Mother used to cook forshmak, and it did not make the proper impression on me. In my opinion, she did not add any apples or potatoes there - only butter and eggs. Well, herring, of course. And I was impatient to cook forshmak according to the recipe of old Jewish cuisine, and so that this recipe must begin with the words: "But my grandmother Tsilya cooked like this ..."
Therefore, I quickly wrote a letter to my Israeli friend Kirula, and she, as a true friend, immediately answered me, and her recipe, imagine, began with the words "How my grandmother cooked forshmak in Baku ..."
How it all turned out - here ...
Before that, I had read a lot about forshmak. The fact that, according to some recipes, a soaked bun was added to it seemed strange. Kirulya also wonders how you can spread a roll on a roll, if forshmak is a snack that is put on bread? Kirulya alone puzzled me: she insisted that the herring and all other ingredients be scrolled not in an automatic meat grinder, but in a manual one. We have not observed such a thing within a radius of several kilometers ...
What's the trick? So that the mass of the finished product does not resemble mashed baby puree, as it happens if you use an electric meat grinder. The mass of forshmak, as another noble Jewish culinary specialist Roma Gershuni said, should be FACTORY! And I went even further - I chopped all the components with a knife! Yes, this is gimor, it takes a long time, but the result, I tell you, surpassed all my expectations.

This is the only way to get a real forshmak. If you make it according to the OLD Jewish recipe.

True, I did not come up with this myself, it was suggested to me by Roma Gershuni. By the way, I took another secret from him: add not raw onions to the forshmak, but lightly fried in a large amount of oil. Here's what happened as a result of this creative process:
You need: three large fat herrings. In no case, no fillets in oil, no fillets cut into pieces. Only whole herrings from the barrel, which we ourselves, relishly butcher with our hands.
Three boiled potatoes, three hard-boiled eggs, two sour green fresh apples, four onions. Gershuni makes it so that there are more potatoes than herrings. Then it turns out to be a potato salad, not forshmak ...
Finely-finely chop the onion and fry in olive oil plus 150 grams of butter. The onion should float in melted butter and brown. We clean the herring of bones (I do it badly, chopped small bones together with the fillet). In chopped herring we send potatoes, grated on a coarse grater, we do the same with eggs and apples. And then add the sautéed onion with butter to this mass. I added coarsely ground black pepper and a little lemon juice (Kiruli has vinegar).
To say that it turned out awesome is to say nothing. Truth, appearance maybe not very much, but I didn't even have time to decorate with cherry tomatoes or lemon slices - everything was swept away by my family within a few seconds.

Herring Forshmak is a classic recipe with which you can taste the gastronomic subtleties of Jewish cuisine. Traditional minced fish, eggs and butter are filled with potatoes and cucumbers, apples and bread crumb, which adds a unique taste and flavor. The appetizer has dozens of options, each of which is simple and interesting.

Classic forshmak includes simple and affordable components: salted herring, butter, boiled eggs, sour apples. The essence of the preparation is that all products are crushed to a coarse-grained pate. The mass is cooled and served with slices of black bread as an appetizer, making an excellent appetizer for main courses.

1. Despite the ease of preparation, the Jewish dish forshmak requires high-quality ingredients and strict adherence to proportions.
2. High-quality herring is the key to a successful meal. Do not use store-bought fillets or fish slices in oil. Whole fish must be peeled, pitted and cut into fillets. Very salted herring must be soaked in milk.
3. The appetizer should have a textured feel, so it's best to use a hand grinder.
4. The rough taste of raw onions can be changed by sautéing them in oil.

Classic Jewish herring forshmak - recipe

Forshmak in Hebrew, the recipe for which suggests different versions. In the classic version, the herring should be chopped by hand to convey its structure as best as possible. For a particularly delicate taste, the onion is fried in butter and added to the appetizer along with it. Traditionally, forshmak is served chilled.

Ingredients

• herring - 3 pcs.;
• potatoes - 3 pcs.;
• eggs - 3 pcs.;
• apple - 2 pcs.;
• butter - 150 g;
• onions - 4 pcs.;
• lemon juice - 40 ml.

Preparation

1. Boil potatoes and eggs.
2. Peel and chop the herring.
3. Fry the onions in oil.
4. Grate potatoes, eggs and apples, mix with herring and fried onions.
5. The most delicious herring forshmak is seasoned with lemon juice and cooled.

