Forshmak from herring. Classic recipes on how to cook a delicious fish appetizer for the holiday and for every day

Forshmak is a herring appetizer, a national Jewish dish. Not very attractive in appearance, it won an army of thousands of fans not only among Jews, but throughout the world. This appetizer goes well with various dishes, but is especially delicious with baked potatoes. Forshmak is also indispensable in a male company, as it is an excellent snack for good vodka. How to cook this dish yourself? What ingredients are added to the classic mincemeat, and which ones to the Jewish one?

A little history about forshmak

Herring forshmak is a snack that causes controversy between peoples about its origin. Jews consider it a dish of their national cuisine, the same can be heard from the Swedes, Germans and Finns. The thing is that initially mincemeat was prepared from fish and meat, and it was served hot. The ancient Prussians called meat and herring baked in sour cream with spices “forshmak”, that is, “snack”.

Among the ancient Jews, the current forshmak had a name that literally means "chopped herring". Over time, this Jewish dish also began to be called a snack, and other ingredients, in addition to herring, were included in its composition. The national Jewish dish of chopped herring has changed in composition, in addition, it has acquired a name borrowed from the ancient Prussians. That is why there are now disputes about the origin of forshmak in the modern sense.

The current methods of preparing herring snacks are varied. Many housewives put components into it, taking into account their own taste preferences. They say that you can't spoil a tasty herring. However, despite all the variety of allowed components, there are basic rules for its preparation. We will consider two forshmak recipes - Jewish and classic.

What is the best herring to use?

Since herring is the main ingredient of mincemeat, its choice must be taken seriously. There is an opinion that before preparing this delicious snack, fish should be soaked in strong tea or even milk. Is it so? Herring was soaked by housewives in Soviet times. They did this solely for one reason - before they sold herring so salty that it was simply impossible to eat it. To remove excess salt from the fish, it was soaked. Now there is no such problem - in stores they sell weakly salted herring, fatty and tender. Just such we need to prepare this snack.

Classic mincemeat: how to cook from herring (classic mincemeat recipe)

If you decide to cook mincemeat according to the classic recipe, prepare the necessary products.

Fat salted herring - 1.
1 head of onion.
Sour apple - 1.
2 eggs.
Butter - 100 gr.

The first thing you need to do is fish. Cut off the head, fins and tail. Now we make an incision along the back and on the stomach, take out the insides. We remove the skin, starting from the head, grabbing it along the edge of the back. Now you need to carefully remove the ridge, trying to pull out the breast bones with it. Small bones can be left, they will be crushed in a meat grinder. Cut the fish fillet into small pieces.

Peel the apple and core, cut into slices. Divide the onion into convenient pieces for laying in a meat grinder. Hard boil the eggs. Put one of the yolks aside, it will come in handy later.

Pass through the meat grinder all the ingredients, including the oil. In order for it to pass well through the holes, it is better to lay it after the apple. Mix the resulting mass until a homogeneous consistency. If you like a spicy snack, add a little black pepper. You do not need to add salt, the herring will give exactly the taste that the dish should have.

Transfer the mass to a beautiful small salad bowl and, lightly tamping it, give it the desired shape. Decorate the minced meat with greens and grated yolk. Send the dish to the refrigerator to set the oil.

Real Jewish mincemeat, recipe

The traditional Jewish recipe differs from the classical one in that it also uses bread, as well as potatoes and a little lemon juice. Such a set of products reflects the entire history of the wanderings of this people, their need to survive in conditions of need. At first glance, it may seem that bread and potatoes are superfluous ingredients, but with them the dish will turn out to be thicker and more satisfying. Lemon will add some zest to the snack.

So, prepare everything you need.

1 potato.
2 eggs.
Sour apple - 1.
Butter or margarine of good quality - 100 g.
Bulb.
Yesterday's banana.
Milk (a little).
Slice of lemon.
Spices as desired.

Cooking Jewish mincemeat is just as easy. We clean the fish and cut it into fillets, divide into pieces. We clean the apple, cut it into slices, removing the core. Soak 2 slices of yesterday's bread in milk, squeeze. Boil the potatoes in their skins, peel them. Hard boil 2 eggs.

When all the ingredients are prepared, we pass them through a meat grinder. Squeeze the juice of one lemon wedge into the mixture. Mix the resulting mass well so that it becomes homogeneous. At first it seems soft - the butter has melted a little. When the dish stands in the refrigerator, it will seize and become thicker. Do not forget to decorate the appetizer with yolk and herbs.

