Forshmak is a very tasty and satisfying snack, which was invented by the Jews. No wonder that it is also very economical. From one herring you can cook a whole bowl of spreads for sandwiches. Although, very often mincemeat is used to fill tartlets, served on creeps, chips or lettuce. This taste can not be compared with anything!
Classic herring mincemeat - general principles of preparation
Despite the presence of herring in the dish, not a lot of fish are added. According to the rules, about a third, but less can be. Herring taste does not dominate, but is a pleasant addition that makes the dish unusual. Lightly salted fish is used. The carcass is separated from the bones, heads. The cleaned fillet is crushed with a blender, you can take a meat grinder, but then the products are skipped at least two times. A homogeneous mass should be obtained, resembling a paste on the consistency.
What else is added to the foreshack:
• apples;
• boiled eggs;
• onion;
• cheese;
• butter.
The exact composition of the ingredients depends on the recipe chosen. Jews prepared forshmak in a variety of ways. Very often, in order to save money, bread or a loaf, potatoes were added to it, it also turns out quite well with them.
The crushed mass can be seasoned with any spices, but it is quite fragrant in itself, has a pronounced taste. Forshmak can be stored in the refrigerator for up to three days in a container or in a jar with a tight lid, but it is better to use it fresh.
Forshmak from herring: a classic recipe with apples and eggs
For cooking, it is best to use green apples of the variety "Semerenko", "Granny." The classic herring minced recipe uses one fish. If it is small, then it is better to take two pieces or a half.
Ingredients
• herring;
• one large apple or 2 small ones;
• three eggs;
• 100 g butter;
• onion head.
Cooking
1. Cut the herring or take the finished fillet, cut into pieces. If the fish is too salty, then pour cold milk for a while, then squeeze.
2. Peel apples, it is better not to use the skin so that the mass is more tender. Cut into pieces.
3. Peel eggs and onions. We also cut them into pieces.
4. Put everything in a blender bowl, beat until smooth.
5. Or twist twice through a meat grinder.
6. Add softened butter. If it did not have time to lie down in the heat, then you can cut it into pieces, throw it into the common oil and re-beat with a blender.
7. Stir the mincemeat, taste it. If not enough salt, then you can add. Season with black pepper and herbs if desired.
8. We send the mincemeat for an hour in the refrigerator so that the mass freezes a little. We use for sandwiches and snacks.
Forshmak from herring: a classic recipe with cream cheese
To prepare forshmak from herring according to this classic recipe, you can take ordinary curd cheese in foil like “Friendship”. Soft cheese in the baths is also suitable, the taste will change a little and the consistency will become softer.
Ingredients
• 250 g herring fillet;
• 100 g of green apples;
• 100 g of processed cheese;
• 60 g butter;
• three eggs;
• 100 g of onions.
Cooking
1. Cut the fish into pieces, transfer to a blender bowl for chopping. If it is small, then whisk all the ingredients separately, then transfer to the total mass.
2. Peel the right amount of onions and apples, chop.
3. Boil hard-boiled eggs, cool and peel, send to grind.
4. Cheese is cleaned of foil. If it is already soft, then you can immediately lay out the total mass. If not, then grind first, then combine with other products.
5. It remains only to add soft butter. It is advisable to beat the mass again so that the tastes of the products are combined.
6. Put in the refrigerator for 20-30 minutes, then use as directed.
Economical herring mincemeat: a classic recipe with potatoes
A very popular and economical classic herring mincemeat recipe. For cooking, you need boiled potatoes. It is best to boil it whole in its uniform in order to preserve the starch in the tubers as much as possible.
Ingredients
• three herrings;
• three potatoes;
• three onions;
• four eggs;
• two apples;
• 150 g of oil;
• vinegar, spices.
Cooking
1. Peel the herring, separate the fillet from the ridge, select all the large bones, sprinkle the fish with table vinegar, set aside.
2. Boil potatoes in a peel, cool, peel and cut into slices.
3. Onion just peel, cut into slices.
4. Hard-boiled eggs, pour cold water so that they cool faster, then remove the shell, cut into four parts.
5. Peel green apples, peel off very thinly. Cut into pieces, discard the core with seeds.
6. Pass all these products through the meat grinder twice.
7. Beat the softened butter with a mixer until fluffy, then add to the mincemeat.
8. Stir everything thoroughly, taste the herring dish, add salt if necessary, add black or red ground pepper, season with other spices, dry or fresh herbs.
