Herring forshmak is a Jewish dish that everyone loves. Herring mincemeat with melted cheese Recipe for herring mincemeat with melted cheese

Herring in our family is in great demand. I used to cook boiled potatoes for it, but now we like to do and eat just with bread. Since I always have to clean the herring, and as you know, I do it quite often, I decided to find a way out of this situation so that even when I was at work, my loved ones could feed themselves without special efforts. When I consulted with a work colleague about this, Marina immediately, without hesitation, suggested that I try to cook minced meat with melted cheese and carrots from herring. I wrote down the recipe for its preparation and thanked my colleague. When I got home from work, the first thing I did was go to the kitchen and get to work. As Marina said, there was nothing difficult in cooking. And fifteen minutes later I called my loved ones for a tasting, we all really liked it ready meal. I don’t know how mincemeat is served at the table, but we just spread it on bread. Try it - it's very tasty and satisfying!
Ingredients:
- half a herring
- 1 chicken egg,
- half boiled carrots,
- 1 processed cheese,
- 50 grams of butter.

How to cook with a photo step by step

Forshmak can be prepared using a conventional or electric meat grinder, as well as using a blender.
So, using whatever technique you have, twist the pieces of fish, just be sure to remove all large bones and skin.




Then twist the egg and carrots in a meat grinder.










Do the same with melted cheese. By the way, I was very worried about the fact that it would be difficult to twist the processed cheese. However, my worries were unfounded.




Pour over all twisted ingredients butter. It should be excellent in taste, and also quite soft. Mix everything.




You can store mincemeat in the refrigerator in glass jar by covering it with a lid.






By the way, can

Calories: Not specified
Cooking time: not specified

Perhaps every hostess every time seeks to surprise guests with something new. We suggest trying a simple herring mincemeat with melted cheese and carrots. Not used in the cooking process a large number of ingredients. This dish can rightly be called a substitute for red caviar. Light soft rich taste herring in combination with carrots, processed cheese, egg and butter will open completely. Be sure to try this delicious one.



Products:

- Atlantic herring - 1 pc.,
- carrots - 1 pc.,
- processed cheese - 1 pc.,
- egg - 1 pc.,
- butter - 100 gr.,
- salt,
- ground black pepper.

Necessary information.
Cooking time takes 40 minutes.

Step by step recipe with photo:

1. First you need to clean the herring from the insides and bones. Then cut in half, then cut into small pieces. Place in blender or chopper.
Tip: To make mincemeat tasty, it is recommended to choose fatty varieties of herring. Preferably the fish should be lightly salted. Excessive saltiness can be removed by pre-soaking in milk.





2. After that, add the processed cheese.





3. Then put butter into the blender bowl.
Tip: Oil should be left in advance in conditions room temperature so that it melts a little and beats easier.





4. Peel the boiled egg, add to the cheese.
Tip: For the starter, the egg is steep-boiled in salted boiling water for 10 minutes.

5. Cut the boiled carrot into two halves and put in a bowl.
Tip: Carrots must first be peeled, washed with water and boiled for 15 minutes.





6. Close the cup and beat until the mass becomes a homogeneous consistency. Add salt, black ground pepper and beat again.
Tip: The longer you beat the mincemeat, the softer and more magnificent it will turn out.





7. Now take the pieces of bread and evenly spread the herring paste over the entire surface. Before serving, put on a plate with stacked young lettuce leaves.
Tip: To give unusual taste bread slices are recommended to be lightly fried in butter until golden brown or dried in a toaster.

Advice: ideal as an additional snack to the main hot dish boiled potatoes with fresh finely chopped greens.
Bon appetit everyone!

