How the forshmak is prepared. Various recipes for making herring forshmak. Forshmak of Elena Chekalova

The tradition familiar to the Slavs came from Jewish cuisine. There, cold herring pate is prepared in no time without heat treatment. It is served as an appetizer - on bread, an egg or a round of boiled potatoes.

But the most cimis is that incredibly tender herring “Dunaika” is sold only in Odessa and in the South of Ukraine. She is caught in the spring. Forshmak from dunaichka - mmm, dear mom! This is the pinnacle of pleasure! As the indigenous inhabitants of Odessa say: "The light is running out, how delicious!"

Besides fish, we take inexpensive products for cooking. Onions, sour apple, eggs, carrots, bread, potatoes, butter, processed cheese. To taste - spices and herbs.

Budget ingredients and a festive result. It's time to cook!

• At the end of the selection, see video how to cut a herring.
• And first, how to choose a good product. High-quality lightly salted fish- reddish eyes and pink gills. Medium-sized dense carcass. The bones do not show through. The tail and fins are intact.
• If you bought too salty herring, soak the peeled fillet in strong tea or milk - 2 hours.

Quick navigation through the article:

Classic with white bread and egg

We will prepare the first recipe almost according to the precepts of Pokhlebkin. His Big Cookbook teaches us to add a white loaf soaked in milk to forshmak. And this is a very gentle decision. You will provide a festive table quickly and easily!

• Calorie content per serving - no more than 320 kcal

For 10 servings we need:

• Lightly salted herring - 2 pcs. (about 800 g)
• Green apple - 1 pc. large
• White onions - 2 pcs. (up to 150 g)
• Butter - 80 g
• White loaf - 3-4 slices without crusts
• Milk (for soaking bread) - 100 ml
• Sugar - 1-2 tsp
• Vinegar, 6% (apple, balsamic) - 1 tbsp. spoon
• Black pepper - to taste (it takes us about 0.5 tsp)
• Green onions - 2 sprigs for decoration

How to cook.

The process is elementary. At the head of the hassle is a meat grinder or blender. And the photo step by step will support your intuition in a simple process.

First, let's prepare the products. We clean the fish from skin and bones, ¼ set the fillet aside for decoration. Take the oil out of the refrigerator. Cut off the crust of the bread and fill the pulp with milk. Divide the eggs into whites and yolks.

We will not twist only eggs into a paste. We cut the rest of the ingredients into medium pieces so that they can be easily put into the device. Grind everything in a meat grinder, except for the eggs. Bookmarking sequence: herring, apple, onion and bread, well squeezed from milk (!).

Knead the resulting mass thoroughly.

Chop the egg whites with a knife or crush them with a fork - into small pieces. Add to the pate and mix again. This will give the texture a patchiness: it tastes even better!

We bring it to taste. We put sugar, vinegar, pepper - stir - try.

It remains to transfer to the mold and decorate with grated yolks. Directly above the surface of three yolks on a fine grater. The final touch is to sprinkle with chopped green onions. We love it when there is not much of it in a very fine cut.

Serving for the family. Let everyone gain as much as they want. And if there are guests at the gate, you can pick up the forshmak with a tablespoon and quickly spread it into pieces of bread. A couple of flashes of crumbled greenfinch - the meadow is covered!

By the way, if the herring was a girl, then a spicy spread can be made from caviar. We release from the film, rinse and twist in a blender with butter. Or sprinkle pieces of caviar with lemon juice and season green onions- for those who love whole offal.

Classic Jewish forshmak

Although we are talking about the classics, you can prepare a herring recipe in different ways. Every Jewish family has a secret proportion, ingredient, spice, which is considered the only correct solution. From the series "I did this when you were still walking under the table!"

The grandmother's secret for the choice of fish is well-known: we take only a boy for the pate! We have heard a lot, but we still do not know how to accurately determine the sex of the fish. However, for our taste, this is not critical.

Let's cook "Rich" is when with an egg, but without potatoes and bread. And the photo will show a luxurious presentation - next to red caviar. An interesting option for a festive table. And what is curious: forshmak will please the guests more than caviar.

• Calorie content per serving - no more than 300 kcal

For 6 servings we need:

• Medium herring - 400-500 g (1 medium)
• Butter - 30-40 g (depending on the fat content of the herring)
• Onions - up to 100 g (4-5 cm in diameter)
• Fresh apple - up to 100 g
• Egg (hard boiled) - 1 pc.
• Black pepper - to taste

Important details:

• Let us remind you that you need a firm apple with a noticeable sourness (green, Antonovka, champion, "seven"). And the herring should be salted without spices and herbs.
• The amount of additional spices is determined by taste - already in the finished pate, tasting at the end of cooking. Our experience shows that the most delicious herbs for forshmak are ginger, black pepper, and coriander. We take everything in dry powder - 1 coffee (!) Spoon without a slide.

We cook lightly and are unlikely to spend more than 20 minutes.

This does not include cleaning the fish (another 15 minutes).

We take out the oil from the refrigerator so that it has time to soften at room temperature. Set aside a third of the herring and apple.

