The word forshmak is translated from German as a snack. Initially, this dish was prepared from cottage cheese and meat. Meat could be taken in different ways, ranging from chicken to pork and beef and so on. The meat could be replaced with mushrooms. This dish was usually served hot.

But while this dish reached Russia, it was radically changed, so to speak, adapted for the local population. Not only did they begin to make it from fish, they also began to serve it cold.

Since the preparation of this dish does not require a huge set of products and special culinary skills, it can be prepared by almost everyone who wants to surprise their loved ones.

Ingredients:

Herring 1 piece.

Boiled eggs 4 pieces.

Onion 1 piece.

Apples 1-2 pieces.

Butter 100 grams.

It is desirable that the herring be lightly salted. If the fish is strong salted, it can be soaked in milk for about half an hour.

And so we clean the eggs, the apples mode, separate the meat from the bones, clean the onions and the mode, send everything to the meat grinder. We skip everything only once. The whole idea of ​​the dish is to make the pieces of the ingredients feel. We can assume that our appetizer is almost ready.

Put the resulting minced meat in the refrigerator for about an hour and a half so that it cools down properly. Then put the leaves of lettuce or chopped green onions on the dish and put the forshmak on top. An excellent appetizer will suit your guests' taste. You will spend no more than half an hour on cooking.

Odessa version of cooking, an old Jewish recipe for Forshmak in a Jewish way.

I dare to suggest another option for making herring ala forshmak, only this time we will cook it according to the recipes of Jewish folk cuisine. Jewish cuisine is not that popular, but there are also dishes that deserve your attention.

And so we take:

Three large herrings (here it is important to take whole herring and preferably from the barrel, in the barrels they are salted in a completely different way than in buckets now. Do not use the finished herring fillet in oil. Only brine.)

4 good onions.

2-3 boiled potatoes.

3 eggs are also boiled.

2-3 sour large apples.

150 grams of butter.

Greenery for decoration.

A little vinegar.

Forshmak according to the Jewish recipe

While the potatoes and eggs are boiling, you can butcher the fish. Separate the meat from the bones and finely fish. You can, of course, skip the meat through a meat grinder, but only through a manual one, since we need the fish not to turn into a viscous mass, but to remain textured and crumbly.

Another feature of Jewish cuisine is the use of fried onions. Therefore, mode the onion in cubes and let it simmer a little in sunflower oil.

The rest of the products, and these are eggs, potatoes, apples, are passed through a coarse grater. It is important that the apples are peeled. We mix the whole thing with fish and fried onions.

The result is an airy snack that cannot be pulled back by the ears. It is better to serve in a herring pot after decorating with chopped herbs. For piquancy, you can add black pepper and vinegar (vinegar can be replaced with lemon juice if desired).

That's all, choose the recipe that you like best and cook this simple and delicious dish. I am sure that many will like it, and will also conquer many with its simplicity of preparation. Bon Appetit.

Bon Appetit!!!

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

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

Forshmak classic recipe

To prepare forshmak, we need the following products:

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

Preparation:

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

Farshmak recipe with potatoes

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

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

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

Preparation:

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

Farshmak with cottage cheese

Surely, many of us find it hard to believe that products such as herring with cottage cheese can be combined in one dish. Try to make minced meat with cottage cheese and see for yourself that it is delicious!

So, for the preparation of minced meat with cottage cheese, we need the following products:

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

Preparation:

1. Well, let's proceed, directly, to the preparation of minced meat with cottage cheese. We take the herring fillet and cut it into small pieces and pass them through a meat grinder.
2. Now we take the onion and peel it and also pass it through a meat grinder. We do the same with oil. After that we need a large bowl. We send all the ingredients to a bowl and mix thoroughly.
3. Add cottage cheese last. And mix well again. That's all you are done. You can serve it spread over croutons or just as a snack. Bon Appetit!

Farshmak with carrots

This recipe for minced meat with the addition of carrots is a pretty spicy, but insanely delicious appetizer. It has a very delicate and pleasant taste that every member of your family will surely enjoy.

