How is mincemeat prepared. A variety of recipes for making mincemeat from herring. Forshmak Elena Chekalova

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

But the most tsimis is that only in Odessa and in the South of Ukraine the incredibly tender Dunayka herring is sold. They are caught in the spring. Forshmak from dunaechka - mmm, dear mother! This is the pinnacle of enjoyment! As the native Odessans say: “The world is ending, how delicious!”.

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

Budget ingredients and a festive result. Time to cook!

• See the end of the collection video on how to cut a herring.
• First, how to choose a good product. In high-quality salted fish- reddish eyes and pink gills. Dense carcass of medium size. Bones don't show through. Tail and fins intact.
• If you bought too salty herring, soak the cleaned fillet in strong tea or milk - 2 hours.

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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 mincemeat. And this is a very gentle decision. You will provide a festive table easily and quickly!

• Calories 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 onion - 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 teaspoons
• Vinegar, 6% (apple, balsamic) - 1 tbsp. a spoon
• Black pepper - to taste (we take 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.

Let's prepare the food first. We clean the fish from skin and bones, set aside ¼ of the fillet for decoration. Take the oil out of the refrigerator. We 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 pate. We cut the rest of the ingredients into medium pieces so that it is easy to lay in the device. We grind everything in a meat grinder except eggs. Bookmark sequence: herring, apple, onion and bread, well squeezed from milk (!).

Mix the resulting mass well.

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

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

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

Serve on the table for the family. Let everyone take as much as they want. And if there are guests at the gate, you can pick up the mincemeat with a tablespoon and quickly spread it into pieces of bread. A couple of flashes of chopped greenfinch - the clearing is covered!

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

Classic Jewish mincemeat

Although we are talking about the classics, you can cook a herring recipe in different ways. Every Jewish family has a secret proportion, ingredient, spice, which they consider to be the only right solution. From the series “I did this when you were still walking under the table!”.

Grandmother's secret for choosing fish is famous: we take only a boy for pate! We have heard a lot, but we still do not know how to accurately determine the sex of a fish. However, for our taste, it is not critical.

Let's cook "in a rich way" 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: mincemeat will appeal to guests more than caviar.

• Calories 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)
• Onion - 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:

• Recall that you need a hard apple with a noticeable sourness (green, Antonovka, champion, "semerinka"). And the herring should be salted without spices and spices.
• The amount of additional spices is determined by taste - already in the finished pate, trying at the end of cooking. Our experience shows that the most appetizing "herbs" for minced meat are ginger, black pepper, 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).

Take the butter out of the fridge to soften at room temperature. Set aside a third of the herring and apple.

Of course, Jewish grandmothers cooked with their hands, so chopped mincemeat is just right. But today there is a blender. We send 2/3 of the cleaned herring fillet to the device, then twist the onion and 2/3 of the apple. At the end, add soft butter. Whisk vigorously for more fluffiness.

How to take care of the bones that may have remained in the fillet. If you are very scrupulous or cook for a holiday, a sieve helps out. Wipe 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 tsimis of modern classics.

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

Put in the refrigerator to brew - 2 hours.

Serve with refinement - on bread next to caviar.

Jewish style with baked apple and egg

Unusually airy and sweetish version.

For 5 servings we need:

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

How to cook.

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

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

Let's bake the fruit in advance. Do not peel, cut in half, remove the core and wrap in foil. We put in a preheated oven (180 degrees). Baking will take no more than 25 minutes. Let's cool down. From the unpeeled baked halves, it is easy to get apple pulp with a tablespoon. We send it to the meat grinder - for the second scroll of the fish mass with vegetables and oil.

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

Infuse in the refrigerator for 1 hour - and the snack is ready to serve!

4 more new ideas for modern classics

This unique recipe is such a good base that a lot of appetizing notions have accumulated. Most of them are quite drawn to the epithet "classic" for their era.

Forshmak Soviet.

