When a herring that is unprecedented in appearance but extremely beloved by Russian citizens turns into an exquisite mincemeat, it is rightfully considered a real culinary masterpiece. And this is by no means a simple appetizer for vodka, but an unusually delicious paste in the style of traditional Jewish cuisine.
By the way, this dish is in great demand in many modern restaurants. But to cook a mincemeat or mincedmeat prescription at home is very simple. And time for this process will not take too much.
So if on the eve of the holiday you still do not have interesting ideas for the table, be sure to take note of the classic recipe for herring pasta from herring. Reviews about this dish are extremely positive. And many hostesses share their own secrets of preparing a sophisticated snack, thanks to which it turns out even more aromatic and tasty.
A few words about a traditional snack
Forshmak can probably be called an international dish. Jews claim that the occurrence of this unusual snack is solely their merit. The Swedes refute this opinion and convince other nations of the opposite. Russian cuisine also has a traditional way of preparing this dish, which is considered national.
But be that as it may, the classic herring forcemeat recipe performed by a cook from any country is an unusually nutritious, aromatic and unforgettable treat that can become the crown delicacy at a banquet. By the way, this appetizer is served in combination with sprigs of fresh herbs and toasted brown bread.
Features
Forshmak from herring, as a rule, is prepared with onions, eggs, apples and butter, carefully grinding all the ingredients. Thanks to high-quality grinding, the result is a dish that, in its consistency, resembles fish oil or a kind of paste. Although in reality apples and eggs are not used in every recipe for herring mincemeat.
Often this famous snack is attributed to Odessa cuisine, and there is some truth to this. The fact is that it was this city that at one time became a haven for many Jews, who actually created the classic recipe for herring in the form in which it is known today. So each variation of this dish is worthy of separate attention.
Classic Jewish Herring Forcemeat Recipe
The small amount of required components makes this dish quite easy to prepare. A unique combination of accents: salted fish and sour apples gives the appetizer a truly unrivaled aroma and taste. The classic recipe for herring minced herring is quite simple, but it stands out with a special sophistication.
To prepare this unusual Jewish snack you will need:
- large herring, weighing about 0.7-0.8 kg;
- 2 green apples;
- large onion;
- 200 ml of milk;
- 100 g butter;
- 4 eggs.
Course of action
First of all, get involved in the preparation of fish. Rinse herring under running water, cut off the fins, rip open the abdomen and pull out the insides. The head and tail should be chopped off and the skin carefully removed. Try to remove the maximum number of seeds 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 salt. At this time, prepare the remaining components. Peel the onion and apples and cut into several pieces. Hard-boiled eggs.
After the set time, pass all prepared ingredients through a meat grinder, using the nozzle with the smallest holes. At the same time, do not try to achieve uniformity of mass - in this foreshmak, pieces of fish and other components must be felt. If you want to give your appetizer lightness and airiness, beat the ground products with a mixer. So you get a mass that resembles cream in its consistency.
Make-up mincemeat must be refrigerated for a couple of hours. Then transfer the appetizer to a serving dish and serve. You can decorate such a dish with slices of fresh cucumbers and sprigs of greenery.
Second cooking method
Jewish cuisine, of course, is less popular than French and Italian, but it also has very original and recognizable dishes. By the way, the name of the famous snack is translated as "anticipation", because, as a rule, it is served before hearty meals. All over the world, this Jewish dish is appreciated for its unusual taste and nutritive value.
So, for cooking according to the most popular recipe for herring mincemeat, you will need:
- 1 kg of fish;
- 3 medium potatoes;
- 2 apples
- 3 eggs;
- 150 g butter;
- 4 onions;
- spices and vinegar.
Keep in mind that already cut fillets and fish slices in oil, which are sold in stores, are not recommended. Apples try to pick acidic varieties. And vinegar can be replaced with freshly squeezed lemon juice if desired.
Cooking
Cut herring, rinse and remove all the bones from it. If your fish is too salty, be sure to soak it. To do this, you can use both milk and ordinary water. True, in a simple liquid, the herring needs to be longer - about 3 hours.
Then grind the fish with a meat grinder or knife. In general, experienced chefs are advised to use a hand-held device to prepare the forshmak. With the help of an old device, herring pulp gets more texture than viscous. That is what the stuffing should be for this appetizer.
Another feature of the classic herring minced recipe is the use of sautéed onions, not raw. Indeed, frying the vegetable in butter makes it softer and more piquant, so the final dish turns out to be very interesting. To start, melt all the butter in a pan, and then send the onion, chopped into small cubes, into it. Fry it until golden brown.
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 the turn of the rosy sauteed onion and stir again.
According to this recipe, the mincemeat is so unusual and juicy that there is simply no need for a large number of all kinds of spices. It is enough to supplement the cooked appetizer 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.
Serve cooked mincemeat is best in a herring or portioned bowls, garnished with slices of boiled eggs and finely chopped greens. By the way, you can serve such a dish not only as a snack with slices of brown bread, but also as a main treat.
Soviet forshmak recipe
This way of cooking will surely 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 of herring;
- 4 slices of bread;
- 2 eggs;
- sour apple;
- 2 medium onions;
- 80 g of butter.
Process
Break the bread into pieces, put it in a deep container and pour milk or water.
Boil hard-boiled eggs and prepare the main component of the mincemeat - fish. As usual, wash it, gut it, and cut it into fillets. Peel and rinse the onion and apple. Then grind all prepared ingredients with a meat grinder. Add softened bread to the cooked minced meat and mix thoroughly. You can add salt, pepper and other spices to the mixture to your liking. Lastly, send melted butter to the minced meat.
Be sure to cool the mincemeat before serving. For decoration, you can sprinkle the appetizer with egg yolk grated on a fine grater. Judging by the reviews, this dish has a delicious taste and spicy aroma. Such a snack is the place on the festive table.
Forshmak in Odessa
Each hostess in this famous city prepares this snack in its own way, proudly defending its own cooking methods. But still, the classic Odessa recipe of forshmak has long gained popularity, despite the very colorful and specific features.
For this dish, first of all, prepare all the necessary products:
- large herring;
- 10 g of ginger root;
- 2 medium apples;
- large onions;
- egg;
- a tablespoon of lemon juice;
- bell pepper;
- 80 g of butter;
- salt and black pepper to your taste.
Preparation method
To get a really gentle mincemeat, use oily fish. For example, a Norwegian herring would be a great option for creating this gastronomic masterpiece. If you come across too salty fish, be sure to soak it first in strong black tea, water or milk.
Now cut the fish: wash the carcass thoroughly, chop off the head and tail, carefully cut the fins and get the insides. Make longitudinal cuts along the ridge and abdomen and divide the herring in half. You will get two fillets, from which it remains only to peel and pull out the bones.
Peel the apples, cut out the cores and cut into several pieces. Sprinkle the fruit with lemon juice so that they do not darken or lose their taste as part of the snack.
Peel the onion, wash and chop in small cubes. Combine the prepared ingredients in one bowl and beat with a blender. Send ginger root to it too - it will give a snack of freshness. Then add boiled egg and softened, but not liquid, butter to the mixture. Beat the mass again. As a result, you get a very airy and delicate foreshmak. Now it remains to salt and pepper, and also to cool before serving directly. A snack should be supplemented with slices of bell pepper and pickled onions.