Herring forshmak – classic Jewish recipes

Hi all! Have you ever tried such a wonderful appetizer as minced herring? This is a delicious spread on bread, baguette or filling for tartlets. I recommend it to everyone and will be happy to share the secrets of its preparation.

It is prepared in the form of a pate, grinding through a meat grinder or using another kitchen aid - a blender. It can also be made by simply finely chopping the ingredients. Read the recipes and you will see everything in detail with a step-by-step description.

Sandwiches with mincemeat will take their rightful place on the holiday table, next to other cold appetizers. To prepare it, by the way, you can salt the herring yourself at home. This is not at all difficult and quick to do.

Once you try this delicious Jewish snack, you will fall in love with it forever and will cook it not only for the holidays, but also just to please yourself. In today's review, I will offer you several interesting options, starting with traditional and ending with original recipes, with an unusual composition of ingredients.

In Chisinau style

In this version, not only herring fillets, but also milk are used to prepare mincemeat.

Ingredients

• 1 large herring with milk;
• 20 ml vegetable oil;
• 200 g cream cheese;
• 125 g butter;
• 1 green apple;
• 30 g Dijon mustard;
• 1 large onion;
• 60 ml milk;
• 4 eggs;
• 3 slices of white bread.

Preparation:

1. Take out the milk. Fillet the fish. Soak the bread in milk and squeeze. Peel the apple and remove the core. Grind all ingredients using a blender.
2. Chop the peeled onion and sauté in vegetable oil until golden brown. Finely chop the boiled eggs. Combine all prepared ingredients with cheese, mustard and soft butter. Beat the mixture thoroughly and leave in the refrigerator for half an hour.

Appetizing

Forshmak, prepared with the addition of curd cheese, has a delicate taste and appetizing appearance.

Ingredients

• 300 g lightly salted herring;
• salt, dill and ground pepper to taste;
• 200 g curd cheese;
• 30 g 20% ​​sour cream.

Preparation:

1. Chop the herring fillet as finely as possible with a knife.
2. Place the fish in a deep bowl, add cottage cheese and sour cream. Stir, seasoning to taste with pepper and salt.
3. Roll out cling film on a board and place half of the mass on it. Roll up the film, compacting the snack as much as possible to make a thick sausage. Do the same with the second part. Keep in the refrigerator for 2 hours. Then unfold and roll over finely chopped dill.

In Finnish

The recipe differs in that minced beef is used in addition to herring to prepare mincemeat. The appetizer turns out filling and tasty.

Ingredients:

• ½ kg ground beef;
• 30 g of greens;
• 100 g herring fillet;
• 80 g rye bread;
• 80 g 25% sour cream;
• 40 ml vegetable oil.

Preparation:

1. Fry the minced meat in hot vegetable oil, stirring, until cooked.
2. Clean the herring fillet. Place in a blender bowl, add sour cream and blend until smooth.
3. In a deep bowl, combine the fish mass with minced meat, pepper, salt and mix. Place in the refrigerator for 25 minutes.

Herring forshmak according to the classic recipe

It was the classic recipe that took root in my cookbook. We often cook it in the winter, when we want hearty and nutritious food. And the herring sold at this time is fatty and juicy.

To save time on cooking, I boiled the eggs in advance and took the butter out of the freezer to thaw.

Let's take:

• herring,
• green apple,
• bulb,
• 80 g butter,
• 3 eggs.

Step 1. First, let's talk about fish. We don't buy ready-made fillets, so it needs to be cleaned. To do this, take the carcass and cut off the head, fins and tail. You need to make an incision in the abdomen to pull out the insides.

You may come across milk or caviar. We don’t use the first ones in mincemeat, but we put the caviar in a common bowl. It produces a more interesting taste. Especially when it crunches and bursts on your teeth.

Next, we make a cut along the back and take out the ridge. You have two fillets left. You need to remove the big bones from them. You can feel them with your fingers. We are not afraid of small ones. We leave them. They grind perfectly in a meat grinder or blender.

Then remove the skin from the fillets. You need to start from the head and pull the film to the tail. Cut the prepared halves into pieces.

I covered the cutting board with a plastic bag, but during the cleaning process it tore and some of the fish juice leaked onto the board. Therefore, after finishing working with the herring, I throw away the bag. I rinse the surface with water and then wipe it with lemon.

Then there will be no strong smell and other products will not be saturated with anything.

Step 2. Peel the boiled and cooled eggs and cut them into rugs. Cut the onion into large pieces. Let's take care of the apple. It needs to be peeled and seeds removed. We will also cut it coarsely.

