Herring forshmak is a classic recipe. Forshmak from herring with potatoes Forshmak from herring with potatoes

The classic recipe for herring mincemeat involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently converted into a delicious herring pate, which can then be served, spread on black bread.

Proportions of products needed to prepare classic mincemeat:

1 fatty herring carcass weighing 400-500 g;
2 hard-boiled chicken eggs;
100 g sweet and sour apple (for example, Antonovka variety);
20 g onions;
50-60 g of stale white bread or loaf;
100 ml milk;
150 g quality butter;
salt and perhaps mustard to taste for a touch of piquancy.

Preparation step by step:

The most labor-intensive and complex cooking process will be preparing the herring. The fish must be skinned, the insides gutted, and the meat separated from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
Peel the apple and cut out the center with the seeds, remove all layers of peel from the onion, and peel the boiled eggs. Then chop all these components into pieces the same size as the herring.
Soak slices of stale bread in milk for 10 minutes. You should also remove the butter from the refrigerator in advance so that it can reach a soft creamy state at room temperature.
In a suitable size container, mix all ingredients, including drained bread. After this, grind the resulting mass with a meat grinder or chop with a blender to obtain a homogeneous thick mixture.
Add soft butter to the pate and grind it. Salt everything to taste, but you shouldn’t get carried away with adding salt, because the herring is already salty.
After this there is one last step: refrigerate for an hour in a refrigerator.

The word “forshmak” is literally translated as “anticipation.” Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer.

Cooking step by step with adding potatoes

Potatoes are a favorite side dish for salted herring, so it is not surprising that this combination of herring and potatoes was embodied in one of the variations of mincemeat. This pate turns out to be quite satisfying and is ideal as a main dish for breakfast.

What you need for cooking:

600 g lightly salted herring, peeled from skin and bones;
3 boiled chicken eggs;
100 g fresh apple;
150 g boiled potatoes in their jackets;
100 g loaf;
100 ml milk;
50 ml refined sunflower oil;
30 g green onions;
15 g mustard;
10 g sugar;
30 ml apple cider vinegar;
3 g ground black pepper.

How to prepare this cold appetizer:

Soak the prepared herring fillet in milk for 1-2 hours, and the loaf pulp for 10-15 minutes.
Divide the hard-boiled eggs into whites and yolks. Grind them together with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass similar in thickness to mayonnaise.
Grind egg whites, peeled and seeded apples, onions, fish fillets, potatoes and loaves through a meat grinder several times. After this, add the yolk mixture and mix everything well.
Give the finished snack the desired shape and decorate it at your discretion.

The tail and head of the herring should not be thrown away. It will help give the pate the appearance of a real herring when serving.

With cottage cheese

This recipe is far from the classic combination of ingredients, but the finished snack turns out to be unusually tender and airy.

List of necessary products and their quantities:

400 g lightly salted herring;
200 g cottage cheese;
120 g sweet and sour apple;
90 g onion;
100-150 g walnut kernels;
vegetable oil, salt and pepper to taste.

Algorithm of actions:

Turn the herring carcass into fillet, removing the skin and bones, remove the skin from the onion, remove the core from the apple and cut off the peel.
Pass all ingredients separately through a meat grinder in random order. Then mix everything and pass the resulting mixture through the meat grinder again.
Add vegetable oil, salt and spices to the prepared minced meat to taste. Store the snack in the refrigerator in an airtight glass container.

The dish can be served by filling tartlets or halves of a hard-boiled chicken egg with it, removing the yolk before filling.

With carrots

Ingredients included in the snack:

500-600 g of herring (2 medium fish);
120 g boiled carrots;
100 g soft butter;
1 chicken egg, hard-boiled.

How to prepare minced meat:

Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones and cut the fillet into large pieces.
Peel the boiled carrots in a thin layer, peel the egg and cut into pieces the same as fish.
Place all ingredients in a blender bowl and blend into a tender paste. And if the kitchen does not have such an assistant as a blender, then a meat grinder can cope with the task. In this case, you need to use a rack with fine holes and pass the food through it several times.

How to cook forshmak in Jewish style?

To prepare it the Jewish way, you don’t need a blender or an electric meat grinder; a grater and a manual meat grinder will be enough.

