Making mincemeat from herring: a classic step-by-step recipe

The finished mincemeat must be placed in the refrigerator to cool the mass, and then placed on a serving dish and garnished with chopped herbs and the freshest cucumbers.

Jewish herring forshmak

Jewish cuisine is not as popular as Italian or French, and it is full of unique and famous dishes.

In the original, the name of the dish sounds like “geakte goering”, i.e. “chopped herring”, and the name “forshmak”, common to everyone since Russian times, means “anticipation”.

Surely, this is exactly what anyone experiences while waiting for this dish.

Products:

3 plump herrings from a barrel

It is strictly not recommended to use ready-made fillets or pieces of herring in oil;

How to cook correctly:

The herring must be carefully cleaned and all bones removed.

It is recommended to soak extremely salted fish in water for about 3 hours. Grind the fish following the instructions.

Look for a good old hand one, in the latter case, chop the food with a knife - this way the fish will be textured and not sticky.

Another unique feature of the real Jewish recipe is the use of not raw, but fried onions.

Softness and a special flavor are imparted by frying in butter, so that the onions “float”.

Grated eggs, potatoes and peeled apples are mixed with minced fish.

Then the browned onion is added there and everything is thoroughly mixed.

The resulting taste is so juicy and unusual that a huge amount of spices is not required: just add a little dark pepper and vinegar (if desired, use lemon juice instead of vinegar).

ADVICE! Don’t overdo it with potatoes, otherwise you’ll end up with an obvious potato salad instead of a unique snack.

It is recommended to serve mincemeat in a herring bowl, garnished with boiled eggs and herbs.

The dish is served as a main dish or as an appetizer with pieces of bread.

Regular “Russian” forshmak

Forshmak, which was common to almost all Russian children from their youth, was made little differently, and the most delicious thing was to grease a bun with the freshest forshmak and wash it down with sweet, hot tea.

Ingredients:

• Herring;
• 2 boiled eggs;
• 4 pieces of loaf (can be from yesterday);
• 1 sour apple: “Antonovka” or “snow-white filling”;
• 2 onions;
• 80 grams of butter.

Soak the loaf in milk or water to soften the pieces.

Pass peeled herring fillets, apples, eggs and onions through a meat grinder.

Add the soaked bun to the acquired mass and mix thoroughly.

Salt and pepper are added to taste. After this, add softened butter to the mixture.

Sprinkle the mincemeat laid out on a dish with egg yolk.

In addition to these recipes, there are also versions of the dish with meat and potatoes, chicken, and cottage cheese.

Any of them has a personal taste and is worthy of attention: try any of them and choose your favorite version of mincemeat.

Video dessert

The usual recipe for making mincemeat, nothing could be simpler.

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Herring forshmak - a classic recipe with step-by-step photos

Forshmak is a fragrant and tasty herring snack. In addition to this, it is also satisfying and necessary. Herring contains the most powerful antioxidant selenium, vitamin D (a low molecular weight organic compound of relatively simple structure, essential for all living things) D, iodine and omega 3. When making mincemeat, the main thing is to choose the freshest medium-salted herring without foreign odors. If you come across very salty herring, feel free to soak it in strong black tea or milk.

Forshmak from herring frisky recipe

When making mincemeat, it is better to take a whole herring. But if time is absolutely short, you can take the finished fillet and cook using this recipe

Ingredients

Manufacturing process

Forshmak in Jewish

It is well known that forshmak is the calling card of specifically 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:

• Lightly salted herring – 1 pc.
• Onion – 1 pc.
• Refined sunflower oil – 5 tbsp.
• Loaf (stale) - three pieces without crust.
• Butter – 300 gr.
• Soda - on the tip of a knife.
• Vinegar - not enough for the eye.

Manufacturing process:

1. We clean the fish, remove the bones and cut into large pieces.
2. Peel the onions and rinse with water. Cut into several parts.
3. Cut off the loaf pieces from the crust. Sprinkle the pulp with vinegar, approximately 2 tablespoons.
4. In a meat grinder, grind the loaf, fish and onion twice.
5. Mix the resulting pate 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 mixture and beat with a wooden spoon until the mincemeat becomes airy.
8. The snack is ready!

Forshmak in Odessa

The secret of the Odessa recipe is to add eggs and sour apple. An apple variety like “Antonovka” would be appropriate here. It’s better to take fatty herring so that later, as Odessa residents say, you’ll want to “lick your fingers.”

Ingredients:

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

Manufacturing process:

1. We divide the herring into fillets, remove the skin and bones. Cut into small pieces.
2. Peel and core a large apple. Cut the fruit into large cubes. Sprinkle the apple with lemon juice to prevent it from darkening.
3. Peel the onion and cut into cubes.
4. Place everything prepared into a blender bowl. Mix until it becomes a pate.
5. Add butter to the resulting mass. We soften it in advance at room temperature.
6. In boiled eggs, separate the whites from the yolks. Add the whites to the pate.
7. Again we beat the mincemeat with a blender. Add dark ground pepper if desired.
8. Transfer the finished mincemeat into a container with a lid and leave it overnight (that is, in the dark) in the refrigerator. In the morning you can treat yourself to a tasty snack.

