How to cook forshmak from herring in Odessa, Jewish and in a new way. Herring mincemeat with melted cheese Preparation of herring mincemeat with melted cheese

If you haven't tried this dish yet... mincemeat with melted cheese then you definitely need to do it.

Forshmak is a snack that is quickly prepared and has an original taste. Moreover, the taste of this dish may vary. It depends on the ingredients that will be in its composition. This is explained by the fact that there are a lot of recipes for making mincemeat.

It turns out that mincemeat is prepared not only from herring, but also from meat. This appetizer can be hot or cold.

Our herring forshmak recipe is closest to Jewish cuisine. But the dish is served in a very original way and not at all Jewish. In this recipe, mincemeat is prepared with melted cheese, which makes its taste very delicate.

Ingredients :

• Herring - 1-2 pieces
• Processed cheese - 100 grams
• Apple - 1 piece
• Egg - 3 pieces
• Mustard - 1 teaspoon
• Tartlets - 24 pieces
• Dill - for decoration

Cooking forshmak from herring with melted cheese

This recipe is slightly different from the original. We will not use butter to reduce the fat content of the snack. And instead of onions, add mustard, which will make our dish more savory. And the highlight of the dish is melted cheese, which will give the dish a delicate, silky texture.

Our first step will not be cutting herring, but boiling eggs. We boil them in advance so that they have time to cool. So , the eggs were boiled , cleaned and left to cool .

The most important component of our dish is herring. If you have a small family of three or four people, then one herring is enough for you. If a celebration is planned and there will be a lot of eaters, then the issue is resolved, we take two.

We have decided on the number of herrings, now it is necessary to cut the herring into fillets. Experienced housewives will cope with this without problems. If you are a beginner, then we will do a few tips for you:

Firstly, we cut the belly of the herring and clean out the intestines.

Secondly, cut off her head.

Third, wash it well.

Now the highlight. We make an incision with a sharp knife along the back, near the tail and fins. We pry off the skin from the side of the tail and remove it.

Then we carefully separate the fillet from the ridge, remove large bones, and then cut it into arbitrary pieces.

Someone may say that it is better to buy a ready-made fillet than to mess around with cutting. Perhaps they will be right . After all, if you have little time or need to cook a large number of dishes for the holiday, then this will be the right choice. But if you have time, then the experience of many housewives shows that a whole herring is always tastier.

Put the chopped herring in a blender and grind. If you grind it in a meat grinder, then twist it twice. This is necessary so that all the bones are ground.

Let's take an apple. An apple is suitable for us sour-sweet. We will clean it from the peel and seeds, cut it and send it to the blender bowl.

Coarsely chop the cheese and send to the apple.

We cut the eggs into two parts and put them to the rest of the products.

We close the blender bowl and grind all the products into a puree.

Combine our puree with ground herring, add mustard and mix well.

It remains the case for small, lay out mincemeat with melted cheese on tartlets and decorate with dill sprigs.

This snack option is very convenient for festive feasts and buffet tables. Guests will be delighted!

I offer a recipe for forshmak from herring - a classic Jewish dish, which probably served as a prototype for creating modern sandwich snacks. While snacks produced in abundance by the industry contain a lot of fillers, thickeners and other incomprehensible substances, we will prepare our homemade mincemeat exclusively from natural products. All we need is the products familiar to every housewife, a blender and a little time.

Ingredients:

• herring - two medium fish;
• carrots - 1 piece;
• egg - 1 piece;
• butter - 100 g.

Forshmak recipe from herring with carrots

1. We put hard-boiled eggs, and carrots until tender. While everything is being cooked with us, we will separate the herring fillet from the entrails, backbone, bones, fins.
2. Cut the cleaned fillet into large pieces and transfer to a blender bowl. We send softened butter there.
3. After peeling the carrots and the egg, we also put them in the blender bowl (if you don’t have a blender at hand, use a regular meat grinder). Also in mincemeat, in addition to carrots, you can add an apple.
4. A few minutes of work of kitchen appliances and disparate products turn into a pasty mass called mincemeat. We remove the finished pasta in the refrigerator for one hour. We take out, sprinkle with finely chopped herbs. Forshmak is ready!

