Recipe for a delicious herring forshmak. What is forshmak and what is it eaten with? Secrets of a great snack

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

The classic herring forshmak recipe

Cooking time - 30 minutes

Servings Per Container - 15

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

50 minutes Seal

Jewish herring forshmak

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

Ingredients:

• Homemade pickled herring - 200 gr.
• Chicken egg - 1 pc.
• Green apple - ½ or 1 small
• Butter - 50-60 gr.
• Onions - 50-70 gr.
• Black bread - 2 pieces

Cooking process:

1. First, you need to purchase a good juicy herring, which must be salted in advance. Homemade herring will make forshmak very special and much more delicious than a dish made from purchased fish.
2. When the herring is ready or you already have it, you can start cooking. Eggs should be boiled in advance until fully cooked, about ten minutes; then you need to cool them completely.
3. Peel the onion and apple and cut into medium to large pieces. Allow the butter to melt slightly to mix more easily. Trim the crusts from the bread slices.
4. Chop the herring into large or medium pieces and send to the blender bowl with onion and apple. Whisk the ingredients thoroughly until smooth and remove from the bowl.
5. Peel and chop the eggs, then chop or break into pieces of bread and place them in a blender. Chop these ingredients and return the herring, onion and apple to the bowl, add softened butter. Beat the mixture for about five minutes so that the forshmak is as smooth and pate-like as possible.
6. Put the forshmak in a bowl or other deep container, cover with plastic wrap and put it in the refrigerator for at least an hour, so that the mixture solidifies a little.
7. Serve the forshmak in a separate bowl or immediately spread it on croutons or black bread, if desired, sprinkle the forshmak with chopped green onions and parsley.

Bon Appetit!

Recipe for making processed cheese forshmak

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

Ingredients:

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

Cooking process:

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

A simple and delicious recipe for herring forshmak with apple

An apple can give a slight sourness and pleasant aroma to forshmak. You can take any fruit, but it is better to give preference to sour green apples with a strong structure. Forshmak according to this recipe will be an excellent appetizer, quite dietary and not fatty.

Ingredients:

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

Cooking process:

1. Use a good, lightly salted herring, preferably homemade. It must be cut, cleaned, and all bones must be carefully removed from it. Cut off the crust of the bread and soak the bread in the milk for a few minutes.
2. Peel the green apple and remove the seeds, and then cut the fruit into pieces. Peel and chop the onions too, then send these ingredients to a blender. Whisk them until smooth.
3. Add bread to the bowl, which must first be squeezed out a little, put pieces of herring, mustard and the necessary spices there. Whisk it all again in a blender to make the forshmak as homogeneous as possible.
4. Transfer the finished snack to a glass container for storage, wrapping it on top with cling film or closing it with a lid. Forshmak with apple can be kept in the refrigerator for several days.

Delicious herring forshmak with carrots

An appetizing herring pate, namely forshmak, goes well with completely different ingredients. One of the interesting options for forshmak is a paste with carrots, which can be sautéed beforehand. Be sure to try this mouth-watering snack to satisfy your hunger before the main course.

Ingredients:

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

Cooking process:

1. First you need to prepare the carrots and onions. To do this, clean the roots, rinse them under running water and chop them. Chop the onion finely with a knife, and grate the carrots on a medium grater.
2. Soak the bread in water, after removing the crust from the bread slices. Cut the herring into pieces, and, if desired, rinse and chop the herbs.
3. Melt the butter in a saucepan or skillet, and then sauté the carrots and onions until soft, without frying. Allow ready-made root vegetables to cool completely.
4. Squeeze the bread and place in a blender bowl, also put herring in the container and add spices and herbs (optional). Whisk the ingredients until smooth, then add the sautéed root vegetables to the blender bowl.
5. Whisk the forschmak thoroughly again so that it acquires an absolutely uniform paste consistency, and then remove the finished dish from the appliance. Place the forshmak in a bowl and refrigerate for an hour or two.
6. Serve the finished dish as an appetizer or snack, along with bread, crisp bread, croutons or other additional ingredients.

