Forshmak from herring - simple, but very original and surprising tasty snack, which can be formatted as classic version, and with some deviations from original recipe. Possible combinations of the combination of components and the technique of their processing in the selection of recipes proposed below.

How to cook forshmak from herring?

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

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

Forshmak from herring - a classic Jewish recipe

The Jewish herring mincemeat recipe involves first frying the onion in butter. Another one salient feature snacks - its texture. Pieces of the components must be felt, therefore, it is preferable to cut the fish, like the rest of the components, finely with a knife.

Ingredients:

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

Cooking

1. Herring, cut, separating the fillet from the bones.
2. Boil, peel, grate potatoes and eggs.
3. Grind the fish, chop and fry the onion in oil.
4. Prepared products are mixed, an apple is added, seasoned.
5. Ready mincemeat from salted herring is served, garnished with herbs.

How to cook mincemeat from herring in Odessa?

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

Ingredients:

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

Cooking

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

Forshmak from herring with carrots - recipe

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

Ingredients:

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

Cooking

1. Herring, onion and egg are twisted in a meat grinder.
2. Boiled and peeled carrots are chopped into small cubes and, together with soft butter and cheese, are mixed into the twisted mass.
3. Season minced meat with carrots from herring to taste, cool a little.

Forshmak from herring with melted cheese - recipe

The idea from the previous recipe can be applied more than once, for example, with melted cheese. The components can be chopped using a blender or meat grinder, and the onion can be chopped and fried in oil. Apple is preferable to take sour varieties, such as Simirenko.

Ingredients:

• herring (fillet) - 400 g;
• onion and apple - 1 pc.;
• carrots - 2 pcs.;
• egg - 1 pc.;
• processed cheese and butter - 100 g each;
• salt, pepper, seasonings - to taste.

Cooking

1. All components are properly prepared and ground.
2. Grated cheese and soft butter are mixed into the mass, season the appetizer to taste.

Forshmak potato with herring

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

Ingredients:

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

Cooking

1. Boiled potatoes, fish and onions are crushed in the most convenient way.
2. Add eggs, butter to the resulting base, season the snack to taste, mix.
3. Ready mincemeat from herring is served immediately or cooled a little beforehand in the refrigerator.

Recipe for mincemeat from herring with apple

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

Ingredients:

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

Cooking

1. Boiled and peeled eggs, chopped onion, loaf and half of the apples are ground in a blender.
2. Fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
3. Soft oil, vinegar, salt, pepper are added, stirred and the mass is placed in the refrigerator for a while to cool and infuse.
4. When serving, mincemeat from herring is supplemented with fresh herbs.

Lithuanian herring forshmak

The Lithuanian recipe for making mincemeat from herring differs significantly from the previous classic analogues of the dish. Here, the fish is adjacent to cottage cheese and sour cream, and grated hard cheese and herbs (parsley, dill, cilantro or basil). Such an appetizer is served with.

Ingredients:

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

Cooking

1. The fish fillet is cut into small pieces and rubbed with cottage cheese, butter and sour cream.
2. Balls are formed from the resulting mass, dipped in a mixture of grated cheese and chopped greens, placed on a dish.
3. When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.

Forshmak from fresh herring

Another non-traditional herring forshmak recipe is presented below. In this case, it is used as the basis of the dish, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg and sour cream sauce and baked until golden brown in the oven. Serve the dish, cut into portions and watered with melted butter.

Ingredients:

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

Cooking

1. The fillet is breaded in flour, fried.
2. Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and twisted together with fish in a meat grinder.
3. Passer 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
4. The mixture is added to the twisted mass, the base is supplemented with beaten eggs, put into a mold, brushed with sour cream and baked until golden brown.

Forshmak with meat and herring

Forshmak from veal with herring, like the previous version with fresh fish, is baked in the oven after grinding the ingredients, which are supplemented egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to preserve juiciness.

The classic recipe for herring mincemeat involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently converted into delicious herring pate , which can then be served at the table, spread on brown bread.

Forshmak from herring - a classic recipe

The proportions of products needed to prepare a classic mincemeat:

• 1 fatty herring carcass weighing 400-500 g;
• 2 chicken eggs, hard-boiled;
• 100 g sweet and sour apple(for example, varieties Antonovka);
• 20 g of onions;
• 50-60 g stale white bread or a loaf;
• 100 ml of milk;
• 150 g of high-quality butter;
• salt and, perhaps, for piquancy, mustard to taste.