Be sure to chop part of the fish with a knife. We add fresh carrots, and instead of half the butter, melted cheese. The proportions can be adjusted appetizingly 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. You can add boiled beef and potatoes to mincemeat. It would seem that incompatible things - herring and meat, but the taste is great!

Long live the carrots again!

A raw vegetable in itself will give structure to any of the recipes described. The main thing is to choose a juicy root crop. By 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.

A truly noble taste, which requires walnuts- 1 handful per medium herring.

How to quickly clean herring for mincemeat

Below is a short video with close-ups. Understandable cleaning of herring from a skilled hostess.

Recall that small bones can always be removed with your fingers or tweezers. Or involve a total method - grinding through a sieve. First, the pate was ground, then ground. We admit honestly, we get so tired only on holidays. On weekdays, a meat grinder with a fine grate or a powerful blender is enough.

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

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

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

Later, the Scandinavians picked 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, mincemeat is made from herring and served cold. And this is due to the fact that the dish was intended for the menu of fasting Jews. This option has become the most popular in the countries of the former USSR.

To make minced meat tasty and you don’t have to cook it for a long time, consider some of the nuances of cooking:

• herring for snacks should be taken lightly salted and not too fatty;
• if the fish is still oversalted, then it should be soaked in milk (about 3 hours minimum) or strong black tea (4 tsp of tea leaves for 1 liter of water);
• 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 the pate, proportions must be observed. The fish should not interrupt all other components, therefore, on average, 1 herring is taken per 1 onion;
• mincemeat ingredients are ground with a blender or in a meat grinder;
• the butter for the pate needs to be slightly softened - so it mixes faster and easier with other ingredients;
• it is better to take homemade fatty butter or cold-pressed olive oil.

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

Forshmak from herring: a classic recipe with a photo

As already mentioned, there are several dozen options for making mincemeat, and, most interestingly, they are all considered classic. But still, the “most classic” can be called a recipe with 5 components.

Ingredients:

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

Cooking:

You can optionally add 2 hard-boiled eggs to this recipe.

Forshmak in Hebrew

Jewish tradition involves the addition of vegetable (olive) oil instead of butter.

Ingredients:

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

Cooking:

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

Cooking option with carrots

Some chefs tend to “colorize” the pallor of the standard variation of the dish a little with the help of carrots.

Ingredients:

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

Cooking:

1. Boil eggs and carrots.
2. Whip the butter until fluffy.
3. We prepare the herring for grinding.
4. Pass through a meat grinder fish fillet, carrots, 1 yolk and 2 proteins.
5. We mix products with oil.
6. Finely chop the onion, add to the pate. Decorate with grated egg yolk before serving.

To add variety to the mincemeat recipe, you can supplement the pate with an appetizing dressing.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

1. We clean the herring, remove the insides and bones.
2. Grind the fish with a blender or with a meat grinder.
3. Boil eggs and grate together 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 vinegar, lemon juice.
6. Salt, pepper and let it brew for 15 minutes. Serve in a special small plate. Before serving, you can sprinkle with finely chopped cilantro.

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

Ingredients:

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

Cooking:

1. We clean the herring, remove the bones and pour milk for 15 minutes.
2. We soak a loaf or bread in water, squeeze it and chop it with a blender together with the fish.
3. We cut the core from apples, peel the onion and bring to a homogeneous consistency with a blender.
4. Sugar mass, add vinegar, olive oil, nuts and mix thoroughly.
5. We send it to the refrigerator for 1-2 hours. Serve on toast or in tartlets.

Forshmak with melted cheese

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

Ingredients:

• 1 herring;
• 150 g of processed cheese;
• fresh ½ lemon;
• 20 ml of olive oil;
• 1 tsp paprika;
• onion greens.

Cooking:

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

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

In German, "forshmak" means "snack". This dish is served at the beginning of the feast. It is designed not so much to satiate the guests as to whet their appetite. Jews "borrowed" mincemeat from East Prussian cuisine. Initially, the Swedes served the dish under this name hot. The main ingredient in the Swedish version was either herring or meat.

