How to make the right mincemeat according to Dora Katsnelbogen

Moderators: the article is compiled from two sources

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

Alas and ah, the tradition of preparing this tzimmes (snack) according to all the rules of kosher is almost forgotten. Housewives of all nationalities adopted the dish. Even the word “forshmak” itself is German. It means "snack". And the authentic name is “gehakte gering”, i.e. chopped herring. It is clear that over time, the dish has been “overgrown” with various German, Polish and even Russian innovations. But, yes, in Odessa, at the Rozmarin restaurant, mincemeat from herring is prepared according to an old recipe. Religious dietary requirements are respected here. It’s not for nothing that the restaurant was awarded the title “Glat Kasher”.

In ancient Jewish cookbooks there are such notes on how to prepare mincemeat from herring: “You need to soak the fish in cold tea leaves.” This wish applies only to canned herrings “Ivasi”, which were sold during the Soviet Union. Soaking in tea was necessary to remove excess salt and make the fish more tender. If you have a carcass of Norwegian herring - silvery, fatty, slightly rainbow-colored, then this overture to preparing the appetizer can be omitted. ...

Often my friends’ memories of childhood begin with the words: “Oh, here, 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 cooking “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!

Do you remember three neighbors constantly discussing traditional “Ashkenazi” cuisine, who prepared 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.

How to prepare forshmak from herring in Jewish style, what products are needed? Apart from Norwegian fish, the most domestic ones are available. Let's describe the main method.

Onions, garlic, butter or margarine (only parve - with vegetable fats). We will also need a sour apple - it is best to take the “Simirenka” variety. You can’t do without spices: coriander, ground black pepper, powdered ginger. And, here, adding hard-boiled eggs to the appetizer is a German or Polish addition.

Picking out all the bones from the fish is a tedious but necessary task. Next, grind two-thirds of the fillet in a blender, and cut the rest by hand into small pieces. Chop two cloves of garlic, peel the apple and remove it from the fruit pod.

Puree the apple, garlic, and spices in a blender. Separately chop the onion. We combine these two components with most of the herring.

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

Now let’s give “grandmother’s” traditional recipes, and then consider modern, less well-known ones, with cheese, carrots and no apple at all.

1. Forshmak according to Deborah Katznelbogen

Ingredients:
- 2 herrings
- two or three hard-boiled eggs
- 2 slices of white bread (Dora used 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 tsp. 9% vinegar (lemon juice)

Preparation

Cut the herring into fillets, soak too salty herring in water or milk until the “salinity” is acceptable to you.
Soak the loaf slices in water with vinegar and sugar (the water should be pleasantly sour-sweet).
Peel the apple, remove the middle with the seeds, sprinkle with lemon juice to prevent it from darkening).

Remove the shells from the eggs and peel the onions.
Chop the herring, eggs, onion, apple and squeezed bun with a knife.
Add vegetable oil and vinegar.
Beautifully arrange and decorate as you wish.

2. 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
- half a small onion

Preparation

If you are preparing mincemeat from “store-bought” herring, then cut it into fillets and soak for 20-30 minutes in water or milk.
Peel the apple, remove the seed pod, sprinkle with lemon juice.

Peel the eggs and onion and chop finely with a sharp knife. Also chop the herring, apple and butter.

Place beautifully on a long narrow dish, attach the head and tail of the herring. Or place in a salad bowl and eat with white or black bread.

3. Forshmak by Feiga Eidelshtein

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

Preparation

We gut the herring and remove it from the bones, soak it in water or milk if it is too salty.
Peel the apple, eggs, onions and potatoes.

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

4. Forshmak in Odessa. Option 1.

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

Preparation

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

Soak the bun in milk.
Peel eggs, onions and apples. Separate the yolks from the whites. Grind the yolks with mustard and vegetable oil.

Finely chop the whites, bread, onions, apples and fillets into fine grains.
Add the oil mixture, vinegar, stir. That's all!