Of course, Jewish grandmothers cooked with their hands, so chopped forshmak is the very thing. But today there is a blender. We send 2/3 of the peeled herring fillet to the device, then we twist the onion and 2/3 of the apple. Add soft butter at the end. Whisk with enthusiasm for more airiness.

How to take care of bones that may have remained in fillets. If you are very scrupulous or cooking for a holiday, a sieve helps out. Wipe off the mass and forget about the risk. By the way, in ancient times, it was forshmak without a single bone that was a pass to enviable Jewish brides.

We chop the untouched third of the herring with a knife - into small pieces. And cut a third of the peeled apple into cubes even smaller. We will add them to a homogeneous mixture of ingredients. This is the main cimis of modern classics.

The uneven texture deprives the pate of its infantile mood. Before us is not "baby food", but a surprisingly tasty adult snack. There is both meat and a crunchy note of fruit.

We put in the refrigerator to brew - 2 hours.

Serve with sophistication - on bread next to caviar.

Jewish style with baked apple and egg

An unusually airy and sweetish option.

For 5 servings we need:

• Herring fillet - 400 g (from 1 medium-sized fish)
• Eggs (hard boiled) - 3 pcs.
• Onions - 70 g (1 onion 4 cm in diameter)
• Sweet and sour apple - 100 g
• Butter - 80 g

How to cook.

Everything is the same as in the recipe above. Cut a third of the salted fillet into cubes. The rest is in a meat grinder. First, we only twist the fish. Second time - fish mass with vegetables, butter and apple.

But the apple is not fresh, but baked. It is in him the secret of tenderness and subtle sweetness.

We will bake the fruit in advance. Do not peel, cut in half, remove core and wrap in foil. Put in a preheated oven (180 degrees). Baking will take less than 25 minutes. Let it cool. From the unpeeled baked halves, it is easy to get the apple pulp with a tablespoon. We send it to the meat grinder - for the second scrolling of the fish mass with vegetables and oil.

When all the ingredients are ground, add fillet pieces and mix.

Insist in the refrigerator for 1 hour - and the appetizer is ready to serve!

4 more new ideas for modern classics

This unique recipe is such a good base that many mouth-watering ideas have accumulated. Most of them are quite drawn to the epithet "classic" for their era.

Forshmak Soviet.

Be sure to chop some of the fish with a knife. Add fresh carrots and cream cheese instead of half of the butter. The proportions can be appetizingly adjusted by eye. Someone excludes onions in favor of carrots, while someone focuses on melted cheese and quite a bit of butter.

With beef and potatoes.

Another recipe from the grandmother's piggy bank of the middle of the 20th century is also famous. Boiled beef and potatoes can be added to the forshmak. Seemingly incompatible things - herring and meat, but the taste is great!

Long live the carrots again!

A raw vegetable alone will add structure to any of these recipes. The main thing is to choose a juicy root vegetable. In terms of quantity - no more than onions. And it would be better to use not a blender, but a meat grinder. Then the ground carrots are perceived as eggs. Well, very tasty!

Without bread, but with nuts.

Truly noble taste for which you need walnuts- 1 handful per medium herring.

How to quickly peel herring for forshmak

Below is a concise video with close-ups. Clear cleaning of herring from a skillful mistress.

Remember that small bones can always be removed with your fingers or tweezers. Or involve a total method - grinding through a sieve. First, they ground the pate, then grind it. Frankly, we get so tired only on holidays. On weekdays, a meat grinder with a fine grid or a powerful blender is enough.

What do you say, dear reader: did you like the recipes? Which herring forshmak seems classic to you? Or will you be preparing it for the first time? Then take any algorithm and just repeat after us. Fast, economical and very tasty - it will be!

Odessans like to repeat: "If you want to learn how to cook fish deliciously, go to Privoz." But what about those who do not plan a trip to the Pearl of the Black Sea in the near future? In this case, we recommend making herring forshmak. Even classic recipe provides many options - for every taste.

In the domestic culinary tradition, it is believed that pate made from chopped salted herring, onions, butter and white bread- a dish of Jewish origin. But few people know that forshmak first appeared in German cuisine (translated from German “forshmak” is “appetizer”) and that it was prepared from lamb.

Later, the Scandinavians took up the baton, but instead of meat they began to put fish in the dish and bake it. But the Swedes went even further and supplemented the pate recipe with mushrooms. As for the Jewish culinary tradition, forshmak is prepared from herring and served cold. And this is due to the fact that the dish was intended for the menu of fasting Jews. It is this option that has become the most popular in the countries of the former USSR.

To make the forshmak delicious and you don't have to cook it for a long time, consider some of the nuances of cooking:

• for a snack, you need to take lightly salted and not too fatty herring;
• if the fish is still salted, then it should be soaked in milk (about 3 hours at least) or strong black tea (for 1 liter of water 4 tsp. tea leaves);
• it is important to clean the herring well and remove all the bones (although if small bones remain, it does not matter: they will be crushed in a meat grinder);
• for the classic taste of pate, proportions must be observed. The fish should not interrupt all the other components, therefore, on average, 1 herring is taken per 1 onion;
• ingredients for forshmak are ground with a blender or in a meat grinder;
• butter for the pate needs to be slightly softened - this way it mixes faster and easier with other ingredients;
• it is better to take homemade fatty butter or extra virgin olive oil.