We spread herring paste on bread and consume it as an independent sandwich or with first and second courses. You can also use the appetizer as a filler for tartlets or take the halves of a boiled egg, pull out the yolk and stuff the remaining proteins with herring paste. Believe me, no industrial snack is comparable to homemade mincemeat. Its wonderful natural taste justifies our cooking efforts.

Herring forshmak is a simple, but very original and surprisingly tasty snack, which can be served both in the classic version and with some deviations from the original recipe. Possible combinations of the combination of components and the technique of their processing in the selection of recipes proposed below.

How to cook forshmak from herring?

The appetizer, beloved by many, is prepared in an elementary way, and if you have recommendations at hand with the correct proportions of the ingredients and the main stages of preparation, anyone can cope with the task.

1. The most popular herring mincemeat recipe involves a combination of salted fish fillet with an apple, boiled potatoes and eggs. For piquancy, onion is added to the appetizer, and butter for tenderness.
2. The ingredients are twisted once through a meat grinder, finely chopped with a knife or passed through a grater, then seasoned to taste and mixed. It is allowed to grind the components in a blender, then you get a herring mincemeat, airy, lush and tender.

Forshmak from herring - a classic Jewish recipe

The Jewish herring mincemeat recipe involves first frying the onion in butter. Another characteristic feature of the snack is its texture. Pieces of the components must be felt, therefore, it is preferable to cut the fish, like the rest of the components, finely with a knife.

Ingredients:

• herring - 2 pcs.;
• onions - 3 pcs.;
• potatoes - 2 pcs.;
• eggs - 3 pcs.;
• apples - 1.5-2 pcs.;
• oil - 100 g;
• salt, pepper, vinegar - to taste.

Cooking

1. Herring, cut, separating the fillet from the bones.
2. Boil, peel, grate potatoes and eggs.
3. Grind the fish, chop and fry the onion in oil.
4. Prepared products are mixed, an apple is added, seasoned.
5. Ready mincemeat from salted herring is served, garnished with herbs.

How to cook mincemeat from herring in Odessa?

Forshmak from herring in Odessa style is made without potatoes with the addition of a dry white loaf, which is soaked in milk. You can simply twist the components in a meat grinder with a large grate, or do it a little differently: grind two-thirds of the total number of components in a blender and mix with the rest, cut with a knife.

Ingredients:

• herring - 1 pc.;
• onion - 1 pc.;
• white loaf - 2 slices;
• eggs - 2 pcs.;
• apples - 2 pcs.;
• oil - 100 g;
• salt, pepper, mustard, vinegar - to taste.

Cooking

1. Herring fillet and other products are prepared and chopped properly.
2. Soft butter is mixed into the resulting mass, seasoned by adding salt, pepper, mustard, vinegar.
3. Place the Odessa mincemeat from the herring for an hour in the refrigerator and serve.

Forshmak from herring with carrots - recipe

The correct forshmak from herring is not only decorated according to classical technology. The addition of non-traditional ingredients to the dish is welcome if in this way it is possible to emphasize the taste of the snack and make it brighter. This effect is produced by the addition of the components of the dish with boiled, diced carrots.

Ingredients:

• herring (fillet) - 400 g;
• onions - 0.5 pcs.;
• carrots - 2 pcs.;
• eggs - 1-2 pcs.;
• butter and processed cheese - 100 g each;
• salt, pepper, mustard, lemon juice - to taste.

Cooking

1. Herring, onion and egg are twisted in a meat grinder.
2. Boiled and peeled carrots are chopped into small cubes and, together with soft butter and cheese, are mixed into the twisted mass.
3. Season minced meat with carrots from herring to taste, cool a little.

