What is the name of the Jewish herring dish. Forshmak from herring with melted cheese and carrots

Herring forshmak is a classic recipe with which you can try the gastronomic subtleties of Jewish cuisine. Traditional minced fish, eggs and butter are filled with potatoes and cucumbers, apples and bread crumbs, which add a unique taste and color. The appetizer has dozens of options, each of them is simple and interesting.

Forshmak classic includes simple and affordable ingredients: salted herring, butter, boiled eggs, sour apples. The essence of cooking is that all products are crushed to the state of coarse-grained pate. The mass is cooled and served with pieces of black bread as an appetizer, being 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 dish. Do not use store-bought fillets or fish pieces in oil. Whole fish must be cleaned, bones removed and divided into fillets. Very salty herring must be soaked in milk.
3. The appetizer should feel texture, so it is better to use a manual meat grinder.
4. The rough taste of raw onions can be changed by frying them in oil.

Classic Jewish herring mincemeat - recipe

Forshmak in Hebrew, the recipe for which involves various versions. In the classic version, the herring should be cut by hand in order 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, mincemeat 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.

Cooking

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

Forshmak in Odessa - recipe

Forshmak in Odessa is one of the most colorful and simple recipes for the famous appetizer. Odessa housewives did not complain about the lack of certain products and used everything that was at hand. Pieces of rolls were used, which, after soaking in milk, gave juiciness, and dressing from vinegar and oil brought 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.

Cooking

1. Soak banana slices in milk.
2. Boil the eggs.
3. Separate the protein from the yolk. Rub the yolk with mustard and 20 ml of oil.
4. Grind herring, onions, squirrels 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 minced meat from turning into potato salad, these products are used in equal amounts. They go great with a savory dressing of oil, mustard and vinegar.

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.

Cooking

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

Forshmak with cheese

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 its ancestors, diversifying the recipe with various components, even cheese is added. It refreshes the taste and gives a ruddy crust.

Ingredients

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

Cooking

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

How to make mincemeat from herring with butter?

The classic herring mincemeat is a recipe in which a unique dish can be prepared from a small number of ingredients. This option is simple: you need to scroll herring, boiled eggs, onions and butter in a meat grinder. The latter will make the snack soft and elastic. To obtain an airy texture, use a mixer.

Ingredients

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

Cooking

1. Fillet, boiled eggs, onion and oil scroll in a meat grinder.
2. Forshmak from herring is a classic recipe in which the resulting mass should be whipped in a blender.

Forshmak with apple - a classic recipe

Forshmak from herring with an apple is a classic of Jewish cuisine. With the addition of apples, the appetizer acquires that very piquant taste, for which it is appreciated by many gourmets. Apples must be sour and have a dense, non-starchy pulp - otherwise the dish will not work. Since peeled apples darken quickly, they should be sprinkled with lemon juice.

Today I will talk about such a popular Jewish snack as forshmak. But first, let's figure it out: forshmak in Hebrew, what is it? The fact is that an appetizer with the same name also exists in Prussian cuisine. There, mincemeat is called a hot appetizer (casserole) of minced meat or herring.

Translated from German, “forshmak” means “foretaste” or “before taste”. In a word, appetizer. But forshmak gained the greatest fame thanks to Jewish cuisine.

Forshmak in Hebrew is a cold appetizer of minced herring with butter, onions, eggs, apples and other ingredients and spices.

HISTORY OF THE DISH

Now mincemeat is prepared from selected herring and high-quality butter, but before everything was completely different.

It just so happened that the poor and eternally persecuted Jewish people were forced to prepare food from the products available to them at that time. Most often it was small, rusty and tough herring, which had to be soaked in tea or milk beforehand to make it soft. By grinding it and adding a little oil, onions, eggs, stale bread and other products available in the house to the resulting mass, it was possible to somehow feed the family.

It is no exaggeration to say that forshmak is a real culinary encyclopedia of Jewish life in miniature. As a result, a cheap dish of the poor, having been refined over the centuries, has turned into a dish in our time, which can rightfully become an ornament to any table.