Cooking step by step:

1. The most laborious and complex process in the preparation will be the preparation of the herring. The fish must be skinned, gutted, and the meat removed from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
2. Peel off the peel from the apple and cut out the middle with seeds, remove all layers of the husk from the onion, and boiled eggs peel off the shell. Then grind all these components into pieces of the same size as the herring.
3. slices stale bread soak in milk for 10 minutes. You should also take the butter out of the refrigerator in advance so that it can room temperature reach a soft creamy state.
4. In a bowl of a suitable size, mix all the ingredients, including the squeezed bread. After that, grind the resulting mass with a meat grinder or chop with a blender to get a homogeneous thick mixture.
5. Add soft butter to the pate and grind it. Salt everything to taste, but you should not get involved in adding salt, because the herring is already salty.
6. After that it remains last step: refrigerate for an hour in a refrigerator.

The word "forshmak" literally translates as "anticipation". Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer.

Cooking step by step with the addition of potatoes

Potatoes are a favorite side dish for salted herring, so it is not surprising that such a combination of herring-potatoes was embodied in one of the mincemeat variations. This pate turns out to be quite satisfying and, as well as possible, is suitable as a main dish for breakfast.

What you need for cooking:

• 600 g salted herring cleaned of skin and bones;
• 3 boiled chicken eggs;
• 100 g fresh apple;
• 150 g of potatoes boiled in uniform;
• 100 g of a loaf;
• 100 ml of milk;
• 50 ml of refined sunflower oil;
• 30 g green onions;
• 15 g mustard;
• 10 g of sugar;
• 30 ml apple cider vinegar;
• 3 g black ground pepper.

The process of preparing this cold appetizer:

1. Soak the prepared herring fillet for 1-2 hours in milk, and the pulp of the loaf for 10-15 minutes.
2. Divide hard-boiled eggs into whites and yolks. Grind them together with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass similar in density to mayonnaise.
3. Egg whites, peeled and seeded apple, onion, fish fillet, potatoes and loaf twist through a meat grinder several times. Then add the yolk mixture and mix everything well.
4. Give the finished snack desired shape and decorate as you wish.

The tail and head of the herring should not be thrown away. It will help to give the pate the look of a real herring when serving.

With cottage cheese

This recipe is far from classic combination ingredients, but ready snack It turns out unusually soft and airy.

The list of necessary products and their quantity:

• 400 g lightly salted herring;
• 200 g of cottage cheese;
• 120 g sweet and sour apple;
• 90 g turnip onion;
• 100-150 g of walnut kernels;
• vegetable oil, salt and pepper to taste.

Action algorithm:

1. Turn the herring carcass into a fillet, removing the skin and bones, remove the husk from the onion, remove the core from the apple and cut off the peel.
2. Pass all the ingredients separately through a meat grinder in random order. Then mix everything and again pass the resulting mixture through a meat grinder.
3. Add vegetable oil, salt and spices to the finished mincemeat to taste. Store the snack in the refrigerator in an airtight container. glass container.

with carrots

The dish can be served by filling tartlets or halves of a hard-boiled chicken egg with it, removing the yolk before stuffing.

Ingredients included in the appetizer:

• 500-600 g of herring (2 medium fish);
• 120 g boiled carrots;
• 100 g soft butter;
• 1 chicken egg, hard boiled.

How to cook minced meat:

1. Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones, and cut the fillet into large pieces.
2. Remove the peel from boiled carrots with a thin layer, peel the egg and cut into pieces like fish.
3. Place all ingredients in a blender and blend tender pate. And if the kitchen does not have such an assistant as a blender, then a meat grinder can also cope with the task. In this case, it is necessary to use a grid with small holes and pass food through it several times.

How to cook Jewish mincemeat?

You don’t need a blender or an electric meat grinder to cook it in Jewish style, a grater and a manual meat grinder will be enough.

In the preparation process are used:

• 750 g of self-cooked herring fillet;
• 200 g of onions;
• 150 g of boiled potatoes (in uniform);
• 200 g of sour fresh berries;
• 3 eggs, pre-cooked;
• 150 g butter at room temperature;
• spices and vinegar (can be replaced fresh juice lemon).