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

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

Preparation:

1. Let's not talk a lot and start preparing this delicious snack. First of all, we will deal with the longest process - cooking.
2. Take an egg and carrot and cook them in one saucepan. We bring to a boil and after about 10-12 minutes we take out the boiled egg, after another 15 minutes we take out the carrots.
3. We are waiting for them to cool down a little, why do we peel the carrots from the peel, and the egg from the shell. If you have a blender, grind them in a blender. If you do not have a blender, then we simply pass it several times through a meat grinder.
4. Now we start to fish. We thoroughly cleanse of the skin, take out all the insides, the ridge and very carefully remove all the bones. Now we cut the herring into pieces and grind it in a meat grinder or blender.

The classic recipe for herring forshmak in Odessa

The zest of Odessa-style forshmak is the cooking technology. Part of the ingredients for the pate is chopped in a meat grinder, and part with a kitchen knife. Butter, whipped into a creamy mass, makes the forshmak airy. In addition, for the preparation of Odessa forshmak, you need to use Semerenko apples.

Ingredients for the recipe:

• slightly salted herring 1 pc.
• Semerenko apple 1 pc.
• onion 1 pc.
• eggs2 pcs.
• garlic 2 cloves
• coriander 1/2 tsp
• ground dried ginger 1/2 tsp
• butter 100 g.
• salt, black pepper to taste

How to cook herring forshmak:

1. Peel the herring from skin and bones. Peel the apple from seed boxes. 2/3 fillets and apples chop with a meat grinder or blender. Raw peeled onions, garlic - chop. Eggs - boil and cool. Combine onions, garlic, eggs, and spices in a bowl. Connect the two masses.
2. Whisk softened butter into a fluffy mass. Add oil to forshmak. Season with salt and pepper.
3. Finely chop the left 1/3 herring and apples with a knife and stir in to the bulk. Forshmak will turn out to be watery. Do not be discouraged, but put it in the refrigerator. It will acquire the desired thickness when it cools.

Feeding method: Serve forshmak in Odessa style on black rye bread, oiled with butter, along with hot sweet black tea. The dish is an excellent snack with vodka, but it is with tea that forshmak reveals the whole indescribable range of tastes.

Herring Forshmak with Cream Cheese and Carrots

A simple, quick, but tasty forshmak is made from herring, processed cheese and carrots. Carrots give the dish sweetness and juiciness, added instead of an apple, and processed cheese - a pasty consistency. Forshmak according to this recipe turns out to be pleasant to the taste, not harsh. Forshmak with cheese is quick and easy to prepare.

Ingredients for the recipe:

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

Method for preparing herring forshmak with melted cheese:

1. Clean the herring from the entrails, remove the skin, remove the bones. Boil eggs hard-boiled, peel. Boil the carrots until tender and also peel.
2. Pass herring fillets with caviar, eggs, processed cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
3. Place the pate in a bowl. Garnish with finely chopped green onions.

Normal forshmak

Ingredients:

• Herring - fillet of one large fatty fish;
• The apple is small, sour, ideally Antonovka.
• Baton - two slices, no rind;
• Milk - 2/3 cup;
• Onions - one small onion;
• Hard-boiled eggs - 2 pcs .;
• Spices to taste.

Preparation:

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

Forshmak in bread

Ingredients:

• round black or white bread
• boiled beef 350 g
• onions 1 pc.
• potatoes 350 g
• herring fillet 150 g
• sour cream 200 g
• cheese 40 g
• suzari 25 g
• butter 50 g
• eggs 2 pcs.
• milk 150 ml
• nutmeg, pepper

Cooking method:

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

Forshmak "Vilensky gaon"

Cooking method:

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

Forshmak "Elbert"

Ingredients:

• Herring - 300 g
• Potatoes - 4 pieces
• Eggs - 2 pieces
• Bulbs - 1 piece
• Buns
• Milk
• Oils - 1 stack.
• Sunflower oil

Preparation:

1. Boil the potatoes in their uniforms. Also boil eggs, peel onions, soak a bun and a slice of dark bread in milk. Dark bread must Pass potatoes, eggs, onions, herring and soaked bread through a meat grinder.
2. Then add soft butter, pepper and mix thoroughly again with a fork. Add a couple more drops of vinegar, it adds piquancy and pungency, The consistency should not be very thick, so you need to add a little more vegetable oil and mix everything again.
3. There is no need to add salt, it is enough from the herring fillet. Smooth the finished mass in a mold and pour on top just a little vegetable oil, about a teaspoon on the entire surface, so that it is well saturated.
4. Let it brew.