How is it customary to serve mincemeat?

If you have prepared a herring appetizer for the festive table, then it is hardly worth serving it to guests just in a salad bowl. In this form, you can leave it if only the household will eat mincemeat. It is better to spread it on croutons or bread rolls, and decorate the sandwiches with herbs on top. Another interesting way to serve a dish is to give it the shape of a fish or another (at your discretion), putting it in a herring box. Always sprinkle the prepared minced meat with herbs and egg yolk, as this appetizer needs decoration.

Now you know how to make mincemeat according to two recipes - classic and Jewish. Choose whichever tastes best to you. You can experiment by adding carrots, beets or cream cheese to the appetizer.

Forshmak is a somewhat forgotten snack, not often mentioned dish. But in vain! It can be prepared very quickly, it is tasty and from simple products. And now you can buy herring almost everywhere, decent. We have already prepared a lot of dishes, but we will cook mincemeat for the first time.

Few people know that there are two main varieties of this dish: from minced meat - Prussian, and from herring - Jewish. Well, we practically don’t cook it from meat, but from herring, the recipe spread throughout the country from Odessa, because there was a large Jewish diaspora there for many centuries.

Probably how many people in the world, so many recipes for making mincemeat. Everyone is sure to bring something of their own. Therefore, please do not write in the comments that this mincemeat is not correct. All of them are correct in their own way. So let's go.

How to cook mincemeat from herring: step by step recipes with photos

We'll take a look and prepare some recipes. I have also prepared some videos for you. Watch and repeat. Since all the recipes in the world of this dish are of the same type, with the exception of each of them, of course, with their own raisins, I hope that you will be able to freely prepare a delicious mincemeat.

1. Forshmak from herring

Ingredients:

• Salted fat herring - 350 g.
• Eggs - 2 pcs.
• Butter - 70 g.
• Onion - 40-50 g.

Onion marinade:

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

Cooking:

1. We 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. 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 insides and separate the fillets from the bones.

5. Remove the black film from the inside of the herring.

6. Cut half of one fillet lengthwise into long strips

and then cut into small cubes.

7. Put the chopped herring in a cup.

8. Cut the eggs into the blender container.

9. Put the second half of the herring cut into small pieces there.

10. And onion squeezed from the marinade.

11. Beat everything with a blender.

12. We spread the resulting mixture to finely chopped herring.

13. Add butter at room temperature.

14. Mix everything thoroughly.

15. We clean the head of the herring from the 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 give it the shape of a fish.

17. Insert the tail and attach the head.

18. Spread the fin with lemon slices.

19. Sprinkle with green onions.

20. Decorate with egg slices

21. Olives and herbs.

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

We've got a great holiday treat.

Enjoy your meal!

1. Forshmak from herring very quickly

Ingredients:

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

Cooking:

1. Clean the herring as in the previous recipe. Make a fillet.

2. Cut it into pieces

and place in a blender.

3. Cut the eggs and add to the herring.

4. Cut the processed cheese. Curds should be creamy, soft and also add to the herring.

5. Add mayonnaise and start mixing everything.

6. Our mincemeat, or you can call herring with melted cheese and eggs, is ready.

Pieces of bread, black or white, whichever you like, put in a dry, heated 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 the mincemeat and enjoy.

Enjoy your meal!

1. Forshmak in Russian

Ingredients:

• Salted herring
• boiled carrots
• Mayonnaise
• Butter

Cooking:

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

1. Pass the 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. scroll through the meat grinder directly into the herring. You can pre-cut into pieces to make it easier to scroll. We add carrots for the color of our dish, and for taste. It kind of softens the taste of herring.

3. We take 70-100 grams of butter (depending on what kind of herring it was) and also scrolling in a meat grinder, add it to the herring with carrots.

4. Mix everything. We try.

I determined that there are a lot of carrots, few herrings. Apparently you have to add processed cheese and herring.

5. Scroll the processed cheese through a meat grinder into a herring. Mix thoroughly. We try. Yes, you still need to add more herring.

6. Add the remaining herring. We try. Hmm… In general, it’s not bad at all. We recall that usually an egg is added to the mincemeat. Let's add it too.

7. We take a hard-boiled egg, peel it, remove the yolk and set it aside, and pass the protein through a meat grinder into a separate plate.