Step-by-step recipe for forshmak with butter

Butter is often added to the forshmak to make it more juicy and fluffy. This recipe contains only the most necessary ingredients for an airy gentle forshmak. Therefore, this list can be supplemented at will.

Ingredients:

• Salted herring - 200 gr.
• Butter - 50 gr.
• Bread - 1 slice
• Water - for soaking bread
• Onions - 50 gr.

Cooking process:

1. First, you need to buy salted herring without spices or pickle it yourself. Lightly salted fish, which will have a delicate taste, is best suited. Carefully free the salted herring fillet from small bones, and then chop finely with a sharp knife and set aside.
2. The butter should be lightly melted in the room to keep it soft and pliable. This is necessary in order for the butter to whisk well. Beat the butter with a blender, turning the butter into a fluffy mass.
3. The bread must first be soaked in water or milk, it is desirable that it is slightly stale and without crusts. Lightly squeeze the soaked pieces of bread, then place them in a blender bowl and whisk.
4. Peel the onion, then cut it and send it to the blender to the bread. Beat the mass thoroughly so that it becomes a homogeneous gruel. Then place the bread and onion mixture in a bowl of finely chopped herring.
5. Lastly, start gently and thoroughly adding the whipped butter to the forshmak. Stir the ingredients thoroughly to make the forshmak light and airy. At this stage, you can add spices and dried ground herbs to the forshmak.
6. When the herring pate is ready, put it under the plastic wrap in the refrigerator and let it brew for about an hour or more so that you can easily spread this delicacy on bread or toast.

Bon Appetit!

Hearty herring forshmak with potatoes

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

Ingredients:

• Salted or lightly salted herring - 250 gr.
• Potatoes - 1 pc.
• Bulb onions - 70 gr.
• Butter - 50 gr.
• Ground pepper - a pinch
• Dried dill - ½ tsp
• Vinegar - ½ tsp

Cooking process:

1. First you need to boil the potatoes, cool them and peel them. Then crush it into puree with a fork or mortar and add softened butter. Set this mixture aside and go for other foods.
2. Free the salted homemade or commercial herring from the seeds and chop finely with a sharp knife, then put the pieces in a blender and add black pepper and dried herbs. Whisk the mixture until smooth.
3. Cut the onion into pieces and then place in a bowl with the herring, then beat thoroughly again until smooth. If you like a larger forshmak, then you can immediately beat the herring and onions, controlling the degree of chopped products.
4. Add the buttered potatoes to the blender last. You can whip everything together with a blender, or beat the potatoes separately until fluffy, and then gently add it to the forshmak and mix. Add vinegar for the final touch, which will spice it up and keep the forshmak edible longer.
5. Place the finished dish in a glass container with a lid for storage, or cover with foil. Put the forshmak in the refrigerator for at least an hour before serving. If you want the forshmak to be stored for some time, then expect that it will last no more than a week and only in the refrigerator.

The recipe for the classic forshmak from Julia Vysotskaya

Julia Vysotskaya is a famous culinary specialist, whose recipes are replete with the Internet and television. Russian sandwich with herring - this is what Julia calls forshmak. Below you can learn a delicious way of preparing forshmak from Yulia Vysotskaya, which will bring you pleasure and a little novelty.

Ingredients:

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

Cooking process:

1. First of all, you need to boil the potatoes, having previously peeled them. Mash the finished potatoes and add butter to it. Do not pour out the water that remains after cooking.
2. After the mashed potatoes are ready, boil the chicken eggs for ten minutes from the start of the boil, then chop the onion, apple and herring. The herring must first be peeled, disassembled and all bones removed.
3. In a separate container, combine finely chopped onion, herring and apple, and add the egg. Stir the mixture thoroughly, then add the mustard, oil and black pepper to taste. You can add salt if needed, and don't forget the pomegranate juice.
4. After all preparations are complete, use a heat-resistant cookware - for example, glass. Put the mashed potatoes in the first layer, stretching it to the walls, and then the herring filling is laid out there. The third layer is again put on mashed potatoes.
5. Place this entire structure in an oven preheated to 180 degrees for no more than 30 minutes. Don't forget to sprinkle some grated cheese on the dish before doing this. After half an hour, boldly serve hot forshmak, spreading it on croutons, toast, bread or spreading it over tartlets.

