The classic herring minced recipe involves the use of apples, onions, boiled eggs, butter and slices of bread soaked in milk. All of these ingredients are subsequently transformed. in a delicious herring paste, which can then be served on the table, spread on brown bread.
Material Content:
Forshmak from herring - a classic recipe
Proportions of products necessary to prepare a classic mincemeat:
- 1 fat carcass of a herring weighing 400-500 g;
- 2 hard boiled eggs;
- 100 g of sweet and sour apple (for example, Antonovka variety);
- 20 g of onions;
- 50-60 g of stale white bread or loaf;
- 100 ml of milk;
- 150 g of high-quality butter;
- salt and, perhaps, piquant mustard to taste.
Cooking step by step:
- The most time-consuming and difficult process in cooking will be the preparation of herring. The fish must be cleaned of skin, gut the insides, and the meat separated from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
- Cut the peel from the apple and cut the middle with the seeds, remove all the husks from the onion, and peel the boiled eggs. Then grind all these components with pieces of the same size as the herring.
- Soak slices of stale bread for 10 minutes in milk. Also, in advance, you should get the butter from the refrigerator so that it can reach a gentle creamy state at room temperature.
- In a container of a suitable size, mix all the ingredients, including squeezed bread. After this, grind the resulting mass with a meat grinder or grind it with a blender to obtain a uniform, thick mixture.
- Add soft butter to the paste and grind it.Salt everything to taste, but you should not get carried away with the addition of salt, because the herring is already salty.
- After this, the last step remains: cool for an hour in the fridge.
The word "foreshmak" literally translates 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 the addition of potatoes
Potato is a favorite side dish for salted herring, so it is not surprising that such a combination of herring and potatoes was embodied in one of the variations of the forshmak. This pate turns out to be quite satisfying and, as well as possible, is suitable as the main dish for breakfast.
What you need to cook:
- 600 g salted herring peeled from skin and bones;
- 3 boiled chicken eggs;
- 100 g of fresh apple;
- 150 g of jacket cooked potatoes;
- 100 g loaf;
- 100 ml of milk;
- 50 ml of refined sunflower oil;
- 30 g of green onions;
- 15 g mustard;
- 10 g of sugar;
- 30 ml apple cider vinegar;
- 3 g black pepper.
Cooking progress for this cold appetizer:
- Soak the prepared herring fillet for 1-2 hours in milk, and the flesh of the loaf for 10-15 minutes.
- Hard-boiled eggs are divided into proteins and yolks. Grind them with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass of density similar to mayonnaise.
- Egg whites, peeled apple and seeds, onions, fish fillet, potatoes and a loaf twist through a meat grinder several times. After this, add the yolk mixture and mix well.
- Ready-made snack to give the desired shape and decorate as you wish.
The tail and head of a herring should not be thrown away. It will help to give the paste 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.
The list of necessary products and their quantity:
- 400 g lightly salted herring;
- 200 g of cottage cheese;
- 120 g of sweet and sour apple;
- 90 g turnip onions;
- 100-150 g of walnut kernels;
- vegetable oil, salt and pepper to taste.
Algorithm of actions:
- Turn the carcass of herring into fillet, removing skin and bone, peel the onion, remove the core from the apple and cut the peel.
- Pass all the ingredients individually through a meat grinder in a random order. Then mix everything and again pass the mixture through a meat grinder.
- Add vegetable oil, salt and spices to the prepared minced meat shop to taste. Store the appetizer in the refrigerator in a hermetically sealed glass container.
The dish can be served by filling it with tartlets or halves of a hard-boiled chicken egg, taking out the yolk before stuffing.
With carrots
The ingredients that make up the snack:
- 500-600 g of herring (2 medium-sized fish);
- 120 g of boiled carrots;
- 100 g of soft butter;
- 1 hard-boiled chicken egg.
How to cook minced meat:
- 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.
- Remove the peel from the boiled carrots with a thin layer, peel the egg and cut into slices such as fish.
- Put all the products in a blender bowl and beat in a gentle paste. And if in the kitchen there is no such assistant as a blender, then a meat grinder can completely cope with the task. In this case, it is necessary to use a grate with small holes and to pass products through it several times.
How to make mincemeat in Hebrew?
To cook it in Jewish style, a blender or an electric meat grinder is not needed, a grater and a manual meat grinder will be enough.
In the cooking process are used:
- 750 g of self-cooked herring fillet;
- 200 g of onions;
- 150 g of boiled potatoes (in uniform);
- 200 g of sour fresh berries;
- 3 hard boiled eggs;
- 150 g butter at room temperature;
- spices and vinegar (can be replaced with fresh lemon juice).
Cooking method:
- Pass the salted fish fillet through a meat grinder or cut it very finely with a knife. It should be inviscid minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
- On a coarse grater, turn the eggs, potatoes and apple flesh into chips. With potatoes, you need to be careful not to overdo it with this ingredient so that the forshmak does not turn into a regular salad.
- Another feature of this Jewish appetizer is fried onions. It is added not raw, but fried in butter, its amount should be such that the vegetable floats in it.
- Mix together herring minced meat, potato, apple and egg chips. Pour onion into this mass along with the butter in which it was fried. Stir everything and transfer to a herring for filing.
Cooking according to a traditional Soviet recipe
Ingredients Used by Soviet Mistresses:
- 300 gram carcass of herring;
- 2 boiled eggs;
- 140 g of onion;
- 90 g of apple;
- 80 g of stale pulp of white bread;
- 100 g of fatty butter (you can homemade).
Stages of cooking:
- Separate the fillet from the carcass of the herring and pass it through a meat grinder, also act with the pulp of an apple, onion and eggs.
- Soak the bread pulp in warm water, squeeze and add to the crushed products.
- Soften the oil and grind with the resulting mass. This must be done very carefully so that all the ingredients are evenly distributed in the total mass. Forshmak is ready.
Odessa recipe
This dish is characterized by the addition of strong spices. This is not surprising, since for the forshmak, Odessa housewives often used fish of not the highest quality, 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 add fresh notes of taste to the usual dish with spices.
The recipe of forshmak from herring in Odessa involves the use of such products:
- 300-400 g boneless herring fillet (purchased ready-made is better not to use);
- 200 g of apples;
- 100 g onions;
- 1 boiled chicken egg;
- 90 g butter;
- 18 g of garlic;
- 5 g of coriander;
- 5 g of ginger;
- 5 g of pepper.
Cooking:
- Chop herring fillet and apple without peel and seeds into small pieces.
- Grind the remaining fillet and apple with egg, onion, butter and garlic into a homogeneous paste with a blender.
- Add spices and chopped ingredients to the resulting mixture. Mix everything well and allow to cool for an hour on a shelf in the refrigerator.
The salty herring is good for vodka, that's why the mincemeat often appears on festive feasts, but even on weekdays a piece of black bread, spread with this paste, will be able to relish any first or second dish. It remains only to choose the recipe of mincemeat to your liking (or rather, to the stomach).
