Forshmak from herring

Odessans like to repeat: "If you want to find out how to cook fish, go to Privoz." But what about those who are not planning a trip to the Pearl of the Black Sea in the near future? In this case, we recommend cooking forshmak from herring. Even a classic recipe provides a lot of options - for every taste.

Jewish Forshmak - multinational dish

Jewish Forshmak - multinational dish

In the domestic culinary tradition, it is considered that the pate made from chopped salted herring, onions, butter and white bread is a dish of Jewish origin. But few people know that for the first time Forshmak appeared in German cuisine (in German, “Forshmak” is an “appetizer”) and that it was made from lamb.

Later, the Scandinavians picked up the baton, but instead of meat they began to put fish in a dish and bake it. But the Swedes went even further and supplemented the recipe for pate mushrooms. As for the Jewish culinary tradition, forshmak is made from herring and served cold. And this is due to the fact that the dish was intended for the menu of fasting Jews. This option has become the most popular in the countries of the former USSR.

Cooking rules and tricks

Cooking rules and tricks

To make Forshmak tasty and you don’t have to cook it for a long time, consider some of the cooking nuances:

  • Herring for snacks should be taken slightly salted and not too fat;
  • if the fish is still too salty, then it should be soaked in milk (about 3 hours minimum) or strong black tea (for 1 liter of water 4 tsp. of tea leaves);
  • it is important to clean the herring well and remove all the bones (although, if small bones remain, it does not matter: they will be ground in a meat grinder);
  • for the classic taste of pate, you must respect the proportions. Fish should not interrupt all other components, therefore on average 1 herring per 1 onion is taken;
  • ingredients for forshmak are ground by a blender or in a meat grinder;
  • pate oil needs to be slightly softened - so it will mix more quickly and easily with other ingredients;
  • It is better to take homemade fatty butter or cold-pressed olive oil.

By the way, the last wish is not so much culinary value as medical. The fact is that forshmak is considered an ideal snack for vodka. And, as is well known, in order to alleviate the effects of alcohol on the gastric mucosa, alcohol must be accompanied by fatty foods.

Forsmak from herring: a classic recipe with photos

As already mentioned, there are several dozens of options for cooking the foreshmak, and, most interestingly, they are all considered classic. But still the “most classic” recipe can be called with 5 ingredients.

Forsmak from herring: a classic recipe

Ingredients:

  • 1 large herring;
  • 1 large onion;
  • 2 pieces of white loaf;
  • 1 sour apple;
  • 100 grams of fat butter.

Cooking:

  1. Baton soften in water, squeeze and put in a bowl.Baton soften in water
  2. Peeled herring and bones of herring cut into small pieces.Cut the herring into small pieces
  3. From the apple we remove the core, together with the onions we cut the fruit into quarters.
  4. We pass all products through the meat grinder or we grind the blender.
  5. Mix the mass in a bowl with softened bread. Served in a small vase, tartlets or spread on a white loaf.Mix the mass in a bowl with softened bread

In this recipe, you can optionally add 2 boiled eggs.

Forshmak in Hebrew

Jewish tradition involves adding vegetable (olive) oil instead of butter.

Forsmak from herring: a classic Jewish recipe

Ingredients:

  • 1 herring;
  • 2 eggs;
  • 2 sour apples;
  • 2 slices of white bread or loaf;
  • 1 onion;
  • 1 tbsp. l Russian mustard;
  • 70 ml of olive oil;
  • salt, vinegar (to your taste).

Cooking:

  1. Boil eggs.
  2. Peel the herring, remove the bones and cut into small slices.
  3. We soak the bread in warm water, gently squeeze and grind the meat grinder.
  4. Cut out the core of apples.
  5. Peeled onions skipped through a meat grinder.
  6. In the same way we grind fish, eggs and an apple.
  7. Mix all products with bread.
  8. Salt a lot, pour in the oil and add the mustard.
  9. All mix and put in a few hours in the refrigerator. Served with rye or white bread, toast. You can also optionally sprinkle the paste with chopped greens. Perfect parsley and cilantro.

