How to make mincemeat from herring. Herring forshmak: classic recipes for a flavorful snack. We prepare mincemeat from herring according to classic recipes with apples, eggs, and onions. Cooking mincemeat without apples

Herring forshmak, or, more simply, herring pate, is a fairly well-known, tasty appetizer, great for making sandwiches. Everyone in our family loves mincemeat and I offer you my recipe for making it, very simple and quick.

An excellent mincemeat is made from large and very tasty Norwegian herring, but you can also use ready-made Mathias fillet, which is what I often do.

• 2 large or 3 small herrings, filleted
• 4 hard-boiled eggs
• 1 stick of butter 82.5%
• 1 large onion
• 1 large green apple (optional)
• vegetable oil

This amount of food is designed for a fairly large portion for a large family. And since mincemeat is stored in the refrigerator for no more than 3-4 days, for a family of, for example, two people, 1/4 of all products is enough; the volume is approximately a 200-gram jar of sour cream.

Cooking method:

Before starting work, take the butter out of the refrigerator so that it melts. Buy oil for mincemeat from herring with a pronounced creamy taste and so that it softens easily at room temperature.

Boil the eggs hard and peel them.

Peel the onion, cut into large cubes and sauté in vegetable oil until transparent.

Peel the apple and cut it into pieces, scraping out the middle. An apple is added as desired; it gives the dish a fresh note, which we, for example, really like.

Now we pass all the ingredients, except the oil, through a meat grinder - herring fillet, sautéed onion, eggs and apple.

Add softened butter.

Knead the butter with a fork and mix the whole mixture thoroughly. Let's taste for salt. Sometimes, if you come across very lightly salted herring, the mincemeat needs to be salted.

That's all, actually. The herring forshmak is ready. Place it on a dish or other suitable-sized container and put it in the refrigerator so that the pate thickens as the butter hardens.

What to cook for a snack - the best recipes

herring mincemeat recipe classic

35 minutes

180 kcal

5 /5 (1 )

Quite often we hear the name of such a dish as mincemeat. More often it is present in the speech of our parents. After all, this dish was popular in their times. Although, I think it has completely lost its popularity in vain. Every housewife will appreciate it, since it is prepared very quickly, the set of ingredients required is the simplest, and, accordingly, from the financial side, this dish is very acceptable. Before we figure out how to cook it properly, let’s find out what the correct name for this dish is: minced meat or minced meat. The last option is the name of the dish, but minced meat is the name given to a not-so-good person, a traitor or traitor.

In cooking, there are several dozen options for preparing mincemeat. If you base it on meat, then this option will be more typical of German cuisine. But the use of herring is a feature of Jewish cuisine. The finished dish is something between fish pate, salad and herring oil. I’m sure that you are already intrigued to the limit, let’s quickly figure out how to properly make mincemeat from herring.

The most popular recipe for making classic Jewish mincemeat from herring

Kitchen utensils and appliances: kitchen board, knife, spoon, paper towels, meat grinder.

List of ingredients

A few secrets to choosing ingredients

• Whatever recipe you choose, but To prepare Jewish forshmak, it is better to use a whole herring, disassembled at home. Do not buy fish fillets that have already been disassembled in the store.
• When choosing a herring, first of all pay attention to the condition of the gills. They should be elastic and dark red in color. If they fall apart, have a brown tint or an unpleasant – bitter or rotten smell, then this indicates that the product’s shelf life has expired.
• It is also worth paying attention to the eyes of the fish. It comes in varying degrees of salting. If the fish has red eyes, this indicates that it is unsalted. But if her eyes are cloudy, then most likely you can find caviar inside. In addition, such fish will be less fatty, since it takes more energy to move.

• The surface of the fish should be smooth without abrasions or cracks. If such are present, this may indicate non-compliance with storage standards. And if stains similar to rust are visible on the surface, then this also indicates non-compliance with the standards. The presence of a white coating on the surface indicates that the manufacturers used low-quality salt with harmful impurities.
• Well, finally, pay attention to the brine in which the herring lies, it should be transparent and not have an unpleasant odor.
• If you do come across a fish that is very salty, then you should soak it a little. Milk, black tea or plain drinking water lightly flavored with lemon juice are ideal for this.

Step-by-step preparation

1. Cover the kitchen board with paper towels or paper. Cut off the head and tail of the herring. We also cut off the abdomen, retreating 1 cm from the edge.
   