Forshmak from herring with melted cheese - recipe

The idea from the previous recipe can be applied more than once, for example, with melted cheese. The components can be chopped using a blender or meat grinder, and the onion can be chopped and fried in oil. Apple is preferable to take sour 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.

Cooking

1. All components are properly prepared and ground.
2. Grated cheese and soft butter are mixed into the mass, season the appetizer to taste.

Forshmak potato with herring

For admirers of an amazing combination, the following recipe. In this case, mincemeat from herring is prepared with boiled and chopped potatoes together with fish fillets. Onion will add spiciness and piquancy to the appetizer, and a boiled egg will soften the taste, which can be grated or mashed with a fork.

Ingredients:

• herring - 1 pc.;
• onion - 1 pc.;
• potatoes - 3-4 pcs.;
• eggs - 2 pcs.;
• vegetable oil - 25 ml;
• salt, pepper - to taste.

Cooking

1. Boiled potatoes, fish and onions are crushed in the most convenient way.
2. Add eggs, butter to the resulting base, season the snack to taste, mix.
3. Ready mincemeat from herring is served immediately or cooled a little beforehand in the refrigerator.

Recipe for mincemeat from herring with apple

Forshmak from herring with an apple, prepared according to the proportions indicated in this recipe, has a harmonious fresh taste with a pleasant apple sourness. If desired, one or two slices of a white loaf are added to the composition, soaking it in advance in milk, and then grinding it together with other ingredients 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.

Cooking

1. Boiled and peeled eggs, chopped onion, loaf and half of the apples are ground in a blender.
2. Fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
3. Soft oil, vinegar, salt, pepper are added, stirred and the mass is placed in the refrigerator for a while to cool and infuse.
4. When serving, mincemeat from herring is supplemented with fresh herbs.

Lithuanian herring forshmak

The Lithuanian recipe for making mincemeat from herring differs significantly from the previous classic analogues of the dish. Here, the fish is adjacent to cottage cheese and sour cream, and grated hard cheese and herbs (parsley, dill, cilantro or basil) complement the composition. Such an 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.

Cooking

1. The fish fillet is cut into small pieces and rubbed with cottage cheese, butter and sour cream.
2. Balls are formed from the resulting mass, dipped in a mixture of grated cheese and chopped greens, placed on a dish.
3. When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.

Forshmak from fresh herring

Another non-traditional herring forshmak recipe 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 and sour cream sauce and baked until golden brown in the oven. Serve the dish, cut into portions and watered with melted butter.

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.

Cooking

1. The fillet is breaded in flour, fried.
2. Onions, tomatoes and pre-boiled mushrooms are simmered in oil, seasoned and twisted together with fish in a meat grinder.
3. Passer 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
4. The mixture is added to the twisted mass, the base is supplemented with beaten eggs, put into a mold, brushed with sour cream and baked 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 grinding the ingredients, which are complemented by egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to preserve juiciness.

• Yield: jar with a capacity of 500 g.
• Cooking time - 30-40 minutes.

How to cook mincemeat with carrots and melted cheese:

First of all, boil the carrots (it will take us a maximum of 20 minutes), scrape off the top layer of the skin from it, cut it into pieces so that it cools faster. We will thoroughly clean the fish: we will separate the skin, remove all (of course, if possible) bones and divide into small pieces. Remove the wrapper from the melted cheese and cut it into small cubes. Separate the dill from thick, coarse stalks, rinse and dry (from moisture residue). Cut the butter into pieces.

Using a blender with a sharp knife (not submersible), mash all the fish together with oil and transfer to a clean bowl.

Then we will do the same with the rest of the ingredients (cheese, dill and carrots).

Combine and mix these two mixtures well, transfer to a dry, clean jar with a tightly screwed lid. If the pate is too thick, you can add a little mayonnaise to it.

Forshmak with carrots and melted cheese is ready, you can safely spread it on bread to make delicious sandwiches.

Bon appetit!!!

A step-by-step recipe with a photo especially for the Well-Fed Family website. Sincerely, Irina Kalinina.