The classic recipe for herring mincemeat involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently converted into a delicious herring pate, which can then be served, spread on black bread.

Proportions of products needed to prepare classic mincemeat:

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

Preparation step by step:

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

The word “forshmak” is literally translated as “anticipation.” Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer.

Cooking step by step with adding potatoes

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

What you need for cooking:

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

How to prepare this cold appetizer:

1. Soak the prepared herring fillet in milk for 1-2 hours, and the loaf pulp for 10-15 minutes.
2. Divide the hard-boiled eggs into whites and yolks. Grind them together with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass similar in thickness to mayonnaise.
3. Grind egg whites, peeled and seeded apples, onions, fish fillets, potatoes and loaves through a meat grinder several times. After this, add the yolk mixture and mix everything well.
4. Give the finished snack the desired shape and decorate it at your discretion.

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

With cottage cheese

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

List of necessary products and their quantities:

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

Algorithm of actions:

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

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

With carrots

Ingredients included in the snack:

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

How to prepare minced meat:

1. Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones and cut the fillet into large pieces.
2. Peel the boiled carrots in a thin layer, peel the egg and cut into pieces the same as fish.
3. Place all ingredients in a blender bowl and blend into a tender paste. And if the kitchen does not have such an assistant as a blender, then a meat grinder can cope with the task. In this case, you need to use a rack with fine holes and pass the food through it several times.

How to cook forshmak in Jewish style?

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

In the cooking process we use:

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

Cooking method:

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

• 300 gram herring carcass;
• 2 boiled eggs;
• 140 g onion;
• 90 g apple;
• 80 g of stale white bread pulp;
• 100 g of fatty butter (homemade can be used).

Cooking steps:

1. Separate the fillet from the herring carcass and pass it through a meat grinder; do the same with the apple pulp, onion and eggs.
2. Soak the bread pulp in warm water, squeeze out and add to the chopped products.
3. Soften the butter and grind into the resulting mass. This must be done very carefully so that all ingredients are evenly distributed in the total mass. Forshmak is ready.

Recipe in Odessa

This dish is characterized by the addition of strong spices. This is not surprising, since for mincemeat Odessa housewives often used not the highest quality fish, but the so-called “rusty” herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and use spices to add fresh notes of taste to the usual dish.

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

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

Preparation:

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

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

FORSHMAK AIR IN ODESSA

Ilya Karpenko

– What piece of fish do you want:

middle piece, tail or head?

– Let there be a middle piece, a tail and a head!

An anecdote from the menu of the Rozmarin restaurant

During my travels “through the Jewish expanses” of the vast expanses under the not entirely euphonious name of the CIS, the topic of kosher restaurant food arose more than once. And in the end it became clear that it was resolved “seriously and for a long time” only in Moscow - in the restaurants “Yona” and “Liya” and in Odessa - in the restaurant “Rozmarin”. You already know something about Jonah and Leah. But I’ve heard a lot of rave reviews about “Rosemary”. For example, such: “Such incomparable forshmak (strudel, tsimes...) as in “Rozmarin” will not be prepared in any restaurant in the world!”

This is probably an exaggeration, we thought. And we decided to check...

Congratulations! We are with you in the Odessa kosher restaurant “Rozmarin” (which has the highest category of kosher - “Glat Kasher”), where Jewish cuisine is treated not only with love, but also creatively. “Rozmarin” has its own five-year history and its own good traditions.

Puffed mincemeat made from large silver Norwegian herring, home-salted. Served on fragrant black bread next to a delicious pile of red caviar.

It is clear that forshmak (“gehakte gering”, that is, chopped herring) is a pate. And pate is an invention of French cooking. Or not? It turns out that, according to archaeological research, liver pate (“gehakte leber”) was prepared back in 1400! And the French inherited this delicacy from the Jews of Alsace and Strasbourg, who, in search of refuge in Europe, brought their culinary recipes here. It turns out that French culinary miracles are mixed with an ancient Jewish recipe...

Forshmak is the culinary history of the Jewish people in miniature. This dish reflected all the vicissitudes of Jewish destinies in the vast territories of the Pale of Settlement: in Poland (which was once part of the Russian Empire), in Belarus and Ukraine (there was something similar with them) and even in Russia itself. And although herring is a universal European product, its derivative - forshmak - is a purely Jewish dish.

From generation to generation, “grandmother’s secret” was passed on to her granddaughters: to make a good mincemeat, you must first soak the herring thoroughly in cold tea...

- Jews, put more tea leaves!

But we’re not talking about tea – we’re talking about mincemeat...

Of course, if by Saturday your grandmother had nothing but a couple of rusty herrings - the same age as your grandmother, then they had to be soaked in cooled tea for a long, long time...

