Dishes from herring through a meat grinder. Forshmak cooking recipes. How to cook herring mincemeat at home - video recipe from Olga Matvey

You may be surprised, but herring mincemeat is a rather old and undeservedly forgotten dish. It is mentioned in the famous poem by Vladimir Sergeevich Filimonov "Lunch" of the first half of the 19th century. Initially, it was a hot appetizer of northern European cuisine, made from minced meat and baked with potatoes and various vegetables. In Russia, this version of the dish also took place. The word "forshmak" itself is translated from German as "meal before a meal", that is, a snack.

It is difficult to say exactly where the forshmak first appeared. The meat version of the dish was introduced to Finnish cuisine thanks to the famous marshal Carl Gustav Mannerheim. He tried this dish in Poland and was completely delighted. Then the marshal learned the recipe and brought it home. So the dish quickly spread in Finland, and today it is served in all the best restaurants in the country. It also comes in canned form.

Forshmak from herring, which will be discussed today, was modernized from the meat version of the dish in Jewish cuisine and is considered the national dish of this people. It consists of slightly salted herring and is prepared with apples, eggs, bread and butter. Of course, there are different options for preparing Jewish mincemeat: some products are removed, some are added, some use spices, some do not. But one thing remains the main thing - fresh salted fish. It was once the favorite dish of poor people, and the fish used was of the lowest quality. Today mincemeat is prepared from the freshest herring and will be a great addition to any holiday table.

Herring forshmak is a cold appetizer and is served as an independent dish or spread on a sandwich. There are two main options for grinding: using a blender or a meat grinder. Many believe that the mass obtained using a blender is not a real mincemeat, as it does not contain pieces. However, the choice of how to grind food is up to you. Try both options to decide which herring mincemeat you like best.

This option of a cold snack is perfect for a festive table, as well as for daily use. Ready mincemeat from herring can be spread on bread, dietary bread, crackers or served in sweet or unleavened tartlets. One of the advantages of the dish is the low cost of all necessary products. Plus, it's very easy to cook. If you are considering what snacks to serve on the festive table, without a doubt choose mincemeat from herring. Your guests will appreciate it, because this dish goes well with many drinks, and also performs well on its own.

You will need:

• herring - 3 fillets;
• carrots - 1 pc.;
• soft processed cheese - 1 pc.;
• salted cracker - 200 gr.;
• dill - 2-3 sprigs.

Stages of preparation.

1. First of all, wash the carrots and send them to boil.

2. In the meantime, cut the herring fillet into small cubes. No need to try to make them the same size - now you just grind it before putting it in a blender. If you bought a whole herring, then remove the head, fins and entrails, remove the skin. Remove the main skeleton and all small bones and chop into small pieces in the same way.

3. Cut the melted cheese into medium-sized cubes. To make it more convenient, cut it cold (it is better if it lies in the refrigerator for several hours), and then leave it on the table to make it softer - such cheese is best crushed with a blender.

4. Cool boiled carrots. Peel off the skin and also chop into small pieces.

5. Put all the ingredients in one bowl and mix well.

6. Transfer the chopped mixture to the chopper bowl of the blender and turn into a homogeneous mass. Depending on the size of the bowl, one or more passes will be required. If desired, instead of a blender, you can use a meat grinder.

7. Transfer the resulting mixture to a pastry bag and gently squeeze a small portion of mincemeat onto the cracker prepared in advance using a curly nozzle. Repeat until you run out of mincemeat or cookies.

Arrange the crackers on a platter or tray, garnishing each with a small sprig of dill.

Herring forshmak prepared according to this recipe can be served as a salad or appetizer on black bread. The dish turns out to be moderately salty, slightly spicy and with a slight sourness at the same time. You can adjust the shades of taste by increasing one or another ingredient. Another difference of that forshmak is the way of grinding products. All components of the recipe are passed through a meat grinder. Due to this, a mass of heterogeneous consistency is obtained with small pieces, which additionally emphasize the overall lightness of the dish.

You will need:

• herring - 2 pcs.;
• sour apple - 1 pc.;
• large white onion - 1 pc.;
• chicken egg - 3 pcs.;
• white bread - 4 pcs.;
• sunflower oil - 3 tbsp. l.;
• mustard - 1 tsp;
• vinegar to taste;
• salt to taste;
• pepper to taste.

Stages of preparation.