From Jewish cuisine "Forshmak"

Preparation:

1. Cut herring into fillets Soak fresh white bread in milk Peel and seed apples, thaw butter
2. Grind herring, squeezed bread, apples and onions in a meat grinder. Add softened butter to this. add green onions. Season with salt and pepper, add vinegar and sugar.
3. Beat the mixture thoroughly with a blender and refrigerate. Due to the butter, the forshmak will harden slightly and it will be possible to form neat cubes from it and lay on the bread.

Vegetable forshmak

In general, there are a great many recipes for forshmak in Israeli cuisine: Forshmak from beef Forshmak from vegetables Forshmak from veal, baked Forshmak in a roll Forshmak from salted sprat and many, many others. Try vegetable forshmak today.

Compound:

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

Preparation:

1. Pre-soak herring fillets. Chop finely and simmer onions. Chop the white cabbage finely and simmer it with butter until tender. Boil potatoes and mince. Pour milk over stale white bread. Mix it all.
2. Add raw egg yolks, sour cream, onions, finely chopped herring fillets. Beat the whites and mix with the mass. Transfer everything into a form greased with butter and sprinkled with breadcrumbs. Sprinkle with grated cheese (preferably Parmesan), drizzle with butter and bake in the oven. Put the prepared forshmak on a dish.
3. Serve sour cream separately.

Fish forshmak with milk

Ingredients:

For 500 g of fish fillets -

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

Preparation:

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

Vegetable forshmak

Ingredients:

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

Cooking method:

1. Chop the cabbage and simmer with butter. Rub boiled potatoes through a sieve or mince, mix with a loaf soaked in milk, add raw egg yolks, sour cream, finely chopped, lightly fried onions and finely chopped boneless herring fillets, pepper, salt.
2. Mix everything thoroughly. Then beat the whites and mix them gently with the mass. Transfer the mixture to a skillet, greased with butter and sprinkled with breadcrumbs. Smooth the surface, sprinkle with grated cheese, sprinkle with oil, then bake the vegetables in the oven.
3. Drizzle with oil before serving.

Forshmak in Riga

Ingredients:

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

Cooking method:

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

Secrets of cooking forshmak

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

1. To prepare forshmak, you can use not the best herring- salty, stale in the refrigerator and brown. To enhance the taste of fish, soak salted herring in milk for 1-2 hours, and lying in cold black tea.
2. Traditionally, a sour apple is added to forshmak.... If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.
3. The amount of herring in forshmak is no more than 1/3 of the volume... The fish should not dominate the pate, but only give it a herring tint.
4. If you beat the forshmak with a blender or in a modern food processor, take the time to finely chop some of the ingredients with a knife. Forshmak should have a pronounced texture and not be a paste.
5. Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.
6. In addition to herring, forshmak is prepared with the addition of potatoes, cottage cheese, chicken meat.

Herring forshmak is a classic Jewish cuisine.

In the piggy bank, every housewife has recipes that can be called a "golden fund". They are time-tested and tested on the most capricious guests. Such dishes also include forshmak - an appetizer made from salted herring and several other simple and inexpensive ingredients.

This is one of the most popular dishes that has gained worldwide fame. There are different ways to prepare it - hot, which is traditionally attributed to Prussian cuisine, and cold, which is a typical Jewish dish.

We want to tell you more about the second option: let's find out how to cook forshmak according to a proven recipe.

This dish will appeal primarily to those who love to eat herring in any cooked form. The word itself is translated from German as "appetizer", and it is prepared in different countries of the world in its own way. There are even variations using meat instead of fish. But today we will tell you about what a forshmak is in the classical sense, and how to cook it.

We need a minimum of ingredients that are very affordable and are found in almost every home:

• 2 salted herrings;
• 1-2 sour apples (to taste);
• 1-2 onions;
• 1 hard boiled egg;
• 1-2 tsp Sahara;
• 100 g of butter.

The main secret of delicious forshmak is quality fish. If it has excellent taste characteristics, then it will be possible to appreciate all the advantages of the dish. But if the choice of herring is not scrupulous enough, then the food can be ruined irrevocably.

For this dish, you need to choose high-quality fish.

The procedure for cooking forshmak

Starting to cook forshmak, you need to decide whether to soak the herring or not. Usually, very salted fish are soaked in milk or cold water. But if it is lightly salted, this item can be omitted. However, here the whole thing is more about taste, because some hostesses soak even lightly salted fish.

