizer with sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the mincemeat to be airy, use 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. Traditional serving is simple - on toast, croutons or fresh bread. You can serve the appetizer in a salad bowl, and place a basket with different types of bread next to it: this way, guests will have a choice. Remember that you can experiment not only in the process of preparing dishes, but also in presentation. Forshmak can be served with a side dish, stuffed into “baskets” of shortcrust pastry or egg white halves, and wrapped in pancakes.

Reviews: “Particularly good with pancakes”

And Makarevich and Yarmolnik, with gusto, did this: 2 pickled 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 just do it the way everyone likes it. And do it in the evening and put it in the refrigerator, and in the morning you can do it with vodka, that’s what they said in the relish.

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

Our family's favorite dish is minced meat. I cook it like this: herring 05-06 kg. Clear from bones, spine and large ones. There is no need to clean off the small ones like a fur coat. Next you need 5 eggs, 1 small onion, 100g butter. Grind the herring with eggs and onions in a meat grinder, add softened butter, and mix well. That’s it, mincemeat is ready - it’s especially good with pancakes :)

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

Once in some book, by the way it was fiction, I read a recipe, tried it - it turned out quite tasty and unusual (for our stomachs): pass boiled meat and potatoes through a meat grinder, grind unsalted fatty herring there and mix everything with thick sour cream. Pour the resulting “dough” into a greased frying pan, make cuts with a knife and place in the oven and bake. I held 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 into mincemeat without twisting it, but cutting it into small pieces, adding a boiled egg and green onions. Grandma is not Jewish, but it was delicious. IMHO fish tastes better in tangible pieces than when ground into minced meat.

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

Anyone who has ever traveled to Odessa had to try this kosher snack. Usually it is served with potatoes or spread on it. You can simply eat it without anything. Let's look at how you can cook mincemeat in Odessa. You will forever remember this divine and delicate taste. After all, only people in Odessa know how to make mincemeat for real. So, let's start cooking. We offer several options. Choose and taste this dish.

How to cook real mincemeat in Odessa

Main ingredients:

• salted herrings (two pieces);
• two eggs;
• butter (100 grams);
• salt to taste;
• one onion;
• green apple (one);
• vegetable oil (50 grams).

Cooking process

Buy lightly salted herring at the store. But if you decide to pickle it yourself, we recommend using not only salt, but also spices, as well as granulated sugar. Then soak the homemade herring in milk for twenty minutes. So, let's continue, boil the eggs first. Next, cut up the herring carcasses. Cut off the head and tail. Clean completely of entrails, skin and bones. Use tweezers to remove small bones. you need to wash, peel and remove the core. Peel the onion and wash it. So, the herring is ready, the eggs are already hard-boiled. Apples and onions are washed and peeled. You can start preparing the snack. Take a meat grinder and pass our fish and onion through it one by one. Grate the apple and egg on a fine grater. Heat a frying pan, melt the butter. Add vegetable oil. This will be your dressing, let it cool. All the ingredients have already been prepared, all that remains is to combine them together in a bowl. Mix the mixture thoroughly and add salt. You can add garlic if you wish, unless, of course, you are going to work later. Now you can fill the mass. So, the Odessa-style forshmak is ready. The recipe, as you can see, is simple and does not require much time. And most importantly, the dish turns out very tasty. You can put the appetizer in a vase and serve it to the holiday table or make sandwiches right away.

Air mincemeat in Odessa style

Main ingredients:

• one ;
• garlic (one clove);
• margarine (200 grams);
• (pinch);
• salt to taste;
• onion (1 pc.);
• apple (sour varieties);
• coriander;
• pepper;
• one egg.

Cooking process

Prepare your food. 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 four parts. Grind the herring, apple and garlic using a blender. Place the resulting mixture in a bowl. Grind the onion separately in a blender. Add chopped egg, ginger, coriander to the mixture and beat everything again. To make mincemeat fluffy in Odessa style, add margarine. Whip it separately until it becomes cream-like in consistency. Stir with mincemeat. All is ready! You can put it in the refrigerator to infuse.