FORSHMAK HEBREW COOKING RECIPE

Every Jewish family has its own special secret to making this appetizer. Moreover, the set of ingredients and spices can be all varied.

But today I will share a classic (basic) recipe for making Jewish mincemeat. For an appetizer you will need:

♦ Slightly salted herring - 1 pc.
♦ Boiled eggs - 2 pcs.
♦ Sour apple (medium size) - 1 pc.
♦ Onion (medium size) - 1 pc.
♦ Butter - 100 gr.
♦ Vinegar (apple) - 1 tbsp.
♦ Salt - to taste
♦ Black pepper - to taste
♦ Greens (green onions, parsley, dill) - for decoration
♦ Greens, lemon, boiled eggs, olives - to decorate a festive dish

1. The most important thing is to choose high-quality slightly salted herring. Sufficiently salted herring must first be soaked for 1 hour in milk or black tea.

2. Carefully cut the herring. First, cut off the head and tail, and then, removing the insides, separate the fillet from the bones. If the dish is planned to become a decoration of the festive table, then do not throw away the fish head and tail, they will still come in handy.

3. Peel the apple from the peel, the onion from the husk, and the boiled eggs from the shell.

4. Cut herring fillet, apple, onion, boiled eggs and butter into small pieces.

5. Pass the prepared ingredients through a meat grinder. It is better not to use a blender, the texture of the mass should remain slightly grainy, otherwise the taste will not be the same.

6. After that, pass the resulting mass through the meat grinder again, since once is not enough.

7. Add salt, black pepper and apple cider vinegar to the twisted mass. Mix everything well, put in a prepared form and decorate with herbs. Forshmak is ready!

8. To decorate a festive dish, you will need a fish head and tail prepared in advance, as well as lemon slices, boiled eggs, olives and herbs.

Due to the fact that vinegar is present in the recipe, you can store the prepared snack in the refrigerator for 3-4 days.

Jewish forshmak, cooked according to the classic recipe, is very tender and tasty. Traditionally mincemeat is served on black bread. Why slices of bread should be lightly fried in a pan without adding oil, or dried in a toaster. Bon appetit!

Forshmak- a popular dish of the Soviet era (from the “cheap and cheerful” category) and still loved by many budget snacks on the festive table. William Pokhlebkin in his culinary encyclopedia described mincemeat as “ cold dish typical of Jewish cuisine". But mincemeat is also widespread in German, Polish, Swedish and Finnish cuisines.

The very word "forshmak" ( Vorschmack) is translated from German as "snack", "meal before meals", "anticipation". In northern European cuisines, mincemeat is a hot appetizer of fried meat, herring, eggs and onions. A cold herring appetizer, reminiscent of everyone's favorite mincemeat, is traditional for Silesian cuisine and is called Hackerle.
In the book “A gift to young housewives or a means to reduce household expenses” (1861) by Elena Ivanovna Molokhovets, one can find the following phrase: “ When this meat is cooked with bones, use it for mincemeat or give it to servants ". At the same time, in the famous gastronomic poem “Lunch” (1837) by Vladimir Filimonov, there are the following lines: “ Here are the oysters of foreign seas, /
Forshmak from kilka and herring - / A gift from German cuisine to us ". Those. In the Russian cuisine of the 19th century, two variants of forshmak coexisted peacefully - a hot meat appetizer and a cold herring appetizer.

It's interesting that minced meat, firmly established in Finnish cuisine, was brought there from Poland at the beginning of the 20th century by the legendary marshal Carl Gustav Mannerheim.

A refined aristocrat and connoisseur of fine cuisine first tasted mincemeat in the officers' assembly in Warsaw. The marshal liked the dish so much that he brought the recipe to Finland. With the light hand of Mannerheim, a new delicacy called ( Marskin Vorschmack), quickly found gourmet fans across the country. Now Mannerheim's mincemeat is one of the hallmarks of Finnish cuisine. It is served in the best restaurants with an obligatory glass of vodka or a glass of light beer. Marskin Vorschmack is also available in canned form.