6. Air mincemeat in Odessa style. Option 2.

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

Preparation

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.

7. Forshmak without apple

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

Preparation

Peel the eggs, wash the onions.
We chop everything with a knife or skip the meat grinder.
We eat it by spreading it on toasted black or white bread.

8. Forshmak with carrots and melted cheese

Ingredients:
- 1 herring
- 1 large boiled carrot
- 2 processed cheeses of the “Friendship” type
- 100 g butter
- greens (you can use fresh or frozen)

Preparation

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

Processed cheese is the same - either grate or cut.
Fillet the herring (if necessary) and chop. It can be twisted in a meat grinder or chopped into medium cubes. Don’t worry if there are small bones left on it - they will grind, the main thing is to remove the large ones, the side ones, and also the backbone.

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

Add greens - if they are not fresh, they do not need to be defrosted. There is no need to salt the future mincemeat, since the herring is already salty.
Mix all the ingredients to make it easier to chop.

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

You need to store herring mincemeat in the refrigerator, in a closed container or glass jar under a rubber lid. When served, this “pate” is spread on bread, and it goes equally well with white, black, custard or bran bread, as well as pita bread. It tastes salty, but not too much, very tender and slightly sweet (thanks to the carrots).

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

Never argue with anyone about the authenticity of mincemeat.

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

Source and

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And another recipe for forshmak - the version of Odessa resident, restaurateur Savely Libkin. And also in the video there is a very interesting version of the sauce, which is prepared only from “herring-boy”.

Herring forshmak is a classic recipe with which you can try the gastronomic subtleties of Jewish cuisine. Traditional minced fish, eggs and butter are filled with potatoes and cucumbers, apples and bread crumbs, adding a unique taste and flavor. The appetizer has dozens of options, each of them simple and interesting.

How to cook mincemeat?

Classic forshmak includes simple and affordable ingredients: salted herring, butter, boiled eggs, sour apples. The essence of the preparation is that all products are crushed to the state of a coarse pate. The mass is cooled and served with pieces of black bread as an appetizer, being an excellent appetizer for main courses.

1. Despite the ease of preparation, the Jewish dish forshmak requires high-quality ingredients and strict adherence to proportions.
2. High-quality herring is the key to a successful dish. Do not use store-bought fillets or pieces of fish in oil. Whole fish must be cleaned, bones removed and filleted. Very salted herring must be soaked in milk.
3. The snack should have some texture, so it is better to use a hand grinder.
4. The rough taste of raw onions can be changed by frying them in oil.

Classic Jewish herring mincemeat - recipe

Jewish forshmak, the recipe for which involves various versions. In the classic version, the herring should be cut by hand in order to convey its structure as best as possible. For a particularly delicate taste, onions are fried in butter and added to the appetizer along with it. Traditionally, mincemeat is served chilled.

Ingredients:

• herring - 3 pcs.;
• potatoes - 3 pcs.;
• eggs - 3 pcs.;
• apple - 2 pcs.;
• butter - 150 g;
• onions - 4 pcs.;
• lemon juice - 40 ml.

Preparation

1. Boil potatoes and eggs.
2. Peel the herring and chop finely.
3. Fry the onion in oil.
4. Grate potatoes, eggs and apples on a fine grater, mix with herring and fried onions.
5. The most delicious mincemeat made from herring is seasoned with lemon juice and cooled.

Forshmak in Odessa - recipe

Odessa-style forshmak is one of the most colorful and simple recipes for the famous snack. Odessa housewives did not complain about the lack of some products and used everything that was at hand. Pieces of bread were used, which, after soaking in milk, added juiciness, and a dressing of vinegar and oil added a special piquant taste.

Ingredients:

• herring fillet - 500 g;
• milk - 120 ml;
• loaf slices - 4 pcs.;
• egg - 3 pcs.;
• mustard - 10 g;
• vinegar - 10 ml;
• onion - 1 pc.;
• oil - 60 ml.