Calories: Not specified
Time for preparing: Not specified

Now it is already difficult to figure out which particular recipe for herring forshmak is considered a classic. The budget snack, once invented, quickly became popular, and as a result, there were different variants and variations of its preparation. In one family, mincemeat is prepared from herring with butter, whipping almost until smooth, another hostess recognizes an appetizer only from chopped herring seasoned with vegetable oil. I offer you minced meat with carrots, a recipe with a photo step by step will help you repeat cooking in your kitchen.
Herring forshmak with carrots and onions differs from other options in a milder taste. The sharpness of pickled onions and the strength of salted herring in it are softened by carrots fried in oil. The sweet and sour apple balances the flavors and vegetable oil binds all components. You can choose the consistency of the appetizer at your discretion - if you like pates, chop with a blender. If you prefer mincemeat not homogeneous, but with small inclusions of herring, apples, then pass two or three times through a meat grinder and then beat with a mixer for splendor. It is advisable to let the finished snack brew for one to two hours, but in general the mincemeat gains taste gradually, and the next day it becomes even tastier.

Ingredients:

- salted herring - 1 large;
- sour or sweet and sour apples - 3 pcs;
- carrots - 1 pc;
- White bread- 2 slices;
- onion - 1 head;
- table vinegar 9% - 2 tbsp. l;
- sunflower oil- 4-5 tbsp. l;
- fresh herbs, vegetables, egg yolk - for decoration and serving.

How to cook with a photo step by step

Mill the herring, separating the meat from the bones and skin. If there are small bones left, it’s not scary, they will grind and will not be felt in the finished snack. And all large costal and ridge must be removed. Cut the prepared herring into pieces so that it is convenient to lay in a meat grinder.





Onion cut into half rings, pour a tablespoon of vinegar and season with a pinch of sugar. Salt is not needed, we make the marinade for onions sweet and sour, and salt will be enough from herring. Let marinate for ten minutes.





Break white bread without crust into small pieces. Mix a tablespoon of vinegar with the same amount cold water. Pour over the bread, stir to soften all the pieces.







Peel the carrots, grate on a fine or coarse grater. Heat two tablespoons of oil in a frying pan, pour in the carrots and fry lightly. Bring to softness, browning is not necessary.





Peel sweet and sour apples, remove seeds and cut into slices.





Pass through the meat grinder slices of herring, fried carrots, pickled onions, apples and bread squeezed from vinegar. By consistency, the mass will turn out to be rough and heterogeneous. If you are satisfied with such a mincemeat, add oil and beat with a mixer. If the appetizer needs to be more homogeneous, scroll through all the ingredients two more times.







This is how the consistency turns out after scrolling all the ingredients through a meat grinder twice.





After the third time, the forshmak becomes more homogeneous, usually it is cooked like this. For a pasty consistency, you need to grind everything with a submersible blender.





Beat the minced meat with a mixer at medium speed, gradually adding refined vegetable oil.





When whipping, the mass will become viscous, denser, all components will combine. The color will change to a lighter, whitish one. You need to beat the mincemeat for about five minutes, raising the speed from medium to maximum. Try the finished snack, adjust the taste by adding vinegar if necessary.







Transfer the herring and carrot mincemeat to a container with a lid and refrigerate for at least two hours. When the mincemeat is infused, it will become denser and more saturated, balanced in taste.





You can serve it as a cold appetizer on crackers, biscuit cookies, slices of bread or make sandwiches.





Enjoy your meal!
Also try to cook

Forshmak from herring and - this is a pate, jewish dish , loved by many for its extraordinary taste, delicate texture and ease of preparation. Forshmak is prepared from herring with the addition of onions, eggs, sour apples and all kinds of additives. Boiled potatoes, carrots, bread crumb soaked in milk, butter or margarine, and spices are added to mincemeat.

Herring for mincemeat is better to grind in a classic meat grinder, not in modern food processors or blenders. An old manual meat grinder provides a textured consistency where each ingredient will be felt. Modern devices will grind tender fish fillets into a paste-like mass.

Served as an appetizer. It is spread on slices of bread. Connoisseurs prefer to use black rye bread. You can spread bread with butter, serve fresh herbs to the mincemeat. For special occasions the best addition to the herring forshmak there will be red caviar.

There are many recipes for making herring pate. We will tell you how to cook mincemeat in Odessa style and mincemeat with melted cheese at home.

The classic recipe for forshmak from herring in Odessa

Photo #1. Recipe classic mincemeat from herring in Odessa

The highlight of forshmak in Odessa lies in the technology of preparation. Some of the ingredients for the pate are ground in a meat grinder, and some with a kitchen knife. Butter, whipped into a creamy mass, makes the mincemeat airy. In addition, for the preparation of Odessa forshmak, you need to use Semerenko apples.