It is better to take a green apple with a sour taste. If there are, then seasonal varieties like Antonovka.

Step 3. Now we begin to grind the products. Most often, a meat grinder is used for this. The ingredients are twisted once. If you want a more delicate consistency, twist twice.

I'll use a blender. Place all ingredients into a bowl. Immediately add butter there. It became soft and easily cut into pieces.

I will grind the mincemeat until it reaches a soft consistency, but not into a pate. And so that pieces of ingredients remain.

If some of the products accumulate to the top during chopping, they need to be collected and chopped. Otherwise, they will differ greatly in overall consistency.

Step 4. Transfer the finished snack to a plate. This is how tender it turns out.

We will eat it, putting it on bread. To do this, take black rye bread and dry it in a frying pan so that a crust appears on top. And a spread is placed on it.

If desired, the sandwich can be decorated with fresh herbs or a slice of lemon.

The snack can be stored in the refrigerator for up to 4 days. It can also be frozen. After defrosting, it does not lose its taste properties.

With carrots

Forshmak with carrots will look great on the holiday table. This vegetable will add brightness to the appetizer. Melted cheese will make the taste of the dish delicate.

Ingredients

• 1 large herring;
• 2 bars of processed cheese;
• ½ stick of butter;
• dill greens;
• 1 large carrot.

Preparation:

1. Fillet the herring, remove all the bones and remove the skin. Cut the fish into small pieces.
2. Wash the carrots, boil, peel and chop into large pieces. Grind the processed cheese in the same way.
3. Rinse the dill, dry and chop. Place the prepared ingredients in a blender container. Add soft butter. Blend until paste-like.

How do we prepare the dish?

Forshmak in Russia may not be as popular as among Jews, but it occupies a worthy place in the culinary bookmarks of domestic housewives. Of course, “ours” added their own twist to the classic version, and more than one.

"Gehakte Goering" from Ilya Lazerson

Peculiarity. Ilya Lazerson, the constant host of all bachelors’ favorite TV program called “Celibacy Lunch,” offers his own version of mincemeat. The highlight of Lazerson’s recipe is that he took the best from the Odessa and Jewish versions, offering the viewer a delicious symbiosis.

You will need:

• pickled herring - one;
• sour apple - one;
• boiled chicken egg - three pieces;
• shallot - one large onion;
• sour cream - 100 g;
• black and white bread.

Cooking algorithm

1. Boil the eggs until ready.
2. Remove the crusts from the white bread and place the crumb in a bowl with a small amount of water to soften.
3. Peel the onion and apple and cut them in any way.
4. We cut up the herring and fillet it.
5. Place egg whites, pieces of herring, chopped apples and onions, as well as a mixture of white bread squeezed out of water into a blender bowl and grind.
6. Fry pieces of black bread cut into portions in a frying pan without oil.
7. For each piece that has not yet had time to cool, place mincemeat, season with sour cream on top and sprinkle with finely grated yolks.

“Bright” version with carrots and melted cheese

Peculiarity. Many will consider mincemeat a dish, although incredibly tasty, but faded and visually uninteresting. Carrots will help correct the situation. Sunny notes are what you need to turn a boring fish appetizer into a bright spot on the holiday table. But processed cheese was added to the list of ingredients for a reason. It makes the snack more tender and creamy. Domestic housewives love to prepare mincemeat from herring and carrots. And although this recipe is far from classic, it is tasty and interesting in its own way. And the consistency is completely reminiscent of cream.

You will need:

• herring - one;
• medium carrot - one;
• processed cheese - packaging;
• egg - one;
• butter - 100 g;
• salt and ground black pepper - to taste.

Cooking algorithm

1. Boil the carrots and eggs in different pans, peel them and place them together with the chopped herring in a blender bowl.
2. Add processed cheese and the required amount of butter. Cover with a lid and whisk thoroughly until all ingredients form a homogeneous creamy mixture.
3. Place in a large bowl, add salt and pepper, and then lightly beat the mass with a mixer so that its texture is saturated with air and becomes even more fluffy.
4. Forshmak from herring with melted cheese is ready. All that remains is to serve it beautifully on toast or as part of a sandwich.

Anniversary

Forshmak according to this recipe is prepared with hard cheese and potatoes. Thanks to this, the dish is satisfying and has a pleasant creamy taste.

Ingredients

• 1 herring;
• 20 ml vegetable oil;
• 2 potatoes;
• 2 eggs;
• 75 g onion;
• 200 ml milk;
• 100 g hard cheese;
• 3 slices of loaf.