Cooking method:

1. Pass the salted fish fillet through a meat grinder or chop very finely with a knife. Should be slick minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
2. On the coarse grater turn eggs, potatoes and apple pulp into shavings. You need to be careful with potatoes and not overdo it with this ingredient so that the minced meat does not turn into a regular salad.
3. Another feature of this jewish snack – fried onion. It is added not raw, but fried in butter, its amount should be such that the vegetable floats in it.
4. Mix together minced herring, potato, apple and egg chips. Pour the onion into this mass along with the butter in which it was fried. Mix everything and transfer to a herring bowl for serving.

• 300 gram herring carcass;
• 2 boiled eggs;
• 140 g of onion;
• 90 g apple;
• 80 g of stale pulp of white bread;
• 100 g of fatty butter (can be homemade).

Cooking steps:

1. Separate the fillet from the herring carcass and pass it through a meat grinder, do the same with apple pulp, onions and eggs.
2. Soak bread pulp in warm water, squeeze and add to the crushed products.
3. Soften the butter and grind with the resulting mass. This must be done very carefully so that all the ingredients are evenly distributed in the total mass. Forshmak is ready.

Recipe in Odessa

This dish is characterized by the addition of strong spices. This is not surprising, since Odessa housewives often used fish not top quality, but the so-called "rusty" herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and add spices to familiar dish fresh notes of taste.

The recipe for forshmak from herring in Odessa involves the use of such products:

• 300-400 g of boneless herring fillet (it is better not to use purchased ready-made);
• 200 g of apples;
• 100 g of onions;
• 1 boiled chicken egg;
• 90 g butter;
• 18 g of garlic;
• 5 g coriander;
• 5 g ginger;
• 5 g pepper.

Cooking:

1. Chop herring fillet and apple without peel and seeds into small pieces.
2. Grind the remaining fillet and apple together with the egg, onion, oil and garlic into a homogeneous paste using a blender.
3. Add spices to the mixture and chopped ingredients. Mix everything well and let it cool for an hour on a shelf in the refrigerator.

Salted herring is good for vodka, which is why mincemeat often appears on festive feasts, but even on weekdays a piece of black bread, spread with this pate, will be able to complement any first or second course with relish. It remains only to choose a mincemeat recipe to your liking (or rather, to your stomach).

Herring in our family is in great demand. I used to prepare for it boiled potatoes, and now we like to do and eat simply with bread. Since I always have to clean the herring, and as you know, I do it quite often, I decided to find a way out of this situation so that even when I was at work, my loved ones could feed themselves without special efforts. When I consulted with a work colleague about this, Marina immediately, without hesitation, suggested that I try to cook mincemeat with melted cheese and carrots from herring. I wrote down the recipe for its preparation and thanked my colleague. When I got home from work, the first thing I did was go to the kitchen and get to work. As Marina said, there was nothing complicated in cooking. And fifteen minutes later I called my loved ones for a tasting, we all really liked it ready meal. I don’t know how mincemeat is served at the table, but we just spread it on bread. Try it - it's very tasty and satisfying!
Ingredients:
- half a herring
- 1 chicken egg,
- half boiled carrots,
- 1 processed cheese,
- 50 grams of butter.

How to cook with a photo step by step

Forshmak can be prepared using a conventional or electric meat grinder, as well as using a blender.
So, using whatever technique you have, twist the pieces of fish, just be sure to remove all large bones and skin.




Then twist the egg and carrots in a meat grinder.










Do the same with melted cheese. By the way, I was very worried about the fact that it would be difficult to twist the processed cheese. However, my worries were unfounded.




Spread butter over all twisted ingredients. It should be excellent in taste, and also quite soft. Mix everything.




You can store mincemeat in the refrigerator in glass jar by covering it with a lid.






By the way, can

If you haven't tried this dish yet... mincemeat with melted cheese then you definitely need to do it.

Forshmak is a snack that is quickly prepared and has an original taste. Moreover, the taste of this dish may vary. It depends on the ingredients that will be in its composition. This is explained by the fact that there are a lot of recipes for making mincemeat.

It turns out that mincemeat is prepared not only from herring, but also from meat. This appetizer can be hot or cold.

Our herring forshmak recipe is closest to Jewish cuisine. But the dish is served in a very original way and not at all Jewish. In this recipe, mincemeat is prepared with melted cheese, which makes its taste very delicate.