8. We set aside half of the minced meat, mix it with egg white and try ... Then we try without an egg .... Well, what did you like better?

Hard boiled egg - 2 pcs.

Cooking:

1. Hard boil 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 along the stomach with kitchen scissors, remove all the insides. Cut off all fins. Make an incision along the back, taking the corners of the incision with a knife, remove the skin. Deepen the incision on the back and with your hands separate first one and then the other side from the bones. Remove the remaining bones from the fillet. Clean 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, remove the peel, remove the core, cut into eighths.

5. Twist all products through a meat grinder, preferably twice, so the minced meat will be much more tender.

6. Leave one yolk for decoration.

7. Peel the onion and cut it very finely, add it to the forshmak. Pepper.

8. Mix everything. Put the mincemeat in the herring box and level it.

9. Chop the green onion, grate the remaining yolk. Decorate with onion and grated yolk mincemeat.

Enjoy your meal!

1. How to cook mincemeat from herring

Ingredients:

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

Cooking:

1. Put the eggs to boil for 10-12 minutes. After readiness, pour cold water for 5 minutes. Peel off the shell.

2. Herring must be taken whole and the fatter, the better. Clean and cut it as in the recipe above.

3. Peel the onion, cut into thin half rings, pour over lemon juice, crush a little, set aside to marinate.

4. Soak the loaf, pour 2-3 tablespoons of water. Let him stand a little, get wet.

5. Put herring, long loaf, onion, apple in a blender, pepper and add vegetable oil.

6. Mix everything, beat until smooth.

7. Grate the eggs and add to the herring forshmak.

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

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

Decorate with green sprigs. You can sprinkle some cheese.

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

Enjoy your meal!

1. 1. Video - Cooking Forshmak from Herring

1. 1. Video - Forshmak in a new way

1. 1. Video - Forshmak from herring

Forshmak from herring, a classic recipe with step by step photos, which we will consider today, has a very interesting history. I am sure that in the understanding of many housewives, mincemeat is a cold fish appetizer in the form of a herring, bread and apple. The way it is. This is exactly what a classic Jewish mincemeat looks like, but few people know that mincemeat can also be not only a cold appetizer, but also a full-fledged hot dish and not only fish, but also meat. Surprised?

Forshmak from herring - history

Forshmak began to cook around the end of the 15th century in the Scandinavian countries. For mincemeat preparation, herring and meat were used, which were baked finely chopped and mixed with potatoes, onions and eggs.

Later, forshmak moved into Jewish cuisine. Interestingly, not the first quality fish, the so-called "rusty herring", was used to make mincemeat. Thus, it is possible that Jewish housewives processed not first-class herring into a delicious snack and, of course, were very proud of their invention. It was not only tasty, but also very economical, so to speak, in a Jewish way. Forshmak recipe from herring so passed down from generation to generation.

The appetizer was enjoyed by everyone - both adults and children. She took root in Jewish cuisine and was called "geakte goering", which translates only as pieces of herring.

The traditional Jewish herring mincemeat is served either in a large dish, laid out in the shape of a fish, or immediately spread on black bread. Forshmak is considered an excellent appetizer for vodka, which is why it is prepared on the festive table.

To cook a truly delicious herring mincemeat according to the classic recipe, you need to know some tricks. The quality and taste of mincemeat is especially affected by the quality of the main ingredient - herring.

Take the herring of the first freshness, it is very desirable that it be oily and not too salty. For piquancy and spiciness at the end of cooking, you can add a little to the herring forshmak.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onion - 1 pc.,
• Baton - 2-3 slices,
• Milk - 0.5 cups,
• Butter - 150 gr.,
• Salt - to taste.

Forshmak from herring - a classic recipe

Forshmak preparation begins with the preparation of fish. Cut off the head of the herring.

Remove the insides. After that, rinse the fish well inside. Make an incision on the back of the fish, along the dorsal fin. Remove the skin from it, then carefully remove the ridge. Cut the resulting parts of the herring fillet into smaller pieces.

Cut boiled eggs into cubes.

Wash the apple. Remove the peel from it, as well as the egg, cut it into small cubes.

Chop the onion into cubes.

Soak the loaf in milk for 10 minutes.

Put all the ingredients - herring, eggs, onions, apples in a bowl. Squeeze out the loaf of milk. Add to bowl with the rest of the ingredients.