Recipe for quick preparation of mincemeat

Main ingredients:

• one herring;
• onion head;
• a bunch of greenery;
• two eggs;
• spices;
• one apple;
• mayonnaise (to taste).

Cooking process

Boil the eggs in advance. Clean the herring (as in previous recipes). Cut it. Finely chop the boiled eggs into cubes. Wash and peel the apple. Remove the peel from the onion. Take a grater. Grate the apple and onion. Finely chop the greens. In a bowl, mix herring, apples, eggs, onions, and herbs. Add spices. Add some salt. Season with mayonnaise.

2016-12-14

Hello my dear readers! Do you know what word is most often used when talking about a herring dish called “forshmak”? Grandmother! Our dear, dear ones! Your buns, pies, borscht and mincemeat accompany us through the thorny adult life in the form of aromas emerging from the bins of our memory. The smells of home, warmth, comfort, incredible security, universal love and care. Often my friends’ childhood memories begin with the words: “But my grandmother...” This is followed by a story about her culinary and confectionery masterpieces, interspersed with sighs and gasps. In the story of at least one narrator, mincemeat made from herring is always mentioned.

Our town has long been famous for its unsurpassed cooks. Jewish housewives were particularly inventive in preparing “out of nothing.” Many Jews once lived here. The characteristic profiles of some Beregovo residents still reveal the origins of their owners. For you will be recognized by your face, and only then by your deeds. And there is no escape from this!

I have brought you far, friends, but let’s return to the recipe for the classic Jewish mincemeat. I remember three neighbors constantly discussing traditional “Ashkenazi” cuisine, who were preparing real (each her own) mincemeat from authentic “rusty” herring. The neighbors' names were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these respectable ladies claimed that only she knew how to prepare forshmak in the Jewish way from a herring cut with her own hands.

The simplest and most popular mincemeat consists of three components - herring, apple, butter (vegetable or butter, and sometimes both together).
Let’s start with “grandmother’s” traditional recipes, and then consider modern, less well-known ones - with cheese, carrots and no apple at all.

Herring forshmak - a classic recipe in different versions

How to cook classic mincemeat according to Rosa Katz

Ingredients

• 1 herring weighing at least 400 grams.
• One large sour apple (preferably green).
• 25-40 g butter.
• 2 hard-boiled eggs (do not overcook as the yolk does not turn green).
• Half a small onion.

Cooking technology

How to make the right mincemeat according to Dora Katsnelbogen

Ingredients

• 2 uneviscerated herring carcasses (300 grams each).
• Two or three hard-boiled eggs.
• 2 slices of white bread (Dora used pieces of “City” bread - who remembers that?).
• A couple of small onions with a delicate character (not spicy).
• Water with vinegar and sugar (the latter is optional).
• One sour apple.
• 80-100 ml vegetable oil.
• 2 teaspoons 9% vinegar (lemon juice).

Cooking technology

How to cook mincemeat correctly from Feiga Eidelshtein

Ingredients

• 2 fatty herrings.
• One sour green apple.
• 2-3 hard-boiled eggs.
• 100 g butter.
• One tablespoon of vegetable oil.
• One small onion.
• 1 teaspoon 9% vinegar (lemon juice).
• A few sprigs of dill.
• One boiled potato in its jacket.

Cooking technology

How to make forshmak in Odessa style

Ingredients

• Fillet from two herrings (removed with your own hands, if you are tempted by the prospect of being elbow-deep in a herring).
• Old unspoiled tea leaves.
• 3-4 pieces of white loaf (just don’t say that the crust needs to be cut off - I beg you, Jews are thrifty people).
• A little milk for soaking the loaf.
• Three hard-boiled eggs.
• 1 teaspoon mustard.
• 1 teaspoon vinegar.
• 50-60 ml of good vegetable oil.
• Two small sweet and sour apples.