1. Boil hard boiled eggs.

2. Fill the bread with water and a drop of vinegar and leave to swell.

3. Peel the apple and onion and cut into small slices.

4. Peel the finished eggs and separate the whites from the yolks.

5. Cut off the head and fins of the herring, remove all the insides, remove the bones, remove the skin. To avoid this stage, you can buy fillets instead of a whole carcass. In this case, you will need 4 fillets.

6. Pass the herring, squeezed bread, onions, apples and egg whites through a meat grinder. Mix everything thoroughly.

7. In a separate bowl, mash the yolks and mix them with mustard, vinegar and sunflower oil.

8. Add the resulting dressing to the herring mixture, add salt and pepper to taste and mix everything again.

Serve on black bread, in tartlets or as an independent dish.

Forshmak from herring with garlic on croutons of Borodino bread

A distinctive feature of this variant of forshmak preparation is the method of chopping herring. Not all of it is mashed: part of the fish must be cut into small pieces and carefully mixed into the already prepared dish. Due to this, mincemeat from herring turns out to be especially piquant and interesting in taste and texture. According to this recipe, a cold appetizer is prepared as easily and quickly as in all the previous ones. A prerequisite for a delicious dish is the use of a sour green apple. Borodino bread for toast, like all other products, of course, must be fresh.

You will need:

• herring - 1 pc.;
• garlic - 1 clove;
• onion - 0.5 heads;
• butter - 40 gr.;
• green apple - 50 gr.;
• Borodino bread;
• lemon for decoration;
• green onions - 3-4 feathers.

Stages of preparation.

1. Cut the bread into triangular pieces and fry in a sandwich maker or in a grill pan without adding oil on both sides.

2. Remove the peel from the apple and onion, cut into small pieces.

3. If you bought a carcass of a fish, then first you will need to cut off the head and fins, then pull out the insides and all the bones and remove the skin. Cut one of the resulting fillets into chaotic pieces, set aside the other.

4. Put the onion, apple, oil, peeled garlic and chopped herring fillet into a bowl and grind with an immersion blender until a homogeneous consistency is obtained.

5. Chop the second herring fillet into small pieces, add to the resulting mixture and mix well.

6. Wash the lemon and onion under cold water and pat dry with a paper towel. Cut the lemon in half, and cut the half into thin slices. Finely chop the onion.

Put the minced meat on toasted bread, garnish with onion and a slice of lemon.

How to cook classic mincemeat with egg and white bread

Another simple and delicious mincemeat recipe with more than a simple set of ingredients. The appetizer turns out to be very tender, light and airy in texture due to the fact that the products are ground using a meat grinder, and not a blender. It is better to use a medium size nozzle. How salty the mincemeat will be depends on the main ingredient - herring. Additionally, you can adjust the taste by adding salt, vinegar, or lemon juice. Herring mincemeat can be served separately as a salad or spread on bread. You can decorate with herbs and lemon. Many people prefer to use a sliced ​​loaf: the combination of sweet bread and salty mincemeat is very interesting in itself.

You will need:

• herring - 500 gr.;
• white loaf - 120 gr.;
• medium-sized chicken egg - 5 pcs.;
• onion - 1 pc.;
• milk - 0.2 l.

Stages of preparation.

1. First of all, soak the loaf in milk. If there is no milk, then plain water can be used.

2. Now you need to prepare the herring. First, cut off the fins with the head, then remove all the insides and remove the bones, remove the skin.

3. Peel the onion and hard-boiled eggs. For convenience, cut everything into halves.

4. Grind herring, eggs, onions and a loaf in a meat grinder (do not forget to squeeze it slightly so that the milk is glass). Mix everything well.

Forshmak from herring is ready. Serve as a salad or as an appetizer on sandwiches or in tartlets, garnished with herbs.

How to cook herring mincemeat at home - video recipe from Olga Matvey

To illustrate the preparation of a delicious mincemeat snack, I suggest you watch a very detailed video. In this version, mincemeat is prepared in rather large pieces, it turns out to be more textured and each of its ingredients has a more pronounced taste.

try different cooking options and find the most delicious for you.

This is a non-classical mincemeat recipe, but it is no less easy to prepare. The main distinguishing feature is the replacement of butter with creamy processed cheese. Optionally, you can choose cheese with any additives and flavors. In addition, this recipe suggests grinding all the ingredients with a meat grinder, and not turning them into a homogeneous mass with a blender. This is another feature of the dish - small pieces of food make the dish unusually interesting and spicy. Do not ignore the onion - it perfectly emphasizes the taste of the herring. Mincemeat can be served separately or as a snack on black bread or a cracker.