   
2. We take out the insides and clean out the remaining black film.
   
   
3. We cut the herring along the back and remove the backbone along with the main, largest bones.
   
   
4. Remove the skin from the two resulting fillets and cut into slices of arbitrary size.
   
   
5. Peel 1 sweet and sour apple from the peel and inner seeds.
   
   
6. Cut it into small slices to make it easier to twist. We also cut 2 hard-boiled eggs into quarters.
   
   
7. Peel 1 onion and cut it so that it is convenient to twist it in a meat grinder. Finally, prepare 100 g of butter, also cutting it into several slices.
   
   
8. We pass all the prepared ingredients through a meat grinder twice: fish, apple, butter, egg and onion.
   
   
9. Season everything with ground black pepper to taste and 1 tbsp. l. apple cider vinegar.
   
   
10. Mix well, and the finished dish can be served.

    If you want to put the mincemeat in the form of balls, then put it in the refrigerator for several hours first. This way, you can then easily form balls of any size.

    
    
    

How to decorate and what to serve with

Traditionally, mincemeat is served on toasted black bread toasted in a dry frying pan.. You can decorate this dish with a sprig of parsley or cilantro, as well as a thin slice of lemon. Alternatively, you can use tartlets to serve this dish. In this case, a decoration made from finely chopped greens will look beautiful.

You can also serve mincemeat with simple mashed potatoes, which will also be very tasty. To do this, place the finished dish on a herring tray and garnish with chopped eggs. And finally, you can use the finished dish as a filling for making stuffed eggs or potatoes, as well as tomatoes, pancakes or sandwiches.

Video recipe for making mincemeat from herring

I suggest you watch a short video that describes in detail how to prepare Jewish mincemeat from herring according to the classic recipe. In addition, you will be able to see several secrets that other housewives use when serving a dish.

Forshmak in Jewish style! Herring appetizer for the New Year's table

Forshmak. Classic Jewish Recipe. Extraordinarily Simple and Tasty!!!
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Recipe:
Herring 1 pc.
Onion 1 pc.
Boiled eggs 2 pcs.
Apple (sweet and sour) 1 pc.
Butter 100 gr.
Vinegar (apple) 1 tbsp.
Black pepper
In Jewish cuisine, this dish has become national, although it was originally borrowed from East Prussian cuisine, where it was the name of a fried herring appetizer. According to Prussian and Swedish technology, mincemeat is served hot. In Jewish cuisine, forshmak was transformed into a cold appetizer made from ground herring.

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2016-03-26T19:15:58.000Z

Other possible cooking options

As you can see, mincemeat can be used in a variety of interpretations: as an independent dish or as a filling. However, if you want to try something else or add to the holiday table, then do it. This appetizer looks very colorful on a holiday table.

If the season does not allow you to find quality tomatoes, you can prepare. This dish also looks very appetizing. In addition, you can create decorations from ordinary ingredients and serve this dish in different ways. For example, it is very easy to make birds - a rooster or a penguin - from stuffed eggs.

To diversify your family’s usual menu, prepare. This is a melted mixture of cheeses, which is seasoned with spices. This appetizer is served on toast and goes well with semi-sweet or dry wine. Some housewives serve this dish as an addition to chopped vegetables. And of course, fresh fruits or berries with chocolate fondant can be a wonderful end to the holiday table.

I told you my favorite recipe for making mincemeat in Jewish style, and if you know any other subtleties of this dish, be sure to share them with me in the comments on the site. Bon appetit!

Forshmak is a familiar snack with an original German name. Herring mincemeat is the most popular representative of Jewish cuisine. This dish will decorate the holiday table.

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What is forshmak

Forshmak is a dish that is found in Jewish and Prussian cuisines. It is worth noting that the method of preparation and recipe for mincemeat are completely different in different cuisines. In Prussian cuisine, forshmak is a dish made from minced meat, most often served as a hot appetizer. But Jewish forshmak is a cold fish appetizer, mainly made from herring, but other types of fish can also be used.

Quite often you can hear that forshmak refers to Odessa cuisine. This is not surprising, since a large community of Jews existed in Odessa for centuries, the influence of which was reflected in all spheres of life in the city. You can find various cooking recipes: in Odessa, in Lithuanian, in Russian. The difference between them is not big and all of them use herring as the main ingredient.

Forshmak is often called herring salad, pate, fish oil. Classifying a dish as an appetizer does not mean that it cannot be eaten with side dishes as a salad. But most often it is served on small toasts as a snack. The most delicious and simple recipe for making mincemeat from salted herring with apple and potatoes will appeal to all household members and guests. A Jewish recipe for making delicious mincemeat can be made without an apple.