By the way, the last wish is not so much culinary as medical. The fact is that forshmak is considered an ideal snack with vodka. And, as you know, in order to facilitate the effect of alcohol on the gastric mucosa, alcohol must be accompanied by fatty foods.

Herring forshmak: a classic recipe with a photo

As already mentioned, there are several dozen options for preparing forshmak, and, most interestingly, they are all considered classic. Still, the "most classic" recipe can be called with 5 components.

Ingredients:

• 1 large herring;
• 1 large onion;
• 2 slices of white loaf;
• 1 sour apple;
• 100 g of fatty butter.

Preparation:

Optionally add 2 hard-boiled eggs to this recipe.

Forshmak in Jewish

Jewish tradition suggests adding vegetable (olive) oil instead of butter.

Ingredients:

• 1 herring;
• 2 eggs;
• 2 sour apples;
• 2 slices of white bread or loaf;
• 1 onion;
• 1 tbsp. l. Russian mustard;
• 70 ml of olive oil;
• salt, table vinegar (to your taste).

Preparation:

1. Boil eggs.
2. Peel the herring, remove the bones and cut into small slices.
3. Soak the bread in warm water, lightly squeeze and grind with a meat grinder.
4. Cut the core out of the apples.
5. Pass the peeled onions through a meat grinder.
6. Grind fish, eggs and apple in the same way.
7. We mix all products with bread.
8. Add some salt to the mass, add oil and add mustard.
9. We mix everything and put in the refrigerator for several hours. Serve with rye or white bread, toast. You can also sprinkle the pate with finely chopped herbs if desired. Parsley and cilantro are great.

Cooking option with carrots

Some cooks tend to "paint" the pallor of the standard dish with the help of carrots a little.

Ingredients:

• 1 herring;
• 1 carrot;
• 2 eggs;
• 100 g homemade fatty oil creamy;
• green onions(taste).

Preparation:

1. Boil eggs and carrots.
2. Beat the butter until fluffy.
3. Prepare the herring for grinding.
4. We pass through a meat grinder fish fillet, carrots, 1 yolk and 2 squirrels.
5. We mix food with oil.
6. Finely chop the onion, add to the pate. Decorate with grated yolk before serving.

To add variety to the forshmak recipe, you can add an appetizing dressing to the pate.

Ingredients:

• 1 tbsp. l. white sugar;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. apple cider vinegar;
• 3 boiled yolks;
• pepper (to your taste).

Preparation:

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

The tradition of adding potatoes to salads and pates has appeared so long ago that many recipes are hard to imagine without this universal ingredient. Boiled potatoes can also be added to the forshmak, but then it is worth increasing the amount of fish fillets.

Ingredients:

• 3 herrings;
• 4 onions;
• 3 large boiled potatoes;
• 3 eggs;
• 2 apples with sourness;
• 150 g of fatty butter;
• fresh ½ lemon;
• 1 tbsp. l. table (or apple cider) vinegar;
• salt, spices (to your taste).

Preparation:

1. We clean the herring, remove the entrails and bones.
2. Grind the fish with a blender or meat grinder.
3. Boil eggs and grate with potatoes and apples.
4. Shred the onion and fry it in a pan with the addition of oil until golden brown.
5. We mix all the products, pour with vinegar, lemon juice.
6. Salt, pepper and let it brew for 15 minutes. Serve in a special small plate. Sprinkle with finely chopped cilantro before serving.

You can add a delicate piquancy to herring pate with the help of walnuts.

Ingredients:

• 1 herring;
• 100 g of chopped nuts;
• 2 green apples;
• 1 onion;
• 3 slices of white bread or loaf;
• 1 tbsp. low-fat milk;
• 1 tbsp. l. white sugar;
• 1 tsp table vinegar;
• 70 ml of olive oil.

Preparation:

1. We clean the herring, remove the seeds and fill it with milk for 15 minutes.
2. Soak the loaf or bread in water, squeeze and grind together with the fish with a blender.
3. Cut the core out of the apples, peel the onions and bring them to a uniform consistency using a blender.
4. Sugar the mass, add vinegar, olive oil, nuts and mix thoroughly.
5. We send it to the refrigerator for 1-2 hours. Serve on toast or tartlets.

Forshmak with processed cheese

To give the forshmak the consistency of a thick cream, melted cheese is added to the dish.

Ingredients:

• 1 herring;
• 150 g processed cheese;
• fresh ½ lemon;
• 20 ml olive oil;
• 1 tsp paprika;
• green onions.

Preparation:

1. We clean the fish, remove the bones.
2. Together with the cheese, we pass it through a meat grinder or grind it with a blender.
3. Finely chop the onion.
4. Mix oil with paprika, juice and onion.
5. Add dressing to the fish mass. The pate is ready.

