Forshmak from herring: Classic recipe with photos

Odessans love to repeat: "If you want to know how deliciously cooking fish, go to the progress." But what to do to those who do not plan a trip to the pearl of the Black Sea in the near future? In this case, we recommend to prepare Forshmak from the herring. Even a classic recipe provides many options - for every taste.

In the domestic culinary tradition, it is believed that the chopped salted herring, onions, butter and white bread - a dish of Jewish oil. But few people know that for the first time, Forshmak appeared in German cuisine (translated from the German "Forshmak" is a "snack") and that they prepared it from lamb.

Later, the baton was picked up the scandinavis, but instead of meat began to put fish into the dish and bake it. But the Swedes went even further and supplemented the recipe for plowing mushrooms. As for the Jewish culinary tradition, it is preparing in her herring and is fed in cold form. And it is connected with the fact that the dish was intended for the menu of the Jews. This option was the most popular in the countries of the former USSR.

So that Forshmak is tasty and you did not have to cook it for a long time, keep in mind some nuances of cooking:

  • a satellite for snacks need to take a weakly saline and not too fat;
  • if the fish is still saved, it should be soaked in milk (about 3 hours at least) or strong black tea (on 1 liter of water 4 h. Welding);
  • it is important to clean the herring well and remove all the bones (although, if small bones remain, not trouble: they are crushed in the meat grinder);
  • for the classic flavor of PATTET, it is necessary to observe the proportions. Fish should not interrupt all other components, so on average 1 Herring is taken on 1 bulb;
  • ingredients for Formmak are crushed by a blender or a meat grinder;
  • oil for PAstec need to soften slightly - so it is faster and easier mixed with other ingredients;
  • it is better to take homemade fat butter or olive cold spin.

By the way, the last wish has not so much culinary value as medical. The fact is that Forshmak is considered an ideal snack for vodka. And, as it is known to facilitate the impact of alcohol on the gastric mucous membrane, alcohol must be accompanied by oily food.

Forshmak from herring: Classic recipe with photos

As already mentioned, there are several dozen cooking options, and, most interesting, they are considered classic. But still, the "most classic" can be called a recipe with 5 components.

Ingredients:

  • 1 large herring;
  • 1 major bulb;
  • 2 pieces of white baton;
  • 1 sour apple;
  • 100 g of fatty butter.

Cooking:

You can add 2 boiled eggs to this recipe at this recipe.

See also:

Forshmak in Jewish

The Jewish tradition involves adding vegetable (olive) oil instead of creamy.

Ingredients:

  • 1 Herring;
  • 2 eggs;
  • 2 sour apples;
  • 2 pieces of white bread or baton;
  • 1 bulb;
  • 1 tbsp. l. Russian mustard;
  • 70 ml of olive oil;
  • salt, table vinegar (your taste).

Cooking:

  1. Boil eggs.
  2. Selenk clean, remove the bones and cut into small slices.
  3. Bread is soaked in warm water, slightly press and grind meat grinder.
  4. Cut the core from the apples.
  5. Purified onions skip through a meat grinder.
  6. In the same way, crushed fish, eggs and an apple.
  7. Mix all products with bread.
  8. We simulate the mass, we pour oil and add mustard.
  9. All mix and put a few hours in the refrigeration chamber. Apply with rye or white bread, toast. You can also, if desired, sprinkle the pate of the finely chopped greens. Parsley and Kinza are perfect.

Cooking option with carrots

Some cooks seek slightly "color" the pallor of the standard variation of the dish with the help of carrots.

Ingredients:

  • 1 Herring;
  • 1 carrot;
  • 2 eggs;
  • 100 g of homemade butter cream;
  • green onions (to taste).

Cooking:

  1. Boil eggs and carrots.
  2. Oil whipped to lush foam.
  3. Selenium prepare for grinding.
  4. Through the meat grinder we skip fish fillet, carrots, 1 yolk and 2 protein.
  5. We mix products with butter.
  6. Finely cut onions, add to the pate. Before serving, decorate a grated yolk.

To make a variety of formula forming, you can supplement the pate of appetizing refueling.

Ingredients:

  • 1 tbsp. l. white sugar;
  • 3 tbsp. l. olive oil;
  • 1 tbsp. l. apple vinegar;
  • 3 boiled yolks;
  • poker (for your taste).

Cooking:

  1. Rub the yolks together with sugar and vinegar.
  2. Add oil, pepper. Mix with Forskom.

The tradition of adding potatoes to salads and patesta so long ago that many recipes are already difficult to imagine without this universal ingredient. In Forshmak, you can also add boiled potatoes, but then it is worth increasing the amount of fish fillet.

Ingredients:

  • 3 delegations;
  • 4 bulbs;
  • 3 large boiled potatoes;
  • 3 eggs;
  • 2 apples with sourness;
  • 150 g of fat cream oil;
  • fresh ½ lemon;
  • 1 tbsp. l. table (or apple) vinegar;
  • salt, spices (your taste).

Cooking:

  1. We clean the herring, remove the internal and bones.
  2. Grind the fish with a blender or with a meat grinder.
  3. I boil the eggs and with potatoes and apples rod on the grater.
  4. Tires and fry it in a frying pan with the addition of oil to golden color.
  5. We mix all the products, water vinegar, lemon frets.
  6. Solim, Perchym and give 15 minutes to stand. Serve in a special small plate. Before serving, you can sprinkle a finely chopped cilantro.

It is possible to give a delicate spicy pate from the herring with walnut nuts.

Ingredients:

  • 1 sledding;
  • 100 g of chopped nuts;
  • 2 green apples;
  • 1 bulb;
  • 3 pieces of white bread or baton;
  • 1 tbsp. low-fat milk;
  • 1 tbsp. l. white sugar;
  • 1 tsp. table vinegar;
  • 70 ml of olive oil.

Cooking:

  1. We clean the herring, remove the bones and fill for 15 minutes by milk.
  2. Baton or bread is soaked in water, press and together with the fish with a shredder blender.
  3. From the apples cut the core, onions to clean and bring to a homogeneous consistency with a blender.
  4. Sugar mass, add vinegar, olive oil, nuts and thoroughly mix.
  5. We send to the refrigerator for 1-2 hours. Apply on toast or in tartlets.

Forshmak with melted cheese

To give forsaka consistency of the thick cream in the dish add melted cheese.

Ingredients:

  • 1 Herring;
  • 150 g cheered melted;
  • fresh ½ lemon;
  • 20 ml of olive oil;
  • 1 tsp. paprika;
  • greens of Luke.

Cooking:

  1. Clean the fish, remove the bone.
  2. Together with cheese, we skip through the meat grinder or grind a blender.
  3. Finely bullshit.
  4. Mix the oil with paprika, juice and onions.
  5. Add filling in the fish mass. Paste is ready.

In this recipe, you can also use not salty, but smoked herring.