You will need:

• herring - 1 pc.;
• onion - 1 pc.;
• potatoes - 1 pc.;
• processed cheese - 1 pc.;
• medium-sized chicken egg - 3 pcs.;
• vegetable oil - 3 tbsp. l.;
• salt;
• pepper.

Stages of preparation.

1. Boil hard-boiled eggs and potatoes in their skins in advance.

2. Prepare the herring: cut off the head and fins, remove the insides and bones, remove the skin.

3. Peel onions, potatoes and eggs. Pass all the products through the meat grinder, choosing a medium-sized nozzle.

4. Add pepper with salt and vegetable oil to the chopped products, mix everything well. Serve in the way that suits you.

Cooking mincemeat with sour apple and potatoes

The main condition for making mincemeat from herring tasty and tender is to buy lightly salted herring, otherwise the taste will not be the same. You can take a whole carcass or buy a fillet right away - you don’t have to clean it, but you still need to check for bones. You can serve the dish as a salad or as a snack on salted cookies, toast or in tartlets, garnished with herbs or lemon. Some people choose a fresh or salty base (in case mincemeat is served as an appetizer), but many people love the combination of sweet white bread and salty Jewish dish - here the choice is yours.

You will need:

• herring fillet - 300 gr.;
• unsweetened apple - 1 pc.;
• potatoes - 1 pc.;
• onion - 1 pc.;
• medium-sized chicken egg - 2 pcs.;
• dill - 2-3 branches;
• butter - 100 gr.;
• sunflower oil - 1 tbsp. l.;
• 9% vinegar - 1 tsp;
• salt - 0.5 tsp

Stages of preparation.

1. Put the eggs and potatoes to boil first. Eggs need to be hard-boiled, potatoes do not need to be peeled before cooking, just rinse. Grind potatoes in a meat grinder.

2. Peel the apple and onion and chop into small slices. Remove the stem and seed box from the apple. Chop the apple and onion next to the potatoes.

3. Remove all bones from the herring fillet. Cut it into small pieces. Grind fish with an egg, as well as butter, using a meat grinder.

4. Add salt and pepper to the resulting mixture, taste it. Pour in the vinegar and sunflower oil. Mix everything well.

5. Finely chop the washed and dried dill and add to the minced meat. Once again, mix everything well. Serve in a way convenient for you.

It is well known that forshmak is the hallmark of Jewish cuisine. So the Israeli recipe involves a minimum of additional ingredients that supposedly interrupt the main taste of herring. Let's try to cook.

Ingredients:

• Salted herring - 1 pc.
• Onion - 1 pc.
• Refined sunflower oil - 5 tbsp.
• Long loaf (stale) - three pieces without a crust.
• Butter - 300 gr.
• Soda is on the tip of a knife.
• Vinegar - a little on the eye.

Cooking process:

1. We clean the fish, free from bones and cut into large pieces.
2. We clean the onion from the husk and rinse with water. We cut it into several parts.
3. Cut off the pieces of the banana from the crust. Sprinkle the pulp over the eye with vinegar, approximately it should be up to two tablespoons.
4. In a meat grinder, scroll the loaf, fish and onion twice.
5. The resulting pate is mixed with butter. It must first be softened at room temperature.
6. Add a little sunflower oil. Stir and add the rest of the oil. Mix again until smooth.
7. Pour a pinch of soda into the mass and beat with a wooden spoon until the mincemeat becomes airy.
8. Snack is ready!

Forshmak in Odessa

The secret of the Odessa recipe is the addition of eggs and a sour apple. Such a variety of apples as "Antonovka" would be appropriate here. It is better to take fatty herring, so that later, as Odessans say, “lick your fingers”.

Ingredients:

• Large herring - 1 pc.
• Onion - 1 pc.
• Boiled eggs - 2 pcs.
• Sour apple - 1 pc.
• Butter - 80 gr.
• Lemon juice - 1 tbsp.
• Black pepper - optional.