The next stage of cooking is cutting herring. For some culinary experts, it is perhaps the most boring and lengthy. To make it easier for you to prepare a real forshmak, we advise you to do the work in the following order:

1. first cut off the head of the fish;
2. then we remove the fat edge of the abdomen;
3. you can take care of the insides by removing them and thoroughly cleaning the cavity;
4. now we cut the fish along the ridge on the outside, carefully divide it into two halves and extract the bones;
5. remove the skin and cut the fillets into pieces.

After that, the matter is small - it remains to grind and mix all the ingredients. You can twist the herring in a meat grinder or use a blender. Grind the onion and the egg with the fish, and rub the peeled apple on a fine grater. Combining apples, herring and onions, add sugar.

It remains to knead the dish, adding softened butter to it, and prepare it for serving. For example, it is laid out on a plate and decorated with chopped onions and egg yolk. Alternatively, sandwiches are immediately made from forshmak. You can use rye or wheat bread, a loaf or baguette, crackers, and even chips.

Benefits of a Gentle and Nutritious Herring Meal

The main component of the popular forshmak is herring, an inexpensive fish that has great nutritional value. If it appears often on your table as part of some dishes or simply in combination with boiled potatoes - great, because with its help you can replenish stocks of many useful substances.

First of all, we note the value of its protein - it is easily absorbed by the body and does not harm health. Herring contains 20-30% healthy fats and a lot of vitamins - A, D, E, group B. It is also relatively rich in minerals such as calcium, phosphorus, iodine, magnesium, potassium, iron. Everyone knows that iodine, for example, is vital for the normal functioning of the thyroid gland. It is its intake from products created by nature that allows you to optimally meet the needs of the body.

Even a slightly salted herring contains 6.3 g of salt per 100 g, and in a salted one, the amount of this substance is even greater - 14.8 g. This is quite enough to cause an excess of water in the body. To remove it and excess salt, almost all organs begin to work with overload.

Interesting herring forshmak recipes

Herring forshmak with loaf

To some, this version of the dish will seem more complicated. But we assure you that having made it, you will not regret it - its taste is very rich and interesting.

Try to make such a forshmak, you will definitely like it

For cooking, we take the following ingredients:

• 2 salted herring;
• 3 boiled eggs;
• a third of a loaf of wheat bread or loaf;
• 100 g softened butter;
• 1-2 sour apples (to taste);
• 1 onion;
• 1-2 tsp Sahara;
• water / milk (to soak bread).

First, we cut up the herring and soak the crumb of white bread in water or milk. Peel the eggs and apples. We cut the fish, egg whites, onions and apples into medium pieces, and put the yolks aside for now - they will be useful for decorating the dish. Squeezing the loaf from the water, add it and butter to the rest of the ingredients, grind everything in a blender or with a meat grinder.

Now put the prepared forshmak on a dish. Grind the egg yolks and decorate the dish with them. You can turn a treat into a pretty fish. Then we cool it beforehand so that the mass becomes more plastic. We fashion the body of the fish from the chilled foreschmak, and cut out the lips, fins and tail from the boiled carrots. Olives can be used instead of eyes.

Forshmak with white bread on rye croutons with sour cream

Brown bread croutons can also be made using a toaster

Cooking ingredients:

• 1 lightly salted herring;
• 1 sour apple;
• 1 head of onion;
• 3 slices of wheat bread without a crust;
• 3 hard-boiled eggs;
• rye bread (for example, "Borodinsky" or "Moscow");
• sour cream.

The process of preparing forshmak is simple - grind herring, onion, apple, squirrels and white bread (pre-soaked in water and then squeezed) in a blender. Brown bread should be toasted, but without greasing the pan with oil. Spread on a spoonful of forshmak on the croutons, and on top - a little sour cream and chopped egg yolk. We advise you to evaluate this option of an appetizer that will decorate any table.

Forshmak- This is an old dish of Jewish cuisine, more precisely, it is a Jewish appetizer made from chopped herring, that is, a paste that is served before the main course.

There are so many different recipes that it is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or you can even bake it. Each of you can choose the cooking recipe that suits your taste.

Forshmak classic recipe

To prepare forshmak, we need the following products:

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

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

Now we put water on fire for boiling eggs. Cook hard-boiled eggs. Then we take the onion, peel it and coarsely cut it into cubes.