2016-12-14

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

Our town has long been famous for its unsurpassed cooks. Jewish housewives were distinguished by their special inventiveness in cooking "from nothing". Once upon a time, many Jews lived here. The characteristic profiles of some residents of Beregovo still give out the origin of their owners. For by your face you will be recognized, and only then by your deeds. And there is no getting away from it!

I took you a long way, friends, but back to the recipe for the classic Jewish forshmak. I remember three neighbors who are constantly discussing about the traditional "Ashkenazi" cuisine, who cooked a real (each - its own) forshmak from authentic "rusty" herring. The neighbor's names were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these venerable ladies claimed that only she knew how to prepare a Jewish forshmak from a herring cut with her own hands.

The simplest and most popular foreschmak contains three components - herring, apple, oil (vegetable or butter, and sometimes both together).
Let's start with the "still grandmother's" traditional recipes, and then consider the modern, less well-known - with cheese, carrots and absolutely no apple.

Herring forshmak - a classic recipe in different versions

How to make a classic forshmak according to Rosa Katz

Ingredients

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

Cooking technology

How to make the correct forshmak according to Dora Katznelbogen

Ingredients

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

Cooking technology

How to cook forshmak from Feiga Eidelstein

Ingredients

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

Cooking technology

How to make forshmak in Odessa

Ingredients

• Fillet from two herrings (taken with your own hand, if you are attracted by the prospect of being up to your elbows in herring).
• Old unspoiled tea leaves.
• 3-4 pieces of white loaf (just don't say that the crust must be cut off - I beg you, Jews are a thrifty people).
• A little milk for soaking the roll.
• Three cool eggs.
• 1 teaspoon mustard
• 1 teaspoon vinegar
• 50-60 ml of good vegetable oil.
• Two small sweet and sour apples.

Cooking technology

Making forshmak without an apple

Ingredients

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

Cooking technology

My remarks

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

Hello! Glad to see you on my blog. It is specially designed to post interesting recipes.

Forshmak is tasty, at the same time, and easy to prepare dish. The whole point of the process comes down to mixing the ingredients and getting a kind of filling. The preparation of the products takes the most time. Boil, peel, chop.

Forshmak is translated from German as an appetizer. Initially, it was served hot and it was prepared from cottage cheese and chicken or pork. Now this dish is cold and is made from herring.

I want to share with you a few recipes. They all have the same base, but they will differ in some ingredients. Let's get started.

Herring forshmak

The uniqueness of the dish lies in the combination of interesting products such as herring and sour apple. It turns out a peculiar taste that distinguishes it from various snacks. This should at least surprise your loved ones and guests.

Products:

• The main ingredient is herring - 1 large. Instead of 1 large, you can take 2 medium ones.
• Eggs - 4 pieces. They need to be boiled in advance.
• Onions - 1 onion
• Sour apple - 1-2 pieces
• Butter - 200 grams

Cooking forshmak

Pay attention to the amount of herring. It should be no more than 1/3 of the total mass. Then the herring taste will only complement.

We need milk. Soak the herring in milk. So we get rid of excess salt.

We get rid of large bones in the herring. We peel the eggs.

My apples are good. We get rid of the core. If desired, you can peel them. And cut into pieces.

We pass all the ingredients through a meat grinder. You do not need to achieve a perfect homogeneous mass. The appetizer is ready!

Classic forshmak recipe

Let's look at another option. In this case, we add ingredients. There is white bread.

Consider the composition:

• Medium herring - 1 piece
• Sour apple and medium-sized onion, 1 piece
• Chicken egg - 3 pieces
• Dried pieces of white bread - 2 pieces
• Butter - 70 grams
• Milk - half a glass
• Salt, black pepper, lemon juice to taste

Preparation of Forshmak:

1. First you need to boil the eggs. Put in a saucepan, fill with water. Add some salt to the water. We boil them hard-boiled.

