Forshmak is a very tasty and filling snack that was invented by Jews. It is no wonder that it is also very economical. One herring can make a whole bowl of sandwich spread. Although, mincemeat is very often used to fill tartlets, served on crisps, chips or lettuce. This taste cannot be compared with anything!
Classic herring mincemeat - general principles of preparation
Despite the presence of herring in the dish, not much fish is added. According to the rules, about a third, but less is possible. The herring taste does not dominate, but is a pleasant addition that makes the dish unusual. Lightly salted fish is used. The carcass is separated from the bones and heads. The cleaned fillet is crushed with a blender, you can use a meat grinder, but then the products are passed through at least twice. You should get a homogeneous mass, reminiscent of a pate in consistency.
What else is added to the forshmak:
Boiled eggs;
Bulb onions;
The exact composition of the ingredients depends on the chosen recipe. Jews prepared mincemeat in a variety of ways. Very often, in order to save money, bread or a loaf or potatoes were added to it, and they also work quite well with them.
The crushed mass can be seasoned with any spices, but it itself is quite aromatic and has a pronounced taste. Forshmak can be stored in the refrigerator for up to three days in a container or jar with a tight lid, but it is better to eat fresh.
Herring forshmak: a classic recipe with apples and eggs
For cooking, it is best to use green apples of the Semerenko and Granny varieties. The classic recipe for herring mincemeat uses one fish. If it is small, then it is better to take two pieces or one and a half.
Ingredients
Herring;
One large apple or 2 small ones;
Three eggs;
100 g butter;
Onion head.
Preparation
1. Cut the herring or take the finished fillet and cut into pieces. If the fish is too salty, pour cold milk over it for a while, then squeeze out.
2. Peel the apples; it is better not to use the skin so that the mass is more tender. Cut into pieces.
3. Peel the eggs and onions. We also cut them into pieces.
4. Place everything in a blender bowl and beat until smooth.
5. Or twist it twice through a meat grinder.
6. Add softened butter. If it hasn’t had time to sit in a warm place, you can cut it into pieces, throw it into common oil and beat it again with a blender.
7. Stir the mincemeat and taste it. If there is not enough salt, you can add it. Season with black pepper and herbs if desired.
8. Place the mincemeat in the refrigerator for an hour so that the mass hardens a little. We use it for sandwiches and snacks.
Herring forshmak: classic recipe with melted cheese
To prepare herring mincemeat according to this classic recipe, you can take ordinary cheesecakes in foil, “Friendship” type. Soft cheese in baths is also suitable, the taste will change a little and the consistency will become softer.
Ingredients
250 g herring fillet;
100 g green apples;
100 g processed cheese;
60 g butter;
Three eggs;
100 g onions.
Preparation
1. Cut the fish into pieces and place in a blender bowl for chopping. If it is small, beat all the ingredients separately, then add to the total mass.
2. Peel the required amount of onions and apples, chop.
3. Boil hard-boiled eggs, cool and peel, send to chop.
4. Clean the cheese from the foil. If it is already soft, then you can immediately put it into the general mass. If not, then first chop it, then combine it with the rest of the products.
5. All that remains is to add soft butter. It is advisable to beat the mixture again so that the flavors of the products combine.
6. Place in the refrigerator for 20-30 minutes, then use as intended.
Economical herring mincemeat: classic recipe with potatoes
A very popular and economical classic recipe for herring mincemeat. For cooking you will need boiled potatoes. It is best to boil it whole in its skin to preserve the starch in the tubers as much as possible.
Ingredients
Three herrings;
Three potatoes;
Three onions;
Four eggs;
Two apples;
150 g butter;
Vinegar, spices.
Preparation
1. Peel the herring, separate the fillet from the backbone, remove all large bones, sprinkle the fish with table vinegar, set aside.