Odessa forshmak - recipe

Forshmak in Odessa is one of the most colorful and simple recipes famous appetizer. Odessa housewives did not complain about the lack of some products and used everything that was at hand. Pieces of bread were used, which, after soaking in milk, added juiciness, and the dressing of vinegar and oil brought in a special piquant taste.

Ingredients

• herring fillet - 500 g;
• milk - 120 ml;
• loaf slices - 4 pcs.;
• egg - 3 pcs.;
• mustard - 10 g;
• vinegar - 10 ml;
• onion - 1 pc.;
• oil - 60 ml.

Preparation

1. Soak the loaf slices in the milk.
2. Boil the eggs.
3. Separate the white from the yolk. Rub the yolk with mustard and 20 ml of oil.
4. Chop herring, onion, whites and slices of a loaf and mix with the yolk.
5. Season with oil and vinegar.

Forshmak with potatoes - a classic recipe

Forshmak with potatoes is an appetizer that combines the satiety of the main dish. For cooking, you need only three components: potatoes, eggs and herring. To prevent forshmak from turning into potato salad, these products are used in equal quantities. They go well with a savory oil, mustard and vinegar dressing.

Ingredients

• potatoes - 3 pcs.;
• onion - 1 pc.;
• vinegar - 40 ml;
• oil - 50 ml;
• egg - 3 pcs.;
• mustard - 20 g;
• green onion feathers - 5 pcs.;
• herring fillet - 300 g.

Preparation

1. Boil potatoes and eggs.
2. Whisk together with herring, onion, oil, vinegar and mustard in a blender.
3. garnish with green onions and refrigerate.

Forshmak with cheese

The classic herring forshmak originally belonged to hot appetizers. A dish of herring, sour cream, eggs and potatoes was baked in the oven and served without cooling. Swedish cuisine to this day keeps the traditions of ancestors, diversifying the recipe with various components, even adding cheese. It refreshes the taste and gives a golden brown crust.

Ingredients

• herring fillet - 250 g;
• boiled potatoes - 2 pcs.;
• yolks - 3 pcs.;
• sour cream - 150 g;
• cheese - 100 g.

Preparation

1. Chop the potatoes and herring.
2. Grate the cheese on a fine grater.
3. Whisk the yolks.
4. Add sour cream and stir.
5. Place in a baking dish.
6. Baked herring forshmak - the classic recipe involves baking in the oven for 15 minutes at 180 degrees.

How to make herring forshmak with butter?

The classic herring forshmak is a recipe in which a unique dish can be prepared from a small amount of ingredients. This option is simple: you need to scroll the herring, boiled eggs, onion and butter in a meat grinder. The latter will make the snack soft and supple. A mixer should be used to get an airy texture.

Ingredients

• herring fillet - 200 g;
• eggs - 3 pcs.;
• onion - 1 pc.;
• oil - 120 g.

Preparation

1. Scroll the fillet, boiled eggs, onion and butter in a meat grinder.
2. Herring forshmak is a classic recipe in which the resulting mass should be whipped in a blender.

Forshmak with apple - a classic recipe

Herring forshmak with apple is a classic of Jewish cuisine. With the addition of apples, the appetizer acquires the same piquant taste for which it is appreciated by many gourmets. Apples must be sour and have a firm, non-starchy flesh - otherwise the dish will not work. As peeled apples darken quickly, sprinkle with lemon juice.

2016-12-14

Hello my dear readers! Do you know what word is most often used when talking about a herring dish called forshmak? Grandmother! Our dear, dear, dear! Your buns, pies, borscht and forshmak accompany us through the thorny adult life in the form of aromas emerging from the bins of our memory. The smells of home, warmth, comfort, incredible security, universal love and care. Often, my friends' childhood memories begin with the words: "But my grandmother ..." This is followed by a story about her culinary and confectionery masterpieces, interspersed with sighs and ahs. In the narrative of at least one narrator, herring forshmak is always mentioned.

Our town has long been famous for its unsurpassed cooks. Jewish housewives were distinguished by their special inventiveness in cooking "from nothing". Once upon a time, many Jews lived here. The characteristic profiles of some residents of Beregovo still give out the origin of their owners. For you will be recognized by your face, and only then by your deeds. And there is no getting away from it!

I took you a long way, friends, but back to the recipe for the classic Jewish forshmak. I remember three neighbors who were constantly discussing about the traditional "Ashkenazi" cuisine, who cooked a real (each - their own) forshmak from authentic "rusty" herring. The neighbor's names were Rosa Katz, Deborah Katznelbogen and Feiga Eidelstein. Each of these venerable ladies claimed that only she knew how to cook forshmak in Hebrew from a herring cut with her own hands.