How to cook mincemeat from herring

There are many recipes for Jewish mincemeat. Each housewife can prove that her recipe is classic and correct. However, there are a great many variations on the theme of the recipe, but the main thing that remains unchanged is the lightly salted herring in the recipe. Instead of bread, many people add potatoes, and replace the green apple with a fresh cucumber. Be that as it may, it doesn’t matter which recipe you use to make the appetizer, it all depends on personal preferences and mood.

Ingredients

• lightly salted herring - 500 gr.;
• medium apples - 2 pcs.;
• hard boiled eggs - 5 pcs.;
• medium-sized onion - 2 pcs.;
• butter - 200 gr.;
• bread - 200 gr.

1. Using a fine grater, remove the crust from the buns, pour milk over the crumbs and leave for 5 minutes. Then the crumb must be squeezed out well to remove excess liquid.
2. Make herring fillet: peel the skin, remove the entrails, cut in half, remove the backbone and small bones. Cut the fillet into small pieces.
3. Peel the pre-boiled eggs and cut them in half or into 4 pieces.
4. Wash the apples, peel and core. Cut into 4 pieces to make it convenient to grind in a blender or food processor.
5. Peel the onion, wash and finely chop.
6. Place all ingredients except onion in a blender and blend until smooth. You can twist it through a meat grinder. At the very end, add the onion and mix well.
7. Place the prepared mincemeat with butter in a cold place for a couple of hours so that the appetizer hardens a little.
8. You can serve with croutons, garnished with herbs.

The calorie content of such a dish will be approximately 180 kcal per 100 g.

Forshmak will be delicious with carrots. You can prepare the snack the old way. To do this, pass all the ingredients through a meat grinder or grind in a blender, and cut the herring fillet into small pieces.

Properly prepared mincemeat can be an excellent filling for savory pancakes, cakes, and sandwiches. They can be used to stuff eggs. There are as many ways to serve a dish as there are recipes according to which it is prepared. Experiment and choose the recipe you like best.

Herring forshmak with melted cheese

Forshmak with melted cheese and herring is a hearty and incredibly tasty fish appetizer. It is often called fish pate or herring caviar. The recipe for this dish is extremely simple. Some may think that ordinary mincemeat looks a little faded and monotonous, but if you add boiled carrots, it will sparkle with new colors, including taste. Butter and melted cheese give the dish a creamy texture and delicate creamy taste.

Ingredients

• lightly salted herring - 1 pc.;
• medium carrots - 1 pc.;
• processed cheese - 100 gr. (1 PC.);
• hard-boiled egg - 1 pc.;
• butter - 100 gr.;
• salt, spices - to taste.

Step-by-step preparation of the recipe

1. Wash the carrots and boil until tender. It is advisable to do this in advance so as not to wait for it to cool down.
2. It is also advisable to boil the egg in advance.
3. Peel the fish, remove the entrails and remove the bones.
4. Chop all ingredients coarsely and grind in a blender. Add butter and cheese, beat until smooth.
5. Add salt and spices as desired. Beat a little to get a fluffy, creamy consistency.
6. Cool. Place on toast or tartlets. Before serving, decorate with herbs.

Jewish classic forshmak: recipe for herring with potatoes

Any herring appetizer is a light snack before lunch or dinner. Forshmak, prepared in Jewish style with potatoes, will be appreciated by guests and household members, spread on fresh bread or croutons and devoured with appetite.

Ingredients

• egg - 2 pcs.;
• potatoes - 2 pcs.;
• lightly salted herring - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• salt and spices to taste;
• greens for decoration.

Step-by-step preparation of the recipe

1. To prepare this recipe, we take the most common lightly salted herring. If the fish is too salty, you can soak it in milk and leave it for 1-2 hours. Remove the skin from the herring, remove the entrails and bones. You shouldn’t save time and buy ready-made fillets; the taste will definitely not be as rich. Cut the cooked fillet into large pieces.
2. Boil potatoes and eggs separately until tender. Cool and peel. Cut into 4 parts so that it is convenient to pass through a meat grinder or grind in a blender.
3. Grind the potatoes and eggs, then add the chopped herring to them. There should be the same amount of these ingredients when ground. You can add a little more potatoes if you wish.
4. Mix all ingredients well, add salt and spices to taste. The forshmak will be a little dry. To ensure that it spreads well on bread, you can add a little vegetable oil.
5. Spread mincemeat on sandwiches and garnish with herbs.