The chopped main component was baked with potatoes, onions, peppers and sour cream. But it was the Jews who came up with the forshmak, which is known throughout the world - a cold appetizer of salted herring.

Forshmak long time was considered the dish of the poor. It was prepared 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: the gourmets liked the appetizer so much.

About the benefits of the main ingredient

Many people know that forshmak is a delicious snack. But the benefits of dishes are often silent. It is worth including a snack in your diet for those who monitor health. 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 is herring so useful, the table will tell.

Table - Useful material in herring

Doctors do not advise to get involved in salted herring in case of kidney disease. Hypertensive patients and people prone to edema should be careful with the product.

Secrets of an excellent snack

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

• Fish selection. Medium salted herring is ideal for mincemeat. If you decide to make mincemeat from herring at home, you should choose a fatty carcass. Experienced chefs say that this way the appetizer will turn out tastier. Herring must be free of foreign odors and "rust".
• Ingredient proportions. To make the appetizer delicious, you need to add the components of the dish in the right proportions. The ideal option is when the herring makes up a third of the total mass of the snack. Otherwise, only herring taste will be felt.
• Taste balance. When adding vinegar, lemon juice, sugar to a snack, it is important not to disturb the taste harmony. Forshmak should not be sweetish, "sourness" is allowed, but only barely perceptible. Salt is usually not used, because the basis of the snack is salted fish.
• Correct consistency. The snack should not spread. The ideal consistency is a thick paste or pâté. To achieve the right texture, the ingredients are interrupted in a blender or scrolled through a meat grinder. If you do not like oily “smooth” textures, then the herring can be cut into small cubes, and the rest of the ingredients can be passed through a meat grinder.

Many modern housewives soak herring in strong black tea or milk before making mincemeat, 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 caught too salty fish. Divide the herring into fillets, soak it for two to three hours. Medium salted herring does not need to be soaked.

Classic herring forshmak recipe: 2 options

Forshmak is a hallmark of Jewish cuisine. But the dish is also traditional for Odessans. A vast Jewish community has always lived in Odessa, which brought its own flavor to the local cuisine. Two forshmak recipes are considered classic - Jewish and Odessa. They differ in additional ingredients, but the basis is the same - salted herring, onions, butter. Try to cook both options 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 is always added to the appetizer, because mincemeat was prepared in this way even when the dish was called “the food of the poor”. The Jewish appetizer is lush and airy due to the use of soda. It needs to be taken literally a pinch. It is important that soda is not felt in the snack. It is better to mix the dish “the old fashioned way” - with a wooden spoon.

Components:

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

Cooking

1. Clean the fish, remove the bones, cut the fillet into large pieces.
2. Cut the peeled onion into several pieces.
3. Sprinkle the pulp of the loaf with a small amount of vinegar - no more than two tablespoons.
4. Scroll through the fish, bread and onions in a meat grinder twice.
5. Mix the resulting mixture with butter. It has 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. Pour in a pinch of soda. Beat with a spoon until the appetizer acquires an airy consistency.

Which mincemeat recipe can claim the title of “real Jewish”, housewives can argue ad infinitum. Different families prepared the dish in their own way and considered it canonical. But in Israel they are sure that a real mincemeat is, first of all, a minimum of ingredients.

Odessa

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

Components:

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

Cooking

1. Divide the fish into fillets, remove the bones and skin. Cut the fillet into pieces.
2. Cut the core out of the apple, remove the skin. Cut the prepared fruit into large cubes. Sprinkle the apple slices with lemon juice, otherwise they will darken and spoil the color of the snack.
3. Cut the onion into cubes.
4. Put the blanks in a blender. Blend to a paste-like consistency.
5. Add softened butter to the prepared mass. It must first stand at room temperature.
6. Separate the yolks from the whites. Add proteins to the dish.
7. Smash the appetizer with a blender. Black ground pepper can be added if desired.
8. Transfer the mincemeat to a container with a lid, refrigerate overnight. In the morning you can enjoy.

