Forshmak herring: a classic recipe and its variants

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Forshmak is a hearty and very tasty snack. The dish is a chopped herring mixed with other ingredients. Such a “pate” is spread on bread or laid out in tartlets. Over time, the classic recipe has changed, something new has been added, and today there are many variations of snacks. In the article, we will consider several ways to cook herring forshmak.

Cooking principles

To make the dish tasty, you need to know the principles of cooking:

1. The taste of herring should not dominate. The fish is a complement, so it should be a third of the total.
2. For the preparation of herring forshmak, slightly s alted fish is taken.
3. The main ingredient must be separated from the heads, all bones and entrails.
4. Butter should be soft, not frozen.
5. The components are crushed with a blender or passed through a meat grinder. The result should be a mass of homogeneous consistency.

Forshmak herring: a classic recipe

Snack consists of the following products:

• two hundred grams of fish;
• 30 grams of butter;
• 40 g white bread pulp;
• a pair of eggs;
• medium sized green apple;
• small onion.

Cooking technology:

1. All bones are removed from the herring, for convenience, you can use tweezers. You should end up with a clean fish fillet.
2. Chop the fish, boiled eggs, onion and apple using a meat grinder.
3. Add soft butter to the gruel and stir thoroughly.
4. The bread is soaked in cold water for ten minutes, after which it is squeezed out, passed through a meat grinder and sent to the rest of the ingredients.
5. The sandwich mass is sent to the refrigerator for an hour before use.

Forshmak with smoked herring

Ingredients:

• 100 grams of smoked fish;
• boiled egg;
• small potato;
• 30 g butter;
• small red onion;
• greens.

Step-by-step recipe for herring forshmak:

1. The potatoes are washed, peeled, wrapped in foil and baked.
2. All components are ground with a meat grinder.
3. Soft butter is added to the resulting mass and mixed.
4. Add s alt and spices to taste.
5. Pate is spread on slices of bread and decorated with herbs.

Fresh herring forshmak

Required products:

• ½ kilogram of fishfillet;
• ¼ kg fresh champignons;
• bulb;
• two tomatoes;
• a pair of eggs;
• 100 mg sour cream.

How to make hot mincemeat:

1. The herring is s alted, rolled in flour and fried in sunflower oil.
2. Mushrooms are cooked until fully cooked, while they must be s alted.
3. Onions and tomatoes are chopped into small slices.
4. Vegetables are fried.
5. Fish and fried tomato mixture are crushed, a meat grinder is used for this purpose.
6. Flour (60 g) is fried a little, sour cream and mushroom broth (30 ml) are poured in. Stew until a thick sauce is obtained.
7. The fish mass is mixed with sour cream sauce, beaten eggs, put into a mold and baked until golden brown.

Royal forshmak

Required products:

• 400 grams of herring;
• 200 g salmon;
• pack of butter (200 g);
• hard cheese - 200g;
• 50g red caviar;
• 15 grams of ready-made mustard;
• lemon juice to your liking;
• greens.

How to cook herring forshmak at home? The recipe is very simple:

1. The fish for this recipe is lightly s alted. It is peeled and de-boned.
2. Herring, salmon and cheese are crushed with a meat grinder.
3. Mustard, soft butter, chopped herbs and caviar are added to the fish mixture.
4. Sprinkle pâté with juice and mix well.

Traditional Odessa recipe

Ingredients:

• 200 grams of fish;
• smallbulb;
• one sour apple;
• boiled egg;
• 60 grams of butter;
• 30 milligrams of lemon juice.

According to this recipe, herring forshmak (see photo below) is prepared in an elementary way:

1. Prepare the fish fillet (remove bones, entrails and skin).
2. The apple is de-seeded, cut into squares and sprinkled with lemon juice to keep it from turning brown.
3. All components are ground using a blender or meat grinder.
4. Add soft butter to the mass, mix well and send to the refrigerator.

Jewish Forshmak

Snack Ingredients:

• 200 grams of fish;
• 100 grams of butter;
• small onion;
• a couple of slices of stale loaf;
• 40ml vinegar;
• 3 grams of soda;
• 50 mg sunflower oil.

The recipe for a classic herring mincemeat (in the photo below you can see what the appetizer looks like) involves the following steps:

1. Fillets are made from fish, vinegar is poured over bread.
2. Bread, fish and onions are minced with a meat grinder.
3. Add soft butter, mix, pour in sunflower oil and beat with a wooden spoon, without stopping, pour in soda.
4. The sandwich mass should lighten and become airy.

