Fish pate is not only an excellent snack for a festive table, but also a great way to diversify the usual menu. In the series of pastes from seafood, the palm in popularity confidently holds minced meat. There are many recipes describing how to prepare it - we will look at variations of pâté from herring in Odessa.

International dish

Forshmak: what is it

Inexperienced hostesses, having heard a kind of name "forshmak", will ask a logical question: what is it? Judging by the name, the dish has German roots (from this language is translated as "snack"). If we consider the basic ingredients (herring, onion, apple), then this is something very close to Jewish cuisine. But in cookbooks and recipes on the Internet, the definition of “in Odessa” is often given, which makes the final confusion about the origin of forshmak. In fact, the dish really appeared in Germany, only it was made from minced meat and served hot. The Jews invented cooking it from herring. And since in Odessa the community of this people is very numerous, the recipe, overgrown with options (adding bread, ginger, lemon, carrots), was called "forshmak in Odessa."

4 forshmak recipes

The most important thing in cooking forshmak is the “right” herring. It should be salted. If you bought a slightly salted fish, it should be soaked for a few hours in milk or tea.

Classics of the genre

The Jewish mother-in-law checked whether the bride was suitable for her son by the way the young girl cooked. And all the young ladies, trembling with excitement, cooked Forshmak in a Hebrew way, for it is difficult even for a novice cook to spoil the recipe of cooking this dish.

How to cook forshmak in Odessa?


  • 2 medium sized herring;
  • 1 sweet and sour apple;
  • 2 onions;
  • 1 carrot;
  • 90 g homemade butter;
  • 150 g white loaf;
  • 500 ml low-fat milk;
  • 2 hard boiled eggs;
  • pepper (according to your taste).


  1. Boil carrots.Boil carrots
  2. Bread cut into thin slices and pour milk for 5-10 minutes.Bread we cut
  3. We cut the herring, removing the fins and all the bones, cut into small pieces, along with caviar and milt.We cut herring
  4. With an apple, remove the skin, cut into squares, removing the core.

    From the apple we remove the skin
  5. Using a whisk, beat the butter.whip butter
  6. Mix all ingredients, pepper and grind with a blender.beat forshmak
  7. We decorate the dish with greens or olives, served on crackers, chips, toast or baked potatoes.

In some recipes with photos describing how to cook Forschmak in Hebrew with an apple, this basic version is complemented by fried onions, salted cucumber (1-2 pieces) and even boiled potatoes (2 pieces).

In Odessa

Forshmak, called "in Odessa", involves the addition of fairly strong spices.



  • 1 large herring;
  • 2 onions;
  • 1 sweet and sour apple;
  • 90 g homemade butter;
  • 1 hard-boiled egg;
  • 3 garlic cloves;
  • to ½ tsp dry ginger, coriander and pepper.


  1. We split the fish, removing the ridge along with the rib bones, remove the skin.
  2. Cut 1/3 of the fish into small cubes.
  3. Apple peeled, 1/3 cut into small slices.
  4. Mix herring with apple.
  5. Onion finely shred.
  6. Using a blender, mix the remaining fish with apple, onion, garlic, egg and butter.
  7. Add spices.
  8. We connect with the cut components, we mix, we send to the refrigerator for 1 hour.
  9. Served on a platter or spread on toast, bread.

Recipe without eggs

This technology of preparation will allow you to get Forshmak in 10 minutes, saving time on boiling eggs.

Forshmak without eggs


  • 1 fat herring;
  • 1 onion;
  • 3 slices of stale loaf;
  • 200 g homemade butter;
  • 1 tbsp. l vinegar;
  • ½ tsp soda;
  • 50 ml of olive oil.


  1. Clean the herring, remove the bones and cut into small pieces.
  2. At the loaf cut the crusts and pour it with vinegar.
  3. In the blender bowl add the fish, bread, peeled and cut the onion in half, grind the components.
  4. Mix the butter in the mixture.
  5. Gradually pour in olive oil, continuing to stir.
  6. Pour soda, mix well again. The snack is ready.

Hot pate

Resourceful Odessa women joined the German version of cooking meat pate with Jewish fish - and it turned out to be a delicious hot dish.



  • 350 g chicken or calf pulp;
  • 1 large herring;
  • 2-3 slices of white loaf;
  • 200 g not too fat cream;
  • 2 raw eggs;
  • 2 boiled potatoes;
  • 100 g butter;
  • Pepper (to your taste).


  1. Bread soaked for 5 minutes in boiled water.
  2. Cheese rubbed on a coarse grater.
  3. Grind meat with a loaf with a blender or meat grinder.
  4. Fish clean, remove the bones and grind too.
  5. Add eggs, sour cream and potatoes, pepper, stir.
  6. Grease the baking pan with butter and sprinkle with half the cheese.
  7. We spread the mass, level it and sprinkle it again with cheese.
  8. Sent to the oven for 30 minutes at 180 degrees. Served as a hot snack.

Feed a lot of guests? To delight with your loved ones? Farshmak in Odessa will cope with any of these tasks. The choice of the most appropriate description of how to prepare this original snack is yours. In addition, it can be supplemented with components at its discretion, adding new and new nuances of taste to this international dish.

Add a comment