“Alas” or “Ah,” but when you think about the ingredients and recipes of most Jewish (let’s clarify: Ashkenazi) dishes – be it forshmak, gefilte fish, gefilte geldzele or eingemakhts, you begin to understand that they were all born from a great lack and depressing poverty...

And in this sense, the airy forshmak served in the Odessa kosher restaurant “Rozmarin” is a clear evidence of the triumph of Jewish well-being! Moreover, the evolution of this well-being!!!

Because it has come a long way from a rusty herring soaked in yesterday's tea leaves to a truly airy mincemeat made from Norwegian herring, salted in its own way, and even seasoned with red caviar!

In addition, “Rozmarinovsky” mincemeat has another obvious advantage. Since butter was often added to mincemeat, it automatically became a morning, dairy dish. Can you imagine this?

But the culinary wisdom of the Rozmarin craftsmen is limitless. Instead of butter, they put margarine (kosher, of course) in their mincemeat. And he became parve. And now nothing prevents us from taking the airy mincemeat in the evening as a snack.

(On the pages of Lechaim, an expert on Jewish cuisine, Mark Efimov, has already explained what parve is. It is not dairy or meat - kosher fish, vegetables, fruits, eggs, vegetable fat, flour products, coffee, tea, juices, etc. Parve can be combined by eating it with both meat and dairy, taking a break from both, and always on clean dishes!)

Caviar... An installation presented at one of the Moscow expositions - the inscription “Life is good!” made with black caviar on red caviar. - this is outright vulgarity. But red caviar next to a mound of airy mincemeat is subtle.

Just imagine this: a pile of red kosher caviar on a slice of black bread (Rozmarinov’s own baked goods - made from rye flour, kvass, with prunes), next to a smoothly landing “piece” of airy forshmak... It’s just some kind of symbol of Jewish well-being people! And it's truly delicious.

So, to prepare puffed mincemeat, we will need: tender herring, onions, a little garlic, sour apple (seven is better), margarine (parve), coriander, dry ground ginger, black pepper, salt. If desired, you can add a hard-boiled egg.

Chef at Rozmarina Roman Purchel recommends using seven apples when preparing mincemeat from all varieties of sour apples.

True, our fellow countryman Isaac Demsky, better known in the non-Jewish world as the American film actor Kirk Douglas and the legendary Spartacus, recommended putting Antonovka in his famous mincemeat “Douglas style”.

Chef "Rozmarina" Roman Purchel.

Using a blender, chop 2/3 of the herring fillet, 2/3 of the apple, a small amount of garlic and spices. Grind the raw onion separately and then whisk with the rest of the mixture.

Margarine (kosher, with vegetable oil, of course), which turns into a protein cream, allows you to fill the mincemeat with “volume” and make it truly airy. Beat the margarine, mix with mincemeat and beat the whole mass - and it will become fluffy!

Carefully remove the seeds from a third of the herring fillet, chop it into pieces “by hand” and “mix” it into the main mass. Cut 1/3 of the apple into very small pieces and also combine with the rest of the mincemeat.

There is an opinion that only a Jewish housewife can make real forshmak, but this is not at all true. This recipe is extremely simple and any novice housewife can handle it.
Recipe contents:

Forshmak is a classic dish of Jewish cuisine. To prepare it, you need simple ingredients: herring, onions, butter and spices. Other products can be included as desired. So, they additionally add an apple, cottage cheese, carrots, vegetable oil, bread, egg and any spices. The components are thoroughly chopped with a meat grinder or finely chopped with a sharp knife. Forshmak is mainly in demand in the form of pate.

Despite the fact that the appetizer is considered a national Jewish dish, you can often hear that it is classified as Odessa cuisine. And there is some truth in this. Jewish communities have existed in Odessa for centuries, and forshmak is a classic Jewish dish. This is how the second traditional name stuck to it. This dish, an unadulterated dish of Jewish cuisine, was remembered when Jews began to migrate from Odessa. Then a panicked interest in Jewish cuisine, and culture in general, began in the city.

Here is a recipe for mincemeat in Odessa. It was embodied by an Odessa culinary specialist, and now local residents vote for its authenticity. And although this herring pate is considered an appetizer, it can also be served at the dinner table with a side dish of potatoes - it will be very tasty. As a snack, it is served on toast, crackers, a crust of bread pre-fried in a frying pan, etc.

• Calorie content per 100 g - 180 kcal.
• Number of servings - 300-350 g
• Cooking time - 20 minutes

Ingredients:

• Herring (lightly salted) - 1 pc.
• Carrots (boiled) - 1 pc.
• Onions - 1 pc.
• Egg (boiled) - 1 pc.
• Processed cheese - 100 g
• Soy sauce - 2 tbsp.
• Salt - a pinch (may not be needed)

Cooking mincemeat in Odessa style

1. Peel the onion, rinse under running water and chop into half rings.

2. Clean the herring - remove the film, cut off the head, tail, fins, rip open the belly and remove the entrails. If the fish contains caviar or milk, then they can also be used for mincemeat.