Marshal's mincemeat recipe (Mannerheim's mincemeat)

Ingredients:

• 500 g minced veal or beef
• 2-3 bulbs
• 2 salted herring fillets
• 1 garlic clove
• 2 tablespoons tomato puree
• 50 ml cognac
• ground white pepper
• ground black pepper

Fry minced meat along with onions. Cut the herring fillet into pieces. Add herring, garlic, tomato puree, cognac to the minced meat. Salt and pepper to taste. Grind the mixture with a blender into a homogeneous mass.
Pour the resulting mass with unsalted meat broth or water until the consistency of a thick sauce (approximately 500 ml).
Pour the mixture into a baking dish and cook in the oven at 160°C for about 2 hours until the mixture thickens. If liquid evaporates quickly, add as needed.
Serve hot with baked (boiled) potatoes, pickles, sour cream and pickled beets.

Meat baked mincemeat has a lot of recipes. It is prepared from beef, lamb, chicken fillet with the addition of potatoes, mushrooms, cabbage, eggs, and the same herring.
Writer and translator Ekaterina Vilmont in the memoir and gastronomic book “ Children of the Galaxy, or Nonsense in vegetable oil ” gives his recipe for meat mincemeat.

Meat mincemeat from Ekaterina Vilmont:

“So, based on three to four people, depending on the appetite of the eaters (you can do it with two people). So, we take four hundred grams of boiled lean beef, three to four potatoes, depending on the size, two hundred grams of sour cream, one lightly salted herring, not spicy salted, we also need a little butter to coat the pan. We pass meat, boiled potatoes and herring through a meat grinder. Herring should be small, if it is still salty, it is better to take a half. Mix all this, adding sour cream, then knead until you get a dough that is pleasant to the touch. Try it - it's already delicious! It is important that the taste of herring is felt somewhere on the horizon, not stronger. If everything is in order and you don’t need to add anything, we take a pan, preferably cast iron, but you can, in principle, any, even clay or glass, just cast iron is preferable for some dishes, but, I repeat, if you don’t have it in your house, then take any. Lubricate with butter, put the minced meat dough on it with a half of a kolobok, press lightly with your hands and make cuts with a knife, like on cutlets. And put in the oven for forty minutes, until golden brown. And immediately on the table, in no case removing from the pan! At worst, apologize to the guests, especially since then they will be happy to scrape off the dried crust.
Many of those who have not tried this dish yet said: what a disgusting thing, meat with herring ... But after trying, they literally licked the pan. Forshmak is always in short supply. But if suddenly for some reason they didn’t finish it, then the cold mincemeat is also very good, but you can put it in the microwave for a while. But still, piping hot, it’s much better.”

In Polish cuisine and Finnish cuisine, you can find mincemeat recipes in which herring is baked together with potatoes.

Ingredients:
Fillet 1-2 herring
6 medium sized potatoes
1 bulb
2 eggs
2-3 tablespoons of cream
nutmeg, pepper, salt
butter, breadcrumbs

Finely chop the herring fillet. Boil potatoes, cut into cubes and fry in butter. Grate the onion or chop finely and mix with potatoes and herring. Add 2 eggs, a few tablespoons of cream, 2 tablespoons of butter and, if necessary, a few tablespoons of broth, season and stir. Put the mass in a greased form, sprinkle with bread crumbs and bake for 30 minutes in an oven preheated to 200 ° C.

Forshmak from herring(cold appetizer) is traditionally considered a Jewish specialty, although its origins lie in East Prussian cuisine. It does not contain meat - fish and meat are forbidden to mix in a kosher kitchen. Oddly enough, but in traditional Jewish cuisine you will not find the name “forshmak”, but there is ” gehakte goering ”, which literally means “chopped herring”. Gehakte goering was a favorite dish of the poorest segments of the population. For its preparation, they used rusty”herring, which was previously soaked in milk, but more often in an infusion of strong tea. In the USSR - in a country of total shortage - forshmak came to court. Dina Rubina in her story “The Babi Wind” (2017) nostalgically recalls dishes that were popular 30-40 years ago, including mincemeat.