To gently boil the eggs without any cracks, they need to be removed from the refrigerator half an hour before boiling. Then pour warm water for 15 minutes. And you are guaranteed to get whole boiled eggs without leaking yolk.

2 Next, take two slices of bread and cut off the top and bottom of the crust. Pour milk into a separate plate and put sliced ​​bread in slices in a plate with milk. This will soften the texture of the bread. And for one thing, it will add a light creamy flavor to our dish.

3 Chop the onion. To do this, it must be peeled and finely chopped. Onions also need to be soaked, but only in water with lemon juice. With this composition of the mixture, we get a tender, juicy and tasty onion.

Herring preparation

4 Further, according to the plan, the herring is cut. We put it on a film or newspaper, who has what at hand. This will make it easier to clean up waste. We remove the skin. We will use a simple butchering method, i.e. we will not gut the fish itself, but simply remove the fillet part of the fish.

You can take ready-made cut fish.

We make deep cuts near the head. And along the spine, using a knife, remove the fillet, as shown in the figure.

Remove the extra bones from the two sirloin parts obtained. And cut into small pieces. During cutting, we also remove excess visible bones.

You can, as in the first recipe, soak the herring in milk, tea, or water to get rid of excess salt.

5 The next turn for the apple. We clean from the skin. Remove the core and cut into four pieces. Peel the eggs and grate them on a fine grater. All food is now ready to be chopped.

6 We will grind in a blender. You can do the following. You can take all the ingredients and immediately put them in the blender bowl and grind them. But we will do a little differently. We drain the marinade where the onion was soaked. Place in a blender bowl and grind well. Put the onion gruel in a separate plate.

If you do not like highly mashed potatoes, you can grind them in a meat grinder. Then your forshmak will turn out to be a little rough.

7 Now put the apples and chop a little to fit the bread soaked in milk. But squeeze the bread well. Grind well again and transfer to a plate with onions.

8 Chop the Herring and add the chopped ingredients: onion, bread, apples and eggs. And we transfer the resulting mass to a salad bowl.

9 Melt the butter and add to the resulting mass in a salad bowl. Add black pepper as desired. Mix well.

10 We need a container. We put the ready-made forshmak in it, close it and send it to the refrigerator.

11 The finished dish can be served separately or spread on slices of bread. It is better to soak the bread with butter. Now it's done. Enjoy for fun!

Video recipe for herring forshmak at home

Forshmak is an excellent appetizer that will help you diversify your menu. Combines perfectly with other dishes. We have analyzed several simple recipes for a delicious forshmak. Now you can prepare this snack at home. If you like the recipe, please put a class or like it. Follow the release of new recipes. And leave your comments, your opinion is very important to me. Good health to you!

For lovers of fish in cooking, there is such a gift as forshmak. In fact, this is a fish paste (less often - from meat). It is served as a snack. And that's the beauty of the dish! After all, it can be prepared as a snack or for a festive feast. You can serve fish pate both on baguette slices and on a cracker. Decorates and complements such a snack with herbs or a piece of butter.

And immediately the question is for you! How do you prepare forshmak? Are there any secrets to this dish? It will be great if you share them in the comments. By the way, let me remind you that we have already begun to actively search for holiday dishes: we made a selection, and even the most beautiful in different versions, and also. Go ahead and choose a dish for your holiday!

Let's start with a basic forshmak recipe. But any recipe is always adjusted to suit your taste and preferences. Someone likes it sharper, someone wants a brighter play of tastes and variety. This is how various delicious options are born, which we will talk about later.

Ingredients:

• Herring (lightly salted) - 1 pc.
• Eggs (boiled) - 2 pcs.
• Onions - 1 pc.
• Butter - 100 gr.
• Apple - 1 pc.
• Apple cider vinegar - 1 tablespoon
• Pepper

For serving - black bread.

Cooking.

We butcher the herring. We remove the tail, head, fins, entrails and bones.