Ingredients for the recipe:

• slightly salted herring 1 PC.
• Semerenko apple variety 1 PC.
• onion 1 pc.
• eggs 2 pcs.
• garlic 2 cloves
• coriander ½ teaspoon
• ground dried ginger½ teaspoon
• butter 100 g
• salt, black pepper taste

How to cook mincemeat from herring (step by step classic recipe):

1. Clean the herring from skin and bones. Remove the seeds from the apple. Grind 2/3 fillet and apples with a meat grinder or blender. Raw peeled onions, garlic - chop. Eggs - boil and cool. Mix onion, garlic, eggs and spices in a bowl. Connect two masses.
2. Whip the softened butter into a fluffy mass. Add oil to the mincemeat. Salt the pate, season with pepper.
3. Left 1/3 finely chop the herring and apple with a knife and stir into the main mass. Forshmak will turn out watery. Don't worry, put it in the fridge. It will acquire the desired density when it cools.

Feed method: Serve mincemeat in Odessa style on black rye bread, lubricated with butter, along with hot sweet black tea. The dish is an excellent appetizer for vodka, but it is with tea that forshmak reveals the whole indescribable range of flavors.

Photo #2. Recipe for the most popular mincemeat with melted cheese

Simple, fast, but delicious mincemeat obtained from herring, processed cheese and carrots. Carrots give the dish sweetness and juiciness, it is added instead of an apple, and processed cheese - a pasty consistency. Forshmak according to this recipe turns out to be pleasant in taste, not sharp. Forshmak with cheese is prepared quickly and easily.

Ingredients for the recipe:

• herring with caviar 1 pc.
• eggs 3 pcs.
• carrot 1 pc.
• onion 1 pc.
• processed cheese 2 pcs.
• salt, pepper to taste
• green onion small bunch

How to cook forshmak from herring with melted cheese:

1. Peel the herring from the insides, remove the skin, remove the bones. Hard boil eggs, peel. Boil the carrots until tender and also peel.
2. Pass the herring fillet with caviar, eggs, melted cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
3. Put the pate in a bowl. Garnish with finely chopped green onions.

Secrets of cooking mincemeat

Forshmak from herring - appetizer, loved by many for its spicy taste, cost-effectiveness and speed of preparation. There are countless recipes for making fashmak. Each hostess adds her own secret ingredient, believing that it is he who makes the dish especially tasty. We have collected the most interesting tips on how to cook delicious herring mincemeat, and we are happy to share them with our readers:

• For making mincemeat, you can use not the best herring- salty, stale in the refrigerator and turned brown. To improve the taste of fish, soak salted herring in milk 1-2 hours, but stale in cold black tea.
• Traditionally, sour apple is added to mincemeat.. If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.
• The amount of herring in mincemeat is no more than 1/3 of the volume. The fish should not dominate the pate, but only give a herring shade.
• If you beat minced meat with a blender or in a modern food processor, do not be too lazy to chop some of the ingredients with a knife. Forshmak should have a pronounced texture, and not be a paste.
• Forshmak will get fresher if you add chopped greens - dill, green onions, cilantro.
• In addition to herring, forshmak is prepared with potatoes, cottage cheese, chicken meat.

Forshmak from herring - simple, but very original and surprising tasty snack, which can be formatted as classic version, and with some deviations from 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 one salient feature snacks - 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 right 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- 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 fans of an amazing combination next recipe. In this case, mincemeat from herring is cooked with boiled and chopped together with fish fillet potatoes. Onion will add spiciness and piquancy to the appetizer, and a boiled egg, which can be grated or mashed with a fork, will soften the taste.

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 this recipe proportions, has a harmonious fresh taste with a pleasant apple tartness. 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). This appetizer is served.

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.

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

Forshmak is an appetizer 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 due to 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 mincemeat recipe is closest to Jewish cuisine. But the dish is served in a very original and not at all Jewish way. 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 spicy. 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 the herring, but boiling the 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 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, here are some tips for you:

First, 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 sweet and sour. 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.