Cooking process:

1. We divide the herring into fillets, remove the skin and bones. Cut into small pieces.
2. Peel a large apple and cut out the core. Cut the fruit into large cubes. Sprinkle the apple with lemon juice so that it does not darken.
3. Peel the onion and cut into cubes.
4. Transfer everything prepared to the blender bowl. We interrupt to the state of pate.
5. Add butter to the resulting mass. Let it soften up at room temperature.
6. In boiled eggs, separate the whites from the yolks. Proteins are added to the pate.
7. Again we interrupt the mincemeat with a blender. Add black ground pepper as desired.
8. We transfer the finished mincemeat to a bowl with a lid and leave it overnight in the refrigerator. In the morning you can enjoy a delicious snack.

Home mincemeat

According to this recipe, tkemali is prepared in Western Georgia. The sauce is sour, slightly spicy. Just the right flavor to serve with meat.

Ingredients:

• Red apples - 1 pc.
• Lightly salted herring - 250 gr.
• White onion - 1 pc.
• White toast bread - 2 slices.
• Milk - 100 ml.
• Chicken egg - 1 pc.
• Apple cider vinegar - 1 tsp
• Olive oil - 1 tbsp.
• Ground black pepper - to taste.

Cooking process:

1. Hard boil eggs. Let cool, remove the shell. Cut into medium cubes and put in a deep bowl.
2. Trim the crust off the slices of toast. Soak in milk.
3. We clean the apple, get rid of the core. Cut into cubes and add to the egg.
4. We clean the white onion from the husk and wash it. We also cut into cubes and send to the rest of the ingredients.
5. We clean the herring from the bones and also place it in a bowl.
6. Grind the entire contents of the bowl with a blender.
7. We squeeze the bread from the milk and send it to the herring.
8. Pour a spoonful of olive oil, a spoonful of tea vinegar to the herring mass and sprinkle with black pepper to taste.
9. Blend again in a blender until fluffy.
10. Let cool in the refrigerator for about an hour.
11. Serve on the table with thin slices of black bread. Bon appetit!

Forshmak with carrots

Thanks to carrots, this forshmak turns out to be sweet in taste. Choose cheese for this snack without flavorings. It's perfect for sandwiches that your husband can take to work or take the kids to school. It is prepared simply, and in composition - a penny. So prepare for your health.

Ingredients:

• Lightly salted herring - 1 pc.
• Butter - 100 gr.
• Chicken eggs - 1 pc.
• Carrot - 1 pc.
• Processed cheese - 100 gr.
• Fresh or frozen greens.
• Spices to taste.

Cooking process:

1. Boil the egg and medium carrot. We wash the herring, clean it from bones and peel, disassemble it into fillets. Milk or caviar can be safely used in cooking if desired.
2. Carrots are peeled and cut into cubes or small sticks.
3. Processed cheese is also cut.
4. Chop the herring into small pieces.
5. Peel the boiled egg and cut into several pieces. Mix eggs, carrots, butter (pre-softened at room temperature) and herring. Add herbs (fresh or frozen) if desired.
6. Grind with a blender to a paste or whatever you like.

Tip: If the minced meat turned out to be too thick, feel free to dilute it with milk, vegetable oil, mayonnaise or sour cream.

1. You can store minced meat in the refrigerator under the lid. Serve delicious with bread, pita bread or croutons.

Forshmak- a popular dish of the Soviet era (from the “cheap and cheerful” category) and still loved by many budget snacks on the festive table. William Pokhlebkin in his culinary encyclopedia described mincemeat as “ cold dish typical of Jewish cuisine". But mincemeat is also widespread in German, Polish, Swedish and Finnish cuisines.

The very word "forshmak" ( Vorschmack) is translated from German as "snack", "meal before meals", "anticipation". In northern European cuisines, mincemeat is a hot appetizer of fried meat, herring, eggs and onions. A cold herring appetizer, reminiscent of everyone's favorite mincemeat, is traditional for Silesian cuisine and is called Hackerle.
In the book “A gift to young housewives or a means to reduce household expenses” (1861) by Elena Ivanovna Molokhovets, one can find the following phrase: “ When this meat is cooked with bones, use it for mincemeat or give it to servants ". At the same time, in the famous gastronomic poem “Lunch” (1837) by Vladimir Filimonov, there are the following lines: “ Here are the oysters of foreign seas, /
Forshmak from kilka and herring - / A gift from German cuisine to us ". Those. In the Russian cuisine of the 19th century, two variants of forshmak coexisted peacefully - a hot meat appetizer and a cold herring appetizer.

