How to cook forshmak with carrots. Forshmak from herring - delicious recipes for fish pate Forshmak with melted cheese

Processed cheese 100 g

Butter 100 g

Chicken eggs 1-2 pcs.

Carrot 1 pc.

food salt taste

Cooking

Our step by step recipe processed cheese, but you can take another one to your taste: smoked sausage, hard, soft, brine. It will turn out very tasty with feta cheese, mozzarella, parmesan, ricotta, brie, roquefort, cheddar and others. The choice of this ingredient is up to you. It's up to you to decide what the result will be.

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  Let's start cooking Jewish mincemeat with cheese. First of all, we will prepare the products to be heat treated. Egg transfer to a small bowl, into which we collect cold water so that the product is completely covered with liquid. We put the carrot in another bowl and also fill it with water. We send both containers to the stove and set the average flame power. We need an egg with a hard yolk, so we cook it hard-boiled. We add a little salt to boiling water and from the moment the liquid boils we detect 7-10 minutes. Thanks to salt, eggs will be easier to clean and better. Cook the carrots over moderate heat for 15-20 minutes after the water boils. When the eggs are ready, drain from the bowl. hot water and get cold. So the ingredient will cool faster. We also drain boiling water from the dishes with ready-made carrots and leave the vegetable to cool. Then carefully peel the carrots.

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  It remains only to prepare the herring. We wash the fish very well under running water, cut off the head, tail and fins. We clean from scales. Then we cut the herring along and get rid of the ridge along with the insides. We carefully remove the bones, not missing even the smallest ones. We prepare only clean fillets. We cut it into portioned pieces and send it to the blender bowl.

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  Cut the boiled carrots in half and spread the pieces to the fish.

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  By this time, the egg has completely cooled in cold water, so we peel it from the shell and cut it into two equal halves. We send the workpiece to the blender bowl to the rest of the ingredients.

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  The last ingredient left butter. It doesn't need to be melted down. On the contrary, we send the oil to the bowl in a frozen, solid form.

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  Blend all ingredients thoroughly with a blender. The result should be a completely homogeneous mixture. If you don’t have a blender, you can use a meat grinder to grind food, putting a fine mesh. That's all. Forshmak of slightly salted herring with cheese, carrots, eggs, melted cheese and butter is completely ready. Now you know exactly how quickly and easily this simple, but very tasty snack. We hope that there were no problems during cooking, everything went well, and our step-by-step recipe with a photo helped with this. Serve mincemeat to the table and treat relatives, friends or guests. We wish you all bon appetit!

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 Forshmak is cooked 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!

In German, "forshmak" means "snack". This dish is served at the beginning of the feast. It is designed not so much to satiate the guests as to whet their appetite. Jews "borrowed" mincemeat from East Prussian cuisine. Initially, the Swedes served the dish under this name hot. The main ingredient in the Swedish version was either herring or meat.

The chopped main component was baked with potatoes, onions, peppers and sour cream. But it was the Jews who came up with the forshmak, which is known all over the world - cold appetizer from salted herring.

Forshmak has long been considered a dish of the poor. It was prepared from low quality fish - "rusty". To remove the unpleasant bitterness, the housewives came up with the idea of ​​soaking herring in milk or tea. But a little time passed, and the dish for the poor began to be served in expensive restaurants: the gourmets liked the appetizer so much.

About the benefits of the main ingredient

Many people know that forshmak is a delicious snack. But the benefits of dishes are often silent. It is worth including a snack in your diet for those who monitor health. The Swedes consider herring to be a delicious medicine. They are sure: if you eat this fish every day, there will be no health problems. Why is herring so useful, the table will tell.

Table - Useful material in herring

Substance	Action on the body
Selenium	- Powerful antioxidant; - slows down the aging process; - reduces the concentration of oxidation products in the blood
Vitamin D	- Strengthens bones; - improves kidney function
Iodine	- Stimulates brain activity; - increases the elasticity of the walls of blood vessels; - prevents the development of endocrine diseases; - helps fight stress
Phosphorus	- Strengthens bones; - responsible for dental health; - improves memory; - supports the work of nerve cells
Omega 3	- Beneficial effect on the work of the heart; - prevents the development of atherosclerosis; - has a positive effect on the reproductive system; - improves the functioning of the nervous system; - prevents the development of dermatitis; - takes care of the joints

Doctors do not advise to get involved in salted herring in case of kidney disease. Hypertensive patients and people prone to edema should be careful with the product.

Secrets of an excellent snack

How to cook mincemeat from herring to make it really tasty? You need to know some tricks, and then homemade snack can compete with restaurants.

