According to culinary connoisseur Boris Burda, the minced meat is the dish without which no Odessa citizen can imagine her childhood. And if to put aside the jokes, then a more delicate snack filled with a game of salty and spicy notes is probably not to be found in Jewish cuisine .
Recipe from Odessa Jews
By the way, in the cookbooks this dish is designated as “mincemeat”. The difference, it would seem, in one letter, but nevertheless it is precisely this that determines the true purpose - “anticipation” in translation from German. Therefore, we will continue to designate the mincemeat as a snack.
A reasonable question arises about how to cook minced meat? The answer is obvious: very simple. To do this, you need to stock up on herring, preferably very salty, milk, two onions, three eggs, mustard, wine or apple vinegar, a glass of vegetable oil, sugar, pepper, two hundred grams of bread, black fragrant bread, two sour apples.
The preparation of minced meat is as follows: fillet is cut off from the herring, after which it goes to soak in milk for the night. The next morning, the fillet is removed and laid aside. And in its place bread is sent. While he soaks, boil eggs, cool and separate the proteins from the yolks.
Yolks should be combined with both types of pepper, oil, two tablespoons of vinegar, a teaspoon of mustard and two of the same spoons of sugar. The resulting "vinaigrette" is thoroughly mixed and triturated with a fork so that a uniform slurry is obtained.
The process of “assembly” of the foresight is as follows. In a food processor (if it is not, then just in a meat grinder) grind herring fillets. Then add the yolk mixture, again passed through the cutting process. Then comes the turn of sour apples, squeezed from the milk of bread, most of the proteins and coarsely chopped onions. The result should be a unicorn creamy paste. Here it is a ready-made mincemeat. This creation is placed in a herring and sprinkled with chopped green onions and the remaining chopped proteins.
Variations created by fans
The classic version presented above is very often subjected to a wide variety of modifications. Walnuts are often added to the minced meat. This is done as follows.
Herring, eggs, onions and sour apples are left from the initial list of products, but 100 grams of walnuts, one boiled potato tuber, two tablespoons of mayonnaise and dill are added. Cooking such an appetizer is much easier. All ingredients, except mayonnaise and dill, are stacked in a combine, grind to a creamy mass. Then season with mayonnaise and serve on the table, sprinkled with dill and finely chopped boiled egg.
Another thing is to create a mincemeat with cottage cheese. This dish will decorate the festive table. To cook it, grind the fillet of two herring with 200 grams of cottage cheese. Instead of mayonnaise or vegetable oil, five tablespoons of sour cream are used here, and finely chopped green onions and dill, as well as salt and pepper, will add piquancy to the whole mass. Such mincemeat should be served only chilled, and only in tandem with grated cheese.
Here are three recipes from which you can choose the one that will appeal to you the most.