2. Boil potatoes in their skins, cool, peel and cut into pieces.
3. Simply peel the onion and cut into pieces.
4. Boil the eggs hard, add cold water to cool them faster, then remove the shell and cut into four parts.
5. Peel green apples, peel very thinly. Cut into pieces, discard the core and seeds.
6. Pass all these products through a meat grinder twice.
7. Beat the softened butter with a mixer until fluffy, then add to the mincemeat.
8. Stir everything thoroughly, taste the herring dish, add more salt if necessary, add black or red ground pepper, season with other spices, dry or fresh herbs.
Herring forshmak: classic recipe with fried onions
This is a very tasty Jewish recipe, often also called Odessa, supposedly several Jewish families lived there and invented it. The difference is the use of fried onions. The taste of mincemeat is very soft, light, and the aroma is simply incomparable.
Ingredients
2 herrings;
4 onions;
2 apples;
200 g butter;
Salt pepper.
Preparation
1. It’s better to start with the onion so that it has time to cool. We clean the heads and cut them into large cubes or strips.
2. Melt 50 g of butter in a frying pan and add onion. Fry over medium heat. The goal is to lightly brown the onion pieces, but not to fry them until they turn brown. Cook for about five minutes. Then let it cool.
3. Hard-boil chicken eggs, then cool and peel, cut into several parts.
4. Peel the apples, cut them into pieces, throw away the core.
5. Grind all prepared products to a homogeneous pate.
6. Add butter, add salt if necessary and beat for a couple of minutes until fluffy. Add pepper and other spices to taste.
Herring forshmak: classic recipe with carrots
One of the most striking classic recipes for herring mincemeat. For cooking, it is best to choose fresh and juicy carrots to make it really tasty. Apple is not added to this dish, but vinegar is.
Ingredients
1 herring;
2 medium carrots;
1 onion;
120 g butter;
20 ml vegetable oil.
Preparation
1. Carrots can be completely raw, but it’s better to fry one. Clean, rub coarsely. Chop one onion.
2. Pour vegetable oil into a frying pan, add a spoonful of butter, and place on the stove.
3. Add vegetables, fry until soft.
4. Simply chop the second carrot, throw it into a blender or just into a bowl if a meat grinder will be used for chopping.
5. Peel the herring, fillet it, cut it into pieces.
6. We also peel the boiled eggs and cut them into four parts.
7. Add sautéed vegetables from the frying pan and chop everything together.
8. Add the remaining butter, add salt, pepper and stir everything thoroughly.
Herring forshmak: a classic recipe with Jewish bread
Another economical recipe for classic herring mincemeat. To prepare it, it is best to use stale white bread or a loaf; you can take a product that is two days old, but not fresh.
Ingredients
One herring;
Two pieces of white bread;
100 grams of milk;
One onion;
Two eggs;
50 g butter.
Preparation
1. Free the herring from the seeds, ridge and head. Cut the fish into small pieces.
2. Cut off all the crusts from the bread, add milk, wet the pieces well and set aside, let them soften well.
3. Peel the apple and onion, cut into small pieces.
4. Boil the eggs and also prepare them for subsequent chopping.
5. Pass the fish with an apple and onion through a meat grinder, drive away the boiled eggs.
6. Squeeze out excess milk from the bread, but do not pour it anywhere. We also pass it through a meat grinder.
7. Grind all the products again to make the consistency more uniform.
8. Add butter, there is not much of it in this recipe, 50 grams is enough, that’s about two spoons. Grind with the main mass. You can beat it.
9. Assess the consistency. If the mincemeat turns out thick, you can add the remaining milk.
10. After we have brought the consistency to the desired state, add spices, add herbs, and add salt if necessary. Let the mincemeat “ripen” in the refrigerator for an hour, then serve.
If the herring is over-salted, the fillets are often soaked in milk before preparing the dish. But few people know that you can also use strong tea, you just need to cool it first. The drink perfectly removes excess salt; just leave the pieces in it for 15-20 minutes.
Did the herring contain milt and caviar? You can safely add them to mincemeat, the taste will not suffer from this.