Cooking technology

Cooking mincemeat without apples

Ingredients

• Herring fillet (we remove it ourselves or buy it ready-made - at your discretion).
• Two eggs in a bag.
• A bunch of green onions.
• Small pickled cucumber.
• One tablespoon of cottage cheese.
• 80 g butter.

Cooking technology

My comments

I myself cannot determine which of the presented recipes for minced meat (in some sources “minced meat”) from herring is the most popular. I want to do this with your help, friends. Please tell us in the comments which option you like best.

With this, allow me to take my leave and start preparing for the New Year and Christmas. If everything you read today doesn’t seem so bad to you, then please share the post on social networks and subscribe to the newsletter. It’s not difficult for you, but I’m very pleased!
Always yours Irina.
December 12 was International Tango Day. Making a big film is difficult. But condensing a whole Love into a few minutes is brilliant... to the music of tango.

There is an opinion that only a Jewish housewife can make real forshmak, but this is not at all true. This recipe is extremely simple and any novice housewife can handle it.
Recipe contents:

Forshmak is a classic dish of Jewish cuisine. To prepare it, you need simple ingredients: herring, onions, butter and spices. Other products can be included as desired. So, they additionally add an apple, cottage cheese, carrots, vegetable oil, bread, egg and any spices. The components are thoroughly chopped with a meat grinder or finely chopped with a sharp knife. Forshmak is mainly in demand in the form of pate.

Despite the fact that the appetizer is considered a national Jewish dish, you can often hear that it is classified as Odessa cuisine. And there is some truth in this. Jewish communities have existed in Odessa for centuries, and forshmak is a classic Jewish dish. This is how the second traditional name stuck to it. This dish, an unadulterated dish of Jewish cuisine, was remembered when Jews began to migrate from Odessa. Then a panicked interest in Jewish cuisine, and culture in general, began in the city.

Here is a recipe for mincemeat in Odessa. It was embodied by an Odessa culinary specialist, and now local residents vote for its authenticity. And although this herring pate is considered an appetizer, it can also be served at the dinner table with a side dish of potatoes - it will be very tasty. As a snack, it is served on toast, crackers, a crust of bread pre-fried in a frying pan, etc.

• Calorie content per 100 g - 180 kcal.
• Number of servings - 300-350 g
• Cooking time - 20 minutes

Ingredients:

• Herring (lightly salted) - 1 pc.
• Carrots (boiled) - 1 pc.
• Onions - 1 pc.
• Egg (boiled) - 1 pc.
• Processed cheese - 100 g
• Soy sauce - 2 tbsp.
• Salt - a pinch (may not be needed)

Cooking mincemeat in Odessa style

1. Peel the onion, rinse under running water and chop into half rings.

2. Clean the herring - remove the film, cut off the head, tail, fins, rip open the belly and remove the entrails. If the fish contains caviar or milk, then they can also be used for mincemeat.

3. Wash the fish under running water, removing the inner black film from the tummy. Then divide it into fillets, removing the backbone, and cut into pieces.

4. Place the egg in cold water and boil hard. Then cool in ice water, peel and cut into 4 pieces.

5. Place the chopped herring with the boiled egg into a food processor fitted with a cutting blade attachment.

6. Add onions, boiled carrots and soy sauce. You can boil the carrots in advance, for example, in the evening. Because it is necessary for the appetizer to still cool down.

7. Grind all products to a homogeneous consistency. Taste the appetizer and add salt if necessary. But it may not be needed, because... there will be enough salt in the herring itself.  11:00 November 09, 2019

Forshmak is a dish of European cuisine. However, nowadays this snack can be found in almost all corners of the globe, where European dishes are at least somewhat favored. Forshmak is made from finely chopped herring, which is mixed with butter, eggs, onions and various spices. The result is a mass that is a little reminiscent of herring salad, pate or fish oil.

The size of the fish pieces during the cooking process is important. Herring should taste good in a “homemade pate” based on the other ingredients. Do not twist the fish. This way the dish will lose its uniqueness. It is better to chop the herring with a knife. You can do the same with boiled chicken eggs. After all, they have a neutral taste.