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

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

Forshmak is snack, refers to the Jewish national cuisine. Many people know that forshmak is a herring pate with melted cheese and carrots.
Herring pate is served cold. But this dish can be hot snack. The name comes from the German word Vorschmack, which means "snack". And this dish is of East Prussian origin. It has always been made from fried fish and served hot.
Over time, they began to cook it only with herring and serve it cold.
In our version, we make pate from herring. But now choose the right, fresh and the right herring happens to be difficult. For a general overview: when choosing a herring, you need to look into her eyes. This fish comes in 3 different types salting: weak, medium and strong. For mincemeat, herring needs light salting. Therefore, when choosing and buying, herring should have red eyes. Usually such fish have more fat content. If you want a non-greasy herring, it is better to take caviar herring. And in order to determine exactly whether you took a female with caviar or not, she should have a more round mouth. Elongated mouth in males. Fresh fish on the body should not have any abrasions, cuts or yellow spots that look like rust. And in general, the best thing is that it will be guaranteed to be tasty.




Ingredients:

- slightly salted herring - 1 piece;
- chicken egg - 1 pc.;
- medium-sized carrots - 1 pc.;
- processed cheese - 100 gr;
- butter - 100 gr.

Recipe with photo step by step:

To prepare the pate, you need to boil the egg and carrots.
Chop into medium pieces.




Peel the herring and carefully select all the bones and cut.




Put a clean fish fillet in a blender, add an early boiled egg, carrots, add melted cheese. Grind everything thoroughly to get a uniform mixture. If there is no blender at home, you can use a meat grinder with a fine mesh, and twist all the ingredients together twice.
After you need to add softened butter.




The resulting mixture is pate, forshmak.






It is most delicious to eat, spread on a white or black piece of bread. The use of "herring pate" does not mean that it can only be prepared for a holiday at the table. It is also very tasty to use with a side dish of potatoes on a regular dinner table.
Enjoy your meal.




You can also cook

Forshmak - the National dish Jewish cuisine. Its name comes from a branch of the Romano-Germanic languages ​​and means “tasty snack”. Add to this mouth-watering phrase the words “fragrant herring”, “rye bread”, “bright green onion” ... and then you will have a complete picture of this wonderful snack.

Forshmak will decorate any table - lush festive or quiet and homely. In every Jewish family, the hostess believes that her Forshmak is the most delicious and the best.

Taste the famous Forshmak, cooked according to various recipes, it is possible in many cities of the world. In Russia, this dish is called “Telnoe”.

The ingredients that make up the composition are put in a fried or boiled form.

Classic recipe for mincemeat from herring

This recipe in Odessa is called "grandmother's". Favorite grandmothers cook in such a way that you just lick your fingers!

Cooking time - 1 hour 25 minutes.

Ingredients:

• herring fillet - 200 gr;
• 2 chicken eggs;
• apple "Antonovka" - 70 gr;
• butter - 75 gr;
• onion - 75 gr;
• green onion - 25 gr;
• rye bread - 40 gr.

Cooking:

1. Boil the eggs until tender - 7-8 minutes.
2. Scroll herring, onions, apples, eggs and bread through a meat grinder.
3. Beat the mixture with butter and put on a rectangular shape.
4. finely chop green onion and decorate the dish with them. Place in refrigerator for 1 hour.
5. Serve cold appetizer with sliced ​​rye bread.

Forshmak with carrots and melted cheese

This version of the recipe exists to lift the spirits, as it includes brightly colored carrots. Melted cheese combined with butter will create a delicate texture of the dish.

Cooking time - 45 minutes.

Ingredients:

• herring fillet - 200 gr;
• 2 chicken eggs;
• butter - 80 gr;
• processed cheese - 100 gr;
• carrots - 200 gr.
• pepper, salt - to taste.

Cooking:

1. Boil eggs and carrots until tender.
2. Pass herring, eggs and carrots through a meat grinder. Get a kind of "stuffing".
3. Place soft butter and melted cheese in a bowl. Add our "mince" here. Salt, pepper. Whisk again until fluffy and homogeneous.
4. Serve at the table on tartlets or small pieces of white bread.

Forshmak in Finnish

Cooking time - 1 hour.