It's interesting that minced meat, firmly established in Finnish cuisine, was brought there from Poland at the beginning of the 20th century by the legendary marshal Carl Gustav Mannerheim.

A refined aristocrat and connoisseur of fine cuisine first tasted mincemeat in the officers' assembly in Warsaw. The marshal liked the dish so much that he brought the recipe to Finland. With the light hand of Mannerheim, a new delicacy called ( Marskin Vorschmack), quickly found gourmet fans across the country. Now Mannerheim's mincemeat is one of the hallmarks of Finnish cuisine. It is served in the best restaurants with an obligatory glass of vodka or a glass of light beer. Marskin Vorschmack is also available in canned form.

Marshal's mincemeat recipe (Mannerheim's mincemeat)

Ingredients:

• 500 g minced veal or beef
• 2-3 bulbs
• 2 salted herring fillets
• 1 garlic clove
• 2 tablespoons tomato puree
• 50 ml cognac
• ground white pepper
• ground black pepper

Fry minced meat along with onions. Cut the herring fillet into pieces. Add herring, garlic, tomato puree, cognac to the minced meat. Salt and pepper to taste. Grind the mixture with a blender into a homogeneous mass.
Pour the resulting mass with unsalted meat broth or water until the consistency of a thick sauce (approximately 500 ml).
Pour the mixture into a baking dish and cook in the oven at 160°C for about 2 hours until the mixture thickens. If liquid evaporates quickly, add as needed.
Serve hot with baked (boiled) potatoes, pickles, sour cream and pickled beets.

Meat baked mincemeat has a lot of recipes. It is prepared from beef, lamb, chicken fillet with the addition of potatoes, mushrooms, cabbage, eggs, and the same herring.
Writer and translator Ekaterina Vilmont in the memoir and gastronomic book “ Children of the Galaxy, or Nonsense in vegetable oil ” gives his recipe for meat mincemeat.

Meat mincemeat from Ekaterina Vilmont:

“So, based on three to four people, depending on the appetite of the eaters (you can do it with two people). So, we take four hundred grams of boiled lean beef, three to four potatoes, depending on the size, two hundred grams of sour cream, one lightly salted herring, not spicy salted, we also need a little butter to coat the pan. We pass meat, boiled potatoes and herring through a meat grinder. Herring should be small, if it is still salty, it is better to take a half. Mix all this, adding sour cream, then knead until you get a dough that is pleasant to the touch. Try it - it's already delicious! It is important that the taste of herring is felt somewhere on the horizon, not stronger. If everything is in order and you don’t need to add anything, we take a pan, preferably cast iron, but you can, in principle, any, even clay or glass, just cast iron is preferable for some dishes, but, I repeat, if you don’t have it in your house, then take any. Lubricate with butter, put the minced meat dough on it with a half of a kolobok, press lightly with your hands and make cuts with a knife, like on cutlets. And put in the oven for forty minutes, until golden brown. And immediately on the table, in no case removing from the pan! At worst, apologize to the guests, especially since then they will be happy to scrape off the dried crust.
Many of those who have not tried this dish yet said: what a disgusting thing, meat with herring ... But after trying, they literally licked the pan. Forshmak is always in short supply. But if suddenly for some reason they didn’t finish it, then the cold mincemeat is also very good, but you can put it in the microwave for a while. But still, piping hot, it’s much better.”

In Polish cuisine and Finnish cuisine, you can find mincemeat recipes in which herring is baked together with potatoes.

Ingredients:
Fillet 1-2 herring
6 medium sized potatoes
1 bulb
2 eggs
2-3 tablespoons of cream
nutmeg, pepper, salt
butter, breadcrumbs

Finely chop the herring fillet. Boil potatoes, cut into cubes and fry in butter. Grate the onion or chop finely and mix with potatoes and herring. Add 2 eggs, a few tablespoons of cream, 2 tablespoons of butter and, if necessary, a few tablespoons of broth, season and stir. Put the mass in a greased form, sprinkle with bread crumbs and bake for 30 minutes in an oven preheated to 200 ° C.

Forshmak from herring(cold appetizer) is traditionally considered a Jewish specialty, although its origins lie in East Prussian cuisine. It does not contain meat - fish and meat are forbidden to mix in a kosher kitchen. Oddly enough, but in traditional Jewish cuisine you will not find the name “forshmak”, but there is ” gehakte goering ”, which literally means “chopped herring”. Gehakte goering was a favorite dish of the poorest segments of the population. For its preparation, they used rusty”herring, which was previously soaked in milk, but more often in an infusion of strong tea. In the USSR - in a country of total shortage - forshmak came to court. Dina Rubina in her story “The Babi Wind” (2017) nostalgically recalls dishes that were popular 30-40 years ago, including mincemeat.