We remove the skin and carefully check that there are no bones left.

Peel the apple. We remove bones and membranes. Cut the apples into pieces. Cut the eggs into 4 pieces.

Cut the onion. The purpose of the slicing is that the slices go into the meat grinder. We also cut the oil. Cut the herring into 4-5 pieces.

We pass all the ingredients through the meat grinder 2 times !!!

And the second time.

Mix the resulting pate. We introduce vinegar and pepper. We mix.

Fry bread in a dry frying pan.

We form a snack - spread it on toast.

It is best to choose sweet and sour apples for this appetizer.

Herring Forshmak according to the classic recipe https://youtu.be/1E4XQEw6ZoY

Classic Jewish herring forshmak

I wouldn't add anything to this recipe! But there is nothing to subtract here either! Just the perfect combination of the tenderness of butter, milk and the specific taste of fish. Adds volume to the flavor of lemon and apple. Simple but delicious forshmak!

Ingredients:

• Herring - apple - 1 pc.
• Butter - 100 gr.
• Onions - 1 pc.
• Boiled eggs - 2 pcs.
• Lemon juice - 1 tablespoon
• Bread - 2 slices
• Olive oil - 1 tablespoon
• Milk - 0.5 tbsp.
• Pepper

Cooking.

Peel the bread. Fill it with milk.

We clean the eggs. Peel the apple, seeds and veins. Cut the onion into large pieces.

We cut the fish fillet.

Grind all ingredients in a meat grinder and mix. Add pepper and olive oil to the mass. Mix again.

Add warm butter and stir until smooth. Add lemon juice.

Until fully cooked, the pate must be cooled well.

Classic Jewish herring forshmak. Author https://youtu.be/nZ5R-wprjOw

Jewish recipe for Odessa forshmak with herring and apples

"As in Odessa"! like a trademark sounds. 🙂 But it is! For the first time I heard about forshmak in Odessa. There it is - a signature dish, known even to a one-year-old child.

Ingredients:

• Herring - 1 pc.
• Apple (sour) - 1 pc.
• Eggs - 2 pcs.
• Lemon juice - 2 tablespoons
• Onions - 1 pc.
• Walnuts - 100 gr.
• White bread (no crust) - ¼ part
• Mustard - 1 tsp
• Milk - 50 ml.
• Butter - 40 gr.
• Green onion - 2-3 feathers
• Sugar - 1 des.l.
• Spices: allspice peas, 10 black peppercorns, 1 tsp. whole mustard.

Cooking.

We clean the fish from entrails, bones, head, skin, tail and fins.

Soak the bread for 15 minutes in milk.

We squeeze and use in the preparation of the pate.

We extract juice from lemon.

We peel the apple from the peel and core. Cut the apple into pieces.

Pour lemon juice over the apple slices. Finely chop the onion and add to the apples.

We clean the eggs. Separate the yellow from the protein.

Cut the proteins into small pieces.

Add sugar and butter to the yolks (butter can be replaced with olive oil). Grind until smooth.

Walnuts are an optional but very interesting element that gives the forshmak a noble flavor.

Grind the nuts: we pass over them with a rolling pin.

Grind the spices in a mortar.

Grind all (except for the yolk mass) ingredients. It can be done in a meat grinder, or you can simply use fine slices.

We introduce the yolk and spices. Stir for 5-6 minutes with a fork, as if grinding.

Leave the mass to brew for a couple of hours.

Decorate the prepared forshmak with chopped onion feathers.

Jewish recipe for herring forshmak in Odessa https://youtu.be/oFjTcdewBsU

Step-by-step recipe for processed cheese and herring forshmak

But from this recipe, I will show you already extraordinary ways of making fish pate. We will be adding products that are not available in the classic version. What will come of it? I think it's worth a try!

Ingredients:

• Herring - 250 gr.
• Onions - 1 pc.
• Eggs (boiled) - 3 pcs.
• Processed cheese - 200 gr.
• Butter - 100 gr.
• Vegetable oil - 2 tablespoons

Cooking.

