Forshmak is a dish prepared from simple products: herring, eggs, meat. Onions, peppers, mushrooms, potatoes, sour cream and even vegetables are used as an additive to the dish. Many people ask the question: how to cook herring forshmak at home according to the classic recipe. This dish is an appetizer, but very tasty and satisfying. In German, the word "forschmak" is translated as "appetizer".

Forshmak is an irreplaceable dish in Swedish, Jewish, Prussian cuisines. The cooking methods are very diverse, it all depends on the combination of products. Many people prefer the classic recipe and wonder how to make herring forshmak according to the classic recipe.

Forshmak can also be prepared with other types of products: with beef, lamb, milk, sour cream and cheese, with chicken, with cabbage, with curd mass, with pasta, with beets, with cabbage, with mayonnaise, with mustard, with tomato pasta - all this with the addition of herring.

Forshmak is served in any form, both cold and hot. In some countries, it is customary to bake the dish in the oven and serve it only hot. Each nation has its own way of preparing a dish, which includes various ingredients. For example, the forshmak of the Germans is very different from the same dish of the Swedes. However, traditionally this dish is considered Jewish.

How to cook herring forshmak: a classic recipe

To prepare forshmak according to the classic recipe, you need to take a small amount of the following products:

• Large herring - 1 piece or 2 small (salted),
• Table eggs - 4 pcs,
• Onions - 1 pc,
• Butter (margarine) - 100 gr.

Cooking method:

1. The herring should be thoroughly washed and peeled, remove all seeds and even small ones. It is easier to peel the herring with tweezers. It is not recommended to add prepackaged herring fillets in oil. If the fish is very salty, it is recommended to put it in milk or cold water for half an hour. Cutting the herring takes some time, but the herring will add juiciness and richness. To get a taste of the herring, use a manual meat grinder or finely chop it.
2. Eggs are a very important and irreplaceable ingredient. Grate boiled and pre-chilled eggs on a coarse grater or mince with herring.
3. The onions must be peeled and rinsed well, then finely chopped. Apples also need to be washed, peeled and grated on a coarse grater.

All ingredients must be mixed. Then add softened butter or margarine (preferably kosher, in vegetable oil) and mix everything thoroughly. For airiness and lightness of the dish, the finished mass can be whipped with a mixer or blender. Forshmak at first turns out to be a little liquid, but after standing in the refrigerator for several hours, it becomes thick.

After the dish has cooled down, there are a few steps left to complete. It is necessary to put the prepared forshmak on a beautiful dish and decorate with herbs, for example, parsley.

Optionally, you can vary the recipe and add pitted olives, dividing them in half. The dish is ready to serve!

Sometimes a few slices of white bread, previously soaked in cream for 10 minutes, are added to the forshmak. Then the bread is lightly squeezed out to get rid of excess liquid, after which it is added to the bulk.

In some cooking options, apple cider vinegar is added instead of sour green apples to add sourness to the dish. You can also add apple cider vinegar to apples, this is also one of the cooking methods.

One serving of such a dish is 192 kcal, which contains 8 grams of protein, 10 grams of fat and 7 grams of carbohydrates.

Such a dish is stored for no more than three days.

Herring Forshmak: A Classic Jewish Recipe

Jewish forshmak is a herring paste. It is only served cold. Herring forshmak belongs to the classic Jewish cuisine.

To prepare forshmak according to the classic Jewish recipe, you will need the following ingredients:

• Herring (large) - 1 piece,
• Potatoes - 3 pcs,
• Green apples (sour) - 2 pcs,
• Table eggs - 2 pcs,
• Onions - 1 pc,
• Butter (margarine) - 50 grams,
• Vegetable oil,
• Lemon juice - 1 tbsp l. (taste),
• Spices, salt, garlic.

Cooking method:

1. The herring should be thoroughly washed and all seeds removed. If the fish is heavily salted, it is recommended to soak it in water for several hours. Chop the fish with a knife or use a manual meat grinder to make the mixture homogeneous.
2. The potatoes should be washed, boiled and peeled. After the potatoes are cooked, grate them. To prevent the potatoes from sticking together, it is better to use a starchy type of potato.
3. Rinse the apples well, peel and grate on a coarse grater.
4. Eggs need to be boiled, peeled and grated on a coarse grater.
5. Onions need to be peeled, washed, chopped and fried in vegetable oil. It is recommended not to fry the onions too much, as the dish tastes unpleasant.

All ingredients are thoroughly mixed and then added to the herring mass. Put softened butter in the forshmak. For the piquancy of the dish, you can add a spoonful of lemon juice, garlic and spices to taste. You need to be careful with salt - it is important not to oversalt! After cooking, you need to put the dish in the refrigerator for several hours.

How to serve forshmak - photo

Forshmak should be served in a herring pot, garnished with herbs and chopped yolk. You can also lay out the herring mass, for example, in the form of the body of a fish, sprinkle with grated yolk, decorate with onion rings and herbs. It all depends on your imagination.

The dish can be served as a snack, but still some forshmak lovers prefer to use it as a main dish, to which you can serve slices of rye or wheat bread. You can also serve a dish with fried croutons.

Simple and delicious!

Forshmak: video recipe

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