Forshmak - well, where without it. It was very popular, and should not be classified as a delicacy of Jewish cuisine. He is also simple, but in a different way: simple and angry, like a tram controller, because his secret is in the cheapest, democratic herring. It was bought in any stale store, on the counter on the street, no matter where: the essence of mincemeat is not in the herring itself, but in its retinue. For the cheapest proshmandovka, soaked in milk and rolled through a meat grinder, acquires an exquisite taste of a delicate base for a kind of virtuoso mix. Everything that the family is rich in today was put into the mix: onions, a bun, an apple ... Do not forget the necessary shades: sugar, vinegar, vegetable oil ... A light and mobilizing snack, it just takes a long time to wash everything, especially hands, so I personally didn’t really like mincemeat ".

Ingredients:
3 salted herring fillets
1 large onion
3-4 boiled eggs
1/3 brick of white bread

Soak slices of bread without crusts in milk and be sure to squeeze so that the mincemeat is not liquid. Twist all the ingredients in a meat grinder. Add sunflower oil, vinegar and pepper to taste. Stir.

There is no canonical recipe for mincemeat. There is a basic set of products and general principles, but almost every housewife, when preparing this dish, is guided by her own taste. Gastronomic battles are still ongoing on the pressing culinary issue - Should I add an apple to the forshmak?? Many categorically reject it. But even among fans of this ingredient there is no common opinion about the variety of apples. The vast majority prefer Simirenka. But the legendary film actor Kirk Douglas (“Spartacus”), who is also the father of the no less famous Michael Douglas (“Basic Instinct”), prepares mincemeat only with Antonovka.

Forshmak a la Douglas

Ingredients:
1 large herring fillet
1 bulb
2 slices white bread soaked in milk
1 hard-boiled egg
1 Antonov apple
Vegetable oil
Grind the herring fillet, chopped onion, egg and slices of bread in a blender. Grate an apple and add to the forshmak. Season to taste with vegetable oil, salt and pepper. Serve on toast, garnished with parsley.

Forshmak in Odessa has a special spiciness. Almost every family where it is customary to cook this dish has its own signature recipe. Boris Burda - a bard, TV presenter, connoisseur, writer, culinary specialist and, finally, from Odessa - gives the following family recipe for forshmak in Odessa.

Forshmak in Odessa from Boris Burda
“Having separated the fillet from the herring, I will soak it overnight in milk. Grandmother soaked in old tea leaves, but still added milk. In general, soak in whatever you want, even in water. If the herring is not very salty, you can not soak it at all.
Now boil three eggs, separate the yolks from the whites. Add pepper to the yolks - both ground black and allspice. A teaspoon of mustard, two tablespoons of vinegar (preferably apple or grape), two teaspoons of sugar, a quarter cup of good vegetable oil, and rub it all well. In the meantime, half a loaf with a cut crust was soaked in the same milk.
Then the meat grinder works. They skipped the herring, mixed it with the yolks, skipped it again along with two sour apples (Antonovka will be just right), two medium onions, part of the proteins and soaked bread (do not forget to squeeze). Mix well again.
Now the actual ikebana remains. We put the resulting product in a herring dish, sprinkled with finely chopped green onions and garnished with the remains of proteins, herbs and whatever you want.

There are a wide variety of recipes for this dish. Forshmak is prepared with the addition of sour cucumbers, melted cheese, carrots, cottage cheese, and even without herring at all (?!). In the book of Larisa Isarova “ Dishes-precocious. Culinary fiction stories” provides this recipe:
Forshmak without herring.
Boil cabbage (5 minutes). Soak the roll in milk, turn the cabbage, squeezed bread and two hard-boiled eggs through a meat grinder, add vinegar, sugar, salt, vegetable oil. Put in a herring box, fresh onion rings on top. Sprinkle everything with yolk, pounded in vegetable oil with vinegar.

Maybe you will create your own signature mincemeat recipe, which will be passed down in your family from generation to generation.

