Forshmak - recipes, cooking features and reviews

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

When herring, unpresentable in appearance, but extremely loved by domestic citizens, turns into an exquisite mincemeat, it is rightfully considered a real culinary masterpiece. And this is by no means a simple snack for vodka, but an unusually delicious pate in the style of traditional Jewish cuisine.

By the way, this dish is in great demand in many modern restaurants. But to cook forshmak or minced meat according to the recipe at home is very simple. And this process will not take too much time.

So if on the eve of the holiday you still don’t have interesting ideas for the table, be sure to take note of the classic herring mincemeat recipe. Reviews about this dish are extremely positive. And many hostesses share their own secrets of preparing a sophisticated appetizer, thanks to which it turns out even more fragrant and tastier.

A few words about the traditional snack

Probably, mincemeat can be called an international dish. The Jews claim that the emergence of this unusual snack is solely their merit. The Swedes refute this opinion and convince other peoples of the opposite. Russian cuisine also has a traditional waycooking this dish, which is considered national.

But be that as it may, the classic herring mincemeat recipe performed by a chef from any country is an unusually nutritious, fragrant and unforgettable treat that can become a signature delicacy at a banquet. By the way, this appetizer is usually served in combination with sprigs of fresh herbs and black bread toasts.

Features

Forshmak from herring, as a rule, is cooked with onions, eggs, apples and butter, carefully grinding all the ingredients. It is thanks to high-quality grinding that the result is a dish that, in its consistency, resembles fish oil or a kind of pate. Although in reality, apples and eggs are not used in every herring mincemeat recipe.

This famous appetizer is often attributed to Odessa cuisine, and there is some truth in this. The thing is that it was this city that at one time became a haven for many Jews, who actually created the classic herring mincemeat recipe in the form in which it is known today. So each variation of this dish deserves special attention.

Classic Jewish recipe for herring mincemeat

The small number of required components makes this dish quite easy to prepare. And the unique combination of accents: s alted fish and sour apples gives the appetizer a truly unsurpassed aroma and taste. The classic recipe for mincemeat from herring is quite simple, but it stands outspecial refinement.

To prepare this unusual Jewish snack you will need:

• large herring, weighing approximately 0.7-0.8 kg;
• 2 green apples;
• large onion;
• 200 ml milk;
• 100g butter;
• 4 eggs.

Proceedings

First of all, prepare the fish. Rinse the herring under running water, cut off the fins, rip open the abdomen and pull out the insides. The head and tail should be cut off, and the skin carefully removed. Try to pull out the maximum number of bones from the separated fillet.

Pour the chopped herring with milk and leave to soak for half an hour. This is necessary in order to rid the fish of excess s alt. At this time, prepare the rest of the components. Peel onions and apples and cut into several pieces. Hard boil the eggs.

After the allotted time, pass all the prepared ingredients through the meat grinder, using the nozzle with the smallest holes. At the same time, do not try to achieve a uniform mass - in a real mincemeat, pieces of fish and other components must be felt. If you want to give your snack lightness and airiness, beat the ground products with a mixer. So you get a mass that resembles cream in its consistency.

The minced meat prepared according to the recipe must be put in the refrigerator for a couple of hours. Then transfer the appetizer to a serving dish and serve. Decorate thisthe dish can be fresh cucumber slices and sprigs of greens.

Second cooking method

Jewish cuisine, of course, is less popular than French and Italian, but it also has some very original and recognizable dishes. By the way, the name of the famous appetizer is translated as "anticipation", as it is usually served before hearty meals. Worldwide, this Jewish dish is valued for its unusual taste and nutritional value.

So, for the most popular herring mincemeat recipe you will need:

• 1 kg of fish;
• 3 medium potatoes;
• 2 apples;
• 3 eggs;
• 150g butter;
• 4 bulbs;
• spices and vinegar.

Keep in mind that it is not advisable to use already cut fillet and pieces of fish in oil, which are sold in stores. Apples try to choose sour varieties. And you can replace the vinegar with freshly squeezed lemon juice if you wish.