Forshmak from herring: a classic recipe with fried onions
This is a very tasty Jewish recipe, it is often also called Odessa recipe, supposedly there lived several Jewish families who invented it. The difference is the use of fried onions. The taste of forshmak turns out to be very soft, light, the aroma is simply incomparable.
Ingredients
• 2 herrings;
• 4 onions;
• 4 eggs;
• 2 apples;
• 200 g butter;
• salt pepper.
Cooking
1. It is better to start with the onion so that it has time to cool. We clean the heads, cut into large cubes or straws.
2. Melt 50 g butter in a skillet, pour onion. Fry over medium heat. The task is to lightly brown the onion slices, but do not fry until brown. Cook for about five minutes. Then we cool.
3. Hard-boiled chicken eggs, then cool and peel, cut into several parts.
4. We clean the apples, cut into pieces, throw the stub.
5. Grind all the prepared products to the state of a homogeneous paste.
6. Add butter, if necessary, salt and whisk for a couple of minutes for splendor. Add pepper and other spices to taste.
Forshmak from herring: a classic recipe with carrots
One of the most striking classic herring mincemeat recipes. For cooking, it is best to choose fresh and juicy carrots to make it really tasty. Apple is not added to this dish, but vinegar is coming.
Ingredients
• 1 herring;
• 2 medium carrots;
• 2 eggs;
• 1 onion;
• 120 g butter;
• 20 ml of vegetable oil.
Cooking
1. Carrots can be completely laid raw, but it is better to fry one. We clean, rub grossly. Cut one head of onion.
2. Pour vegetable oil into a skillet, put a spoonful of butter, put on a stove.
3. Add vegetables, fry until soft.
4. We just chop the second carrot, drop it into a blender or just into a bowl if a meat grinder will be used for chopping.
5. We clean the herring, cut it into fillets, cut into pieces.
6. Boiled eggs are also cleaned, cut into four parts.
7. Add the sautéed vegetables from the pan, chop together.
8. Add the remaining butter, put salt, pepper and stir everything thoroughly.
Forshmak from herring: a classic Jewish recipe for bread
Another economical recipe for classic herring mincemeat. For its preparation, it is best to use stale white bread or a loaf, you can take a product two days ago, but not fresh.
Ingredients
• one herring;
• an Apple;
• two slices of white bread;
• 100 grams of milk;
• one onion;
• two eggs;
• 50 g of oil.
Cooking
1. Free herring from the bones, ridge and head. Cut the fish into small pieces.
2. Cut off all the crusts from bread, add milk, moisten slices well and set aside, let it soften well.
3. Peel the apple and onion, cut into small pieces.
4. Boil eggs and also prepare for subsequent grinding.
5. Feed fish with apple and onion through a meat grinder, drive away boiled eggs.
6. Squeeze the bread from excess milk, but do not pour it anywhere. It is also passed through a meat grinder.
7. We grind all the products again so that the consistency is more uniform.
8. Add the butter, it is not much in this recipe, 50 grams is enough, this is about two tablespoons. Grind with the bulk. You can beat.
9. Evaluate the consistency. If the mincemeat is thick, then you can add milk that remains.
10. After the consistency has been adjusted to the desired state, add spices, throw herbs, salt if necessary. We give the forcemeat “ripen” in the refrigerator for an hour, then serve it to the table.
Classic herring mincemeat - useful tips and tricks
• If the herring is salted, then the fillet is often soaked in milk before cooking. But few people know that you can also use strong tea, only it needs to be cooled beforehand. The drink perfectly takes away excess salt, just hold pieces in it for 15-20 minutes.
• Did you get milk and caviar in the herring? They can be safely added to mincemeat, the taste will not suffer from this.
• If you plan to cook mincemeat for several days, it is better not to add fresh herbs, it will reduce the shelf life of herring snacks to a day.
• To make beautiful snacks from mincemeat, you can put it in a pastry bag. Through large nozzles on sandwiches or in tartlets charming flowers, leaflets, patterns are squeezed.
