Forshmak - what is it? A very interesting dish of Jewish cuisine. Many have heard about it (mainly due to crosswords), but few have tried it. But in vain, it is very tasty. Answering the question: "Forshmak - what is it?" - It should be noted that in the dish this is a compulsory component of herring, apple, eggs, white bread, onions. But each housewife brings something of their own to the recipe, supplementing and modifying it.
Forshmak: what is it, what is its history
Forshmak came to Jewish cuisine from Prussia, in German the word means "snack". The Germans baked chopped herring or meat along with potatoes, onions, seasoned with sour cream and pepper. The Swedes have a similar dish. The fundamental difference was that in Jewish cuisine this appetizer is cold. It was prepared by the poorest segments of the population, so they sought to reduce the cost of the dish as much as possible. Herring was used the cheapest, not the first freshness, having a brown tint on the skin, the so-called "rusty".
Forshmak from herring. Classic recipe
To prepare a classic mincemeat, you will need the following set of products:
- 1 greasy not very salty herring.
- 2 cool eggs.
- 2 sour apples.
- A pair of slices of yesterday's loaf.
- About half a glass of milk.
- 2 tablespoons of vegetable oil.
- 4 medium potatoes.
- 1 incomplete teaspoon of granulated sugar.
- 1 tablespoon of weak vinegar.
- Dill and green onions.
- A little salt to taste.
Cooking
Boil eggs and potatoes. To clean herring from bones, fins and entrails. You can not use milk or caviar inside, they can spoil the whole dish. Peel apples and boiled eggs. Cut everything into small pieces. It is better not to use a blender: mincemeat is a dish of crushed, not ground products. First, cut the herring into small cubes, then eggs, then apples. Peel the loaf, add milk for a couple of minutes. Pull out, crumble with hands, add to other chopped products. Grind greens, add to mincemeat, add sugar, salt to taste, pour vinegar, vegetable oil. Mix well. Peel the potatoes in their skins, cut into thick circles, put a spoon of ready-made mincemeat on them. It turns out a very good breakfast snack.
Jewish foreshmak. Recipe
The Jewish method of preparation is similar to the classical one, only butter or margarine will be required instead of vegetable. Herring and eggs are taken in proportion to more, and less bread. Products are not chopped, but scrolled through a meat grinder.
Ingredients
- 1.5 salted herring.
- 2 large eggs.
- Half an apple variety Antonovka.
- Half a red onion.
- 1 slice of yesterday's white bread or unsweetened loaf without vanilla.
- 100 ml of milk.
- 50 grams of butter.
- At will - lemon juice.
Cooking
To clean herring of skin and bones, you can take the finished fillet. Dry and grind in a blender (meat grinder). Peel the bread or loaf, soak in milk for several minutes, squeeze, also grind in a blender. Peel the boiled eggs, set aside the half for decoration, and separate the yolk from the remaining ones. Chop the protein, grind the yolk with a fork along with salt and black pepper until smooth. Peel the apple, pass through a blender, do the same with onions. Mix herring, apple, onion, and mashed bread. Add soft butter, chopped proteins and half the yolks. Add lemon juice to taste, whisk together until light. Put on a flat plate, sprinkle with the remaining yolks, decorate with an egg and greens. Cool.
We hope that we answered the question: "Forshmak - what is it?" - and you will like this dish. Enjoy your meal!