Once upon a time, my mother cooked mincemeat, and it did not make the proper impression on me. In my opinion, she did not add any apple or potatoes there - only butter and eggs. Well, herring, of course. And I was impatient to cook forshmak according to the recipe of ancient Jewish cuisine, and so that this recipe would certainly begin with the words: "But my grandmother Tsilya cooked like this ..."
Therefore, I quickly wrote a letter to my Israeli friend Kirula, and she, like a true friend, immediately answered me, and her recipe, imagine, began with the words "How my grandmother cooked mincemeat in Baku ..."
How it all turned out - here ...
Before that, I read a lot about forshmak. The fact that, according to some recipes, soaked bun is added to it, seemed strange. Kirulya is also surprised how it is possible to spread a bun on a bun if mincemeat is an appetizer that is put on bread? Only Kirulya baffled me: she insisted that the herring and all other ingredients be scrolled not in an automatic meat grinder, but in a manual one. We haven’t seen anything like this within a radius of several kilometers ....
And what's the point? So that the mass of the finished product does not look like mashed baby puree, as happens if you use an electric meat grinder. The mass of forshmak, as another noble Jewish culinary specialist Roma Gershuni said, should be IMPRESSIVE! And I went even further - I chopped all the components with a knife! Yes, this is gimor, it's a long time, but the result, I tell you, exceeded all my expectations.

This is the only way to get a real forshmak. If you do it according to an 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 onion to the mincemeat, but lightly fried in a large amount of oil. Here is the result of this creative process:
It is necessary: ​​three large fat herrings. In no case, neither fillet in oil, nor fillet cut into pieces. Only whole herrings from a barrel, which we ourselves, tastefully cut with our hands.
Three boiled potatoes, three hard-boiled eggs, two sour green fresh apples, four onions. Gershuni makes sure that there are more potatoes than herrings. Then it turns out potato salad, not mincemeat ...
Finely chop the onion and fry in olive oil plus 150 grams of butter. The onion should float in melted butter and blush. We clean the herring from the bones (it doesn’t work out well for me, I chopped small bones along 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 passivated 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 an understatement. True, the appearance may not be very good, 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.

The classic recipe for mincemeat from herring involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently converted into a delicious herring pate, which can then be served at the table, spread on black bread.

The proportions of products needed to prepare a classic mincemeat:

• 1 fatty herring carcass weighing 400-500 g;
• 2 chicken eggs, hard boiled;
• 100 g sweet and sour apple (for example, Antonovka variety);
• 20 g of onions;
• 50-60 g of stale white bread or loaf;
• 100 ml of milk;
• 150 g of high-quality butter;
• salt and, perhaps, for piquancy, mustard to taste.

Cooking step by step:

1. The most time-consuming and difficult process in cooking will be the preparation of herring. The fish must be skinned, gutted, and the meat removed from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
2. Peel off the peel from the apple and cut out the middle with seeds, remove all layers of the husk from the onion, and peel the boiled eggs from the shell. Then grind all these components into pieces of the same size as the herring.
3. Soak slices of stale bread for 10 minutes in milk. You should also take the butter out of the refrigerator in advance so that it can reach a soft creamy state at room temperature.
4. In a bowl of a suitable size, mix all the ingredients, including the squeezed bread. After that, grind the resulting mass with a meat grinder or chop with a blender to get a homogeneous thick mixture.
5. Add soft butter to the pate and grind it. Salt everything to taste, but you should not get involved in adding salt, because the herring is already salty.
6. After that, the last step remains: refrigerate for an hour in a refrigerator.

The word "forshmak" literally translates as "anticipation". Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer.

Cooking step by step with the addition of potatoes

Potatoes are a favorite side dish for salted herring, so it is not surprising that such a combination of herring-potatoes was embodied in one of the mincemeat variations. This pate turns out to be quite satisfying and, as well as possible, is suitable as a main dish for breakfast.

What you need for cooking:

• 600 g of lightly salted herring, peeled from skin and bones;
• 3 boiled chicken eggs;
• 100 g fresh apple;
• 150 g of potatoes boiled in uniform;
• 100 g of a loaf;
• 100 ml of milk;
• 50 ml of refined sunflower oil;
• 30 g green onions;
• 15 g mustard;
• 10 g of sugar;
• 30 ml apple cider vinegar;
• 3 g black ground pepper.