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

After that, take a bowl and mix all the chopped ingredients in it, mix them well. Then we send the contents of the bowl to a blender and grind until smooth. You should get a paste-like mass.

Now add softened butter to this pate and mix this mixture well. That's all, the forshmak is ready!

As you can see, it is done very simply and, most importantly, it turns out quite inexpensively and incredibly tasty!

You can serve forshmak by spreading it on a baguette or loaf, or simply put on bread and decorate with herbs. Bon Appetit!

Forshmak recipe with potatoes

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

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

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

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

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

Now you need to boil the potatoes and eggs. After the potatoes and eggs have boiled, wait until the food has cooled down and then peel it.

We take a meat grinder and pass herring, eggs and potatoes through it. Now we take a deep bowl and mix our ingredients in it into a homogeneous mixture.

Add a tablespoon of vegetable oil to the finished mass so that our mincemeat is not dry.

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

Forshmak with cottage cheese

Surely, many of us find it hard to believe that products such as herring with cottage cheese can be combined in one dish. Try to make forshmak with cottage cheese and see for yourself that it is delicious!

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

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

Well, let's proceed, directly, to the preparation of minced meat with cottage cheese. We take the herring fillet and cut it into small pieces and pass them through a meat grinder.

Now we take the onion and peel it and also pass it through a meat grinder. We do the same with oil. After that we need a large bowl. We send all the ingredients to a bowl and mix thoroughly.

Add cottage cheese last. And mix well again. That's all you are done. You can serve it spread over croutons or just as a snack. Bon Appetit!

Forshmak with carrots

This forshmak recipe with the addition of carrots is a pretty spicy, but insanely delicious appetizer. It has a very delicate and pleasant taste that every member of your family will surely enjoy.

So, in order to prepare forshmak with carrots, we need the following ingredients:

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

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

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

We are waiting for them to cool down a little, why do we peel the carrots from the peel, and the egg from the shell. If you have a blender, grind them in a blender. If you do not have a blender, then we simply pass it several times through a meat grinder.

Now we start to fish. We thoroughly cleanse of the skin, take out all the insides, the ridge and very carefully remove all the bones. Now we cut the herring into pieces and grind it in a meat grinder or blender.

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

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

Foherring rshmak

Ingredients:

• Fat slightly salted herring - 350 g.
• Eggs - 2 pcs.
• Butter - 70 g.
• Onions - 40-50 g.

Marinade for onions:

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

Preparation:

1. Clean the middle head of the onion, cut it in half, cut one half into small cubes.
2. Pour into a deep container, add vinegar, sugar, warm water. We mix everything well and leave to marinate for 20 minutes.
3. We clean the herring from the skin and cut off the head and tail. We do not throw away the head and tail, they will still be useful to us.
4. Remove the entrails and separate the fillets from the bones.
5. Remove the black film from the inside of the herring.
6. Slice half of one fillet lengthwise into long strips and then cut into small cubes.
7. Place the chopped herring in a cup.
8. We cut eggs into a container for a blender.
9. Put the second half of the herring cut into small pieces there.
10. And the onion squeezed from the marinade.
11. Beat everything with a blender.
12. We spread the resulting mixture to the finely chopped herring.
13. Add butter at room temperature.
14. Mix everything thoroughly.
15. We clean the head of the herring from gills, the rest of the body and wash or wipe it with a napkin, inside and out.
16. Put the herring mass on a dish and shape it into a fish.
17. Insert the tail and attach the head.
18. Lay out the fin with lemon slices.
19. Sprinkle with green onions.
20. Decorate with egg wedges
21. Olives and herbs.

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

We've got a great holiday dish.

Herring forshmak very quickly

Ingredients:

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

Preparation:

1. Peel the herring as in the previous recipe. Fillet.
2. Cut it into pieces and place in a blender bowl.
3. Chop the eggs and add to the herring.
4. Slice the processed cheese. Cheese should be creamy, soft and also add to herring.
5. Add mayonnaise and start mixing everything.
6. Our forshmak, or you can call herring with melted cheese and eggs, is ready.