You can also use smoked herring instead of salted in this recipe.

Translated from German "forshmak" means "appetizer". This dish is served at the beginning of the meal. It is intended not so much to satisfy guests as to whet their appetite. Jews "borrowed" forshmak from East Prussian cuisine. Initially, the Swedes served this dish hot. The main ingredient in the Swedish version was either herring or meat.

The chopped main ingredient was baked with potatoes, onions, peppers and sour cream. But it was the Jews who came up with the forshmak that is known all over the world - a cold appetizer made from salted herring.

Forshmak has long been considered a dish of the poor. It was made from low quality fish - "rusty". To remove the unpleasant bitterness, the housewives came up with the idea of ​​soaking herring in milk or tea. But a little time passed, and the dish for the poor began to be served in expensive restaurants: such a snack was to the taste of gourmets.

The benefits of the main ingredient

Many people know that forshmak is a delicious snack. But the benefits of the dish are often silent. Those who monitor health should include a snack in their diet. The Swedes consider herring to be a delicious medicine. They are sure: if you eat this fish every day, there will be no health problems. Why herring is so useful, the table will tell you.

Table - Useful substances in the herring

Doctors advise against getting carried away with salted herring for kidney disease. Hypertensive patients and people prone to edema should be treated with caution.

Secrets of a great snack

How to make herring forshmak to make it really tasty? You need to know some tricks, and then a homemade snack can compete with a restaurant one.

• Selection of fish. Medium salted herring is ideal for forshmak. If you decide to make herring forshmak at home, you should choose a fatty carcass. Experienced chefs say that this will make the appetizer tastier. Herring must be free of foreign odors and "rust".
• The proportions of the ingredients. To make the appetizer tasty, you need to add the ingredients of the dish in the correct proportions. The option is considered ideal when the herring makes up one third of the total mass of the snack. Otherwise, only the herring taste will be felt.
• Balance of taste. When adding vinegar, lemon juice, sugar to an appetizer, it is important not to disturb the taste harmony. Forshmak should not be sweet, "sourness" is allowed, but only subtle. Salt is usually not used, because the basis of the snack is salted fish.
• Correct consistency. The appetizer should not spread. The ideal consistency is a thick paste or pâté. To achieve the correct texture, the ingredients are interrupted in a blender or scrolled through a meat grinder. If you don’t like “smooth” oily textures, then the herring can be cut into small cubes, and the rest of the ingredients can be minced.

Before preparing forshmak, many modern housewives soak herring in strong black tea or milk as they did in the old days. But not in order to disguise not the first freshness of the product. Use this life hack if you come across too salty fish. Divide the herring into fillets and soak for two to three hours. Medium salted herring does not need to be soaked.

Classic herring forshmak recipe: 2 options

Forshmak is a visiting card of Jewish cuisine. But the dish is also traditional for Odessans. A large Jewish community has always lived in Odessa, which has brought its own flavor to the local cuisine. Two forshmak recipes are considered to be classic - Jewish and Odessa. They differ in additional ingredients, but the basis is the same - lightly salted herring, onions, butter. Try to cook both options in order to understand where they cook tastier - in Israel or in Odessa.

Jewish

Description. The Jewish recipe for herring forshmak involves the use of a minimum of additional ingredients. It is believed that they can kill the fishy taste of the dish. Stale bread must be added to the appetizer, because forshmak was prepared this way even when the dish was called “the food of the poor”. A Jewish snack is made fluffy and fluffy through the use of baking soda. You need to take it literally a pinch. It is important that the soda is not felt in the snack. It is better to stir the dish "in the old fashioned way" - with a wooden spoon.

Components:

• lightly salted herring - one;
• stale loaf - three pieces without a crust;
• onion - one large head;
• butter - 300 g;
• refined sunflower oil - five tablespoons;
• vinegar - by eye;
• soda - on the tip of a knife.

Preparation

1. Peel the fish, remove the bones, cut the fillet into large pieces.
2. Cut the peeled onion into several pieces.
3. Sprinkle the flesh of the loaf with a little vinegar - no more than two tablespoons.
4. Grind fish, bread, and onion twice.
5. Combine this mixture with butter. It must be allowed to stand at room temperature until it softens.
6. Add some vegetable oil. Stir until smooth, and then pour in the remaining volume of sunflower oil and mix everything thoroughly.
7. Add a pinch of baking soda. Beat with a spoon until the appetizer is fluffy.

What recipe forshmak can claim to be a "real Jewish", housewives can argue endlessly. In different families, the dish was prepared in their own way and was considered canon. But in Israel, they are sure that a real forshmak is, first of all, a minimum of ingredients.

Odessa

Description. The secret of delicious Odessa-style forshmak lies in the addition of sour apples and eggs. These ingredients are responsible for the delicate flavor of the snack and its lightness. The apple must be taken sour: the varieties "Antonovka", "Simirenko" are excellent. In Odessa, they believe: forshmak, so that you want to "lick your fingers", can only be obtained from fatty herring.