If you plan to cook mincemeat for several days, then it is better not to add fresh herbs; it will shorten the shelf life of the herring appetizer to a day.
To make beautiful snacks from mincemeat, you can transfer it to a pastry bag. Through large nozzles, charming flowers, leaves, and patterns are squeezed onto sandwiches or into tartlets.
Herring forshmak is a simple, but very original and surprisingly tasty appetizer, which can be prepared both in the classic version and with some deviations from the original recipe. Possible combinations of components and the technique of their processing are in the selection of recipes proposed below.
How to prepare mincemeat from herring?
This appetizer, beloved by many, is prepared in a simple way, and if you have recommendations on hand with the correct proportions of ingredients and the main stages of preparation, anyone can cope with the task.
- The most popular recipe for herring mincemeat involves combining salted fish fillet with an apple, boiled potatoes and eggs. For piquancy, onions are added to the appetizer, and butter for tenderness.
- The ingredients are twisted once through a meat grinder, chopped finely with a knife or passed through a grater, then seasoned to taste and mixed. It is possible to grind the components in a blender, then the herring mincemeat will be fluffy, fluffy and tender.
Herring forshmak - a classic Jewish recipe
The recipe for Jewish herring mincemeat involves pre-frying the onions in butter. Another characteristic feature of the snack is its texture. Pieces of the components must be felt, so it is preferable to chop the fish, like other components, finely with a knife.
Ingredients:
- herring – 2 pcs.;
- onions – 3 pcs.;
- potatoes – 2 pcs.;
- eggs – 3 pcs.;
- apples – 1.5-2 pcs.;
- butter – 100 g;
- salt, pepper, vinegar - to taste.
Preparation
- Herring is cut, separating the fillet from the bones.
- Boil, peel, and grate potatoes and eggs.
- Grind the fish, chop and fry the onion in oil.
- Mix the prepared products, add an apple and season.
- The finished salted herring mincemeat is served garnished with herbs.
How to cook mincemeat from herring in Odessa style?
Odessa-style herring forshmak is made without potatoes with the addition of a dry white loaf, which is soaked in milk. You can simply grind the components in a meat grinder with a large grid, or do it a little differently: grind two-thirds of the total amount of components in a blender and mix with the rest, chopped with a knife.
Ingredients:
- herring – 1 pc.;
- onion – 1 pc.;
- white loaf - 2 slices;
- eggs – 2 pcs.;
- apples – 2 pcs.;
- butter – 100 g;
- salt, pepper, mustard, vinegar - to taste.
Preparation
- Herring fillets and other products are prepared and chopped properly.
- Mix soft butter into the resulting mass and season by adding salt, pepper, mustard, and vinegar.
- Place Odessa mincemeat made from herring in the refrigerator for an hour and serve.
Forshmak from herring with carrots - recipe
Proper herring mincemeat - not only decorated using classical technology. Adding non-traditional ingredients to a dish is welcome if in this manner it is possible to emphasize the taste of the snack and make it brighter. This effect is achieved by adding boiled, diced carrots to the ingredients of the dish.
Ingredients:
- herring (fillet) – 400 g;
- onion – 0.5 pcs.;
- carrots – 2 pcs.;
- eggs – 1-2 pcs.;
- butter and processed cheese – 100 g each;
- salt, pepper, mustard, lemon juice - to taste.
Preparation
- Herring, onion and egg are ground in a meat grinder.
- Boiled and peeled carrots are chopped into small cubes and mixed into the twisted mass along with soft butter and cheese.
- Season mincemeat with carrots and herring to taste and cool slightly.
Herring forshmak with melted cheese - recipe
The idea from the previous recipe can be used more than once, for example, with processed cheese. The components can be crushed using a blender or meat grinder, and the onion can be chopped and fried in oil. It is preferable to take sour apple varieties, such as Simirenko.
Ingredients:
- herring (fillet) – 400 g;
- onion and apple - 1 pc.;
- carrots – 2 pcs.;
- egg – 1 pc.;
- processed cheese and butter – 100 g each;
- salt, pepper, seasonings - to taste.
