Forshmak classic: recipe with photo

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

Forshmak is a herring dish traditionally cooked with potatoes, sour cream, onion and pepper. Sometimes in our traditional Russian cuisine this dish is called “telny”. In the Russian interpretation, you can both boil and fry foods. The dish is served on the table cold or hot.

Historical moments about the dish

It is generally accepted that herring forshmak is a dish from Jewish cuisine. It is considered national, although it came from East Prussian cuisine, where under this name an appetizer was hidden, which was prepared from fried herring.

According to the same ancient Prussian and Swedish tradition, mincemeat is served on the table strictly hot. And in modern Jewish cuisine, Jewish classic forshmak is always a cold appetizer of chopped herring.

In the preparation of mincemeat in the old days, only herring of the lowest quality was used. If the mincemeat was served on the table during a milk meal, then the herring for cooking was allowed to be soaked in milk.

Types of cooking mincemeat

Sometimes mincemeat is cooked with beef, lamb, and also with small trimmings from the roast. Milk, sour cream, cheese are added to the dish. There are recipes for mincemeat with the addition of chicken, mushrooms, cabbage, cottage cheese. From exclusive recipes, you need to remember cooking methods with the addition of pasta, beets, turnips, kohlrabi, artichokes, mustard, tomato paste and mayonnaise. All of the above is still prepared on the basis of herring, but there are also variations with no fish in the recipe at all, for example, mincemeat from veal brains.

Today we will not consider all the recipes, we will dwell on the classic version of the dish in detail.

Classic mincemeat recipe

The classic recipe includes not only herring, but also apples, potatoes, white onions, boiled chicken eggs, bread soaked in milk and butter.

Ultimately, all these ingredients will be the components of the herring pate, which is then served on the table. This same pate is spread on rye bread. It can be a snack option for tea or during any other meal.

Products for cooking

To prepare a classic mincemeat, take one fatty carcass of herring (weight about 450-550 g), also boil 2 chicken eggs (hard-boiled eggs), buy about 100 g of sweet and sour apples (Antonovka variety is suitable), 120 g boiled potatoes in their skins. Exceptthis, you will need about 20 g of onions and about 60 g of stale bread (white bread or loaf). Plus, take 100 ml of milk (fat content 2.5%) and 150 g of real butter. S alt and spices are added to taste.

Step by step cooking

The most basic process is the preparation of herring, it is also the most time-consuming and difficult moment in cooking. We clean the fish from the skin, and also gut from all the insides. Next, you need to separate the fish meat from all the bones. We need to cut the resulting fish fillet into small pieces (usually cut into cubes, although this is not a fundamental point).

Apple peel, cut out the core with seeds. Onions are peeled, boiled eggs - from the shell, potatoes - from the peel. Finely chop all four ingredients (ideally, you need to get the same shape and size as in the case of herring).

Chop the bread into slices, and then soak them in milk for about 10 minutes. Butter should be taken out of the refrigerator in advance so that it becomes soft.

Put all the ingredients in an appropriate container, mix everything well (including the soaked and squeezed bread). Next, grind everything in a meat grinder or grind with a blender. The result should be a homogeneous mixture of thick consistency.

Next, add softened butter to the almost ready pate and stir untilobtaining a homogeneous mass. Then s alt to taste. It is important not to get carried away with s alt, it is worth considering that the herring is already s alty, sometimes this is enough, and adding s alt is not required.

After that, it remains to cool the classic mincemeat and let it brew for about an hour in the refrigerator.

Serving snacks on the table

The finished snack can be served on the table directly in the container. But there are options for a more beautiful and exclusive presentation. You can form the pâté into some regular shape (using the appropriate mold) and serve on a flat wide plate, decorating the dish with finely chopped greens.

There are also more exclusive options that require your imagination and a little sleight of hand. An appetizer can be shaped, for example, into the silhouette of a herring and also served on a wide flat plate. You can choose the ingredients to decorate the finished dish yourself, based on your own taste.

Another way to serve is already spread pate on slices of bread, as we said at the very beginning, traditionally rye bread is taken for this, although now they often use a crispy baguette or toast, or even homemade bread. In general, you yourself can choose your favorite bread for this serving of the dish.

Forshmak classic is a very spicy dish that you and your loved ones will love. You will remember this recipe and use it again and again!

Another point that concerns the classic mincemeat recipe is the onion. In our described recipe, hetaken raw for cooking, but a variation is often seen when fried chopped onions are taken for cooking.

Features

It is very important when preparing herring mincemeat in the classic way to use only high-quality and fresh products, because all the ingredients greatly affect the taste of the final dish.

Pay attention to the herring, the eyes of the fish should not be cloudy, there should not even be a hint of the smell of spoiled fish. If you buy fish not in a carcass, then take a closer look at the herring meat, it should not be loose and should not move away from the bones. If such moments are observed, then it is better to immediately refuse to buy such fish. The classic herring mincemeat is made from only the finest ingredients; fish is perhaps the most important ingredient in the dish. We will not consider how to choose potatoes, onions and other ingredients.

Tips for making mincemeat

If you are cooking a dish for the first time, then it makes sense to watch a video of cooking instructions or refer to the recipe for a classic herring mincemeat with a photo, this is very important to avoid any mistakes.

In general, many chefs say that the first preparation of a dish is the most important moment, because your hands will "remember" this, and next time you will cook "automatically". If mistakes are made during the first preparation, then with a high probability they can migrate to all subsequent times. Classic mincemeat recipe with photoexcludes such options.

Calorie mincemeat

Very significant moment if you follow your figure. Forshmak is not a very dietary dish, but sometimes you can treat yourself and your loved ones to it. So, 100 g of classic mincemeat contains 245 kcal (proteins - 7 g, fats - 22 g, carbohydrates - 6 g), if you cook dishes from time to time and in reasonable volumes, then you can not count the calorie content of this dish at all, because this is an appetizer, not the main course.

Traditions

It would be more honest to call mincemeat a dish of international cuisine. Of course, the Jews claim that they invented the dish, but the Swedes flatly disagree with this and consider mincemeat to be theirs.

Our Russian cuisine also has its own traditional ways of preparing this fish dish (Soviet mincemeat, Odessa mincemeat). Other countries in the world have their eyes on the origins of this delicious herring snack.

But be that as it may, the classic mincemeat recipe prepared by a chef from any country is delicious. This is the appetizer that can be a "crown" dish at any reception, regardless of the recipe for its preparation. Also, do not be afraid to experiment with forshmak. You can add some of your products that will add a "zest". Perhaps your recipe is the most interesting and popular.