Forshmak - well, where without it. It was very popular, and should not be classified as a delicacy of Jewish cuisine. He is also simple, but in a different way: simple and angry, like a tram controller, because his secret is in the cheapest, democratic herring. It was bought in any stale store, on the counter on the street, no matter where: the essence of mincemeat is not in the herring itself, but in its retinue. For the cheapest proshmandovka, soaked in milk and rolled through a meat grinder, acquires an exquisite taste of a delicate base for a kind of virtuoso mix. Everything that the family is rich in today was put into the mix: onions, a bun, an apple ... Do not forget the necessary shades: sugar, vinegar, vegetable oil ... A light and mobilizing snack, it just takes a long time to wash everything, especially hands, so I personally didn’t really like mincemeat ".

Ingredients:
3 salted herring fillets
1 large onion
3-4 boiled eggs
1/3 brick of white bread

Soak slices of bread without crusts in milk and be sure to squeeze so that the mincemeat is not liquid. Twist all the ingredients in a meat grinder. Add sunflower oil, vinegar and pepper to taste. Stir.

There is no canonical recipe for mincemeat. There is a basic set of products and general principles, but almost every housewife, when preparing this dish, is guided by her own taste. Gastronomic battles are still ongoing on the pressing culinary issue - Should I add an apple to the forshmak?? Many categorically reject it. But even among fans of this ingredient there is no common opinion about the variety of apples. The vast majority prefer Simirenka. But the legendary film actor Kirk Douglas (“Spartacus”), who is also the father of the no less famous Michael Douglas (“Basic Instinct”), prepares mincemeat only with Antonovka.

Forshmak a la Douglas

Ingredients:
1 large herring fillet
1 bulb
2 slices white bread soaked in milk
1 hard-boiled egg
1 Antonov apple
Vegetable oil
Grind the herring fillet, chopped onion, egg and slices of bread in a blender. Grate an apple and add to the forshmak. Season to taste with vegetable oil, salt and pepper. Serve on toast, garnished with parsley.

Forshmak in Odessa has a special spiciness. Almost every family where it is customary to cook this dish has its own signature recipe. Boris Burda - a bard, TV presenter, connoisseur, writer, culinary specialist and, finally, from Odessa - gives the following family recipe for forshmak in Odessa.

Forshmak in Odessa from Boris Burda
“Having separated the fillet from the herring, I will soak it overnight in milk. Grandmother soaked in old tea leaves, but still added milk. In general, soak in whatever you want, even in water. If the herring is not very salty, you can not soak it at all.
Now boil three eggs, separate the yolks from the whites. Add pepper to the yolks - both ground black and allspice. A teaspoon of mustard, two tablespoons of vinegar (preferably apple or grape), two teaspoons of sugar, a quarter cup of good vegetable oil, and rub it all well. In the meantime, half a loaf with a cut crust was soaked in the same milk.
Then the meat grinder works. They skipped the herring, mixed it with the yolks, skipped it again along with two sour apples (Antonovka will be just right), two medium onions, part of the proteins and soaked bread (do not forget to squeeze). Mix well again.
Now the actual ikebana remains. We put the resulting product in a herring dish, sprinkled with finely chopped green onions and garnished with the remains of proteins, herbs and whatever you want.

There are a wide variety of recipes for this dish. Forshmak is prepared with the addition of sour cucumbers, melted cheese, carrots, cottage cheese, and even without herring at all (?!). In the book of Larisa Isarova “ Dishes-precocious. Culinary fiction stories” provides this recipe:
Forshmak without herring.
Boil cabbage (5 minutes). Soak the roll in milk, turn the cabbage, squeezed bread and two hard-boiled eggs through a meat grinder, add vinegar, sugar, salt, vegetable oil. Put in a herring box, fresh onion rings on top. Sprinkle everything with yolk, pounded in vegetable oil with vinegar.

Maybe you will create your own signature mincemeat recipe, which will be passed down in your family from generation to generation.