Homemade mincemeat

Tkemali is prepared according to this recipe in Western Georgia. The sauce comes out sourish and a little spicy. Just the right taste to serve with meat.

Ingredients:

• Reddish apples – 1 pc.
• Lightly salted herring – 250 gr.
• Snow-white onion – 1 pc.
• Snow-white toast bread – 2 pieces.
• Milk – 100 ml.
• Chicken egg – 1 pc.
• Apple vinegar – 1 tsp.
• Olive oil – 1 tbsp.
• Ground dark pepper - to taste.

Manufacturing process:

1. Boil hard-boiled eggs. Let it cool and remove the shells. Cut into medium cubes and place in a deep bowl.
2. Cut the crust off the pieces of toast bread. Soak in milk.
3. Peel the apple and remove the core. Cut into cubes and add to the egg.
4. Peel the snow-white onions and wash them. We also cut into cubes and add 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. Add a spoonful of olive oil, a teaspoonful of vinegar to the herring mass and sprinkle with black pepper to taste.
9. Blend again in a blender until fluffy.
10. Leave to cool in the refrigerator for about an hour.
11. Serve with thin slices of dark bread. Bon appetit!

Forshmak with carrots

Thanks to carrots, this mincemeat has a sweetish taste. For this appetizer, choose cheese without flavoring additives. This is an ideal option for sandwiches that your spouse can take to work or the kids can take to school. It’s easy to prepare, but its composition is cheap. So cook for your health.

Ingredients:

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

Manufacturing process:

1. Boil an egg and a medium carrot. We wash the herring, remove bones and skin, and fillet it. Milk or caviar can be used in production if desired.
2. Peel the carrots and cut into cubes or small pieces.
3. We also cut the processed cheese.
4. Chop the herring into small pieces.
5. Peel the boiled egg from the shell and cut it into several pieces. Mix eggs, carrots, butter (softened in advance at room temperature) and herring. Add greens (fresh or frozen) if desired.
6. Grind in a blender to a paste or as you prefer.

Tip: If the mincemeat is very thick, feel free to dilute it with milk, vegetable oil, mayonnaise or sour cream.

1. You can store mincemeat in the refrigerator, covered. Serve deliciously with bread, pita bread or croutons.

Classic recipe for herring mincemeat

Forshmak is a common dish in Jewish cuisine. The word is translated in no other way as “snack”. This is a typical sandwich spread, the main ingredient being salted fish. There are a huge number of recipes for herring mincemeat, but here are just a few of them.

Classical

It is better to take fatty and medium-salted herring. This will make the dish even tastier.

• Salted herring 1 piece
• Chicken egg 3 pcs
• Apple 1 piece
• Onion 1 piece
• Milk ½ cup
• Butter 150 gr
• Dark Borodino bread 3-4 slices

Place the mincemeat in the refrigerator for approximately one hour. Despite the simplicity and availability of ingredients, the appetizer turns out to be tender and will please the most picky guests. Bon appetit!

Jewish

Time spent on cooking is 30 minutes.

Calorie content of 100 grams is 169 kcal, of which proteins make up 9 g, fats – 11 g, carbohydrates – 10 g.

Number of servings – 8.

Ingredients that are useful for making mincemeat:

• 1 herring;
• stale bread - 3 pieces;
• 1 onion;
• 300 g butter;
• vegetable oil – 5 tablespoons;
• soda - a pinch.
• vinegar - to taste.

Remove bones from the fish and cut the resulting herring fillet into huge pieces. Remove the skins from the onions and divide into several parts. Lightly pour vinegar over the bread. The main thing is not to overdo it. 2 tablespoons will be enough. Place all the resulting ingredients in a meat grinder and grind twice.

It is absolutely not necessary to cut a whole herring without the help of others. Preserved fish are also completely suitable. This will significantly reduce the time spent on preparing the dish.

Mix everything with softened butter, which should have been removed from the refrigerator in advance. Add a few tablespoons of vegetable oil and stir until completely smooth. All that remains is to add soda. You will need very little of it - on the tip of a knife. Pour it into the resulting mixture and stir until an airy mixture appears. This ingredient should not be noticeable in the finished pate, otherwise the dish will be hopelessly spoiled.

Odessa

Production time is half an hour.

The nutritional value of the product is 235 kcal, of which proteins make up 11 g, fats – 19.8 g, carbohydrates – 2.6 g.

Number of servings – 10.

In this recipe, the eggs and sour apple are responsible for the airiness of the herring mincemeat.

• herring – 1 pc.;
• 1 medium onion;
• 1 apple;
• 2 boiled eggs;
• lemon juice;
• butter – 100 g;
• salt, dark pepper - to taste.

Grind herring fillets. Remove the core and peel from the apple. Cut into large pieces. If desired, sprinkle the apple with lemon juice to prevent the fruit from browning.