In the cooking process we use:

750 g of self-prepared herring fillet;
200 g onions;
150 g boiled potatoes (in their jackets);
200 g sour fresh berries;
3 eggs, pre-boiled;
150 g butter at room temperature;
spices and vinegar (can be replaced with fresh lemon juice).

Cooking method:

Pass the salted fish fillet through a meat grinder or chop it very finely with a knife. You should get a non-viscous minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
Using a coarse grater, turn eggs, potatoes and apple pulp into shavings. With potatoes you need to be careful and not overdo it with this ingredient so that the mincemeat does not turn into an ordinary salad.
Another feature of this Jewish snack is fried onions. It is added not raw, but fried in butter; its quantity should be such that the vegetable floats in it.
Mix together minced herring, potato, apple and egg chips. Pour the onion into this mixture along with the butter in which it was fried. Mix everything and transfer to a herring bowl for serving.

300 gram herring carcass;
2 boiled eggs;
140 g onion;
90 g apple;
80 g of stale white bread pulp;
100 g of fatty butter (homemade can be used).

Cooking steps:

Separate the fillet from the herring carcass and pass it through a meat grinder; do the same with the apple pulp, onion and eggs.
Soak the bread pulp in warm water, squeeze out and add to the chopped products.
Soften the butter and grind into the resulting mass. This must be done very carefully so that all ingredients are evenly distributed in the total mass. Forshmak is ready.

Recipe in Odessa

This dish is characterized by the addition of strong spices. This is not surprising, since for mincemeat Odessa housewives often used not the highest quality fish, but the so-called “rusty” herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and use spices to add fresh notes of taste to the usual dish.

The Odessa-style herring mincemeat recipe involves using the following products:

300-400 g boneless herring fillet (it is better not to use store-bought ready-made);
200 g apples;
100 g onions;
1 boiled chicken egg;
90 g butter;
18 g garlic;
5 g coriander;
5 g ginger;
5 g pepper.

Preparation:

Chop herring fillet and apple without peel and seeds into small pieces.
Grind the remaining fillet and apple along with the egg, onion, butter and garlic into a homogeneous paste using a blender.
Add spices and chopped ingredients to the resulting mixture. Mix everything well and let it cool for an hour on a shelf in the refrigerator.

Salted herring goes well with vodka, which is why forshmak often appears at festive feasts, but even on weekdays, a piece of black bread spread with this pate can deliciously complement any first or second course. All that remains is to choose the mincemeat recipe to your liking (or more precisely, to your stomach).

Forshmak made from herring with potatoes is a delicious appetizer that lovers of fish dishes will appreciate. Forshmak belongs to classical Jewish cuisine; often, in addition to herring, eggs, apples, onions are added to forshmak, sometimes they even add bread and butter/margarine. The mincemeat is served as a cold appetizer, as for the additive - it’s a matter of taste - you can serve the mincemeat with slices of black bread, you can use the mincemeat as a filling, for example, for tartlets or pancakes, it’s also very tasty to serve the mincemeat with baked new potatoes. There are many variations, but the fact that the snack is very tasty is a fact, so where to use it will definitely not be a question. So, I suggest you head into the kitchen and prepare a gorgeous appetizer from the simplest ingredients. I have described the classic recipe for a delicious snack in detail for you. Be sure to check it out.

- s/s herring – 1 pc.,
- processed cheese – 1 pc.,
- large carrots – 1 pc.,
- chicken eggs – 2 pcs.,
- salt, pepper - to taste.

Recipe with photos step by step:

The most difficult part of this recipe is peeling the herring; you need to try to remove as many bones as possible. Pass the cleaned fillet in a meat grinder with the finest grill, so that even small bones that might remain are crushed. After the herring, mince the processed cheese. Choose the most delicious cheese, you can take it with taste.

Boil chicken eggs in salted water for 8-10 minutes, peel. Pass the eggs in a meat grinder with a fine wire rack. Add eggs to herring and cheese.

Peel one large carrot and mince it last. Add carrots to the remaining ingredients and season with salt and pepper to taste. Add salt, taking into account the taste of herring and cheese. If desired, add another apple or onion, you can add a little butter.

Mix all ingredients thoroughly and take a sample. Adjust taste to desired taste. Cool the mincemeat for an hour in the refrigerator, then you can serve it. I also offer you this one

We love herring forshmak. We cook it infrequently, since it is salty, we tried several recipes with different compositions and settled on the one described below.

