Calories: Not specified
Cooking time: Not indicated

The classic recipe for Jewish mincemeat made from herring is quite simple, but at the same time it is distinguished by sophistication and aristocracy. Not a large number of ingredients makes light snack in preparation, and the combination of flavor shades creates unique taste. Sometimes you can hear that this dish belongs to Odessa cuisine. Yes, there is some truth here, but because there has been a huge Jewish community in Odessa for centuries. And the appetizer itself is extremely classic. Jewish dish.
It is a forshmak - a typical dish, as mentioned above, that belonged to Jewish cuisine. It is made from herring fillet, boiled eggs, onions and butter. Sometimes, in some recipes apples are added, stale bread or loaf, processed cheese and even nuts.
It is served exceptionally cold, placed in a gravy boat or spread on small toasts made from black bread. That is, to put it in the modern language of philistine terms, we can say that mincemeat is a “putty” for sandwiches. Attribution " herring pate"to the category of appetizers does not mean at all that it is forbidden to serve it for lunch or dinner with. This can and should be done, because it is very tasty.

- herring – 1 pc.,
- eggs – 1 pc.,
- onions – 1 pc.,
- butter – 25-30 gr.,
- salt – as needed (but more often it is not needed).

How to cook with photos step by step

Remove the film from the herring. Open the belly and remove the entrails. Cut off the head and tail. Divide the carcass into 2 fillets along the ridge.




Wash the fish under running water, remove the inner film on the belly, wipe dry with a towel and cut into pieces. Although the last option is not required. If you have a very powerful blender or food processor, then fish fillet he can handle it easily.




Boil the egg hard-boiled. IN ice water cool it and clean it. Then you can cut it in half or leave it whole, again depending on the power of your device.






Peel the onion and chop it. It can be pre-marinated in vinegar for a few minutes. But this is a matter of taste.




Place all the products in a food processor, add the butter there, which you remove from the oven in advance so that it reaches room temperature.




Grind all the products. Their consistency can be any. If you want to get a homogeneous, smooth mass, beat the ingredients longer; if you prefer to feel pieces of food, grind for less time. Since when preparing mincemeat, masses of different consistencies are allowed. You can even chop one herring and finely chop the rest of the ingredients. Also, for lack of food processor You can use a meat grinder with a fine or coarse grid.






Cool the appetizer for about half an hour in the refrigerator and serve. Traditionally, it is placed in a herring bowl, giving the shape of a fish. Decorate the top of the Jewish mincemeat with a sprig of herbs or chopped green onions.

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. 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 and from 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 about 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 extra salt and make the fish more tender. If you have a carcass Norwegian herring- silvery, fatty, slightly rainbow-colored, then this overture to preparing a snack can be omitted.

How to prepare forshmak from herring in Jewish style, what products are needed? Apart from Norwegian fish, the most domestic ones are available. Onion, garlic, butter or margarine (only parve - on vegetable fats). We will also need a sour apple - it is best to take the “Simirenka” variety. Can't do without black ground pepper, ginger powder. But adding hard-boiled eggs to the appetizer is a German or Polish addition.

Having stocked up with everything we need, we begin our culinary master class“How to cook mincemeat from herring.” 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. Beat butter or margarine in a mixer until it looks like adding it to mincemeat. Cut half an apple without skin into small cubes. Now we need to 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. Mix the remaining fish, which is cut into pieces, and half an apple into the total mass and beat. Now add salt, but carefully. Now you know how to make mincemeat from herring.

Forshmak from herring - classic recipe, with which you can try the gastronomic subtleties of Jewish cuisine. Traditional minced meat from fish, eggs and butter, filled with potatoes and cucumbers, apples and bread crumbs, which is added unique taste and color. The appetizer has dozens of options, each of them simple and interesting.

How to cook mincemeat?

Forshmak classic includes simple and affordable components: 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 quality components 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. Rough taste raw onion you can change it by frying it in oil.

Jewish forshmak, the recipe for which involves various versions. IN classic version The herring should be cut by hand to best capture its texture. For special 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 fine grater, mix with herring and fried onions.
5. Most delicious mincemeat from herring, seasoned with lemon juice and cooled.

Forshmak in Odessa is one of the most colorful and simple recipes 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 spicy 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 is an appetizer that combines the richness of the main dish. To prepare, you only need three ingredients: potatoes, eggs and herring. To prevent forshmak from turning into potato salad, these products are used in equal quantities. They go perfectly with spicy dressing made from oil, 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.

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, diversifying the recipe various components They even add cheese. 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 - the classic recipe involves baking in the oven for 15 minutes at 180 degrees.

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.

Classic 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.

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 appetizing look And light sweetness, which harmonizes perfectly with. The dish turns out bright, elegant and goes perfectly with the festive table.

