One of the dishes of Jewish cuisine is called forshmak. It refers to appetizers and is prepared either from herring or from minced meat. It is usually served before the main course.
Forshmak from herring: recipe for cooking
At its core, mincemeat is a paste that is spread on bread. Let's cook it according to the following recipe. For him you will need:
- 3 large herrings (about 1 kg);
- 4 eggs for the main dish and 1 for decoration;
- sour apple - 1 pc.;
- 1 large onion;
- a pair of slices of a slightly dried loaf;
- half a glass (about 100 ml) of milk;
- a quarter (about 50-60 g) packs of butter;
- lemon juice, vinegar, granulated sugar - on a spoon.
Cooking technology
How to cook forshmak from herring? The recipe recommends first soak pieces of white bread in milk (you can take plain water). Boil the eggs. Now cut the herring: the flesh must be separated from the bones and peeled off. Soak it in milk (the taste of the fish will become more tender). After an hour, slightly squeeze the herring and chop finely. Take onion, apple and eggs. Peel and chop all products. Cut the oil, so it will be more convenient to mix it with other products. Take a meat grinder. Pass through it a loaf of milk squeezed from milk, a herring, an apple and onions. It is advisable to scroll the stuffing twice. Mix the resulting mass with oil, which by this time should soften. Salt the mincemeat, put the chopped eggs in it (leave one yolk for decoration), mix again. Put ready-made mincemeat from herring on the dish (the recipe, as you see, is simple), complete the process by decorating the dish with grated yolk. Refrigerate to thicken.
Jewish herring in Forshmak
You can prepare the mincemeat in the traditional Jewish way, having the following products available:
- one large herring (weighing about 300 g);
- 2 chicken eggs;
- onion bulb of medium size;
- an Apple;
- butter - half a pack (100 g);
- 2 boiled potatoes;
- green onions, salt.
Cooking technology
Clean herring from bones and skin. Boil potatoes and eggs. Cut large pieces of fish, apple, butter. Peel and chop eggs, onions and potatoes. Twist all the products through a meat grinder. Knead the mass properly until smooth. Garnish the fish paste with green onions. Add the herring mincemeat to the dish. The recipe is sure to be asked by one of the guests!
Forshmak from herring: a classic recipe
Cook the dish according to the classic recipe. To do this, you will need:
- one large herring (weighing about 400 g);
- 4 fresh chicken eggs;
- 1 medium-sized green apple;
- 100 g (1/2 pack) of butter;
- onion head.
Cooking technology
Boil the eggs for 6 minutes. Clean the fish from bones, skins (only fillet is required). Chop herring very finely or twist in a meat grinder. The number of fish should be half as much as the rest of the mixed ingredients. Slice an apple, eggs, onions or also scroll through a meat grinder. Combine the mincemeat with softened butter. Mix well. Put in a dish, garnish with onions and refrigerate for an hour.