Herring mincemeat with potatoes

For 300 grams of fishyou will need products in this quantity:

• three boiled potatoes and the same number of boiled eggs;
• bulb;
• 30 mg vinegar;
• 60 grams of butter;
• 15 g ready-made mustard;
• green onion (optional).

Cooking technology:

1. Eggs, onions and potatoes are peeled.
2. The fish is removed from the bones, entrails and skin.
3. All components are crushed, a meat grinder is used for this purpose.
4. Add butter, mustard to the sandwich mass and mix thoroughly.
5. The chilled pâté is spread on slices of bread and garnished with green onions.

Appetizer with cottage cheese

Required products:

• ¼ kg of fish;
• 300 grams of cottage cheese;
• 150 milligrams of sour cream;
• parsley.

How to make herring forshmak:

1. The prepared fillet is minced in a meat grinder.
2. Sour cream with cottage cheese is whipped in a blender and chopped greens are added.
3. The two crushed masses are mixed, mixed well and used for their intended purpose.
4. You can add your favorite spices if you wish.

Forshmak with cheese

For ¼ kg of fish you will need the following ingredients:

• a couple of boiled potatoes;
• three raw yolks;
• ½ cup sour cream;
• hard cheese - 100 grams.

According to the recipe, minced herring is prepared very simply:

1. Fish and potatoes are ground in a meat grinder, cheese -on a fine grater.
2. Separately whisk sour cream with yolks.
3. The fish mass is put into a baking dish, poured with sour cream mixture and sprinkled with cheese.
4. Bake the dish for fifteen minutes, the heating temperature should not exceed 180 °C.

Appetizer with melted cheese

For ¼ kg of herring you will need:

• three boiled eggs;
• 50 grams of butter;
• apple;
• bulb;
• two processed cheeses.

Cooking herring forshmak:

1. All components are ground with a meat grinder.
2. Add soft butter and mix thoroughly.

The chilled appetizer is used for its intended purpose.

Bright minced meat with carrots

Ingredients:

• 250 grams of fish;
• two carrots;
• a pair of eggs;
• bulb;
• half a pack of butter (100 g);
• 20 mg sunflower oil.

To cook the same as in the photo, herring mincemeat, follow the algorithm below:

1. One carrot is chopped on a coarse grater, the onion is cut finely. Vegetables are fried in sunflower oil.
2. Fillets are made from fish.
3. Herring, boiled eggs, raw carrots and fried vegetables are passed through a meat grinder.
4. Add butter to the fish mass and stir well.

Cold appetizer with carrots and melted cheese

For ¼ kg of fish you will need:

• one carrot;
• a couplecurds;
• 100 grams of butter;
• egg;
• greens.

Cooking technology:

1. The egg and carrots are pre-boiled, all the bones are taken from the fish.
2. All components are passed through a meat grinder.
3. Add oil to the fish mass and beat in a blender until smooth.

Forshmak with beets

For ¼ kg of fish you will need products in the following quantity:

• two eggs and four yolks;
• pack of butter (200 grams);
• one large boiled beetroot;
• hard cheese - 100 grams;
• 150 mg sour cream;
• 150 grams breadcrumbs (breadcrumbs);
• greens.

According to the recipe, the appetizer is prepared as follows:

1. Raw yolks are rubbed with butter (60 g). Then add crackers, grated beets, two beaten eggs and sour cream. S alt and pepper to taste.
2. The mass is transferred to a baking dish and cooked for forty minutes at a temperature of 180 degrees.
3. When the “casserole” of beetroot has cooled down, grind it together with herring in a blender and add the remaining oil.
4. The sandwich mass is spread on slices of bread, sprinkled with cheese and herbs on top.

Forshmak with mushrooms

For two hundred grams of herring you will need the following products:

• three boiled eggs;
• 100 grams pickled mushrooms;
• 100 mg mayonnaise;
• bulb;
• 100g crumble.

How to cook herring mincemeat? Recipe and photo of the finisheddishes will help you get it right:

1. The onion is finely chopped and fried in sunflower oil.
2. All components are whipped in a blender.
3. Chilled fish mass spread on bread or loaf.

Cauliflower Appetizer

Ingredients:

• two hundred grams of fish;
• ½ kilograms of cabbage;
• 60 g nuts (walnuts);
• 50 grams of butter.

Cooking instructions:

1. Cabbage is boiled and then chopped in a blender.
2. Never stop adding nuts and fish fillet.
3. The mass is ground with soft butter and sent to the refrigerator.