Calories: Not specified
Cooking time: Not indicated

If you are a fan of salty snacks, then try making wonderful dish Jewish national cuisine. It can be prepared both for a holiday and just for dinner. Moreover, preparing mincemeat requires few ingredients; such a snack is quite affordable for any wallet. But you can appreciate a stunning bouquet of flavors from salted or sour apples, boiled chicken eggs, and rye bread. For spiciness, we will add onions, and to make the appetizer soft and satisfying, we will add butter.
We will pass all the ingredients through a meat grinder to obtain a homogeneous pate mass. This snack can be spread on toast or placed in a tartlet made from shortcrust pastry. It will be very tasty if you spread mincemeat on boiled potato tubers and sprinkle finely chopped herbs on top.
To prepare such a dish, we need delicious salted herring. There are several options: you can buy ready-made, or you can cook salted fish Houses. If you want to take the path of least resistance, then take ready-made herring, but make sure that the fish is fresh, without foreign odors, without damage to the skin and with elastic meat. Do not take herring from the market in plastic buckets; as a rule, sellers pickle such fish themselves and do not always adhere to the technology and sanitary standards. It’s better to buy it in a store in tin boxes - such herring is prepared exclusively in industrial conditions.
If you want your forshmak to be special, then don’t be lazy and prepare the herring for it yourself. Buy a good one fresh frozen herring, immediately cut the carcass into fillets, remove the skin, remove all the bones, and then add the ingredients for pickling. There are a lot of recipes for cooking herring, you can choose the one you like best.
Forshmak, a Jewish recipe - it's quick and tasty. But cook only as much as you'll eat at one time so you don't have to put it in the refrigerator.

Ingredients:
- herring fillet - 150 g,
- chicken eggs – 1 – 2 pcs.,
- fresh apple sour – 0.5 pcs.,
- butter - 70 g,
- onion - 70 g,
- rye bread - 1 slice.

Recipe with photos step by step:

Boil hard-boiled eggs for 8 minutes, pour in cold water so that they cool down and are easier to peel.
Herring fillet, boiled eggs, peeled and seeded apples, peeled onion and slice rye bread pass through a meat grinder.

Next, add softened butter and beat the mincemeat with a mixer into a homogeneous fluffy mass.




Let's taste it. You can add a little salt and pepper.

Place the prepared mincemeat in a salad bowl or spread directly onto sandwiches. We also recommend that you look at

We are accustomed to eating herring either in pure form, With boiled potatoes, or in the form of a salad “Herring under a fur coat”. It's time to diversify your menu a little, because from ordinary herring you can prepare a very tasty snack for which Jewish cuisine is famous - forshmak. One could even say that forshmak among Jews is practically on the same level as matzo, they love it so much. And for good reason, Jews know a lot about food. In addition, Jewish cuisine is one of the few where practically incompatible ingredients can be perfectly combined in one dish, and special cooking rules (kosher) give free rein to culinary ingenuity. Preparing mincemeat is absolutely simple. There are many recipes for this dish, and in just 25-30 minutes you can get a fairly large amount delicious snacks, which can be spread on bread or eaten with the same

For example, here is a Jewish forshmak (classic recipe): peel 3-4 herrings from the skin and bones, remove the heads, tails and fins so that only the pulp remains, which is soaked in one glass of milk for an hour or two. After this, grind the fillet in a meat grinder. Peel one large, green, sweet and sour apple, remove the center and chop very finely. Do the same with two small onions and a small bunch of green onions. Soak 3-4 pieces of loaf (without the top) in a quarter glass of milk, squeeze it out and grind it together with the onion and apple in a meat grinder. Combine this mass with herring and twist again. After this, add three finely chopped (boiled) minced meat to the resulting minced meat, season everything with one tablespoon of mustard and two tablespoons of apple or wine vinegar. Grind the yolks remaining from three eggs with two teaspoons of sugar and a quarter cup sunflower oil. You can add a little ground black pepper. Add the yolks to the total mass and mix thoroughly again. The Jewish forshmak is ready, now you can put it beautifully on a herring bowl or in any other convenient container. You can sprinkle boiled and chopped egg yolk or finely chopped green onion.

Jewish forshmak can be prepared in another way: remove one kilogram of herring from the head, tail, bones and skin and cut into pieces; 200 grams white bread cut into cubes and dry in the oven. Boil three hard-boiled eggs and chop finely. From two green sour apples trim the skin, remove the core and also finely chop. Do the same with two small onions. Combine all ingredients, except eggs, mix and mince twice, add a little pepper, and pour in the juice squeezed from half a lemon. After this, add the eggs, mix everything thoroughly, wrap in food plastic film and put it in the refrigerator for a couple of hours. After two hours, the Jewish forshmak is completely ready to eat.

And here is another version of mincemeat, but instead of herring they put...mushrooms here. To prepare it you will need 50g dried mushrooms and 250g canned, as well as 400g potatoes, 100g carrots, 150g tomatoes, 100g onions, 50g parsley, 3-4 chicken eggs, 100 grams of sour cream and butter, 50g breadcrumbs, 50g cheese. We prepare this so-called hot mincemeat with mushrooms as follows: rinse, boil and finely chop. Do not throw out the water after cooking the mushrooms, it will be useful for the sauce. We also chop finely. Boil the carrots and potatoes, stew the tomatoes in oil, fry the onion until golden. When all the vegetables are ready, rub them through a strainer and add salt and pepper. Next, take and separate the yolks, grind them with sour cream and butter. Beat the egg whites separately until combined thick foam. Connecting vegetable puree with mushrooms, a mixture of yolks and sour cream and whites, mix. Grease the inside of a deep frying pan or baking dish completely with oil, sprinkle generously breadcrumbs and put our mushroom mixture into it, sprinkle it well with grated cheese and put it in the oven. While the mincemeat is baking, prepare the sauce for it: pour a little flour into the frying pan, add a little water from the cooked mushrooms, add sour cream, add some salt and boil for 5-6 minutes, stirring constantly. When the mincemeat is covered golden crust, it can be removed from the oven. Serve the sauce separately.