Preparation
- All components are prepared properly and crushed.
- Mix grated cheese and soft butter into the mixture and season the appetizer to taste.
Potato forshmak with herring
For fans of this amazing combination, the following recipe. In this case, mincemeat from herring is prepared with boiled and chopped potatoes along with fish fillets. Onions will add spiciness and piquancy to the appetizer, and a boiled egg, which can be grated or mashed with a fork, will soften the taste.
Ingredients:
- herring – 1 pc.;
- onion – 1 pc.;
- potatoes – 3-4 pcs.;
- eggs – 2 pcs.;
- vegetable oil – 25 ml;
- salt, pepper - to taste.
Preparation
- Boiled potatoes, fish and onions are chopped in the most convenient way.
- Add eggs and butter to the resulting base, season the appetizer to taste, and mix.
- The finished herring mincemeat is served immediately or cooled a little in the refrigerator.
Recipe for herring mincemeat with apple
Forshmak from herring with apple, prepared taking into account the proportions specified in this recipe, has a harmonious fresh taste with a pleasant apple sourness. If desired, one or two slices of white loaf are added to the composition, soaked in milk in advance, and then chopped together with other components of the dish.
Ingredients:
- herring (fillet) – 400 g;
- apples – 400 g;
- onion – 1 pc.;
- white loaf (optional) – 2 slices;
- eggs – 2 pcs.;
- vinegar - 1.5 tbsp. spoons;
- butter – 100 g;
- salt, pepper - to taste.
Preparation
- Boiled and peeled eggs, chopped onions, loaf and half of the apples are crushed in a blender.
- The fish fillet and the remaining apples are cut into cubes and mixed into the resulting puree.
- Add soft oil, vinegar, salt, pepper, stir and place the mass in the refrigerator for a while to cool and infuse.
- When serving, complement the herring mincemeat with fresh herbs.
Herring forshmak in Lithuanian style
The Lithuanian recipe for making mincemeat from herring differs significantly from previous classic analogues of the dish. Here fish is combined with cottage cheese and sour cream, and the composition is complemented by grated hard cheese and herbs (parsley, dill, cilantro or basil). This appetizer is served with.
Ingredients:
- herring (fillet) – 400 g;
- cottage cheese – 400 g;
- cheese – 200 g;
- thick sour cream – 300 g;
- vegetable oil – 40 ml;
- greens – 1 bunch;
- salt, pepper, homemade mayonnaise.
Preparation
- The fish fillet is cut finely and ground with cottage cheese, butter and sour cream.
- Form balls from the resulting mass, dip them in a mixture of grated cheese and chopped herbs, and place them on a dish.
- When serving, the resulting products are poured with mayonnaise and sprinkled with cheese shavings.
Forshmak from fresh herring
Another unconventional recipe for herring mincemeat is presented below. In this case, it is used as the basis of the dish, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg-sour cream sauce and baked until golden brown in the oven. Serve the dish by cutting it into portions and pouring melted butter over it.
Ingredients:
- fresh herring fillet – 0.5 kg;
- mushrooms – 300 g;
- onions – 3 pcs.;
- tomatoes – 2 pcs.;
- eggs – 2 pcs.;
- flour – 100 g;
- sour cream – 100 g;
- salt, pepper, vegetable and butter.
Preparation
- The fillet is breaded in flour and fried.
- Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and minced together with the fish.
- Sauté 2 tbsp. spoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
- Add the mixture to the twisted mass, add beaten eggs to the base, transfer to a mold, brush with sour cream and bake until golden brown.
Forshmak with meat and herring
Forshmak from veal with herring, like the previous version with fresh fish, is baked in the oven after chopping the ingredients, which are complemented with egg wash and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to maintain juiciness.