The simplest and most popular foreschmak contains three components - herring, apple, oil (vegetable or butter, and sometimes both together).
Let's start with "still grandmothers" traditional recipes, and then consider the modern, less famous - with cheese, carrots and no apple at all.

Herring forshmak - a classic recipe in different versions

How to make a classic forshmak according to Rosa Katz

Ingredients

• 1 herring weighing at least 400 grams.
• One large sour apple (preferably green).
• 25-40 g butter.
• 2 hard-boiled eggs (do not overcook to prevent the yolk from turning green).
• Half a small onion.

Cooking technology

How to make the correct forshmak according to Dora Katznelbogen

Ingredients

• 2 not gutted herring carcasses (300 grams).
• Two or three hard-boiled eggs.
• 2 slices white bread(Dora used pieces of the "City" roll - who remembers that?).
• A pair of small onions with a delicate character (not spicy).
• Water with vinegar and sugar (the latter is optional).
• One sour apple.
• 80-100 ml of vegetable oil.
• 2 teaspoons of 9% vinegar (lemon juice).

Cooking technology

How to cook forshmak from Feiga Eidelstein

Ingredients

• 2 fatty herrings.
• One sour green apple.
• 2-3 hard-boiled eggs.
• 100 g butter.
• One tablespoon of vegetable oil.
• One small onion.
• 1 teaspoon 9% vinegar (lemon juice).
• Several sprigs of dill.
• One potato boiled in its uniform.

Cooking technology

How to make forshmak in Odessa

Ingredients

• Fillet from two herrings (taken with your own hand, if you are attracted by the prospect of being up to your elbows in herring).
• Old unspoiled tea leaves.
• 3-4 slices of white loaf (just don't say that the crust must be cut off - I beg you, Jews are thrifty people).
• A little milk for soaking the roll.
• Three cool eggs.
• 1 teaspoon mustard
• 1 teaspoon vinegar
• 50-60 ml of good vegetable oil.
• Two small sweet and sour apples.

Cooking technology

Cooking forshmak without an apple

Ingredients

• Herring fillet (we shoot ourselves or buy ready-made - at your discretion).
• Two eggs "in a bag".
• A bunch of green onions.
• Small pickled cucumber.
• One tablespoon of cottage cheese.
• 80 g butter.

Cooking technology

My remarks

I myself cannot determine which of the presented recipes for herring forshmak (in some sources of “minced meat”) is the most popular from herring. I want to do this with your help, friends. Please express yourself in the comments which option you like the most.

Herring forshmak, a classic recipe with step by step photos , which we will consider today, has a very interesting story... I am sure that in the understanding of many housewives, forshmak is a cold fish appetizer in the form of herring, bread and apple. The way it is. This is exactly what the classic Jewish forshmak looks like, but few people know that forshmak can also be not only a cold appetizer, but also a full-fledged hot dish and not only fish, but also meat. Are you surprised?

Herring forshmak - history

Forshmak began to be prepared around the end of the 15th century in the Scandinavian countries. For the preparation of forshmak, herring and meat were used, which were baked finely chopped and mixed with potatoes, onions and eggs.

Later the forshmak moved to Jewish cuisine. Interestingly, for the preparation of forshmak, fish of not the first quality was used, the so-called “rusty herring”. Thus, it is possible that Jewish housewives processed not the first grade herring into a delicious snack and, of course, were very proud of their invention. It was not only tasty, but also very economical, so to speak, in a Jewish way. Herring forshmak recipe so passed down from generation to generation.

The appetizer was to everyone's taste - both adults and children. It has taken root in Jewish cuisine and is called "geakte goring", which is translated as pieces of herring.

Traditional Jewish herring forshmak is served either in a large dish, laid out in the shape of a fish, or immediately spread on black bread. Forshmak is considered an excellent snack with vodka, which is why it is prepared for a festive table.

To prepare a truly delicious herring forshmak according to the classic recipe, you need to know some tricks. The quality and taste of forshmak is especially influenced by the quality of the main ingredient - herring.

Take herring of the first freshness, it is very desirable that it is greasy and not too salty. For piquancy and pungency at the end of cooking, you can add a little to the herring forshmak.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onions - 1 pc.,
• Baton - 2-3 slices,
• Milk - 0.5 cups
• Butter - 150 gr.,
• Salt to taste.

Herring forshmak - a classic recipe

Preparing forshmak begins with preparing the fish. Cut off the head of the herring.