For various reasons, other options did not take root. We didn’t like it with apples, as they greatly change the taste, drown out the herring, and add sourness. With black bread, we didn’t even understand why we didn’t like it. We don’t usually buy white, we haven’t tried it. We settled on the option with boiled potatoes.

It is better to taste the herring for salt first. If it’s salty, and you don’t really like salty dishes, then you can slightly increase the amount of ingredients, the same potatoes and pass it along with the herring, let it sit longer. I have never tried soaking herring, as I always want to cook it faster.

Potatoes and chicken eggs must be boiled, cooled, peeled and grated on a coarse grater.

The herring is different every time. We prefer to take it whole, with the head on, even though it’s clear what to expect from it. Fillet in oil still cooks faster, but it’s not clear what kind of herring it is, but by looking at the gills and eyes, everything immediately becomes clear even at the moment of purchase.

The herring must be cut, the bones removed (I use tweezers for this),

cut into arbitrary small pieces and place in a blender bowl.

Grind the herring, then add the butter cut into pieces.

Grind everything until homogeneous. We like it better this way, you can cut everything with a knife and rub it with butter - it’s not for everyone.

All that remains is to finely chop the onion. You can, of course, add green, but I just use it to decorate the mincemeat on top.

All ingredients must be mixed until smooth and placed tightly in a tray. Top with onions or parsley, to taste.

You can eat it right away. There are two options: with black bread or placed on slices of boiled jacket potatoes. It turns out very tasty!

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 15 rub.

Classic mincemeat is so easy to make and so inexpensive that you don’t have to wait for a special occasion to cook it. Choose the best recipe from our selection!

Herring - 2 pcs.
Loaf - 2 pcs. slices
Apple - 1 pc.
Onions - 1 pc.
Salt - to taste
Black pepper - to taste

For mincemeat you need a good, fatty herring fillet. Use proven fish that you usually buy. If it is a whole herring with the head, then clean it thoroughly, remove the fillets and remove all the bones. For extra tenderness, you can soak the fillet in milk for one hour. I have been buying exclusively peeled herring fillets for a long time; I don’t like all these tedious manipulations with cleaning, and I like the taste better. Cut the clean fillet into small pieces.

You should soak the loaf slices in cold water for ten minutes, then squeeze them out.

Onions need to be peeled and cut into large pieces. Peel the apple, cut it open and remove the core and seeds. If necessary, you can also use frozen apple slices.

Place all the products prepared for mincemeat in a blender bowl and puree in pulse mode. Or you can pass all the ingredients through a meat grinder. Salt and pepper the mincemeat to taste and place in a suitable container. Store in the refrigerator for no longer than a day.

Recipe 2: herring mincemeat with apple (step by step)

Lightly salted herring - 1 piece (large)
Hard-boiled egg - 2 pieces
Onion - 1 piece
Green apple - 1 piece
White bread - 1 slice (can be not very fresh)
Milk - 100 Milliliters
Ground black pepper - 1-2 pinches
Green onions - 1 bunch (for decoration)

Prepare your food and let's get started. Boil the eggs for 9 minutes, cool under ice water and remove the shells. Peel the onion.

Fillet the herring, remove the entrails, head, bones and skin. Cut the crusts off the bread and soak it in milk. Wash the apple, peel and remove the core. Grind all the products twice through a meat grinder. Exception: one yolk, it will be needed to decorate the dish.

Chop the onion very finely, add it to the mincemeat, and also a couple of pinches of ground black pepper. Stir.

Place the mincemeat in the herring bowl. Level it out.

Garnish with grated yolk and chopped onion. Serve the appetizer chilled. Enjoy!

Recipe 3, step by step: how to cook mincemeat from herring

Herring mincemeat is a fairly democratic dish that is prepared in different countries and has several variations in the set of ingredients. I offer this popular recipe that reflects a diverse taste palette.

herring fillet - 100 g
large egg – 1 pc.
small onion – 1 pc.
half an apple (“Simirenko” or “Antonovka”)
butter - 1 tbsp. l.
dried white bread - 1 slice
a little lemon juice.

Before preparing other ingredients, soak the bread in milk and hard-boil the egg.

Peel the onion, chop and beat together with butter and soaked bread (do not squeeze the milk out of the bread). Sometimes it is recommended to pour boiling water over the onions before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.