Components:

• large herring - one;
• bow - one head;
• sour apple - one large;
• boiled eggs - two;
• lemon juice - a tablespoon;
• butter - 80 g;
• black pepper - optional.

Preparation

1. Divide fish into fillets, remove bones and skin. Cut the fillets into pieces.
2. Core the apple and remove the skin. Cut the prepared fruit into large cubes. Sprinkle the apple slices with lemon juice, otherwise they will darken and ruin the color of the snack.
3. Cut the onion into cubes.
4. Place the blanks in a blender. Beat until pâté-like.
5. Add softened butter to the cooked mass. It must first stand at room temperature.
6. Separate the yolks from the whites. Add protein to the dish.
7. Use a blender to beat the appetizer. Add black pepper if desired.
8. Transfer the forshmak to a container with a lid and refrigerate overnight. In the morning, you can feast on.

Housewives often modify the popular recipe for herring forshmak "In Odessa". Some add the pulp of a white loaf soaked in milk to the ingredients for splendor, others add a little ginger root for freshness.

How else is this dish made

Forshmak is a frequent "guest" of the festive menu. Housewives especially appreciate snacks that require a minimum of ingredients, are prepared quickly and are so tasty that they fly off the table with lightning speed. Forshmak is just such a snack. Naturally, each housewife has her own cooking secret. Having tried the classic version of forshmak, cook one of its popular variations - it's no less tasty.

Feel free to experiment. You can add fish spices, pine nuts, pickled cucumber or fried onions to the forshmak.

Bright: with cream cheese and carrots

Description. If you do not like that a classic Jewish snack turns out to be faded in appearance, then by festive table you can make herring forshmak with carrots and processed cheese. The appetizer turns out to be bright, due to the addition of carrots. The cheese is "responsible" for the delicate taste. You need to take processed cheese with a milk flavor, without any additives: ham, mushroom and other options that can be found on supermarket shelves are not suitable.

Components:

• large herring - one;
• butter - half a pack;
• boiled carrots - one large;
• processed cheese - two sticks;
• dill - optional.

Preparation

1. Peel the herring, mill, remove the bones. Cut the herring into medium cubes.
2. Chop the carrots and melted cheese into large chunks.
3. Chop the herbs.
4. Place the prepared ingredients in a blender bowl. Add softened butter.
5. Mix the ingredients with a hand blender until they are pasty.

Use this recipe to make herring forshmak with melted cheese without carrots. For more tenderness, you can add boiled egg... Choosing which option tastes better, you can make it your signature dish.

Hearty: with potatoes

Description. Forshmak with potatoes turns out to be satisfying. The dish is prepared without butter, thereby deviating from the classics. Instead, they take vegetable - olive or sunflower. Vinegar can be substituted with lemon juice.

Components:

• salted herring - one;
• boiled potatoes - three tubers;
• hard boiled eggs - two;
• onion - one large onion;
• dill - a small bunch;
• vegetable oil - four tablespoons;
• vinegar - a teaspoon.

Preparation

1. Remove skin and bones from the fish. Cut into large pieces.
2. Peel potatoes, eggs, onions. Chop these ingredients coarsely too.
3. Pass the prepared ingredients through a meat grinder. Use a shallow grate.
4. Add to the resulting paste vegetable oil, vinegar, finely chopped greens. Mix thoroughly.

If you use sunflower oil, it is important to understand that an unrefined snack will get an additional flavor, while a refined one is completely odorless, which is preferable.

Tsarsky: with caviar and salmon

Description. The hostesses are engaged in the preparation of forshmak from herring, salmon and caviar exclusively for the holidays. This is not an everyday dish, as gourmet ingredients are used. Such a forshmak can be prepared, for example, for a New Year's feast: guests will "gasp" at a truly royal snack. Due to the eggs, the consistency of the foreschmak is unusual.

Components:

• herring - 800 g;
• slightly salted salmon - 300 g;
• butter - 500 g;
• hard cheese - 400 g;
• red caviar - 100 g;
• lemon juice - to taste;
• mustard - a tablespoon;
• dill, parsley - in a bunch.

Preparation

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Chop the herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mass through a meat grinder (choose a wire rack with small holes).
4. Rub the butter, which has stood for a couple of hours at room temperature, until it becomes sour cream.
5. Chop the herbs finely.
6. Combine fish paste, oil, herbs, caviar. Add lemon juice to taste. Mix thoroughly.

If you come across a herring with caviar, then it can also be used to make forshmak. Add it at the end to make the eggs feel.

From Ilya Lazerson

Description. This appetizer recipe was suggested by Ilya Lazerson, the host of the Celibacy Lunch. The main feature of the dish is the absence of oil. Forshmak from Lazerson turns out to be gentle. The culinary specialist also offers a special way of serving snacks.

Components:

• herring - one large;
• apple (necessarily sour) - one;
• bow - one head;
• hard-boiled eggs - three;
• sour cream - by eye;
• loaf - three slices;
• "Borodino" bread - for croutons.