If desired, you can add onions or green onions, finely chop them. The recipe can be varied by preparing it with an apple or carrots. How to make the taste of a dish more vibrant and interesting? Boiled carrots will add color and elasticity to the dish, and an apple will add a special sourness to the dish. The recipe for Odessa mincemeat is no different from the classic Jewish one. The only difference is in the name. Forshmak in Odessa will pleasantly please your guests and household members.

How to cook mackerel mincemeat: a classic recipe

Classic Jewish forshmak is made from lightly salted herring, but nothing prevents you from changing the recipe a little by using another fish, for example, mackerel. Mackerel meat is fattier, more tender, and has a brighter taste. Preparing mincemeat from mackerel is easier and faster than from herring, since it does not contain many small seeds that must be carefully selected. There are a great many recipes for making mincemeat from mackerel, but we will focus on the faster, simpler and with a minimum number of ingredients.

Ingredients

• lightly salted mackerel - 2 pcs.;
• medium carrots - 2 pcs.;
• butter - 100 gr.

Step-by-step preparation of the recipe

1. If the fish has a head, you first need to cut off the head, then remove the entrails, peel the skin and separate the bones. Cut the fillet into small pieces.
2. Boil the carrots until tender, cool, peel and cut into small pieces.
3. Pass carrots, fish and oil through a meat grinder. You can grind it in a blender, but not to a puree.
4. Mix all ingredients well until smooth. Transfer to a container and refrigerate for a couple of hours.

Forshmak prepared according to this recipe can be stored in the freezer. The dish does not lose its taste when frozen. An appetizer according to this recipe can be prepared from pike or red fish. The main thing is that the fish should be lightly salted and without bones. Treat yourself and your loved ones to such a tasty and tender dish.

Bon appetit!

You may be surprised, but herring mincemeat is a rather old and undeservedly forgotten dish. It is mentioned in the famous poem “Lunch” by Vladimir Sergeevich Filimonov in the first half of the 19th century. Initially, it was a hot snack 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 “food before meals,” that is, a snack.

It is difficult to say where exactly forshmak first appeared. The meat version of the dish was introduced into Finnish cuisine thanks to the famous Marshal Carl Gustav Mannerheim. He tried this dish in Poland and was absolutely delighted. Then the marshal found out the recipe and brought it home. This is how 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 a meat version of the dish in Jewish cuisine and is considered the national dish of this people. It consists of lightly salted herring and is prepared with the addition of apples, eggs, bread and butter. Of course, there are different options for preparing mincemeat in Jewish style: some products are removed, some are added, some use spices, some don’t. But one thing remains the main thing - fresh lightly salted fish. It was once a favorite dish of poor people, and the fish used was of the lowest quality. Today, forshmak is prepared from the freshest herring and will be an excellent addition to any holiday table.

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

This cold appetizer is perfect for both a holiday table and daily use. Ready-made herring mincemeat can be spread on bread, diet bread, crackers, or served in sweet or unleavened tartlets. One of the advantages of the dish is the low cost of all necessary products. Moreover, it is very easy to prepare. If you are thinking about what snacks to serve on the holiday table, without a doubt choose herring mincemeat. Your guests will appreciate it, because this dish goes well with many drinks, and also works 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.

Cooking stages.

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

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

3. Cut the processed cheese into medium-sized cubes. To make it more convenient, cut it cold (it’s better if it sits in the refrigerator for several hours), and then leave it on the table so that it becomes softer - this type of cheese is best crushed with a blender.

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

5. Place all ingredients in one bowl and mix well.

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

7. Transfer the resulting mixture into a pastry bag and carefully, using a shaped nozzle, squeeze a small portion of mincemeat onto a cracker prepared in advance. Repeat until mincemeat or cookies are gone.

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

Forshmak from herring 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 slightly sour at the same time. You can adjust the shades of taste by increasing one or another ingredient. Another difference between this mincemeat is the method of grinding the 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 further 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.

Cooking stages.

1. Boil the eggs hard.

2. Pour water and a drop of vinegar over the bread 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 entrails, remove the bones, and remove the skin. To avoid this stage, you can buy fillet instead of a whole carcass. In this case you will need 4 fillets.

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

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

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

Serve on black bread, in tartlets or as a separate dish.