The popular recipe for forshmak from herring "In Odessa" is often modified by housewives. Some add to the ingredients the pulp of a white loaf soaked in milk for splendor, others add a little ginger root for freshness.

How else is this dish made?

Forshmak is a frequent "guest" of the holiday menu. Housewives especially appreciate snacks that require a minimum of ingredients, are prepared quickly and tasty so much that they fly off the table with lightning speed. Forshmak is just such an appetizer. Naturally, every housewife has her own secret of cooking. After tasting the classic version of mincemeat, cook one of its popular variations - it's no less tasty.

Don't be afraid to experiment. Seasonings for fish, pine nuts, pickled cucumber or fried onions can be added to mincemeat.

Bright: with melted cheese and carrots

Description. If you don’t like the fact that the classic Jewish appetizer turns out to be faded in appearance, then festive table you can cook mincemeat from herring with carrots and processed cheese. The appetizer is bright, due to the addition of carrots. Cheese is responsible for the delicate taste. You need to take processed cheese with a milky taste, without any additives: ham, mushroom and other options that can be found on the shelves in supermarkets are not suitable.

Components:

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

Cooking

1. Peel the herring, mill it, remove the bones. Cut the herring into medium cubes.
2. Cut carrots and melted cheese into large pieces.
3. Chop greens.
4. Place the prepared ingredients in a blender bowl. Add softened butter.
5. Blend the ingredients with an immersion blender to a paste-like consistency.

Prepare mincemeat from herring with melted cheese without carrots according to this recipe. For more tenderness, you can add boiled egg. By choosing which option is tastier, you can make it your signature dish.

Hearty: with potatoes

Description. Forshmak with potatoes is hearty. The dish is prepared without butter, thereby departing from the classics. Instead, they take vegetable - olive or sunflower. Vinegar can be replaced 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.

Cooking

1. Remove skin and bones from fish. Cut into large pieces.
2. Peel potatoes, eggs, onions. Chop these ingredients up too.
3. Pass the prepared components through a meat grinder. Use a fine grid.
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 the unrefined snack will get additional flavor, while the refined one is completely odorless, which is preferable.

Royal: with caviar and salmon

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

Cooking

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Cut the herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mass through a meat grinder (choose a grate with small holes).
4. The oil, which has stood for a couple of hours at room temperature, rub to the consistency of sour cream.
5. Finely chop the greens.
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 mincemeat. Add it at the end so that the eggs are felt.

From Ilya Lazerson

Description. This appetizer recipe was offered by the host of the Celibacy Lunch program, Ilya Lazerson. The main feature of the dish is the absence of oil. Forshmak from Lazerson is tender. The cook also offers a special way of serving snacks.

Components:

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

Cooking

1. Trim the crusts off the slices of the loaf. Soak the crumb in a small amount of water.
2. Cut the fish, remove the skin, remove the bones. Cut the fillet into pieces.
3. Peel the apple from the peel, free the onion from the husk. Cut these ingredients into large pieces.
4. Squeeze the soaked loaf, send it to the blender bowl. Herring, apple, onion, egg whites are also here. Beat the mass to a pasty state.
5. Make croutons of black bread. Slices should be fried in a dry frying pan.
6. Spread minced meat on croutons, on top of the appetizer - sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the mincemeat to be airy, take fresh white bread for cooking. Add greens to the appetizer - the dish will immediately acquire fresh notes.

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

Reviews: "Especially good with pancakes"

And Makarevich and Yarmolnik in relish did this: 2 salted herrings, 5 boiled eggs, onions, a large sour apple without skin, butter. Everything was put into a meat grinder and then beaten with a bolender. I do it just the way everyone likes it. And do it in the evening and in the refrigerator, and in the morning you can with vodka, so they said in relish.