What is forshmak

This snack option for the holiday table and beyond is usually prepared from chopped herring. To prepare a tasty dish, it is better to choose fatty fish. For example, you can give preference to large Norwegian herring.

During its existence, this fish acquires the most delicate “fat,” thereby affecting the taste of the finished spread. If the housewife purchases ready-made herring in a store, then before preparing the mincemeat, you need to try the product.

It is important that the mass has a lightly salted taste. If there is a lot of salt in the product, then the fish can be additionally soaked in milk. Many housewives soak their “catch” in tea. This is a mistake.

After all, the tea drink contains special substances that ultimately contribute to the loss of fish tenderness. The taste of herring is complemented by finely grated apple, as well as white bread crackers. In the original recipe it is recommended to grind them completely to a powder state.

As for onions in the recipe, they can negatively affect the taste characteristics of the pate. Do not use fresh product as it will add unwanted harshness to the fish oil.

It is better to fry the onion a little in a frying pan before adding it to the salad. The butter in the recipe is used in a softened state. Additionally, beat the product a little with a whisk. This gives the pate the desired texture.

Herring forshmak: classic recipe

The classic mincemeat consists of only three main components. This is an apple, herring and butter. First of all, we need to understand the intricacies of cooking a classic dish, and only then try its amazing, unusual modern analogues. I really love mincemeat and invite you to cook it with me, based on a detailed step-by-step recipe from the “grandmothers”.

Recipe ingredients:

• lightly salted herring - half a kilo;
• two eggs;
• onions - 1 piece;
• one large sour apple;
• butter – about 40 grams.

Step-by-step preparation

If you prepare a European dish from purchased fish, then it is better to first divide it into small parts and soak it in milk.

I peel the apple and remove the core from the fruit. Additionally, I sprinkle this component with a little lemon juice, so the apple does not darken during cooking.

I peel the boiled eggs and onions and chop them finely with a knife. I do the same with fish. In this case, the pieces of herring should be slightly larger than the pieces of eggs and onions. I grate the apple. I “melt” the butter at room temperature.

I mix all the ingredients of the homemade pate. To serve, place in a narrow dish. You can additionally beat the serve using the head and tail of the fish. They eat fish oil with black or white bread. Bon appetit.

How to cook forshmak in Jewish style

There are a lot of recipes and serving options for this wonderful snack. However, they still have a couple of similar features. Today I invite you to try to create a European mincemeat with a sour taste and fishy aroma. The dish, despite its simplicity, is rich and rich due to the large amount of oil in its composition.

Ingredients:

• two eggs;
• one green apple;
• onion - one head;
• a tablespoon of apple cider vinegar;
• a little ground black pepper;
• half a stick of butter.

Technology:

First of all, we need lightly salted herring. I clean it from seeds and skin, and also mill it.

In the meantime, I boil two chicken eggs. You can also peel onions and prepared sour apples. I cut all the ingredients into small pieces. To make cutting the butter easier, I heat it a little in the microwave or on the kitchen table, after taking it out of the refrigerator.

I cut the fish fillet into pieces of arbitrary shape. In principle, cutting does not play a role in the dish. Some housewives serve chopped mincemeat to the table. However, this recipe involves grinding the ingredients using a meat grinder.

You can add just a little ground pepper to the resulting mass for taste. The final stage of preparing the snack is adding apple cider vinegar to the mixture. I mix all the ingredients thoroughly and the dish is ready.

To serve, I fry pieces of black bread in a frying pan without oil. I spread lightly salted fish pate on them. This snack option cannot be called light or low-calorie. However, it definitely takes its place of honor on the holiday table in my family. Try making pate according to the Jewish recipe.

Recipe for mincemeat with melted cheese and carrots

It happens that not everyone likes the standard mincemeat recipe. Experienced housewives, through simple food experiments, discovered a new recipe for the dish. The sandwich spread in this recipe is supplemented with boiled carrots, which affects the taste characteristics of the entire dish.