Remove the insides. After that, rinse the fish well inside. Make an incision in the back of the fish along the dorsal fin. Remove the skin from it, and then carefully remove the ridge. Cut the resulting herring fillets into smaller pieces.

Cut the boiled eggs into cubes.

Wash the apple. Peel it off, and cut the egg into small cubes as well.

Chop the onions into cubes.

Soak the loaf in milk for 10 minutes.

Put all the ingredients - herring, eggs, onions, apples in a bowl. Squeeze the loaf from the milk. Add to bowl with the rest of the ingredients.

Now all the ingredients for making forshmak according to the classic recipe must be chopped. This can be done both with a meat grinder and with a hand blender. In this recipe, all these products have been minced.

Now you need to add butter and salt to the almost finished herring forshmak.

Add very little salt, taking into account that the herring is salted. Butter must be taken soft so that it can be easily grinded in a forshmak.

Before serving forshmak according to the classic recipe should cool well. After one hour spent in the refrigerator, it can be served at the table.

Herring forshmak. Photo

How to serve forshmak?

Forshmak you can file, as I wrote above, in two ways. The first way is to serve it as a paste mass, where everyone who wants to spread it on bread with their own hands right at the table. The most popular way to serve a dish is to serve it as a fish-shaped pate. For his herring forshmak is laid out in an oval dish with a slide. Decorate with herring head and tail.

The body of the "fish" is decorated in almost the same way as the stuffed one. They make a net of mayonnaise, decorate with dill leaves, olives, viburnum berries. The second way - herring forshmak is served immediately on sandwiches, while decorating them with boiled yolk crumbs and chopped onions.

Now let's look at how to make herring forshmak with potatoes.

Ingredients:

• Lightly salted herring - 1 pc.,
• Apple - 1 pc.,
• Onion - 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Butter - 100 gr.,
• Salt to taste
• Ground black pepper - a pinch.

Herring forshmak with potatoes - recipe

This forshmak will differ from the previous one not only in composition and ingredients, but also in consistency. To prepare it, just like for the first recipe, you need to prepare the herring - separate the fillet from the bones and chop it finely.

Chop eggs, apples and onions into small pieces.

Peel boiled in uniforms. Grate it on a medium grater.

Place all ingredients in a bowl.

To make herring forshmak delicious, add salt, black pepper and butter. Use a hand blender to grind all food until a paste is obtained.

Serve forshmak, sprinkled with yolk and green onions. Enjoy your meal.

Hot herring forshmak in Jewish style is no less tasty.

Ingredients:

• Fresh herring - 2 pcs.,
• Baton - 3-4 pieces,
• Milk - 150 ml.,
• Onions - 1 pc.,
• Eggs - 2 pcs.,
• Salt to taste
• Ground black pepper - a pinch
• Breadcrumbs - about 2030 gr.,

Jewish hot herring forshmak - recipe

Soak the loaf slices in milk. Separate the fillet from the bones of the herring. Peel the onion. Pass the onion, loaf and herring through a meat grinder. IN minced fish beat in the eggs. Season with salt and pepper to taste. Stir the foreschmak base thoroughly.

Grease the mold with sunflower oil or a piece of butter. Put the minced fish in it. Sprinkle the forshmak with bread crumbs. Bake the hot herring forshmak in a Jewish way for 30 minutes at 190C.

I would be glad if you liked these homemade forshmak recipes. Bon appetit and delicious meals.

Forshmak is a typical Jewish dish. It is made from herring, bread and butter, with the addition of mostly apples.

Forshmak - what is it?

Forshmak is a dish made from either minced meat (Prussian cuisine) or herring fillets (Jewish cuisine). According to culinary logic, it is a snack, and its original German name can literally be translated as “anticipation”, anticipation is the anticipation of a good meal. Meat forshmak can be a hot appetizer, but herring is always "cold".

Herring forshmak is usually prepared with apple, onion, egg and butter, thoroughly grinding all the ingredients together, so you get something in between pate, fish oil and herring salad. However, not every Jewish housewife will agree with me about apples and eggs.

You can often hear that this is a dish of Odessa cuisine, and there is some truth here, but only because there has been a large Jewish community in Odessa for centuries, and herring forshmak is a classic Jewish dish.

Adding "herring pate" to appetizers does not mean at all that it cannot be served at the dinner table with a simple potato side dish - it is possible, and necessary, and it will be very tasty. And as an appetizer, it is most often served on small toasts of black bread.