Appetizer with garlic

Ingredients:

• 200 grams of fish;
• one clove of garlic;
• small onion;
• apple;
• 50g butter;
• Borodino bread;
• greens.

Cooking technology:

1. The bread is cut into triangular slices and fried on both sides in a dry frying pan.
2. All components are ground in a meat grinder.
3. Add oil to the fish mixture and stir.
4. The chilled sandwich mass is spread on fried bread and garnished with green onions.

Dish with nuts

Required products list:

• ¼ kg of fish;
• big apple;
• 100 grams of nuts (walnuts);
• bulb;
• two slices of white bread;
• boiled egg;
• 30 ml sunflower oil;
• 100 milligrams of water;
• 5ml vinegar;
• green onion.

Method of making minced meat with nuts:

1. The nuts are lightly roasted in a dry frying pan.
2. In a deep bowl, water is combined with vinegar and bread is placed there for ten minutes.
3. All components are passed through a meat grinder.
4. Gently pour in the oil and stir thoroughly.
5. The chilled sandwich mass is spread on bread or a loaf.

Fancy appetizer with herring and beef

Ingredients:

• half a loaf;
• ¼ kg of boiled beef;
• 100 grams of herring;
• 200 g boiled potatoes;
• bulb;
• glass of sour cream;
• hard cheese - 70 grams;
• ½ glass of milk;
• a pair of eggs;
• 50 grams of butter;
• to taste nutmeg.

Cooking instructions:

1. Meat, fish, onions and potatoes are minced with a meat grinder.
2. The mass is transferred to a deep bowl, beaten eggs, butter, sour cream, nutmeg and s alt (if necessary) are added.
3. The loaf is cut into thin slices and soaked in milk, after ten minutes it is laid out in a baking dish.
4. Spread minced meat on top and sprinkle with cheese.
5. The dish is baked for no more than twenty minutes at a temperature of 180 degrees. As a result, a golden crust should form.

Forshmak with herring and chicken

Ingredients:

• ½ kg urine breast;
• 100g fish fillet;
• three eggs;
• 150 milligram cream;
• 100 g butter.

Cooking instructions:

1. First of all, you need to cut the chicken meat and fry it, adding spices and s alt.
2. Chicken, fish and onions are passed through a meat grinder. Grind the mass with butter and put in a baking dish.
3. Separately whip the cream with eggs and pour over the fish mixture.
4. Bake the dish over medium heat until golden brown.

Beetroot rolls with minced meat

For half a kilo of beets you will need the following ingredients:

• 200 g herring;
• 200 grams of potatoes;
• bulb;
• 30 ml mayonnaise;
• boiled egg.

The way to prepare the original snack:

1. Potatoes and beets are washed, wrapped in foil, baked in the oven.
2. The fish is removed from the bones and entrails, chopped together with onions in a blender.
3. The egg is rubbed on a fine grater, baked potatoes - on a coarse grater. The crushed products are poured into the fish mass, mayonnaise is added and mixed.
4. Baked beets are peeled and cut into thin slices.
5. The cutting board is covered with cling film and the beets are laid out so that there are no gaps.
6. Spread herring minced meat on top.
7. Gently form the roll, during this process the cling film is removed.
8. The roll is wrapped in foil and placed infreezer. A slightly frozen snack will be easier to cut.

Advice from experienced chefs

1. Quality herring is the key to a delicious snack. It is not recommended to purchase fish pieces in oil.
2. All products used must be of good quality.
3. There are recipes that contain vinegar, lemon juice or sugar. All these components are added with care. Herring oil (forshmak) should not be sweet, a barely perceptible sour taste is allowed.
4. As a rule, s alt is not added to the snack.
5. S alted fish can be soaked in milk or cold strong tea. These drinks are great for removing excess s alt.
6. Caught milk and caviar can also be used to make herring mincemeat.
7. Onions can be pre-fried, and only then added to the fish mass.
8. Spices can be added to the dish, but not in large quantities, so as not to interrupt the taste.
9. Snack can be used not only for sandwiches, but also as a filling for pancakes.
10. The texture should be felt in the dish, so ideally all products are ground in a meat grinder. But some housewives do not like coarse-grained pate, and they use a blender for this purpose.
11. The appetizer should have a consistency similar to a thick pate, it should not spread on sandwiches.
12. After cooking, the sandwich mass must be sent to the refrigerator so that it freezes a little.

The article contains recipes for making hot and cold minced meat onevery taste. It is not difficult to prepare an original snack even for a novice in culinary business. You can serve the dish on toast, toast, on a fresh loaf or just in a salad bowl. Cook with pleasure and delight your loved ones.