Preparation

1. Trim the rind off the loaf slices. Soak the crumb in a little water.
2. Butcher the fish, remove the skin, remove the bones. Cut the fillets into pieces.
3. Peel the apple and remove the husk from the onion. Cut these ingredients into large pieces.
4. Squeeze the soaked loaf, send to the blender bowl. This includes herring, apple, onion, egg whites. Beat the mass until pasty.
5. Make brown bread croutons Fry the slices in a dry skillet.
6. Put the forshmak on the croutons, on top of the snacks - sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the forshmak to turn out to be airy, use fresh white bread for cooking. Add greens to the appetizer - the dish will immediately acquire fresh notes.

Making herring forshmak will not be difficult even for a novice cook. The traditional serving is simple - on toast, croutons or fresh bread. You can serve a snack in a salad bowl, and put a basket with different types of bread next to it: this way the guests will have a choice. Remember that you can experiment not only during the cooking process, but also during the presentation. Forshmak can be served with a side dish, stuffed with "baskets" of shortcrust pastry or halved egg white, wrapped in pancakes.

Reviews: "Especially good with pancakes"

And Makarevich and Yarmolnik, in gusto, did this: 2 salted herrings, 5 boiled eggs, onions, a large sour apple without a skin, butter. All the meat grinder and then another bolender beat. I do the only way everyone likes it. And to do it in the evening and in the refrigerator, and in the morning you can do it with vodka, so they said in relish.

Anne, http://forumodua.com/showthread.php?t=96699

We have minced meat which is the family's favorite dish. I cook like this: herring 05-06 kg. Cleanse from bones, spinal and large. It is not necessary to clean the small ones like a fur coat. Next, you need 5 eggs, 1 small onion, 100g butter. Twist the herring with eggs and onions in a meat grinder, add softened butter, mix well. That's it, forshmak is ready - especially good with pancakes 🙂

Mickey, http://www.woman.ru/home/culinary/thread/4472303/

Once in some book, by the way, it was fiction, I read the recipe, tried it - it turned out quite tasty and unusual (for our stomachs): pass boiled meat and potatoes through a meat grinder, grind unsalted fat herring in the same place and mix everything with thick sour cream. Pour the resulting "dough" into a greased frying pan, make cuts with a knife and send to the oven and bake. I held it for 20 or 30 minutes. I don’t know, of course, if this “pate” can be called a forshmak, but I console myself that it has many variations!

Sonya, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=12374

My grandmother made fish in a forshmak without twisting it, but cutting it into small pieces, put a boiled egg and green onions. the grandmother is not Jewish, but it was delicious. IMHO fish tastes better in tangible pieces than ground meat.

Ulyana, https://www.kharkovforum.com/archive/index.php/t-2643141.html

How to make the correct forshmak according to Dora Katznelbogen

Moderators: article compiled from two sources

Forshmak is an invention of the Ashkenazi, that is, those Jews who, after the great dispersion, settled in the Rhine Valley. Living among the peoples who sheltered them, they adopted a lot from German, Swedish, French and Slavic cuisines. Yes, and the climatic conditions of the new homeland dictated their own conditions, forcing the Ashkenazi to cook dishes from those products that were available. The Sephardic Jews who fled to the Iberian Peninsula and 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 cook forshmak from herring.

Alas and ah, the tradition of preparing this tsimes (snacks) according to all the rules of kosher is almost forgotten. The dish was adopted by the hostesses of all nationalities. Even the word "forshmak" is German. It means "appetizer". And the authentic name is "gehakte gering", that is, chopped herring. It is clear that over time the dish has been "overgrown" with various German, Polish and even Russian innovations. But, yes, yes - in Odessa, in the restaurant "Rosemary", the preparation of herring forshmak is carried out according to an old recipe. The requirements of a religious diet are respected here. Not in vain, after all, the restaurant was awarded the title "Glat Kasher".

In ancient Jewish cookery books, there are such records on how to prepare forshmak from herring: "You need to soak the fish in cold tea leaves." This wish applies only to canned herring "Iwashi", which were sold during the Soviet Union... The tea steeping was necessary to remove excess salt and make the fish more tender. If you have a carcass of a Norwegian herring - silvery, greasy, slightly iridescent, then you can omit this overture for preparing an appetizer. ...

Often, my friends' childhood memories begin with the words: "Oh, my grandmother ..." This is followed by a story about her culinary and confectionery masterpieces, interspersed with sighs and ahs. In the narrative of at least one narrator, herring forshmak is always mentioned.

Our town has long been famous for its unsurpassed cooks. Jewish housewives were distinguished by their particular ingenuity in cooking "from nothing". Once upon a time, many Jews lived here. The characteristic profiles of some residents of Beregovo still give out the origin of their owners. For by your face you will be recognized, and only then - by deeds. And there is no getting away from it!

Remember three neighbors who are constantly discussing about the traditional "Ashkenazi" cuisine, who cooked a real (each - their own) forshmak from authentic "rusty" herring? The neighbor's names were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these venerable ladies claimed that only she knew how to cook forshmak in Hebrew from a herring cut with her own hands.