It is better to choose sour apples. This will make the fish pate the most special. Only in this case you need to be careful with adding vinegar or lemon juice. If you overdo it, you can completely ruin the snack.

Finely chop the onion. Place all ingredients in a blender or meat grinder and grind until smooth. Add oil and stir. Separate the whites from the eggs, send them to the mincemeat and beat everything again.

The appetizer is ready. It's time to get out the dark Borodino bread and make the most delicious sandwiches. Bon appetit!

Forshmak with butter

Cooking time – 20 minutes.

The nutritional value of the product is 235 calories, of which proteins make up 11 g, fats – 19.8 g, carbohydrates – 2.6 g.

• herring fillet – 500 grams;
• 1 onion;
• 3 testicles;
• half a stick of butter;
• apple cider vinegar – 2 tablespoons;
• mustard – 2 teaspoons;
• 1 greenish apple.

If you are preparing mincemeat for the first time, then it is better to refer to step-by-step photos. This will help create a dish according to all the canons.

Remove the butter from the refrigerator in advance; it must be softened. Cut the fish into medium pieces and grind everything in a blender until it becomes a pate.

There is no need to actively grind all the components of the mincemeat. Any of the ingredients should taste great.

Boil the eggs until half cooked. A watery yolk will give the dish a wonderful color; otherwise, there is a risk of getting a grayish and unappetizing mincemeat.

Grind coarsely chopped onion and eggs in a blender. Mix everything with the herring mass. Peel the apple, grate and mix everything thoroughly. Serve on toast made from dark or white bread.

Don't be afraid to experiment with components. You can add fried onions, pine nuts or pickled cucumber. All this also mixes perfectly with fish.

With processed cheese and carrots

Cooking time – 20 minutes.

The nutritional value of the product is 238 kcal, of which proteins make up 11 g, fats – 19.3 g, carbohydrates – 5.5 g.

As a result, 12–15 sandwiches come out.

There is a huge amount of controversy about how to properly prepare mincemeat from herring. One of the recognizable options is mincemeat with processed cheese and carrots.

To make it you will need the following ingredients:

• 1 herring;
• 400 g butter;
• 1 boiled carrot;
• 1 processed cheese;
• 1 boiled egg.

To create forshmak, you don’t need to have any special culinary skills; virtually no matter what kind of housewife, even the most novice, can handle the production of this pate. You can verify this by looking at the step-by-step photos.

Clean the herring from the insides, remove even the smallest bones with tweezers, otherwise this will thoroughly spoil the dish. Cut the cheese, carrots and eggs into huge pieces, add butter. Grind everything in a meat grinder or blender.

If you come across herring with caviar, there is absolutely no need to put it aside. It is better to mix it into mincemeat, only after grinding it in a meat grinder. This way the eggs will remain intact and add a fascinating piquancy to the dish.

Homemade mincemeat is ready. It's time to create the most delicious sandwiches and brew fragrant tea to go with them.

With salmon and caviar

Forshmak can be called a daily dish. But if you add salmon and reddish caviar to the usual ingredients, then you can serve it completely on a ceremonial table. Such a pate literally does not go unnoticed.

The nutritional value of the product is 220 calories, of which proteins are 13 g, fats are 18 g, carbohydrates are 2 g.

Number of servings – 15.

The following ingredients will be required:

• herring – 1 pc.;
• lightly salted salmon fillet – 250 grams;
• a stick of butter;
• hard cheese – 400 grams;
• reddish caviar – 100 grams;
• half a lemon;
• mustard - to taste;
• greens - to taste.

Peel the herring from the insides, remove the bones, you should get 2 fillets. Cut salmon and herring into large pieces. Grind hard cheese on a grater. Place all ingredients in a meat grinder and grind, add mustard, butter and finely chopped herbs.

Squeeze the juice of one half of a lemon into the resulting mass. Mix everything thoroughly. And you can treat everyone to the most delicious fish pate. Bon appetit!

With potatoes

It took 30 minutes to make.

Calorie content of one hundred gram serving is 319, proteins – 13.1 g, fats – 25 g, carbohydrates – 10.7 g.

Makes approximately 15 sandwiches.

To do this you will need:

• 1 fatty herring;
• 3 potatoes;
• 3 chicken eggs;
• 1 onion;
• greenery;
• vegetable oil;
• vinegar - to taste.

Boil potatoes and eggs, remove bones from herring. Cut potatoes, fish fillets, eggs and onions into large pieces. Place everything in a meat grinder or blender and grind to a paste.

Add a little vegetable oil, vinegar and dill to the mass given to us. Mix everything well. The appetizer is ready and can be served.

Forshmak has long ceased to be just a Jewish dish. It is prepared all over the world. Housewives fell in love with it for the availability of ingredients, unsurpassed, balanced taste and ease of production. This pate goes perfectly with toast, tartlets or black Borodino bread. At first it was considered an ordinary food for the poor, but now it is a unique dish that is not shameful to serve not only for an ordinary dinner, but also for a ceremonial table. And what variation of the recipe to choose is up to the housewives themselves; it all depends on the personal preferences of the individual family.