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

Farshmak is our family's favorite dish. I cook like this: herring 05-06 kg. Cleanse from bones, from spinal and large. It is not necessary to clean from small ones like a fur coat. Next, you need 5 eggs, 1 small onion, 100g of butter. Twist herring with eggs and onions in a meat grinder, add softened butter, knead well. Everything, mincemeat is ready - especially good with pancakes 🙂

Miki, 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): mince boiled meat and potatoes, grind unsalted fatty herring in the same place and mix everything with thick sour cream. Pour the resulting “dough” into a frying pan, greased with oil, make cuts with a knife and send to the oven and bake. I kept it for 20 or 30 minutes. I don’t know, of course, whether this “pate” can be called mincemeat, 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 mincemeat without twisting it, but cutting it into small pieces, put a boiled egg and green onions. grandmother is not Jewish, but it was delicious. IMHO, the fish is tastier in felt pieces than ground into minced meat.

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

How to make the right mincemeat according to Dora Katznelbogen

Moderators: article compiled from two sources

Forshmak is an invention of the Ashkenazis, that is, those Jews who, after the great dispersion, settled in the Rhine valley. Living among the peoples that sheltered them, they adopted much from German, Swedish, French and Slavic cuisines. Yes, and the climatic conditions of the new homeland dictated their conditions, forcing the Ashkenazim to cook dishes from those products that were available. 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 mincemeat from herring.

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

In ancient Jewish cookbooks there are such entries on how to cook forshmak from herring: "You need to soak the fish in cold tea brew." This wish applies only to canned herring "Ivasi", which were sold in times Soviet Union. Soaking in tea was necessary to remove excess salt and make the fish tender. If you have a Norwegian herring carcass - silvery, fatty, slightly iridescent, then you can omit this overture for preparing an appetizer. ...

Often my friends' memories of childhood begin with the words: "Ah, here, my grandmother ..." This is followed by a story about her culinary and pastry masterpieces, interspersed with sighs and gasps. In the narrative of at least one narrator, mincemeat from herring is always mentioned.

Our town has long been famous for unsurpassed cooks. Jewish housewives were especially inventive in cooking “out of nothing”. Many Jews once lived here. The characteristic profiles of some residents of Beregovo still betray the origin of their owners. For you will be recognized by your face, and only then by your deeds. And there's no getting away from it!

Remember three neighbors constantly discussing the traditional "Ashkenazi" cuisine, who prepared a real (each - their own) mincemeat from an authentic "rusty" herring? The neighbors were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these respectable ladies claimed that only she knew how to cook Jewish mincemeat from a herring cut with her own hands.

How to cook Jewish mincemeat from herring, what products are needed? In addition to the 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 not do without spices: coriander, black ground pepper, ginger powder. And, here, adding hard-boiled eggs to a snack is a German or Polish addition.

We select all the bones from the fish - a dreary, but necessary task. Next, grind two-thirds of the fillet in a blender, and cut the rest by hand into small pieces. We 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 mincemeat airy. Beat butter or margarine in a mixer to make a kind of protein cream. Add it to the forshmak. Cut half an apple without skin into small cubes.
It should not be homogeneous; pieces of herring and fruit should be clearly felt in the mouth. The remaining fish, which is cut into pieces, and half of the apple are mixed into the total mass and beat. Now we salt, but carefully. So, now you know how to cook mincemeat from herring.

And now let's bring "more grandmothers" traditional recipes, and then consider modern, less well-known ones, with cheese, carrots and no apple at all.

1. Forshmak according to Deborah Katznelbogen

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

Cooking

Disassemble the herring into fillets, soak too salty in water or milk until “salinity” is acceptable to you.
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 onion.
Chop the herring, eggs, onion, apple and squeezed bun with a knife.
Add vegetable oil, vinegar.
Beautifully lay and decorate as you wish.

2. Classic mincemeat according to Rosa Katz

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

Cooking

If you are preparing a mincemeat from a "shop" herring, then cut it into fillets, soak for 20-30 minutes in water or milk.
Peel the apple, free from the seed box, sprinkle with lemon juice.