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

Forshmak in Russian

Ingredients:

• Lightly salted herring
• Boiled carrots
• Mayonnaise
• Butter

Preparation:

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

1. Pieces of pre-peeled, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets in case you want to add more herring.
2. Boiled carrots - 1 pc. we scroll through the meat grinder directly into the herring. Can be pre-cut into pieces for easier scrolling. We add carrots for the color of our dish, and for the taste. It softens the taste of herring, as it were.
3. We take 70-100 grams of butter (depending on what kind of herring was) and, also scrolling in a meat grinder, add to the herring with carrots.
4. We mix everything. Let's try.
5. Scroll the processed cheese through a meat grinder into the herring. Mix thoroughly. Let's try. Yes, we still need to add herring.
6. Add the remaining herring. Let's try. Hmm ... Well, not bad at all. We remember that usually an egg is added to the forshmak. Let's and we'll add.
7. We take a boiled hard-boiled egg, peel it, take out the yolk and put it aside, and pass the protein through a meat grinder into a separate plate.
8. Set aside half of the minced meat, mix the eggs with the egg white and taste ... Then we try without the egg .... Well, what did you like best?

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

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

Herring forshmak

Ingredients:

• Lightly salted herring - 1 pc. (large)
• Hard-boiled egg - 2 pcs.
• Onion - 1 head
• Green apple - 1 pc.
• White bread - 1 Slice (slightly dried up is better)
• Milk - 100 ml.
• Ground black pepper - 1-2 pinches
• Green onions - 1 bunch (for garnish)

Preparation:

1. Hard-boiled eggs, put in cold water for 3-5 minutes, peel.
2. Cut the herring into fillets, to do this, cut off the head and tail, cut across the belly with kitchen scissors, remove all the insides. Cut off all fins. Make an incision on the back, taking a knife at the corners of the incision, remove the skin. Deepen the incision on the back and use your hands to separate first one and then the other side from the bones. Remove the remaining bones from the fillet. Peel the fillet from the black film inside. Cut into pieces for a meat grinder.
3. Cut off the crusts from the bread and soak it in milk.
4. Wash the apple, peel, core, cut into eighths.
5. Twist all the products through a meat grinder, preferably twice, so the minced meat will be much softer.
6. Save one yolk for garnish.
7. Peel the onion and chop very finely, add it to the forshmak. Pepper.
8. To mix everything. Put the forshmak in a herring pot and flatten.
9. Chop the green onion, grate the remaining yolk. Garnish with onion and grated yolk forshmak.

How to make herring forshmak

Ingredients:

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

Preparation:

1. Put the eggs to boil for 10-12 minutes. When ready, pour cold water for 5 minutes. Peel. Read more
2. The herring must be taken whole and the fatter the better. Peel and cut it as in the recipe above.
3. Peel the onion, cut into thin half rings, add lemon juice, crush a little, set aside to marinate.
4. Soak the loaf, pour 2-3 tablespoons of water. Let it stand for a while, soak it.
5. Put herring, loaf, onion, apple in a blender, pepper and add vegetable oil.
6. Mix everything, beat until smooth.
7. Grate eggs and add to herring forshmak.

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

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

Decorate with sprigs of greenery. You can sprinkle some cheese.

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

Forshmak is a cold dish typical of Jewish cooking. However, in Germany they prepare their own kind of herring forshmak, which is an already hot dish baked in the oven. Also, the peoples of Sweden and Finland consider it their classic recipe for forshmak. The ingredients for this snack also vary according to the country of origin. So, the Jews add butter and a sour apple. And the Germans consider boiled beef or veal as an obligatory ingredient along with herring.

Secrets of cooking Jewish herring forshmak:

Before starting cooking, the herring must be thoroughly cleaned and cut into clean fillets, however, you can immediately buy a clean salted herring fillet; if the herring has a strong salty taste, it is customary to soak it in milk, this procedure draws out excess salt and gives the fish pulp additional softness; you can soak herring in ordinary boiled water, and even in strong black tea with milk; after that, the herring needs to be chopped, this can be done by finely chopping it with a knife on a cutting board, passing it through a meat grinder, using a blender or food processor to turn salted fish into pate; in the same way as for herring, it is necessary to grind other components of the snack: an egg, an apple, bread, onions; You can also serve the forshmak to the table in a regular salad bowl, spread it on slices of bread in the form of snack sandwiches, and also put the forshmak on a flat plate, making it look like a fish; You can arrange forshmak laid on a dish with fresh herbs, slices of hard-boiled eggs, chopped olives or olives.

The most common recipes are herring forshmak in Jewish and Odessa. We invite you to get to know them!