Preparation:

1. Remove bones and skin from herring fillets. Boil potatoes in their skins and peel. Grind the herring and onion through a meat grinder, after peeling it. Then chop the potatoes and cheese.
2. Soak the loaf in milk, squeeze and grind through a meat grinder. Boil the eggs hard, peel and chop into small cubes. Add to remaining ingredients. Add vegetable oil and mix thoroughly.

Smoked

Forshmak with the addition of smoked herring has an amazing aroma. The dish turns out appetizing, and potatoes will make it more satisfying.

Ingredients

• 200 g each of smoked and lightly salted herring;
• salt to taste;
• ½ lemon;
• 40 g regular mustard;
• 1 potato;
• 50 g butter;
• 3 eggs;
• 1 red onion.

Preparation:

1. Remove the bones and remove the skin from salted and smoked herring fillets. Peel the red onion.
2. Grind the pieces of fish and onions through a meat grinder. Sprinkle the resulting mass with freshly squeezed lemon juice.
3. Wash the potatoes, wrap in foil and place in the oven, preheating it to 200 C. Bake for forty minutes. Peel the vegetables and chop them on a grater. Grate boiled eggs.
4. Combine herring in a bowl, add eggs, potatoes, mustard, soft butter. Mix.

Lazy

The traditional dish is prepared from herring, but if you don’t have time to cut the fish, or you need to quickly prepare an appetizer for the arrival of guests, you can use canned food.

Ingredients

• 1 can of sardines in oil;
• mayonnaise to taste;
• 1 onion;
• 3 eggs.

Preparation:

1. Remove the shell from hard-boiled eggs.
2. Peel the onion, wash and cut into four parts. Place sardines with oil, onions and eggs in a blender bowl. Grind until smooth and puree.
3. Season the appetizer with mayonnaise. Mix thoroughly, serve on toasted slices of bread, garnished with herbs.

Recipe for mincemeat with cottage cheese

And now I want to offer you a not quite traditional version of mincemeat, with the addition of cottage cheese. The original composition of ingredients will make your snack incredibly tasty and unusual. Prepares in minutes and is eaten instantly.

Ingredients:

• Herring fillet - 2 pcs.
• Cottage cheese – 250 gr
• Butter - 1 tablespoon
• Onion - 1 pc.
• Walnuts - 50-70 g

Preparation:

1. For convenience, cut the herring fillet into pieces of your choice. Cut the onion into several slices. Next, place all the ingredients in a blender bowl and blend until smooth. You can add a little ground pepper.

2. Place the resulting pate in a bowl, cover with a lid and put in the refrigerator for half an hour until it hardens a little. And then you can spread it on some bread and enjoy this incomparable snack. When serving, you can sprinkle with any fresh herbs.

Odessa

The Odessa-style version of preparing mincemeat differs in the addition of eggs and pickled apples. Thanks to these ingredients, the snack turns out airy and tender.

Ingredients

• 1 herring;
• salt and black pepper to taste;
• 2 eggs;
• ½ stick of butter;
• 50 g white bread;
• 100 g soaked apples.

Preparation:

1. Separate the fillet from the backbone, remove the small bones and remove the skin. Cut into small pieces. Peel the boiled eggs. Cool the oil. Peel the onion.
2. Place the slices of bread in the oven for 7 minutes, preheating it to 130 C. Grind all prepared ingredients through a meat grinder. Pepper, salt and mix.
3. Transfer the mixture into a blender container and blend. Place the appetizer in the refrigerator for an hour.

Video on how to cook Jewish mincemeat with herring

Try another traditional version of our herring snack from the famous blogger - Grandma Emma. If you have barreled, highly salted fish, then you need to soak it, as shown in the video. But if it is lightly salted, and you come across these more often in stores, then you can skip this moment.

Ingredients:

• Herring - 2 pcs.
• Boiled eggs - 3 pcs.
• Sour apple - 1 pc.
• Onion - 2 pcs.
• Walnuts – 100 gr
• Butter - 50 g
• Grape vinegar 5% – 60 ml
• Ground pepper - to taste

Dear readers, as always, I tried to present you with several different options for the Jewish dish - mincemeat with herring. Everything can be prepared very quickly, literally in a few minutes. I highly recommend this snack. It is suitable not only for festive feasts, but also for everyday life.

Enjoy your meal! Bye!

Jewish

The Jewish version of forshmak involves the use of a minimum of products. By adding soda, the snack turns out airy and fluffy. However, it must be added very carefully so that it is not felt in the finished dish.

Ingredients

• 1 herring;
• 2 years of food;
• three slices of stale bread without crusts;
• 20 ml vinegar;
• 1 onion;
• 100 ml refined vegetable oil;
• 300 g butter.