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

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

3. Forshmak by Feiga Eidelstein

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

Cooking

We 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
- real tea brew
- 4 pieces of a white loaf (just don't say that the crust should be cut off - I beg you, Jews are thrifty people),
- three hard boiled eggs
- a little milk for soaking the bun
- 1 tsp mustard
- 1 tsp vinegar
- 50-60 ml of good vegetable oil
- two small sweet and sour apples

Cooking

Soak the herring fillet in an old tea leaves, into which to splash a little 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 clean the eggs, onions and apples. Separate the yolks from the whites. Rub the yolks with mustard and vegetable oil.

Finely chop the squirrels, roll, onion, apples and fillet into small grits.
Add the 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 pinch of ginger
- salt to taste
- onion 1 pc.
- sour apple
- coriander, pepper
- one egg

Cooking

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 quarters.

Grind herring, apple and garlic with a blender. Put the resulting mass into a bowl. Grind the onion separately in a blender. Add chopped egg, ginger, coriander to the mass and beat everything again.

To make Odessa-style mincemeat airy, add margarine. Beat it separately so that it becomes like a cream in its consistency. Mix with mincemeat. Everything is ready! You can put it in the refrigerator to infuse.

7. Forshmak without an 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

Cooking

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 melted cheese

Ingredients:
- 1 herring
- 1 large boiled carrot
- 2 processed cheeses like "Friendship"
- 100 gr butter
- greens (you can use fresh or frozen)

Cooking

Peel and grate the carrots, or (if you are going to grind all the ingredients with a blender - a 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 cut into medium cubes. Do not worry if small bones remain on it - they will grind, the main thing is to remove large, lateral, and also the ridge.

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

Add greens - if it is not fresh, you can not defrost it. It is not necessary to salt the future forshmak, since the herring is already salty.
Mix all the ingredients to make it easier to grind.

Kill the mincemeat with a blender to a paste-like state (I personally like it when it is chopped “lazy”, that is, there are small pieces of herring or carrots in the mass). Everything!

You need to store mincemeat from herring in the refrigerator, in a closed container or glass jar under a rubber lid. When serving, this “pate” is spread on bread, and it goes equally well with white, black, custard or bran bread, as well as with pita bread. It tastes salty, but without busting, very tender and slightly sweet (thanks to carrots).

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

Never argue with anyone about the authenticity of forshmak.

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

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

I decided to please myself and cook a “good mincemeat” from herring. In my opinion, this is the most delicious and simple recipe.

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

Forshmak is actually a cold pate, which is necessarily prepared from whole fish. But I will still use the finished fillet, cutting the herring from the bones is a painstaking and unpleasant task, especially on New Year when you need to cook more than one dish.

Recipe for a delicious mincemeat from herring

So let's go. I tell you how to cook mincemeat from herring.

Required Ingredients:

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

An important point: of course, we are all in a hurry to live, and many cook minced meat with a meat grinder or blender, but I will only use a knife. An ordinary kitchen knife, the main thing is that it be “heavy”. This is necessary for fine cutting of ingredients. With a thin knife, chopping herring, especially apples and onions, is problematic.

If you cook mincemeat in a meat grinder or blender, then you need to take large knives so that the mincemeat does not turn out like mashed potatoes, but it is better to use a knife, chopped mincemeat 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. By changing these proportions, mincemeat will not become worse or better, it will simply become a little different. It is difficult to cook mincemeat twice exactly the same.

Cooking delicious mincemeat

1 . We 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 finely chop.

5 . Peel the onion, cut into small pieces.

6 . We take Antonovka, cut out the core and chop with a knife right 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.

Everything, the most delicious herring mincemeat is ready.

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

Toast the bread and spread the pâté on it with a spoon. And, of course, we can’t eat mincemeat just like that, it’s not food, it’s a snack.

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