Preparation

1. Soak the loaf slices in milk.
2. Boil the eggs.
3. Separate the white from the yolk. Grind the yolk with mustard and 20 ml of oil.
4. Grind the herring, onion, whites and slices of loaf and mix with the yolk.
5. Season with oil and vinegar.

Forshmak with potatoes - a classic recipe

Forshmak with potatoes is an appetizer that combines the richness of the main dish. To prepare, you only need three ingredients: potatoes, eggs and herring. To prevent mincemeat from turning into potato salad, these products are used in equal quantities. They go great with a tangy dressing of butter, mustard and vinegar.

Ingredients:

• potatoes - 3 pcs.;
• onion - 1 pc.;
• vinegar - 40 ml;
• oil - 50 ml;
• egg - 3 pcs.;
• mustard - 20 g;
• green onion feathers - 5 pcs.;
• herring fillet - 300 g.

Preparation

1. Boil potatoes and eggs.
2. Blend together with herring, onion, oil, vinegar and mustard in a blender.
3. garnish with green onions and refrigerate.

Forshmak with cheese

Classic herring forshmak was originally considered a hot appetizer. A dish of herring, sour cream, eggs and potatoes was baked in the oven and served without cooling. Swedish cuisine to this day preserves the traditions of its ancestors; even cheese is added to diversify the recipe with various ingredients. It refreshes the taste and gives a golden brown crust.

Ingredients:

• herring fillet - 250 g;
• boiled potatoes - 2 pcs.;
• yolks - 3 pcs.;
• sour cream - 150 g;
• cheese - 100 g.

Preparation

1. Chop the potatoes and herring.
2. Grate the cheese on a fine grater.
3. Beat the yolks.
4. Add sour cream and stir.
5. Place the mixture into a baking dish.
6. Forshmak from baked herring - the classic recipe involves baking in the oven for 15 minutes at 180 degrees.

How to make mincemeat from herring with butter?

Classic herring mincemeat is a recipe in which you can prepare a unique dish from a small number of ingredients. This option is simple: you need to grind herring, boiled eggs, onions and butter in a meat grinder. The latter will make the snack soft and elastic. To obtain an airy texture, use a mixer.

Ingredients:

• herring fillet - 200 g;
• eggs - 3 pcs.;
• onion - 1 pc.;
• butter - 120 g.

Preparation

1. Grind the fillet, boiled eggs, onion and butter in a meat grinder.
2. Herring mincemeat is a classic recipe in which the resulting mass should be whipped in a blender.

Forshmak with apple - a classic recipe

Forshmak from herring with apple is a classic of Jewish cuisine. With the addition of apples, the snack acquires that same piquant taste, for which it is appreciated by many gourmets. The apples must be sour and have dense, non-starchy pulp - otherwise the dish will not work. Since peeled apples darken quickly, they should be sprinkled with lemon juice.

Ingredients:

• herring fillet - 200 g;
• apple - 2 pcs.;
• butter - 70 g;
• egg - 1 pc.;
• lemon juice - 20 g.

Preparation

1. Grate the apples and sprinkle with juice.
2. Finely chop the fillet.
3. Grind the boiled egg.
4. Add oil and stir.

Classic herring mincemeat with carrots - recipe

Forshmak with melted cheese and carrots is incredibly popular with many housewives. The appetizer is easy to prepare, very inexpensive and has excellent taste. Thanks to carrots, mincemeat acquires an appetizing appearance and a slight sweetness, which harmonizes perfectly with salted herring. The dish turns out bright, elegant and goes perfectly with the festive table.

Ingredients:

• herring fillet - 150 g;
• boiled carrots - 1 pc.;
• processed cheese - 75 g;
• butter - 80 g;
• fresh parsley - a handful.

Preparation

1. Place all ingredients in a blender bowl and blend until smooth.
   

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 a delicious herring pate, which can then be served, spread on black bread.