Ingredients:

• ground beef - 500 gr;
• herring fillet - 100 gr;
• sour cream 25% - 80 gr;
• vegetable oil - 2 tablespoons;
• rye bread - 80 gr;
• any greens - 30 gr;
• salt, pepper - to taste.

Cooking:

1. Fry ground beef in a pan with vegetable oil.
2. Beat herring and sour cream in a blender until smooth.
3. Combine meat and fish in a large bowl, add salt, pepper and mix. Arrange the dish on serving plates.
4. Finely chop the greens and decorate each plate. Place in refrigerator for 25 minutes.
5. Serve on the table as an appetizer.

Forshmak with mushrooms and mayonnaise

Appetizing mushrooms and the most delicate mayonnaise will give the mincemeat a special zest. Such a spicy combination - for gourmets!

Cooking time - 1.5 hours.

Ingredients:

• herring fillet - 200 gr;
• eggs - 3 pieces;
• salted mushrooms - 100 gr;
• mayonnaise - 1 pack;
• rye bread - 100 gr;
• onion - 1 pc.

Cooking:

1. Chop the onion and fry in a pan.
2. Boil the eggs until done.
3. In a blender, combine bread, herring, eggs, onions, mushrooms and mayonnaise. Beat food for 10 minutes.
4. Put the mass in the refrigerator for 1 hour.
5. Serve in serving bowls.

Forshmak with beets

This is the most worthy Odessa alternative to Russian vinaigrette. A bright combination of colors will make anyone festive table truly special.

Cooking time - 1 hour.

Ingredients:

• beets - 200 gr;
• pickled cucumbers - 3 pcs;
• herring - 130 gr;
• rye bread - 50 gr;
• vegetable oil - 3 tablespoons;
• onion - 1 pc;
• spices - to taste.

Cooking:

1. Boil the beets until tender. Let cool.
2. Finely chop the onion and bread and fry with butter in a pan.
3. Chop cucumbers, beets and herring and combine in a bowl. Pour the roast into the mass, add your favorite spices and mix.
4. Serve in serving bowls.

Forshmak with cottage cheese

Diet Forshmak with cottage cheese will complement any weight loss diet, provide protein saturation and reduce hunger throughout the day.

The recipe is considered permitted even on strict low-carb diets.

Cooking time - 1 hour 30 minutes.

Ingredients:

• cottage cheese soft 5% - 200 gr;
• herring fillet - 120 gr;
• sour cream 25% - 100 gr;
• parsley - 30 gr;
• seasonings and salt - to taste.

Cooking:

1. Pass the herring fillet through a meat grinder.
2. Beat cottage cheese and sour cream with a mixer. Add finely chopped parsley, salt and spices.
3. Combine the curd and herring mass, mix.
4. Put Forshmak in the refrigerator for 1 hour.
5. Serve on a slice rye bread as an appetizer.

Forshmak with potatoes

Forshmak with potatoes is considered to be satisfying and delicious dish. A duo of compatible products will give you a feeling of home comfort and cheer up for the whole day.

Finely chop the onion and fry in a pan with vegetable oil.

Chop the dill and add to the onion.

Herring fillet, boiled egg and grind the potatoes in a blender. Add onion mixture, salt and pepper.

Serve on a large platter. Do not forget to decorate with fresh green leaves on top.

Forshmak with cauliflower and walnuts

It is very tasty, and most importantly, unbelievable healthy recipe Forshmak. Walnuts contain many vitamins and minerals necessary for health.

Cauliflower - prevention of diseases associated with metabolic disorders. Eat for health!

Cooking time - 40 minutes.

Ingredients:

• cauliflower - 350 gr;
• walnuts - 50 gr;
• herring fillet - 100 gr;
• chicken egg - 1 pc;
• salt, pepper - to taste.

Cooking:

1. Rinse the cauliflower and boil until tender, adding a beaten egg at the end.
2. Finely chop the walnuts.
3. Whip the herring fillet and cabbage in a blender until a puree consistency.
4. Add nuts, salt and pepper to the mass. Stir.

Serve with rye bread at the table.

• 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. FROM processed cheese remove the wrapper 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.

Enjoy your meal!!!

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