Pate components:

• one medium-sized herring;
• butter – 100 grams;
• boiled carrots – 1 piece;
• two processed cheeses “Druzhba” (no need to buy a product with mushroom or spice flavors);
• frozen or fresh herbs.

Cooking a herring dish

I peel the boiled carrots and chop them on a fine grater. The components can be crushed in a blender if desired. In this case, I simply cut the vegetable into arbitrary pieces.

I also cut processed cheese into small cubes or grate it. As for fish, you can use ready-made peeled fillets or whole herring in the recipe. The fish is cut into cubes or twisted in a meat grinder. It all depends on the preferences of the hostess and her guests.

In a deep container, mix cheese and carrots, prepared pitted herring and butter. I soften it first. It is better to leave the product on the kitchen counter an hour before preparing mincemeat.

When heating oil in the microwave, you need to be careful. After all, the product can completely melt in a matter of seconds, but we don’t need this. I add greens to the mixture of the above described components. There is no need to salt the dish since the fish was already salted.

Store the fish pate on the refrigerator shelf, after transferring it to an airtight container or glass container. The appetizer turns out to be salty, tender and a little sweet at the same time due to the addition of carrots to the dish.

Forshmak from herring with apple

This unusual herring-based pate recipe has unique flavor characteristics. Thanks to balsamic vinegar and green apple in the composition, the spread acquires such a peculiar sourness.

Components:

• half a kilogram of herring fillet;
• a little parsley;
• three chicken eggs;
• a few pieces of white bread;
• one and a half green sour apples;
• three pieces of matzo;
• half a head of onion;
• teaspoon balsamic vinegar.

Subtleties of cooking

To begin preparing the fish spread, you need to put white bread in a deep container and fill it with plain boiled water, but I do not remove the crusts from the bread.

I peel and wash the apple and onion, and also chop it coarsely. You can use different amounts of onion in the recipe. However, it is worth remembering that this component gives the dish a characteristic aroma over time.

The remaining half of the apple will serve as a decoration for the dish in the recipe. However, to prevent the component from darkening, I recommend not cutting it in advance or sprinkling it with a little lemon juice after chopping.

Through a meat grinder I pass fish fillets, boiled chicken eggs in the specified quantity, bread squeezed out of excess liquid, as well as onions and apples. If you want or don’t have a meat grinder, the components for the snack are simply chopped with a knife.

The final stage of cooking is adding white vinegar to the fish mixture. I stir the mixture until smooth, then add softened butter to it and also stir the mincemeat well again.

To serve, cut the matzo sheets into small portions. I spread the resulting herring pate on them. I decorate unusual sandwiches with apple slices and parsley. Bon appetit.

How to make an appetizer with butter and herbs

Forshmak is translated from German as a snack. Traditionally, this is the name for a dish made from herring with the addition of butter and various vegetables (apples, carrots or onions). For the recipe, it is better to choose a whole fish and divide it into parts yourself, so the housewife will be confident in the quality of the fish.

Ingredients of the dish:

• half a kilogram of herring;
• two teaspoons of Dijon mustard;
• one small onion;
• three boiled chicken eggs;
• two tablespoons of apple cider vinegar;
• half a stick of butter;
• one sour apple;
• ground black pepper to taste.

Technology

After boiling, boil the eggs for three minutes and remove from the stove. The yolk in the egg is runny. This is what we need. This way the finished mincemeat will acquire a pleasant yellowish tint. Otherwise, the dish will become grayish in appearance.

Place eggs, soft butter and onions into the bowl of a blender. I mix the ingredients of the recipe until smooth.

Add the crushed ingredients to the bowl with the fish. I stir everything thoroughly. I season the mixture with mustard, pepper and vinegar.

At this stage, you can add grated green apple to the herring mixture. I stir the pate well again and the dish is ready.

Forshmak is usually served as a cold appetizer in addition to bread or croutons. However, it can be used as an addition to boiled potatoes. Try it, it's also very tasty.

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