Here are 2 Jewish forshmak recipes. The first recipe was prepared by a culinary specialist from Odessa, and here the place of residence itself votes for authenticity (however, the ginger root is already pure liberties, even for Odessa). The second recipe for herring forshmak is one of the many variations, it does not contain apples, eggs, but includes a stale loaf.

Prep time: 15 minutes
Cooking time: 15 minutes
Servings Per Container: 2 Servings

Odessa herring forshmak

Ingredients for the recipe

To prepare herring forshmak, you will need:

• herring 1 pc.
• sour apple 1-2 pcs.
• shallots 1 pc.
• ginger root 2-4 g
• boiled egg 1 pc.
• butter 70 g
• lemon juice 1 tbsp. l.
• a pinch of salt
• ground pepper to taste
• sweet pepper for serving
• pickled onion

How to make herring forshmak (with apple and egg)

To get a delicious tender forshmak, use fatty herring, in my case it will be Norwegian herring. If you come across a very salty fish, soak the cut fillet for 2-3 hours in milk or in a strong infusion of black tea.

To cut the fish into fillets, use a knife to cut the meat along the spine, and then use your hands to remove the ridge and any visible bones.

The result is two herring fillets that need to be skinned.

We use only sour apples for forshmak (you can take a sour variety, for example, Simirenko, or a not quite ripe apple of any kind). Peel the apple, cut the core and cut the flesh into cubes. After that, you need to immediately sprinkle the apples with lemon juice - so they will not lose their color and will not make the snack darker.

In a blender bowl, place the fillet pieces, finely chopped onion and apples. You can add a little ginger root to add freshness.

Grind everything with a blender or pass through a meat grinder, then add softened (but not melted) butter, boiled egg white, and beat the mass again with a blender.

As a result, you will get a gentle and airy forshmak. It is almost ready - it remains to salt (if necessary) and add pepper. Transfer the snack to a container and refrigerate overnight.

To serve forshmak, prepare dark bread, cut into triangles (can be fried in a dry frying pan or in a toaster for a crispy crust).
Take two spoons - they can be used to easily form balls out of foreschmak for a beautiful presentation.

Take a little mass in one spoon.

Take a second spoon, and make lumps of forshmak, transferring it from one to another, like dumplings.

We immediately put the formed forshmak on the toast.

We spread the appetizer on a wide flat plate.

You can decorate a forshmak in different ways: you can decorate the plate itself with fresh or pickled vegetables, or you can put a shrimp or a piece of fish on top of each canapé ..

Grated egg yolk will add brightness to the appetizer. If you will not serve the dish immediately on the table, it is better not to decorate it, but to cover it with cling film and keep it cold.

On a note

1. If the texture of the appetizer seems too smooth to you, next time only puree with additional ingredients (apple, onion, egg and butter), and the herring can be chopped.

2. Herring forshmak can be not only an independent dish, but also a filling for salty cakes, sandwiches, pancakes, it can be stuffed with eggs, potatoes.

3. You can experiment a little with the ingredients of the dish. For example, add boiled potatoes or soaked pieces of toasted white bread. You can chop a pickled cucumber, or you can put the onion not raw, but after frying it.

In short - experiment, try and find the recipe that suits your taste best.

Video of Odessa forshmak recipe with apples:

Eggless herring forshmak recipe

Ingredients for the recipe:

• herring (large) - 1 pc.
• onion - 1 pc.
• stale loaf - 2-3 slices
• butter - 200-250g
• vinegar - 1-2 tbsp. lies.
• baking soda - pinch
• vegetable oil- 50 ml

How to make forshmak (alternative recipe)

Peel the herring, free it from the bones. Divide the peeled onion into several parts.

It is advisable to cut the crusts off the loaf.

Cut the loaf pieces into cubes, sprinkle with vinegar. Skip the herring fillet, onion and pieces of loaf twice through a meat grinder.

Mix room t butter with minced herring.

Mix the mixture thoroughly with a wooden spoon. Pour in some vegetable oil and beat (also with a spoon). Continuing to beat, gradually pour in the rest of the vegetable oil. Add to baking soda and beat a little more. The herring mixture should become lighter, fluffier and more uniform.

On a note .
1. Use enamel or plastic utensils.
2. For foreschmak, odorless vegetable oil is recommended.

Herring forshmak is ready to eat. It can be spread on both white and black bread. It is necessary to store forshmak in the refrigerator for no more than 3-4 days (if it survives this period). Due to the fact that it contains vegetable oil, the forshmak does not harden much in the cold, so it is very convenient to spread it on bread, even immediately after taking it out of the refrigerator.