Ingredients :

• Herring - 1-2 pieces
• Processed cheese - 100 grams
• Apple - 1 piece
• Egg - 3 pieces
• Mustard - 1 teaspoon
• Tartlets - 24 pieces
• Dill - for decoration

Cooking forshmak from herring with melted cheese

This recipe is slightly different from the original. We will not use butter to reduce the fat content of the snack. And instead of onions, add mustard, which will make our dish more savory. And the highlight of the dish is melted cheese, which will give the dish a delicate, silky texture.

Our first step will not be cutting herring, but boiling eggs. We boil them in advance so that they have time to cool. So , the eggs were boiled , cleaned and left to cool .

The most important component of our dish is herring. If you have a small family of three or four people, then one herring is enough for you. If a celebration is planned and there will be a lot of eaters, then the issue is resolved, we take two.

We have decided on the number of herrings, now it is necessary to cut the herring into fillets. Experienced housewives will cope with this without problems. If you are a beginner, then we will do a few tips for you:

Firstly, we cut the belly of the herring and clean out the intestines.

Secondly, cut off her head.

Third, wash it well.

Now the highlight. We make an incision with a sharp knife along the back, near the tail and fins. We pry off the skin from the side of the tail and remove it.

Then we carefully separate the fillet from the ridge, remove large bones, and then cut it into arbitrary pieces.

Someone may say that it is better to buy a ready-made fillet than to mess around with cutting. Perhaps they will be right . After all, if you have little time or need to cook a large number of dishes for the holiday, then this will be the right choice. But if you have time, then the experience of many housewives shows that a whole herring is always tastier.

Put the chopped herring in a blender and grind. If you grind it in a meat grinder, then twist it twice. This is necessary so that all the bones are ground.

Let's take an apple. An apple is suitable for us sour-sweet. We will clean it from the peel and seeds, cut it and send it to the blender bowl.

Coarsely chop the cheese and send to the apple.

We cut the eggs into two parts and put them to the rest of the products.

We close the blender bowl and grind all the products into a puree.

Combine our puree with ground herring, add mustard and mix well.

It remains the case for small, lay out mincemeat with melted cheese on tartlets and decorate with dill sprigs.

Forshmak from herring and processed cheese suitable for a lunchtime snack and will become great option a complete snack on the festive table. The preparation of the dish will take a minimum of time, while the taste will please with its saturation and a pleasant creamy aftertaste.
Technology is a bit like cooking classic mincemeat, but differs in the list of ingredients: there is no onion, apple, bread and milk. Be sure to try to cook this version of herring pasta with processed cheese according to this recipe Your guests will surely appreciate your efforts!
You can serve minced meat both on toast and in tartlets.

Taste Info New Year's recipes / From fish and seafood

Ingredients

• slightly salted herring - 1 pc.;
• processed cheese- 2 pcs.;
• chicken eggs (yolks) - 3 pcs.;
• butter - 100 g.

How to cook mincemeat with melted cheese

We fillet the herring, that is, we remove the head, fins, skeleton and entrails, carefully remove the skin, remove small bones. Fish fillet we cut large pieces to make it more convenient to chop the herring in a blender.


Hard-boil the eggs, cut into 2 halves and remove the yolks. Proteins for cooking herring paste are not required, they can be used for other dishes (or stuffed with ready-made pasta and served as stuffed eggs).


We clean the processed cheeses from the packaging foil and cut them into large cubes or slices so that the blender knife quickly grinds them to a homogeneous state.


Herring fillet, processed cheese and egg yolks place in a blender bowl, add butter softened at room temperature and interrupt at low speed for 5-7 minutes. If the blender bowl is small, it is better to add the ingredients in portions, dividing into 2 equal parts, the second option is to use a meat grinder (grind 2-3 times).

The result should be a homogeneous herring paste with a delicate texture. We send it for 20 minutes in the refrigerator so that it freezes a little and cools properly.


Ready minced meat can be spread on toast, used for stuffing eggs or served in tartlets - in the latter case, it is most convenient to use pastry bag or a syringe, which will give the snack a more festive look.


Top appetizer with herring paste can be decorated with red caviar, lingonberries or herbs. You can also complement the taste of the dish with a slice of green apple or pickled onions.


Serve tartlets to the table immediately after preparation. Ready herring paste can be stored in a glass container for 2 days in the refrigerator. Enjoy your meal!