Calories: Not specified
Cooking time: Not specified
Perhaps every housewife always strives to surprise her guests with something new. We suggest trying a simple herring mincemeat with melted cheese and carrots. The cooking process uses a small amount of ingredients. This dish can rightfully be called a substitute for red caviar. The light, soft, rich taste of herring in combination with carrots, processed cheese, eggs and butter will be fully revealed. Be sure to try this very tasty one.
Products:
- Atlantic herring – 1 pc.,
- carrots – 1 pc.,
- processed cheese – 1 pc.,
- egg – 1 pc.,
- butter – 100 gr.,
- salt,
- ground black pepper.
Necessary information.
Cooking time takes 40 minutes.
Step-by-step recipe with photos:
1. First you need to clean the herring from entrails and bones. Then cut in half, then cut into small pieces. Place in a blender or chopper.
Tip: To make mincemeat tasty, it is recommended to choose fatty varieties of herring. Preferably the fish should be lightly salted. Excessive saltiness can be removed by pre-soaking in milk. 
2. After this, add processed cheese. 
3. Then put butter into the blender bowl.
Tip: The butter should be left at room temperature in advance so that it melts a little and whips easier. 
4. Peel the boiled egg and add to the cheese.
Tip: To prepare the appetizer, boil the egg steeply in salted boiling water for 10 minutes.
5. Cut the boiled carrots into two halves and place them in a bowl.
Tip: First you need to peel the carrots, wash them with water and boil them for 15 minutes.
6. Close the cup and beat until the mass becomes a homogeneous consistency. Add salt, ground black pepper and beat again.
Tip: The longer you beat the mincemeat, the more tender and fluffy it will turn out.
7. Now take pieces of bread and spread herring paste evenly over the entire surface. Before serving, place on a plate with young lettuce leaves.
Tip: To add an unusual taste, it is recommended to lightly fry bread slices in butter until golden brown or toast them in a toaster.
Advice: ideal as an additional snack to the main hot dish of boiled potatoes with fresh finely chopped herbs.
Bon appetit everyone!
Herring is in great demand in our family. I used to prepare boiled potatoes for it, but now we like to make and eat it simply with bread. Since I always have to peel the herring, and as you understand, I do this quite often, I decided to find a way out of this situation so that even when I was at work, my loved ones could feed themselves without much effort. When I consulted with a work colleague about this, Marina immediately, without hesitation, suggested that I try making mincemeat from herring with melted cheese and carrots. I wrote down the recipe for making it and thanked my colleague. Arriving home from work, the first thing I did was go to the kitchen and get to work. As Marina said, there was nothing complicated in the preparation. And after about fifteen minutes I called my loved ones for a tasting; we all really liked the finished dish. I don’t know how mincemeat is served, but we just spread it on bread. Try it - it's very tasty and satisfying!
Ingredients:
- half a herring,
- 1 chicken egg,
- half boiled carrots,
- 1 processed cheese,
- 50 grams of butter.
How to cook with photos step by step
Forshmak can be prepared using a regular or electric meat grinder, or you can also use a blender.
So, using whatever technique you have, twist the pieces of fish, just remember to remove all the large bones and skin. 
Then grind the egg and carrots in a meat grinder. 
Do the same with processed cheese. By the way, I was very worried that it would be difficult to twist the processed cheese. However, my worries were in vain. 
Add butter to all the twisted ingredients. It should be excellent in taste, and also quite soft. Mix everything. 
You can store mincemeat in the refrigerator in a glass jar, covering it with a lid. 
By the way, you can
Forshmak from herring and - this is a pate, Jewish dish, loved by many for its extraordinary taste, delicate texture and ease of preparation. Mincemeat is prepared from herring with the addition of onions, eggs, sour apples and all kinds of additives. Boiled potatoes, carrots, bread crumbs soaked in milk, butter or margarine, and spices are added to mincemeat.
It is better to chop herring for mincemeat in a classic meat grinder, and not in modern food processors or blenders. An old hand grinder provides a textured consistency where each ingredient can be felt. Modern devices will grind tender fish fillets into a paste-like mass.