How to cook herring forshmak in Jewish way, what products are needed? In addition to Norwegian fish, the most domestic ones. Let's describe the main method.

Onions, garlic, butter or margarine (only parve - on vegetable fats). We also need a sour apple - it is best to take the Simirenka variety. You can't do without spices: coriander, black pepper, ginger powder. And, here, the addition of hard-boiled eggs to the appetizer is a German or Polish addition.

We select all the bones from the fish - a dreary, but necessary activity. Next, grind two-thirds of the fillets in a blender, and cut the remaining part by hand into small pieces. Chop two cloves of garlic, peel the apple and free it from the fruit box.

Puree apple, garlic, spices in a blender. Chop the onion separately. We combine these two components together with most of the herring.

Now we should think about how to make the forshmak airy. Beat butter or margarine in a mixer to make a kind of protein cream. Add it to the forshmak. Cut the half of the apple without the skin into small cubes.
It should not be uniform; pieces of herring and fruit should be clearly felt in the mouth. The remaining fish, which is cut into pieces, and half an apple, mix into the total mass and beat. Now salt, but gently. Now, now you know how to make herring forshmak.

And now we will give "more grandmothers" traditional recipes, and then consider the modern, lesser known, with cheese, carrots and absolutely no apple.

1. Forshmak according to Deborah Katznelbogen

Ingredients:
- 2 herrings
- two or three hard-boiled eggs
- 2 slices of white bread (Dora used slices of the “City” loaf - who remembers that?)
- a couple of small onions with a delicate character (not spicy)
- water with vinegar and sugar (the latter is optional)
- one sour apple
- 80-100 ml of vegetable oil
- 2 tsp 9% vinegar (lemon juice)

Preparation

Disassemble the herring into fillets, soak too salty in water or milk to an acceptable "salinity".
Soak the bread slices in water with vinegar and sugar (the water should be pleasantly sweet and sour).
Peel the apple, remove the middle with seeds, sprinkle with lemon juice so as not to darken).

Free the eggs from the shell, peel the onions.
Chop the herring, eggs, onion, apple and squeezed bun with a knife.
Add vegetable oil, vinegar.
Beautifully styled and decorated as you wish.

2. Classic forshmak according to Rosa Katz

Ingredients:
- 1 herring weighing at least 400 g
- one large sour apple (preferably green)
- 25-40 grams of butter
- 2 hard boiled eggs
- half a small onion

Preparation

If you are preparing forshmak from "store" herring, then cut it into fillets, soak for 20-30 minutes in water or milk.
Peel the apple, remove from the seed capsule, sprinkle with lemon juice.

Eggs, peel onions, chop finely with a sharp knife. Also grind the herring, apple and butter.

Beautifully lay on an oblong narrow dish, attach the head and tail of the herring. Or put in a salad bowl and eat with white or black bread.

3. Forshmak from Feiga Eidelstein

Ingredients:
- 2 fatty herrings
- one sour green apple
- 2-3 hard boiled eggs
- 100 grams of butter
- 1 tbsp. l. vegetable oil
- 1 small onion
- 1 tsp. 9% vinegar, lemon juice
- a few sprigs of dill
- 1 potato boiled in a uniform

Preparation

Gut the herring and free it from the bones, soak it in water or milk with excessive salinity.
We clean the apple, eggs, onions and potatoes.

Finely cut the prepared ingredients, butter with a sharp knife.
Add vegetable oil, vinegar, chopped herbs.

4. Forshmak in Odessa. Option 1.

Ingredients:
- 2 herrings
- infused tea brew
- 4 pieces of white loaf (just don't say that the crust must be cut off - I beg you, the Jews are a thrifty people),
- three cool eggs
- a little milk for soaking the roll
- 1 tsp. mustard
- 1 tsp. vinegar
- 50-60 ml of good vegetable oil
- two small sweet and sour apples

Preparation

Soak herring fillet in old tea leaves, into which pour some milk.
Odessa grandmothers soaked for 8-10 hours. Our herring will not be "rusty"; to maintain the authenticity of the process, it is enough to bathe the herring for half an hour.

Soak the bun in milk.
We peel eggs, onions and apples. Separate the yolks from the whites. Rub the yolks with mustard and vegetable oil.

Finely chop the squirrels, rolls, onions, apples and fillets into fine grains.
Add oil mixture, vinegar, stir. That's all!

6. Air forshmak in Odessa. Option 2.

Ingredients:
- one Norwegian herring
- garlic one clove
- margarine 200 grams
- ground ginger a pinch
- salt to taste
- onion 1 pc.
- sour apple
- coriander, pepper
- one egg

Preparation

Peel and cut the herring. The apple needs to be washed, peeled.
Boil the egg in advance (no more than six minutes). The onions also need to be peeled and cut into quarters.

Grind the herring, apple and garlic with a blender. Place the mixture in a bowl. Chop the onion separately in a blender. Add the chopped egg, ginger, coriander to the mass and beat again.

To make the Odessa-style forshmak airy, add margarine. Whisk it separately to make it look like a cream in its consistency. Stir in forshmak. All is ready! You can put it in the refrigerator to infuse.