Now all the ingredients for making mincemeat according to the classic recipe must be chopped. This can be done with a meat grinder or a hand blender. In this recipe, all these products were passed through a meat grinder.

Now it is necessary to add butter and salt to the almost ready herring mincemeat.

Add quite a bit of salt, given that the herring is salty. Butter must be taken soft so that it can be easily rubbed in a forshmak.

Before serving forshmak according to the classic recipe should be well chilled. After one hour spent in the refrigerator, it can be served at the table.

Forshmak from herring. A photo

How to serve mincemeat?

Forshmak you can submit, as I wrote above in two ways. The first way is to serve it as a pate mass, where everyone who wishes directly at the table spreads it on bread with his own hands. The most popular way to serve the dish is to serve it as a pâté shaped like a fish. For his forshmak, herring is laid out in an oval dish with a slide. Decorate with a herring head and tail.

The body of the "fish" is decorated almost the same as stuffed. They make a mesh of mayonnaise, decorate with dill leaves, olives, viburnum berries. The second way - mincemeat from herring is served immediately on sandwiches, while decorating them with boiled yolk crumbs and chopped onions.

And now let's look at how to cook minced meat from herring with potatoes.

Ingredients:

• Lightly salted herring - 1 pc.,
• Apple - 1 pc.,
• Bulb - 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Butter - 100 gr.,
• Salt - to taste
• Black ground pepper - a pinch.

Forshmak from herring with potatoes - recipe

This mincemeat from will differ from the previous one not only in composition and ingredients, but also in consistency. To prepare it, just like for the first recipe, you need to prepare the herring - separate the fillet from the bones and chop it finely.

Finely chop the eggs, apples and onions.

Clean boiled in uniforms. Grate it on a medium grater.

Place all ingredients in a bowl.

To make herring mincemeat delicious, add salt, ground black pepper and butter. With a hand blender, grind all the products until a paste-like mass is obtained.

Serve minced meat sprinkled with yolk and green onions. Enjoy your meal.

No less tasty is the Jewish hot herring mincemeat.

Ingredients:

• Fresh herring - 2 pcs.,
• Baton - 3-4 pieces,
• Milk - 150 ml.,
• Onion - 1 pc.,
• Eggs - 2 pcs.,
• Salt - to taste
• Ground black pepper - a pinch
• Breadcrumbs - about 2030 gr.,

Jewish hot herring mincemeat - recipe

Soak banana slices in milk. Separate the fillet from the bones of the herring. Clean the bulb. Pass the onion, loaf and herring through a meat grinder. Crack the eggs into the minced fish. Salt and pepper it to taste. Mix the mincemeat base thoroughly.

Grease the form with sunflower oil or a piece of butter. Put the minced fish in it. Sprinkle the minced meat with breadcrumbs. Bake Jewish-style hot mincemeat of herring for 30 minutes at 190C.

I would be glad if you liked these mincemeat recipes at home. Bon appetit and delicious meals.

Forshmak is an invention of the Ashkenazis, that is, those Jews who, after the great dispersion, settled in the Rhine valley. Living among the peoples that sheltered them, they adopted much from German, Swedish, French and Slavic cuisines. And the climatic conditions of the new homeland dictated their conditions, forcing the Ashkenazim to cook dishes from those products that were available. Sephardic Jews who fled to and into 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 cook mincemeat from herring.

Alas and ah, the tradition of preparing this tsimes (appetizer) according to all the rules of kosher is almost forgotten. The dish was adopted by hostesses of all nationalities. Even the word "forshmak" is German. It means "snack". And the authentic name is “gehakte gering”, i.e. chopped herring. It is clear that over time, the dish "overgrown" with various German, Polish and even Russian innovations. But still, yes - in Odessa, in the Rozmarin restaurant, the preparation of forshmak from herring is carried out according to an old recipe. Religious dietary requirements are respected here. It is not for nothing that the restaurant was awarded the title of "Glat Kasher".

In ancient Jewish cookbooks, there are such entries on how to cook forshmak from herring: "You need to soak the fish in cold tea brew." This wish applies only to Ivasi canned herring, which were sold during the Soviet Union. Soaking in tea was necessary to remove excess salt and make the fish tender. If you have a Norwegian herring carcass - silvery, fatty, slightly iridescent, then you can omit this overture for preparing an appetizer.