Forshmak is served as an appetizer. It is spread on pieces of bread. Connoisseurs prefer to use black rye bread. You can spread the bread with butter and serve fresh herbs with the mincemeat. For especially special occasions, the best addition to herring mincemeat is red caviar.
There are many recipes for making herring pate. We will tell you how to prepare Odessa-style mincemeat and mincemeat with processed cheese at home.
Classic recipe for Odessa-style herring mincemeat
Photo No. 1. Recipe for classic herring mincemeat in Odessa
The highlight of forshmak in Odessa lies in the cooking technology. Some of the ingredients for the pate are crushed in a meat grinder, and some with a kitchen knife. Butter, whipped into a creamy mass, makes the mincemeat airy. In addition, to prepare Odessa mincemeat you need to use Semerenko variety apples.
Recipe ingredients:
- lightly salted herring 1 PC.
- Semerenko variety apple 1 PC.
- onion 1 pc.
- eggs 2 pcs.
- garlic 2 cloves
- coriander ½ teaspoon
- ground dried ginger½ teaspoon
- butter 100 g.
- salt, black pepper taste
How to cook mincemeat from herring (step-by-step classic recipe):
- Peel the herring from skin and bones. Peel the apple from the seed boxes. Grind 2/3 of the fillet and apples using a meat grinder or blender. Chop raw peeled onion and garlic. Eggs - boil and cool. Combine onion, garlic, eggs and spices in a bowl. Combine the two masses.
- Beat softened butter until fluffy. Add oil to mincemeat. Salt the pate and season with pepper.
- Left 1/3 Finely chop the herring and apples with a knife and mix into the main mass. The forshmak will turn out runny. Don't be upset, just put it in the refrigerator. It will acquire the desired thickness when it cools.
Feeding method: Serve mincemeat in Odessa style on black rye bread, greased with butter, along with hot sweet black tea. The dish is an excellent appetizer with vodka, but it is with tea that mincemeat reveals the entire indescribable range of flavors.
Photo No. 2. Recipe for the most popular mincemeat with melted cheese
A simple, quick, but tasty mincemeat is made from herring, processed cheese and carrots. Carrots add sweetness and juiciness to the dish; they are added instead of apples, and processed cheese gives it a paste-like consistency. Forshmak according to this recipe turns out to be pleasant to the taste, not sharp. Forshmak with cheese is prepared quickly and easily.
Recipe ingredients:
- herring with caviar 1 pc.
- eggs 3 pcs.
- carrots 1 pc.
- onion 1 pc.
- processed cheese 2 pcs.
- salt, pepper to taste
- small bunch of green onions
Method for preparing mincemeat from herring with processed cheese:
- Clean the herring from the insides, remove the skin, remove the bones. Boil the eggs hard and peel them. Boil the carrots until tender and also peel them.
- Pass herring fillets with caviar, eggs, processed cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
- Place the pate into a bowl. Garnish with finely chopped green onions.
Secrets of making mincemeat
Forshmak from herring - appetizer, loved by many for its spicy taste, efficiency and speed of preparation. There are countless recipes for preparing fashmak. Each housewife adds her own secret ingredient, believing that it is what makes the dish especially tasty. We have collected the most interesting tips on how to make delicious herring mincemeat, and we are happy to share them with our readers:
- To prepare mincemeat you can use not the best herring– salted, left in the refrigerator and turned brown. To improve the taste of fish, soak salted herring in milk 1-2 hours, and stale in cold black tea.
- Traditionally, sour apple is added to mincemeat. If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.
- The amount of herring in mincemeat is no more than 1/3 volume. Fish should not dominate the pate, but only give it a herring tint.
- If you beat the mincemeat with a blender or in a modern food processor, do not be too lazy to finely chop some of the ingredients with a knife. Forshmak should have a distinct texture and not be a paste.
- Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.
- In addition to herring, forshmak is prepared with added potatoes, cottage cheese, chicken meat.