Cooking option with carrots

Some cooks tend to “colorize” the pallor of the standard variation of a dish with the help of a carrot.

Forshmak: recipe with carrots

Ingredients:

  • 1 herring;
  • 1 carrot;
  • 2 eggs;
  • 100 g homemade butter butter;
  • green onions (to taste).

Cooking:

  1. Boil eggs and carrots.
  2. Beat the butter until fluffy foam.
  3. Prepare the herring for grinding.
  4. Through the meat grinder skip the fish fillets, carrots, 1 yolk and 2 squirrels.
  5. Mix products with butter.
  6. Finely chop the onion, add to the pate. Before serving, decorate with grated yolk.

In order to add variety to the forshmak recipe, you can add an appetizing dressing to the pate.

Ingredients:

  • 1 tbsp. l white sugar;
  • 3 tbsp. l olive oil;
  • 1 tbsp. l apple cider vinegar;
  • 3 boiled yolks;
  • pepper (to your taste).

Cooking:

  1. Rub the yolks with sugar and vinegar.
  2. Add oil, pepper. Mix with forshmak.

Potato Recipe

Potato Recipe

The tradition of adding potatoes to salads and pastes appeared so long ago that many recipes are hard to imagine without this versatile ingredient. Boiled potatoes can also be added to forshmak, but then it is worthwhile to increase the number of fish fillets.

Ingredients:

  • 3 herrings;
  • 4 bulbs;
  • 3 large boiled potatoes;
  • 3 eggs;
  • 2 apples with sour;
  • 150 grams of fatty butter;
  • fresh ½ lemon;
  • 1 tbsp. l table (or apple) vinegar;
  • salt, spices (to your taste).

Cooking:

  1. We clean the herring, remove the insides and bones.
  2. Grind the fish with a blender or meat grinder.
  3. Boil eggs and rub with a potato and apples grated.
  4. Shred onions and fry it in a pan with the addition of oil until golden brown.
  5. Mix all products, pour vinegar, lemon fresh juice.
  6. Salt, pepper and leave to infuse for 15 minutes. Served in a special small plate. Before serving, sprinkle with finely chopped cilantro.

Classic Nut Dish

You can add a delicate savor to the herring pate using walnuts.

Classic Nut Dish

Ingredients:

  • 1 herring;
  • 100 g of crushed nuts;
  • 2 green apples;
  • 1 onion;
  • 3 slices of white bread or loaf;
  • 1 tbsp. low-fat milk;
  • 1 tbsp. l white sugar;
  • 1 tsp. vinegar;
  • 70 ml of olive oil.

Cooking:

  1. We clean the herring, remove the bones and fill with milk for 15 minutes.
  2. Baton or bread soaked in water, squeezed and together with the fish grind blender.
  3. Cut out the apples from the core, clean the onions and bring to a uniform consistency with a blender.
  4. Sugar mass, add vinegar, olive oil, nuts and mix thoroughly.
  5. Sent in the fridge for 1-2 hours. Served on toasts or in tartlets.

Forshmak with melted cheese

To give the Forschmak consistency of thick cream, melted cheese is added to the dish.

Classic recipe with melted cheese

Ingredients:

  • 1 herring;
  • 150 g of processed cheese;
  • fresh ½ lemon;
  • 20 ml of olive oil;
  • 1 tsp. paprika;
  • green onions.

Cooking:

  1. Clean the fish, remove the bones.
  2. Together with the cheese, mince or grind with a blender.
  3. Finely shred a bow.
  4. Mix the oil with paprika, juice and onions.
  5. Add the dressing to the fish mass. Pate is ready.

In this recipe, you can also use smoked herring, not salted.

If you want to make your family happy with delicious pate, make forshmak from herring. A classic recipe can be supplemented with a mass of ingredients. Such an appetizer will be a real highlight of any menu. And, most importantly, you absolutely do not need to go to Odessa to learn how to prepare the "right" Jewish herring pate.

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