Cut the onion into pieces.

Chop the eggs at random.

Peel and chop the herring.

Grind all the ingredients in a blender: an egg, onion, herring, vegetable oil and butter and add the processed cheese.

Forshmak is ready!

One piece of advice !!! Better to use spreadable processed cheese. It is the best base for pates and sauces.

Step-by-step herring forshmak with melted cheese https://youtu.be/6uDKboszp3w

Delicious herring forshmak with potatoes

A few words about the choice of herring. Lightly salted fish is suitable for forshmak. If the fish you got is very salty, you can soak it in water for half an hour. I change the water a couple of times and it saves the fish from excess salt. But you can also soak in milk for 2 hours. Then rinse the fish under running water.

Ingredients:

• Herring fillet (salted) - 1 pc.
• Processed cheese - 1 pc.
• Onions - 1 pc.
• Boiled potatoes - 1 pc.
• Eggs (boiled) - 3 pcs.
• Vegetable oil - 2-3 tablespoons
• Pepper, salt

Cooking.

Fillet pieces, chopped onion, chopped potatoes and eggs, as well as chopped cheese are twisted in a meat grinder.

Add freshly ground pepper and vegetable oil to the crushed mass. Stir the mass until smooth.

We form a snack on slices of bread or crackers.

Twist the ingredients once and on the middle wire rack! This will save some of the food pieces, which makes the recipe more interesting.

Delicious herring forshmak with potatoes https://youtu.be/_1zqjS2rrh8

How to make herring forshmak with carrots, cheese, garlic and egg

And this dish is complemented by such interesting ingredients that will make our forshmak brighter in appearance and taste, and even add spicy notes to the aroma! It's always interesting for me to try such unusual recipes in search of bold solutions to familiar dishes!

Ingredients:

• Herring - 1 fillet (almost 500 gr.)
• Onions - 2 pcs.
• Processed cheese - 2 pcs.
• Carrots - 1 pc.
• Eggs - 3 pcs.
• Butter - 150 gr.
• Garlic - 1 tooth (optional)

Cooking.

We cut the herring into pieces "for a meat grinder". Coarsely chop the onions, carrots and eggs.

Grind the ingredients in a meat grinder. First of all, we grind the herring, so that later it would be easier to clean the combine from the smell. Then onions, garlic.

Then the rest of the components in the same container.

Stir with a spoon until smooth.

Let the mass brew a little, and you can form a snack!

Looks beautiful (and to taste as well) fish paste along with herbs. You can experiment a little more with bread, toast, croutons, or crackers. By the way, it goes well with a snack shortbread cookie.

How to make herring forshmak with carrots, cheese, garlic and eggs. Author https://youtu.be/1gAXAQNN-FY

Video on how to cook herring forshmak from Julia Vysotskaya

What names of forshmak I have not heard! This is an appetizer, and a paste, and herring butter. Have you already guessed what is the difference? In the grinding method. Small pieces, and sometimes a homogeneous mass, we get in a blender. But the slicing (very small, in crumbs) is an indicator of the classic preparation of forshmak.

In this video, we'll see how to make butter for sandwiches. This appetizer is a great alternative to a traditional breakfast. There are several spices in it, which personally have always tempted me to add))) One of them is my favorite, passionate and bright tarragon!

Ingredients:

• Herring fillet - 2 pcs.
• Small baguette - 1 pc.
• Butter - 100 gr.
• Egg - 1 pc.
• A small bunch of tarragon - 1 pc.
• Mustard with grains - 1 tbsp l.
• Sea salt - ½ tsp.

Cooking method:

• Hard boil the egg in salted water, then peel, cut in half and remove the yolk.
• Cut herring fillets into small pieces.
• Pre-softened butter, pieces of fish, egg yolk, mustard and a handful of tarragon leaves, beat with a blender into a homogeneous mass.
• Fill the protein halves with fish oil and garnish with tarragon or parsley leaves.
• Cut the bread and dry it in the oven.
• When the bread is browned, spread the fish oil on the toast.

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