The process of preparing this cold appetizer:

1. Soak the prepared herring fillet for 1-2 hours in milk, and the pulp of the loaf for 10-15 minutes.
2. Divide hard-boiled eggs into whites and yolks. Grind them together with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass similar in density to mayonnaise.
3. Egg whites, peeled and seeded apple, onion, fish fillet, potatoes and loaf twist through a meat grinder several times. Then add the yolk mixture and mix everything well.
4. Give the finished snack the desired shape and decorate as you wish.

The tail and head of the herring should not be thrown away. It will help to give the pate the look of a real herring when serving.

With cottage cheese

This recipe is far from the classic combination of ingredients, but the finished appetizer is unusually tender and airy.

The list of necessary products and their quantity:

• 400 g lightly salted herring;
• 200 g of cottage cheese;
• 120 g sweet and sour apple;
• 90 g turnip onion;
• 100-150 g of walnut kernels;
• vegetable oil, salt and pepper to taste.

Action algorithm:

1. Turn the herring carcass into a fillet, removing the skin and bones, remove the husk from the onion, remove the core from the apple and cut off the peel.
2. Pass all the ingredients separately through a meat grinder in random order. Then mix everything and again pass the resulting mixture through a meat grinder.
3. Add vegetable oil, salt and spices to the finished mincemeat to taste. Store the snack in the refrigerator in an airtight glass container.

The dish can be served by filling tartlets or halves of a hard-boiled chicken egg with it, removing the yolk before stuffing.

with carrots

Ingredients included in the appetizer:

• 500-600 g of herring (2 medium fish);
• 120 g boiled carrots;
• 100 g soft butter;
• 1 chicken egg, hard boiled.

How to cook minced meat:

1. Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones, and cut the fillet into large pieces.
2. Remove the peel from boiled carrots with a thin layer, peel the egg and cut into pieces like fish.
3. Place all ingredients in a blender and blend into a soft pâté. And if the kitchen does not have such an assistant as a blender, then a meat grinder can also cope with the task. In this case, it is necessary to use a grid with small holes and pass food through it several times.

How to cook Jewish mincemeat?

You don’t need a blender or an electric meat grinder to cook it in Jewish style, a grater and a manual meat grinder will be enough.

In the preparation process are used:

• 750 g of self-cooked herring fillet;
• 200 g of onions;
• 150 g of boiled potatoes (in uniform);
• 200 g of sour fresh berries;
• 3 eggs, pre-cooked;
• 150 g butter at room temperature;
• spices and vinegar (can be replaced with fresh lemon juice).

Cooking method:

1. Pass the salted fish fillet through a meat grinder or chop very finely with a knife. You should get a viscous minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
2. On a coarse grater, turn eggs, potatoes and apple pulp into shavings. You need to be careful with potatoes and not overdo it with this ingredient so that the minced meat does not turn into a regular salad.
3. Another feature of this Jewish snack is fried onions. It is added not raw, but fried in butter, its amount should be such that the vegetable floats in it.
4. Mix together minced herring, potato, apple and egg chips. Pour the onion into this mass along with the butter in which it was fried. Mix everything and transfer to a herring bowl for serving.

This dish is characterized by the addition of strong spices. This is not surprising, since Odessa housewives often used not the highest quality fish for mincemeat, but the so-called “rusty” herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and add fresh notes of taste to the usual dish with spices.

The recipe for forshmak from herring in Odessa involves the use of such products:

• 300-400 g of boneless herring fillet (it is better not to use purchased ready-made);
• 200 g of apples;
• 100 g of onions;
• 1 boiled chicken egg;
• 90 g butter;
• 18 g of garlic;
• 5 g coriander;
• 5 g ginger;
• 5 g pepper.

Cooking:

1. Chop herring fillet and apple without peel and seeds into small pieces.
2. Grind the remaining fillet and apple together with the egg, onion, oil and garlic into a homogeneous paste using a blender.
3. Add spices and chopped ingredients to the resulting mixture. Mix everything well and let it cool for an hour on a shelf in the refrigerator.

Salted herring is good for vodka, which is why mincemeat often appears at festive feasts, but on weekdays a piece of black bread spread with this pate can complement any first or second course with relish. It remains only to choose a mincemeat recipe to your liking (or rather, to your stomach).