Forshmak of herring with garlic on Borodino bread croutons

A distinctive feature of this version of preparing mincemeat is the method of chopping the herring. Not all of it is turned into puree: part of the fish needs to be cut into small pieces and carefully mixed into the finished dish. Due to this, the herring mincemeat turns out to be especially piquant and interesting in taste and consistency. According to this recipe, the cold appetizer is prepared just as easily and quickly as all the previous ones. A prerequisite for a tasty 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.

Cooking stages.

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

2. Peel the apple and onion and cut into small pieces.

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

4. Place the onion, apple, butter, peeled garlic and chopped herring fillets in a bowl and grind with an immersion blender until smooth.

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 dry with a paper towel. Cut the lemon in half and cut the half into thin slices. Finely chop the onion.

Place the mincemeat on toasted bread, garnish with onion and a slice of lemon.

How to cook classic mincemeat with egg and white bread

Another simple and tasty mincemeat recipe made from more than a simple set of ingredients. The snack turns out to be very tender, light and airy in consistency due to the fact that the food is crushed using a meat grinder rather than a blender. It is better to use a medium-sized 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. You can serve mincemeat from herring 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 a sweet loaf 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.

Cooking stages.

1. First of all, soak the loaf in milk. If there is no milk, then it is quite possible to use ordinary water.

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 onions and hard-boiled eggs. For convenience, cut everything into halves.

4. Grind the herring, eggs, onion and loaf in a meat grinder (don’t forget to squeeze it lightly so that the milk flows out). Mix everything well.

The herring forshmak is ready. Serve as a salad or as an appetizer on sandwiches or tartlets, garnished with herbs.

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

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

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

Delicious mincemeat made from chopped herring with potatoes

This is a non-classical mincemeat recipe, but it is no less simple to prepare. The main distinguishing feature is the replacement of butter with creamy processed cheese. If desired, you can choose cheese with any additives and flavors. In addition, this recipe suggests grinding all the ingredients using a meat grinder, rather than 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 piquant. Don't ignore the onion - it perfectly enhances the taste of the herring. Mincemeat can be served separately or as a snack on black bread or crackers.

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.

Cooking stages.

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

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

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

4. Add pepper, salt and vegetable oil to the crushed products, mix everything well. Serve in your preferred way.

Cooking mincemeat with sour apple and potatoes

The main condition for the herring mincemeat to be 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 won’t have to clean it, but you will still need to check for bones. You can serve the dish as a salad or as an appetizer on salted biscuits, toast or in tartlets, garnished with herbs or lemon. Some people choose a fresh or salty base (if mincemeat is served as an appetizer), but many people like the combination of sweet white bread and a 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.

Cooking stages.

1. First, let the eggs and potatoes boil. The eggs need to be hard-boiled, the potatoes do not need to be peeled before cooking, just rinse them. Grind the potatoes in a meat grinder.

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

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

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

5. Finely chop the washed and dried dill and add to the mincemeat. Mix everything well again. Serve in your preferred way.

Forshmak is a dish that is prepared from simple products: herring, eggs, meat. Onions, peppers, mushrooms, potatoes, sour cream and even vegetables are used as additives to the dish. Many people wonder: how to cook mincemeat from herring at home according to the classic recipe. This dish is a snack, but very tasty and filling. In German, the word “forshmak” is translated as “snack”.

Forshmak is an indispensable dish in Swedish, Jewish, and Prussian cuisines. Cooking methods are very diverse, it all depends on the combination of products. Many people prefer the classic recipe and wonder how to cook herring mincemeat according to the classic recipe.

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

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

How to cook mincemeat from herring: a classic recipe

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

• Large herring – 1 piece or 2 small ones (salted),
• Table eggs – 4 pcs,
• Onion – 1 piece,
• Butter (margarine) – 100 gr.

Cooking method:

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

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

Once the dish has cooled, there are a few steps left to complete. It is necessary to place the finished mincemeat on a beautiful dish and garnish with herbs, for example, parsley.

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

Sometimes several slices of white bread, previously soaked in cream for 10 minutes, are added to the mincemeat. Then lightly squeeze the bread to get rid of excess liquid, after which it is added to the main mass.

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

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

This dish can be stored for no more than three days.

Herring forshmak: a classic Jewish recipe

Jewish forshmak is a paste made from minced herring. It is served only cold. Herring forshmak is considered a classic Jewish cuisine.

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

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

Cooking method:

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

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

How to serve mincemeat - photo

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

The dish can be served as an appetizer, but still some mincemeat lovers prefer to eat it as a main course, accompanied by pieces of rye or wheat bread. You can also serve the dish with fried croutons.

Simple and delicious!

Forshmak: video recipe