Although the list of ingredients indicates herring fillet, for real mincemeat it is better not to take ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is something that has already been cleared of skin and bones. Chop the herring and eggs into medium-sized cubes. The apple can be finely chopped or grated. Immediately after chopping, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and darken. In general, it is better to cut the apple immediately before mixing the snack.

Combine the prepared mincemeat parts and carefully mix into a homogeneous mass. If the herring was lightly salted, you may need to add a little salt.

Let the mixture sit for 30-60 minutes so that the onions marinate, and you can serve the appetizer on the table. Since mincemeat has a rather inexpressive gray color, when serving, you can add color to it with green onions, egg yolk, and boiled carrots.

Recipe 4: Jewish mincemeat with nuts and herbs

herring fillet
5 walnuts
1 onion
1 boiled egg
1 tsp Sahara
1 slice of loaf
vegetable oil
dill and/or parsley
2 tsp lemon juice
ground black pepper to taste

Peel the herring and cut into pieces.

Cut the onion into cubes and fry in sunflower oil.

Fry until the onion turns golden.

Peel the nuts.

Fry the nuts in a dry frying pan, stirring.

Boil the egg hard. Peel the apple and cut into small pieces. Cut a slice of loaf.

Grind the herring, apple, egg and onion in a meat grinder. Add lemon juice, sugar, black pepper, 2 tsp. vegetable oil and herbs.

Mix everything thoroughly.

Place in a convenient container and press tightly.

Place in the refrigerator for a couple of hours to cool the mincemeat. Turn over onto a flat plate and serve.

Recipe 5: herring mincemeat with bread and onions

medium-sized herring - 1 pc.
medium-sized onion - 1 pc.
chicken egg - 3 pcs.
sour apple - 1 pc.
dried pieces of white loaf - 2 pcs.
milk - ½ tbsp.
butter - 70 g
salt - to taste
ground black pepper - to taste
citric acid - to taste

It is better to organize the preparation of mincemeat into a smoothly flowing process, this will save time and be convenient. We collect all the necessary products.

Let's start by boiling the eggs. Add salt, add water and place the pan over medium heat.

We free the slices of the dried loaf from the top and bottom crusts - we only need a porous and airy crumb, cut into small pieces.

Pour milk over the pieces of bread. Milk will soften the structure of the bread and add a subtle creamy flavor to our dish.

Peel and cut the onion into medium pieces.

We need juicy, tasty and tender onions, add a marinade of water and citric acid and leave the onions to steep.

Let's start with the herring. We put the fish on a bag - this makes it easier to remove waste.

Remove the skin. Now the most important thing is to carefully remove all the bones from the fillet. The easiest option is to simply remove the fillet without even gutting the fish.

Separate the fillet along the spine, deepen the cuts near the head and carefully remove the fillet from the ribs.

We inspect the obtained 2 fillets for the presence of bones and mercilessly remove all excess.

Remove the resulting fillet along long strips that appear on the surface of the bone.

We cut the bars crosswise and again remove all visible bones.

It's time for the juicy apple. The acidity of the apple imparts foreshmacupicity, and the subtle apple aroma adds freshness. Peel the apple.

Cut the apple into quarters, remove the seeds.

All products are prepared to be chopped and assembled into a great snack.

Peel the cooled eggs and grate them on a fine grater.

For grinding we use a blender. Drain the onion marinade and grind it in a blender bowl. Pay attention to uniform grinding and large pieces remaining on the walls of the bowl should also be chopped. Place the resulting mass in a deep salad bowl.

Chop the apple. The resulting pieces are large due to the small amount of product. Add well-wrung out bread to the apple and chop thoroughly. Place in a salad bowl with onions.

Chop the herring pieces.

Gradually add eggs, onions, applesauce with bread crumbs to the chopped herring. Place the resulting mass in a salad bowl.

Melt the butter in a saucepan.

Pour it over the almost finished mincemeat and mix thoroughly with a spoon. Ground black pepper - to the taste and discretion of the cook.

Place the finished mincemeat in a container and place it in the refrigerator for a couple of hours - as the butter hardens, it will make the pate denser.

Mincemeat can be served as a separate dish or spread on small slices of bread. It is advisable to spread the white loaf with butter - we will get the most delicate pate, soaked in creamy aroma.