2016-12-14

Hello my dear readers! Do you know what word is most often used when talking about a herring dish called "forshmak"? Grandmother! Our dear, dear ones! Your buns, pies, borscht and minced meat accompany us through the thorny adult life in the form of flavors emerging from the bins of our memory. The smells of home, warmth, comfort, incredible security, universal love and care. Often my friends' memories of childhood begin with the words: "But my grandmother..." This is followed by a story about her culinary and confectionery 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 distinguished by a special invention in the preparation of “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!

I have taken you far, friends, but let's get back to the recipe for the classic Jewish mincemeat. I remember three neighbors constantly discussing the traditional “Ashkenazi” cuisine, who prepared a real (each with 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.

The composition of the simplest and most popular mincemeat includes three components - herring, apple, oil (vegetable or butter, and sometimes both together).
Let's start with "still grandmother's" traditional recipes, and then consider modern, less well-known ones - with cheese, carrots and no apple at all.

Forshmak from herring - a classic recipe in different versions

How to cook a classic mincemeat according to Rosa Katz

Ingredients

• 1 herring weighing at least 400 grams.
• One large sour apple (preferably green).
• 25-40 g butter.
• 2 hard-boiled eggs (do not overcook or the yolk will turn green).
• Half of a small onion.

Cooking technology

How to make the right mincemeat according to Dora Katznelbogen

Ingredients

• 2 non-gutted herring carcasses (300 grams each).
• Two or three hard-boiled eggs.
• 2 slices of white bread (Dora used slices of "City" bread - who remembers this one?).
• 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 of vegetable oil.
• 2 teaspoons 9% vinegar (lemon juice).

Cooking technology

How to cook mincemeat from Feiga Eidelstein

Ingredients

• 2 fatty herrings.
• One sour green apple.
• 2-3 hard boiled eggs.
• 100 g butter.
• One tablespoon of vegetable oil.
• One small onion.
• 1 teaspoon 9% vinegar (lemon juice).
• Several sprigs of dill.
• One boiled potato.

Cooking technology

How to make mincemeat in Odessa

Ingredients

• Fillets from two herrings (filmed by hand, if you are tempted by the prospect of being elbow-deep in a herring).
• Old unspoiled tea leaves.
• 3-4 pieces of a white loaf (just don’t say that the crust needs to be cut off - I beg you, Jews are thrifty people).
• A little milk for soaking the bun.
• Three hard boiled eggs.
• 1 teaspoon mustard.
• 1 teaspoon of vinegar.
• 50-60 ml of good vegetable oil.
• Two small sweet and sour apples.

Cooking technology

Cooking forshmak without an apple

Ingredients

• Herring fillet (remove it yourself or buy ready-made - at your discretion).
• Two eggs in a bag.
• A bunch of green onions.
• Small pickled cucumber.
• One tablespoon of cottage cheese.
• 80 g butter.

Cooking technology

My remarks

I can’t determine for myself which of the presented mincemeat recipes (in some sources, mincemeat) from herring is the most popular. I want to do this with your help, friends. Please tell us in the comments which option you liked the most.

For this, let me take my leave and start preparing for the New Year and Christmas. If everything you read today doesn't seem so bad to you, then please share the post on social networks and subscribe to the newsletter. It is not difficult for you, but I am very pleased!
Always yours Irina.
December 12 was International Tango Day. Making a big movie is hard. But to put the whole Love in a few minutes is brilliant... to the music of tango.

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 has long been considered a 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 substances in the composition of herring

Substance	Action on the body
Selenium	- Powerful antioxidant; - slows down the aging process; - reduces the concentration of oxidation products in the blood
Vitamin D	- Strengthens bones; - improves kidney function
Iodine	- Stimulates brain activity; - increases the elasticity of the walls of blood vessels; - prevents the development of endocrine diseases; - helps fight stress
Phosphorus	- Strengthens bones; - responsible for dental health; - improves memory; - supports the work of nerve cells
Omega 3	- Beneficial effect on the work of the heart; - prevents the development of atherosclerosis; - has a positive effect on the reproductive system; - improves the functioning of the nervous system; - prevents the development of dermatitis; - takes care of the joints

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 Jewish appetizer in the classic version turns out to be faded in appearance, then for the 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. 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 a 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 vegetable oil, vinegar, finely chopped greens to the resulting paste. 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 brown bread croutons. 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 put a basket with different types of bread next to it: this way 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): boiled meat and potatoes through a meat grinder, 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