3. Wash the fish under running water, removing the inner black film from the tummy. Then divide it into fillets, removing the backbone, and cut into pieces.

4. Place the egg in cold water and boil hard. Then cool in ice water, peel and cut into 4 pieces.

5. Place the chopped herring with the boiled egg into a food processor fitted with a cutting blade attachment.

6. Add onions, boiled carrots and soy sauce. You can boil the carrots in advance, for example, in the evening. Because it is necessary for the appetizer to still cool down.

7. Grind all products to a homogeneous consistency. Taste the appetizer and add salt if necessary. But it may not be needed, because... there will be enough salt in the herring itself.

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

How to cook mincemeat?

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

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

Classic Jewish herring mincemeat - recipe

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

Ingredients:

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

Preparation

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

Forshmak in Odessa - recipe

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

Ingredients:

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

Preparation

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

Forshmak with potatoes - a classic recipe

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

Ingredients:

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

Preparation

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

Forshmak with cheese

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

Ingredients:

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

Preparation

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

How to make mincemeat from herring with butter?

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

Ingredients:

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

Preparation

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

Forshmak with apple - a classic recipe

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

Ingredients:

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

Preparation

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

Classic herring mincemeat with carrots - recipe

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

Ingredients:

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

Preparation

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

Anyone who has ever traveled to Odessa had to try this kosher snack. Usually it is served with potatoes or spread on it. You can simply eat it without anything. Let's look at how you can cook mincemeat in Odessa. You will forever remember this divine and delicate taste. After all, only people in Odessa know how to make mincemeat for real. So, let's start cooking. We offer several options. Choose and taste this dish.

How to cook real mincemeat in Odessa

Main ingredients:

• salted herrings (two pieces);
• two eggs;
• butter (100 grams);
• salt to taste;
• one onion;
• green apple (one);
• vegetable oil (50 grams).

Cooking process

Buy lightly salted herring at the store. But if you decide to pickle it yourself, we recommend using not only salt, but also spices, as well as granulated sugar. Then soak the homemade herring in milk for twenty minutes. So, let's continue, boil the eggs first. Next, cut up the herring carcasses. Cut off the head and tail. Clean completely of entrails, skin and bones. Use tweezers to remove small bones. you need to wash, peel and remove the core. Peel the onion and wash it. So, the herring is ready, the eggs are already hard-boiled. Apples and onions are washed and peeled. You can start preparing the snack. Take a meat grinder and pass our fish and onion through it one by one. Grate the apple and egg on a fine grater. Heat a frying pan, melt the butter. Add vegetable oil. This will be your dressing, let it cool. All the ingredients have already been prepared, all that remains is to combine them together in a bowl. Mix the mixture thoroughly and add salt. You can add garlic if you wish, unless, of course, you are going to work later. Now you can fill the mass. So, the Odessa-style forshmak is ready. The recipe, as you can see, is simple and does not require much time. And most importantly, the dish turns out very tasty. You can put the appetizer in a vase and serve it to the holiday table or make sandwiches right away.

Air mincemeat in Odessa style

Main ingredients:

• one ;
• garlic (one clove);
• margarine (200 grams);
• (pinch);
• salt to taste;
• onion (1 pc.);
• apple (sour varieties);
• coriander;
• pepper;
• one egg.

Cooking process

Prepare your food. Clean and cut the herring. The apple needs to be washed and peeled. Boil the egg in advance (no more than six minutes). The onion also needs to be peeled and cut into four parts. Grind the herring, apple and garlic using a blender. Place the resulting mixture in a bowl. Grind the onion separately in a blender. Add chopped egg, ginger, coriander to the mixture and beat everything again. To make mincemeat fluffy in Odessa style, add margarine. Whip it separately until it becomes cream-like in consistency. Stir with mincemeat. All is ready! You can put it in the refrigerator to infuse.

Recipe for quick preparation of mincemeat

Main ingredients:

• one herring;
• onion head;
• a bunch of greenery;
• two eggs;
• spices;
• one apple;
• mayonnaise (to taste).

Cooking process

Boil the eggs in advance. Clean the herring (as in previous recipes). Cut it. Finely chop the boiled eggs into cubes. Wash and peel the apple. Remove the peel from the onion. Take a grater. Grate the apple and onion. Finely chop the greens. In a bowl, mix herring, apples, eggs, onions, and herbs. Add spices. Add some salt. Season with mayonnaise.