Recipe 6: mincemeat with Jewish potatoes

There is nothing complicated about making mincemeat from herring. The serving of mincemeat can be varied; it can be spread on bread in the form of a sandwich, sprinkled with chopped herbs. You can serve it in tartlets, pipetting it with a pastry syringe, which looks beautiful on the holiday table. Or simply as a pate in a salad bowl.

salted herring – 1 pc.
potatoes – 3 pcs.
eggs – 2 pcs.
onion – 1 pc.
refined vegetable oil – 3-4 tbsp.
vinegar
dill or parsley for decoration.

Before you start cooking, set the potatoes and eggs to boil in advance.

Not everyone likes to peel herring, but you will have to do it if you decide to cook mincemeat.

How to quickly clean herring: first, rinse the salted herring well under running cold water. Cut off the head, tail and all fins. We do not rip the belly, but use a sharp knife to cut it off approximately 1 cm from the edge.

We gut the fish well and wash the belly inside thoroughly. We make a cut along the entire spine and carefully separate the fish fillet from the spinal bone. We remove all the remaining bones from the fillet and carefully remove the skin using a knife. If there is caviar in the herring, you will need it too, but not milt.

Cool and peel the pre-boiled potatoes and eggs. We also peel the onion.

Grind all ingredients (fish, eggs, potatoes and onions) through a meat grinder.

Mix everything well. In order to give the mincemeat a certain taste, sprinkle it with vinegar and season with vegetable oil. If desired, you can season with olive oil.

Recipe 7: mincemeat with smoked herring and red onion

This recipe follows its classic canons, but with one “but”: the piquancy here is created very tasty not only by ordinary lightly salted herring, but also by smoked herring.

Herring 200 g
Smoked herring 200 g
Lemon ½ piece
Potatoes 1 piece
Chicken egg 3 pcs
Red onion 1 piece
Butter 50 gr
Regular mustard 3 tbsp
Greens for serving
Salt to taste

Prepare the fish: remove bones and skin from both types of herring.

Grind the herring fillet in a meat grinder with red onion. Sprinkle the mixture with juice from half a lemon.

Wash the potatoes, wrap in foil, bake for 40 minutes in an oven preheated to 200 degrees. Then cool the potatoes, peel and grate on a medium grater.

Boil the eggs, cool under running cold water, peel and grate on a medium grater.

In a work bowl, mix both types of herring, grated potatoes and eggs, add soft butter and mustard, mix everything well, carefully distributing the oil, add salt if necessary. Keep in the refrigerator until serving. Very tasty with greens and black bread.

Recipe 8: Odessa mincemeat with red caviar

We offer you a recipe for an unusual herring mince with cheese and red caviar. This appetizer is ideal for a holiday table. All products are not whipped with a blender, but finely chopped. Be sure to try it - very tasty!

Prepared mincemeat of herring with potatoes, your household will be happy to spread on a piece of bread and eat with appetite. After all, like any other dish, it is a light snack before the upcoming lunch or dinner.

Products:

Herring - 1 pc.
Potatoes - 2 pcs.
Egg - 2 pcs.
Vegetable oil - 1 tbsp.
Green onions or herbs - for decoration

Cooking mincemeat from herring with potatoes

Real mincemeat can only be made from real herring. Therefore, we take ordinary herring (not fillets soaked in jars of chemicals), wash it and clean it.

Carefully remove all the bones from the fish, remove the skin and cut the herring into pieces. We additionally inspect each piece and, if necessary, remove the seeds. How to properly cut herring, see.

In separate pans, add water to the potatoes and eggs and cook them. When the potatoes and eggs are cooked, cool them and peel them.

Then we take a meat grinder and pass the herring pieces through it.

After this, grind the potatoes through a meat grinder.

Then we pass the boiled eggs through a meat grinder.

There should be approximately the same amount of three ingredients - herring, potatoes and eggs. But since the basis of our mincemeat is potatoes, there should be a little more of it.

Mix all the ingredients and add a tablespoon of vegetable oil. Now the mincemeat will not be so dry, and it can be easily spread on bread. There is no need to salt the mincemeat, because the herring will give its salt to the dish.

You can also pass onions through a meat grinder. But if we have the opportunity to use green onions, then it is better to take it. There is no need to mince green onions: we will simply decorate the finished dish. To do this, the onion can be finely chopped or divided into long feathers.

Forshmak with potatoes is ready! It can be served as a salad or sandwich spread.