Jewish herring forshmak

There is no Jewish herring forshmak without chilled butter and a fresh apple with a sour taste. For a more pronounced taste of the acid, according to the tradition of preparation, even lemon juice is added, which can easily be replaced with ordinary vinegar. As a side dish to this amazing multinational dish, Jews offer boiled potatoes, which, by the way, are the best for forshmak.

Taste Info Buffet appetizers / Fish and seafood

Ingredients

• salted herring - 1 pc. (500 g);
• onions - 170 g;
• green apple - 170 g;
• white wheat bread - 50 g;
• milk - 50 ml;
• butter - 50 g;
• lemon juice - to taste;
• ground black pepper - to taste;
• greens - for decoration.

How to make a classic herring forshmak in Jewish style

Take a slice of white bread. Be sure to cut off the crust. Place in a deep bowl and cover with milk. Leave for a while so that the bread is saturated with milk and swells. After that, squeeze out the milk, and finely chop the bread with your hands into another bowl. Bread can be used both in store and at home.

You can buy salted herring at your nearest supermarket or pickle at home. To facilitate the cooking process, ready-made peeled fillets are sold. In our recipe, whole herring. It needs to be gutted. First of all, cut open the abdomen. Remove all insides along with the black film. It is convenient to remove it with a paper napkin. Peel off both sides of the fish. Cut off the head, fins. Rinse the herring well with cold water and pat dry with a napkin. Separate the two loins from the backbone. Remove as many bones as possible with tweezers. However, if small bones remain, it's okay.

Chop the herring fillet very finely with a sharp knife and place in a deep bowl.

Peel the onion and rinse it with water. Cut into fairly small pieces. Add to chopped herring.

Add chopped bread crumbs to the herring mass.

Use sour apple varieties. It should be firm to the touch, without mechanical damage. Rinse, dry with a napkin. Peel and remove inner seeds. Cut into small pieces. Add to the rest of the ingredients. Remove the butter from the refrigerator beforehand. It should be soft. Or use the microwave to soften it slightly, but never melt it. The butter should be soft, but not too soft. Add oil to the herring. Mix all ingredients thoroughly. Drizzle with lemon juice, season with ground black pepper and salt if necessary. If desired, to obtain a more homogeneous mass, forshmak can be chopped with an immersion blender or all the ingredients can be passed through a meat grinder one by one. You get a paste for herring mince.

Put the resulting herring mass on a dish, for this you can use silicone molds in the form of a fish. A very nicely decorated Jewish snack will come out.

Then decorate your fish with fresh herbs and serve with black bread. Jewish herring forshmak is ready. Bon Appetit!

Odessa herring forshmak

It is believed that such a forshmak came to us from Odessa. Now the recipe is sold out and many housewives are preparing forshmak with a green apple.

Ingredients:

• slightly salted herring - 1 pc .;
• milk - 100 ml;
• green apple - 1 pc.;
• onion - 1 pc .;
• black bread - 100 g.

For decoration:

• fresh herbs;
• lettuce leaves;
• olives;
• walnuts.

Preparation:

1. Prepare the herring right from the start. Gut it by making a neat cut in the belly. Then cut off the head and tail. Rinse them well and leave them on a paper towel to drain all the water. To design a ready-made forshmak in Odessa, the head and tail of the herring will still be needed.
2. Then make a longitudinal cut along the back of the fish. Remove the fillets from the vertebral bone. Remove rib bones. Then place the files on the skin on a cutting board. Holding the tail end, slide a sharp knife between the skin and the flesh. Slide the knife along the fillet, cutting off the skin. Now cut off the rib bones along with the black tape. Remove any visible bones with tweezers.
3. Then rinse the clean fillets in cold water and dry slightly with a paper towel. Cut into large pieces.
4. Pour 50 ml of milk into a bowl and immerse the herring fillets there for 10-15 minutes.
5. Soak a piece of brown bread in the remaining milk.
6. Rinse the onion head with cold water (so it will not splash with tears when cutting), and then peel the same under running water.
7. Cut the green apple into quarters, cut the skin and remove the core.
8. Now start mincing the Hebrew forshmak food. Skip the onion first, then the squeezed bread, apple and herring.
9. Mix the resulting paste.
10. Put the lettuce leaves on a dish and forshmak on them. Then shape the head and tail of the herring as if it were a fish. Place fresh herbs and olives on the sides. And on top of the improvised fish, lay out peeled pieces of walnut.