How to cook Jewish mincemeat from herring, what products are needed? In addition to the Norwegian fish, the most domestic ones. Onions, garlic, butter or margarine (only parve - on vegetable fats). We also need a sour apple - it is best to take the Simirenka variety. You can not do without black ground pepper, ginger powder. But adding hard-boiled eggs to a snack is a German or Polish addition.

Having stocked up with everything you need, we begin our culinary master class “How to cook mincemeat from herring”. We select all the bones from the fish - a dreary, but necessary task. Next, grind two-thirds of the fillet in a blender, and cut the rest by hand into small pieces. We chop two cloves of garlic, peel the apple and free it from the fruit box. Puree apple, garlic, spices in a blender. Chop the onion separately. We combine these two components together with most of the herring. Beat butter or margarine in a mixer to make it look like Add it to the mincemeat. Cut half an apple without the skin into small cubes. Now we should think about how to make the mincemeat airy. It should not be homogeneous; pieces of herring and fruit should be clearly felt in the mouth. The remaining fish, which is cut into pieces, and half of the apple are mixed into the total mass and beat. Now we salt, but carefully. Now you know how to cook mincemeat from herring.

The other day I managed to buy a couple of absolutely amazing lightly salted herrings. We ate one just like that, and somehow I immediately decided to use the second one for mincemeat. I have cooked it more than once, trying different options, but this time I wanted to make a real mincemeat from herring, the classic recipe of which was not so easy to get. "How so? - you ask. “Each mincemeat is something every housewife knows how to cook.” It turned out that the situation with mincemeat is reminiscent of the story of borscht - everyone interprets it in their own way, adjusting it to suit their taste preferences and at the same time calling their version classic. So there are a lot of "classic" options. However, back to the forshmak. After consulting with more experienced chefs (including a native of Israel), I managed to find out the following. Its main components are herring, apple, onion, egg and white bread, while herring should occupy only a third of the total mass of the finished dish. Remember? All other ingredients - potatoes, butter, melted cheese and even carrots are added exclusively at the request of the cook. But this option would be more correct to call herring pate. But now you will find out how the classic mincemeat from herring should be prepared.

Ingredients:

• slightly salted herring - 1 pc., large,
• egg - 2 pcs.,
• onion - 1 small head,
• green apple - 1 pc., small,
• white bread - 1.5 slices of ordinary rolls,
• milk (or water) - 0.5 tbsp.,
• ground pepper - to taste and desire.

How to cook a classic mincemeat

We will deal with herring last, and we will start the cooking process with eggs. We wash them with a brush, lower them into a saucepan with cold water, throw about a quarter of a teaspoon of salt there and send everything to the stove. Let the eggs boil for 10 minutes, then take them out and put them in cold water.

As soon as the eggs are on the stove, we take on the bread. We cut off all the crusts from it and put it in a bowl of milk so that it is well saturated with moisture and softened. By the way, the use of milk here is not at all important, it can be replaced with water. After all, the main thing in this process is to achieve softening of the bread crumb.

Next in line are onions and apples. We clean both products of everything superfluous and cut them into small segments in order to make them easier to grind in the future. About apples. Far from any variety is suitable for mincemeat, green or yellow-green and sour, for example, Antonovka, is considered ideal.

Let's get back to the eggs - they have already cooled down and are ready to be cleaned. We rid them of the shell and take out the yolk (if desired, it can be used when serving). Only squirrels will go into the mincemeat.

And the last ingredient is slightly salted herring. It is important that the herring really be lightly salted, since the herring flavor should complement the minced meat, and not dominate it. If you come across well-salted herring, you will have to soak it in milk for at least 30 minutes. We disassemble the herring on the fillet, relieving it of the head, fins, skin and ridge.

We cut both fillets into pieces, again, to simplify chopping, and proceed to the final part of the preparation. To do this, you need a meat grinder or a blender with a suitable knife - the one with notches on the blades. So the forshmak will turn out to be more textured or something, tender, but not at all viscous.

We put pieces of herring and egg whites in a blender cup.

Apples and onions.

We recall that we still have bread crumb soaked in the bowl. We squeeze it well from the milk and also send it to the blender cup.

Grind the mass to a pate-like state and the mincemeat is ready!

I understand that this is difficult, but it would be nice to let it stand for at least an hour in the refrigerator - to brew and cool. Traditionally mincemeat is served on small dried brown bread toasts. If desired, toasts can be sprinkled with a little grated yolk and herbs.