Preparation:

1. Separate the fillet, remove the bones, remove the skin. Cut into large pieces.
2. Peel the onion, rinse and cut into pieces.
3. Sprinkle the bread pulp with vinegar and grind twice through a meat grinder with onions and fish.
4. Combine the mixture with soft butter. Pour in a little lean meat and mix thoroughly. Add baking soda and continue whisking with a spoon until the mixture becomes fluffy.

How to cook forshmak at home

Before you prepare mincemeat, you need to decide on its recipe and stock up on all the necessary products. It’s best to start getting acquainted with the delicacy with the classic version. For it you will need fish, and it is best if it is herring. In Sweden, this variety is highly valued and is lovingly called “delicious medicine” because it is rich in iodine, selenium, vitamin D, phosphorus, and Omega-3 fatty acids.

When making a snack, you must strictly observe the proportions of the main ingredients, otherwise you will not be able to achieve the desired density. The forshmak should not spread, but at the same time, it should not be too dense. To achieve a perfectly homogeneous consistency, you should pass all the ingredients through a meat grinder twice or three times or grind them in a blender. As an option, the herring is finely chopped and the remaining components are pureed, then the taste of the dish will be more pronounced.

Classic mincemeat

This fish delicacy will appeal to all lovers of spicy, piquant food. It is great for sandwiches and will become a real “highlight” of the table. For a classic Jewish forshmak you need:

• 1 (lightly or medium salted) medium sized herring
• 3 pieces of stale loaf (without crust)
• 1 large onion
• 1 stick (or a little more, about 300 grams) butter
• 5 tablespoons refined lean fat
• 1 teaspoon vinegar
• 1 small pinch of baking soda (on the tip of a knife)

First you need to clean and prepare the fish. To do this, the carcass is placed on a cutting board (it is advisable to cover it with newspaper or paper), the head and fins are cut off, then the tail is cut off. Carefully remove the skin from the fish with a knife. After this, an incision is made along the abdomen and the entrails are removed, as well as the “milk” or caviar. Then you need to make an incision along the ridge with a sharp knife and use your fingers to separate half of the fish from the bones. Next, the backbone with bones is separated from the second half of the carcass, and the resulting fillet is finely chopped.

The onion is peeled, washed and cut in half. Slices of loaf are placed in a wide bowl or bowl and sprinkled (but not poured) with vinegar, after which they are left to soak.

Fish, onions and bread are passed through a meat grinder several times or pureed in a blender. It is important to achieve a perfectly homogeneous, porridge-like consistency.

Classical

The traditional mincemeat recipe is prepared using herring, butter, and the addition of a green apple.

Ingredients

• 100 g herring fillet;
• 1 slice of dry white bread;
• 1 egg;
• 5 ml lemon juice;
• 1 onion;
• 10 g butter;
• ½ green apple.

Preparation:

1. Boil a hard-boiled egg. Place a slice of bread in a plate, pour milk over it.
2. Finely chop the peeled onion and combine with soft butter. Add drained bread. Beat until smooth.
3. Cut the herring. Separate the fillet. Chop the fish and peeled egg into small cubes.
4. Wash the apple, grate it, sprinkle with lemon juice. Combine all prepared ingredients, mix until smooth. Let the snack sit for an hour.

Even a novice cook can prepare mincemeat from herring. Traditionally, the snack is served on slices of bread, croutons or toast. Forshmak is great for a festive feast (it can be placed in egg white halves, tartlets or wrapped in pancakes) and for a snack in nature.

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Smoked herring pate

An interesting recipe for smoked meat lovers. The recipe will come in handy if you use mackerel as the main ingredient.

Required:

• Smoked herring – 250 gr.
• Anchovy paste - a teaspoon (if you don't have it, skip it).
• Melted butter – 100 gr.
• Cream - a large spoon.
• Grated nutmeg – ½ teaspoon.
• Pepper, salt - to taste.

How to cook:

1. Gut the fish carcass, place in cold water, and bring to a boil. After boiling for a minute, immediately drain the water and dry the carcass with napkins.
2. Cut into fillets and puree with a blender until smooth.
3. Mix the mixture with anchovy puree and half the melted butter. Pour in the cream and add salt. Add nutmeg and pepper.
4. Mix well. Place in small portions on a wide plate. Level, fill with remaining oil. Serve with croutons or black bread.

Many dishes are prepared from salted fish, including amazingly tasty salads with herring . If you don’t believe me, go to my page with recipes, you will be pleasantly surprised.