7. Forshmak without apple

Ingredients:
- herring fillet
- two eggs, boiled in a bag
- a bunch of green onions
- small pickled cucumber
- one tablespoon of cottage cheese
- 80 gr butter

Preparation

We clean the eggs, wash the onions.
We chop everything with a knife or skip the meat grinder.
We eat, spreading on dried black or white bread.

8. Forshmak with carrots and cream cheese

Ingredients:
- 1 herring
- 1 large boiled carrot
- 2 processed cheese like "Druzhba"
- 100 grams of butter
- greens (you can use fresh or frozen)

Preparation

Peel and grate the carrots, or (if you are going to grind all the ingredients with a blender - submersible is perfect for this purpose) cut into large pieces.

Processed cheese is the same - either grate or cut.
Mill the herring (if necessary) and chop. It can be twisted in a meat grinder or chopped into medium cubes. Do not worry if small bones remain on it - they will grind, the main thing is to remove the large, lateral ones, as well as the ridge.

Mix carrots, cheese, herring, butter (before that, it is better to soften it by holding it for an hour and a half in the kitchen at room temperature, or by putting it for 20 minutes in a warm place - for example, on the lid of a hot (not boiling) saucepan; in the microwave it is better do not heat, it may melt, but we do not need this).

Add greens - if it's not fresh, you don't need to defrost it. There is no need to salt the future forshmak, since the herring is already salted.
Mix all ingredients for easier chopping.

Kill the forshmak with a blender until it is pasty (I personally like it when it is crushed "lazily", that is, there are small pieces of herring or carrots in the mass). Everything!

Store herring forshmack in the refrigerator, in a closed container or glass jar under a rubber lid. When served, this "pate" is spread on bread, and it is equally successful with white, black, custard or bran bread, as well as lavash. It tastes salty, but without overkill, very delicate and slightly sweet (thanks to the carrots).

I advise you to try cooking Odessa forshmak and please yourself with the delicate taste of this dish!

Never argue with anyone about the authenticity of a foreschmak.

.Forshmak is prepared not only from herring, but also from veal(Prussian cuisine). German, Polish and Lithuanian forshmak - hot casserole with herring and sometimes meat. Thrifty Jews removed expensive meat from the recipe and eliminated heat treatment. Cheap and cheerful!

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And another forshmak recipe - the version of an Odessa resident, restaurateur, Savely Libkin. And also on the video is a very interesting version of the sauce, which is made only from the "boy herring".

I decided to please myself and make a "good forshmak" from herring. In my opinion, this is the most delicious and simple recipe.

There are a lot of ways how to cook herring forshmak. The classic Odessa recipe is fundamentally different from what I will cook. They always put bread in the classic Jewish forshmak, they only added it, in fact, out of poverty, so that there was a lot, the bread increased the volume of the snack, then they sucked in, it turned out delicious, but I preferred today - noble, aristocratic forshmak.

Forshmak is actually a cold paste, which is always prepared from whole fish. But I will still use the ready-made fillet, butchering the herring from the bones is a painstaking and unpleasant occupation, especially on New Year when it is necessary to cook more than one dish.

Recipe for a delicious herring forshmak

So let's go. I am telling you how to make herring forshmak.

Required Ingredients:

2 packs of salted herring, fillet;
- 5 eggs;
- 2 heads of onions (we take a sweet Crimean onion);
- 2 apples (Antonovka);
- butter (about 70 grams);

An important point: of course, we all are in a hurry to live, and many prepare forshmak using a meat grinder or blender, but I will only use a knife. An ordinary kitchen knife, as long as it is "heavy". This is necessary for fine chopping of ingredients. With a thin knife, chopping herring, especially apples and onions, is problematic.

If you cook forshmak in a meat grinder or blender, then you need to take large knives so that the forshmak does not turn out like mashed potatoes, but it is better to use a knife, chopped forshmak is a completely different dish.

As for the proportions of the ingredients? It's a difficult question. Herring should be the most, eggs a little less than herring, onions a little less than eggs, and apples less than onions. From a change in these proportions, the forshmak will not become either worse or better, it will simply become a little different. It is difficult to prepare forshmak twice exactly the same.

Cooking delicious forshmak

1 ... Cook hard boiled eggs.

2 ... Put the herring fillet on a paper towel to remove excess oil.

3 ... Grind the herring with a knife.

4 ... We clean the eggs and chop finely.

5 ... Peel the onion, cut into small pieces.

6 ... We take Antonovka, cut out the core and chop it with a knife directly with the peel.

7 ... We mix everything in a deep bowl, and rub the butter on a coarse grater, then mix again and send it to the refrigerator for 30 minutes.

That's it, the most delicious herring forshmak is ready.

We proceed to the final chord: we take, be sure to Borodino bread, you can dry it in the oven, in a frying pan, but I will use a toaster.

Fry the bread and spread the pate on it with a spoon. And, of course, we can't eat forshmak just like that, it's not food, it's an appetizer.

In my case, we take the Absolute vodka, pour it intelligently, without top, and eat ...