Proportions of products needed to prepare classic mincemeat:

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

Preparation step by step:

1. The most labor-intensive and complex cooking process will be preparing the herring. The fish must be skinned, the insides gutted, and the meat separated from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
2. Peel the apple and cut out the center with the seeds, remove all layers of peel from the onion, and peel the boiled eggs. Then chop all these components into pieces the same size as the herring.
3. Soak slices of stale bread in milk for 10 minutes. You should also remove the butter from the refrigerator in advance so that it can reach a soft creamy state at room temperature.
4. In a container of a suitable size, mix all ingredients, including the drained bread. After this, grind the resulting mass with a meat grinder or chop with a blender to obtain a homogeneous thick mixture.
5. Add soft butter to the pate and grind it. Salt everything to taste, but you shouldn’t get carried away with adding salt, because the herring is already salty.
6. After this there is one last step: refrigerate for an hour in a refrigerator.

The word “forshmak” is literally translated 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 adding potatoes

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

What you need for cooking:

• 600 g lightly salted herring, peeled from skin and bones;
• 3 boiled chicken eggs;
• 100 g fresh apple;
• 150 g boiled potatoes in their jackets;
• 100 g loaf;
• 100 ml milk;
• 50 ml refined sunflower oil;
• 30 g green onions;
• 15 g mustard;
• 10 g sugar;
• 30 ml apple cider vinegar;
• 3 g ground black pepper.

How to prepare this cold appetizer:

1. Soak the prepared herring fillet in milk for 1-2 hours, and the loaf pulp for 10-15 minutes.
2. Divide the 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 thickness to mayonnaise.
3. Grind egg whites, peeled and seeded apples, onions, fish fillets, potatoes and loaves through a meat grinder several times. After this, add the yolk mixture and mix everything well.
4. Give the finished snack the desired shape and decorate it at your discretion.

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

With cottage cheese

This recipe is far from the classic combination of ingredients, but the finished snack turns out to be unusually tender and airy.

List of necessary products and their quantities:

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

Algorithm of actions:

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

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

With carrots

Ingredients included in the snack:

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

How to prepare 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. Peel the boiled carrots in a thin layer, peel the egg and cut into pieces the same as fish.
3. Place all ingredients in a blender bowl and blend into a tender paste. And if the kitchen does not have such an assistant as a blender, then a meat grinder can cope with the task. In this case, you need to use a rack with fine holes and pass the food through it several times.

How to cook forshmak in Jewish style?

To prepare it the Jewish way, you don’t need a blender or an electric meat grinder; a grater and a manual meat grinder will be enough.

In the cooking process we use:

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

Cooking method:

1. Pass the salted fish fillet through a meat grinder or chop it very finely with a knife. You should get a non-viscous minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
2. Using a coarse grater, turn eggs, potatoes and apple pulp into shavings. With potatoes you need to be careful and not overdo it with this ingredient so that the mincemeat does not turn into an ordinary salad.
3. Another feature of this Jewish snack is fried onions. It is added not raw, but fried in butter; its quantity should be such that the vegetable floats in it.
4. Mix together minced herring, potato, apple and egg chips. Pour the onion into this mixture 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 onion;
• 90 g apple;
• 80 g of stale white bread pulp;
• 100 g of fatty butter (homemade can be used).

Cooking steps:

1. Separate the fillet from the herring carcass and pass it through a meat grinder; do the same with the apple pulp, onion and eggs.
2. Soak the bread pulp in warm water, squeeze out and add to the chopped products.
3. Soften the butter and grind into the resulting mass. This must be done very carefully so that all 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 for mincemeat Odessa housewives often used not the highest quality fish, 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 use spices to add fresh notes of taste to the usual dish.

The Odessa-style herring mincemeat recipe involves using the following products:

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

Preparation:

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

Salted herring goes well with vodka, which is why forshmak often appears at festive feasts, but even on weekdays, a piece of black bread spread with this pate can deliciously complement any first or second course. All that remains is to choose the mincemeat recipe to your liking (or more precisely, to your stomach).

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.

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.