Cooking

Cut the herring, wash and remove all bones from it. If your fish is too s alty, be sure to soak it. To do this, you can use both milk and plain water. True, in a simple liquid, the herring needs to be longer - about 3 hours.

Then grind the fish with a meat grinder or a knife. In general, experienced chefs advise using a manual device for making mincemeat. With the help of the old device, the herring gruel gets more texture, and not viscous. That's how it should beminced meat for this appetizer.

Another feature of the classic herring mincemeat recipe is the use of sautéed onions, not raw ones. After all, frying a vegetable in butter makes it softer and spicier, which makes the final dish very interesting. First, melt all the butter in a frying pan, and then send the onion cut into small cubes into it. Fry until golden brown.

Boil hard-boiled eggs, peel and grate on a fine grater. Grind boiled potatoes and peeled apples in exactly the same way. Then add all the ingredients to the minced fish and mix thoroughly. Now it's time for the reddish sautéed onion and stir again.

According to this recipe, minced meat turns out so unusual and juicy that there is simply no need for a large number of all kinds of spices. It is quite enough to supplement the prepared snack with a pinch of black pepper and a few drops of any vinegar. And true connoisseurs of fish dishes can sprinkle their masterpiece with lemon juice.

It is best to serve cooked mincemeat in a herring bowl or portioned bowls, garnished with boiled egg slices and finely chopped greens. By the way, you can serve such a dish not only as an appetizer with pieces of brown bread, but also as a main treat.

Soviet mincemeat recipe

This method of cooking will definitely appeal to lovers of hearty dishes. This treat will remind a well-known taste to those who grew up in the distant Soviet times.

To prepare such a delicacy you need to take:

• 0.5 kg herring;
• 4 slices of bread;
• 2 eggs;
• sour apple;
• 2 medium bulbs;
• 80g butter.

Process

Break the bread into pieces, put it in a deep bowl and cover with milk or water.

Boil hard-boiled eggs and start preparing the main component of minced meat - fish. As usual, wash it, gut it and fillet it. Peel and wash the onion and apple. Then grind all the prepared ingredients with a meat grinder. Add softened bread to the cooked minced meat and mix thoroughly. You can add s alt, pepper and other spices to the mixture according to your taste. Lastly, send the melted butter to the minced meat.

Be sure to chill the mincemeat before serving. For decoration, you can sprinkle the appetizer with grated egg yolk. Judging by the reviews, this dish has a delicious taste and spicy aroma. Such an appetizer is the place on the festive table.

Forshmak in Odessa style

Each hostess in this famous city prepares this appetizer in her own way, proudly championing her own cooking methods. But still, the classic Odessa mincemeat recipe has long gained popularity, despite its very colorful and specific features.

For this dish, first of all, prepare all the necessary products:

• large herring;
• 10g ginger root;
• 2 medium apples;
• big onion;
• egg;
• tablespoon of lemon juice;
• bell pepper;
• 80g butter;
• s alt and black pepper to your taste.

Production method

To make a truly tender mincemeat, use oily fish. For example, Norwegian herring is an excellent option for creating this gastronomic masterpiece. If you come across too s alty fish, be sure to soak it first in strong black tea, water or milk.

Now cut the fish: wash the carcass thoroughly, cut off the head and tail, carefully cut off the fins and remove the insides. Make slits along the spine and belly and cut the herring in half. You will get two fillets, from which it remains only to remove the skin and pull out the bones.

Apples peel, core and cut into several pieces. Drizzle the fruit with lemon juice to prevent it from turning brown and losing its flavor as a snack.

Peel the onion, wash and chop into small cubes. In one container, combine the prepared ingredients and beat with a blender. Send ginger root here too - it will give the appetizer freshness. Then add a boiled egg and softened, but not liquid, butter to the mixture. Beat the mass again. As a result, you will get a very airy and delicate mincemeat. Now it's lefts alt and pepper and refrigerate before serving. And the appetizer should be supplemented with slices of bell pepper and pickled onions.