• Fish selection. Medium salted herring is ideal for mincemeat. If you decide to make mincemeat from herring at home, you should choose a fatty carcass. Experienced chefs They say that this way the appetizer will turn out tastier. Herring must be free of foreign odors and "rust".
• Ingredient proportions. To make the appetizer delicious, you need to add the components of the dish to correct proportions. The ideal option is when the herring makes up a third of the total mass of the snack. Otherwise, only herring taste will be felt.
• Taste balance. When adding vinegar, lemon juice, sugar to a snack, it is important not to disturb the taste harmony. Forshmak should not be sweetish, "sourness" is allowed, but only barely perceptible. Salt is usually not used, because the basis of the snack is salty fish.
• Correct consistency. The snack should not spread. The ideal consistency is a thick paste or pâté. To achieve the right texture, the ingredients are interrupted in a blender or scrolled through a meat grinder. If you do not like oily “smooth” textures, then the herring can be cut into small cubes, and the rest of the ingredients can be passed through a meat grinder.

Many modern housewives soak herring in strong black tea or milk before making mincemeat, as they did in the old days. But not in order to disguise not the first freshness of the product. Use this life hack if you caught too salty fish. Divide the herring into fillets, soak it for two to three hours. Medium salted herring does not need to be soaked.

Classic herring forshmak recipe: 2 options

Forshmak - business card Jewish cuisine. But the dish is also traditional for Odessans. A vast Jewish community has always lived in Odessa, which brought its own flavor to the local cuisine. Two forshmak recipes are considered classic - Jewish and Odessa. They differ in additional ingredients, but the basis is the same - salted herring, onions, butter. Try to cook both options to understand where they cook tastier - in Israel or in Odessa.

Jewish

Description. Jewish recipe forshmak from herring involves the use of a minimum additional ingredients. It is believed that they can kill the fishy taste of the dish. Stale bread is always added to the appetizer, because mincemeat was prepared in this way even when the dish was called “the food of the poor”. The Jewish appetizer is lush and airy due to the use of soda. It needs to be taken literally a pinch. It is important that soda is not felt in the snack. It is better to mix the dish “the old fashioned way” - with a wooden spoon.

Components:

• salted herring - one;
• stale loaf - three pieces without a crust;
• onion - one large head;
• butter - 300 g;
• refined sunflower oil - five tablespoons;
• vinegar - on the eye;
• soda - on the tip of a knife.

Cooking

1. Clean the fish, remove the bones, cut the fillet into large pieces.
2. Cut the peeled onion into several pieces.
3. Sprinkle the pulp of the loaf with a small amount of vinegar - no more than two tablespoons.
4. Scroll through the fish, bread and onions in a meat grinder twice.
5. Mix the resulting mixture with butter. It has to stand at room temperature until it softens.
6. Add some vegetable oil. Stir until smooth, and then pour in the remaining volume of sunflower oil and mix everything thoroughly.
7. Pour in a pinch of soda. Beat with a spoon until the appetizer acquires an airy consistency.

Which mincemeat recipe can claim the title of “real Jewish”, housewives can argue ad infinitum. Different families prepared the dish in their own way and considered it canonical. But in Israel they are sure that a real mincemeat is, first of all, a minimum of ingredients.

Odessa

Description. The secret of a delicious Odessa mincemeat lies in the addition of sour apple and eggs. These ingredients are responsible for delicate taste snacks and its airiness. An apple must be taken sour: the Antonovka and Simirenko varieties are excellent. In Odessa, they believe that forshmak, so that you want to “lick your fingers”, can only be obtained from fatty herring.

Components:

• large herring - one;
• onion - one head;
• sour apple - one large;
• boiled eggs - two;
• lemon juice - a tablespoon;
• butter - 80 g;
• black pepper - optional.

Cooking

1. Divide the fish into fillets, remove the bones and skin. Cut the fillet into pieces.
2. Cut the core out of the apple, remove the skin. Cut the prepared fruit into large cubes. Sprinkle the apple slices with lemon juice, otherwise they will darken and spoil the color of the snack.
3. Cut the onion into cubes.
4. Put the blanks in a blender. Blend to a paste-like consistency.
5. Add softened butter to the prepared mass. It must first stand at room temperature.
6. Separate the yolks from the whites. Add proteins to the dish.
7. Smash the appetizer with a blender. You can add black if you want. ground pepper.
8. Transfer the mincemeat to a container with a lid, refrigerate overnight. In the morning you can enjoy.

The popular recipe for forshmak from herring "In Odessa" is often modified by housewives. Some add to the ingredients the pulp of a white loaf soaked in milk for splendor, others add a little ginger root for freshness.

How else is this dish made?

Forshmak is a frequent "guest" holiday menu. Housewives especially appreciate snacks that require a minimum of ingredients, are prepared quickly and tasty so much that they fly off the table with lightning speed. Forshmak is just such an appetizer. Naturally, every housewife has her own secret of cooking. After tasting the classic version of mincemeat, cook one of its popular variations - it's no less tasty.

Don't be afraid to experiment. Seasonings for fish, pine nuts, pickled cucumber or fried onions can be added to mincemeat.

Bright: with melted cheese and carrots

Description. If you don't like that Jewish snack in classical performance it turns out faded in appearance, then for the festive table you can cook mincemeat from herring with carrots and processed cheese. The appetizer is bright, due to the addition of carrots. Cheese is responsible for the delicate taste. Need to take processed cheese with a milky taste, without any additives: ham, mushroom and other options that can be found on the shelves in supermarkets are not suitable.

Components:

• large herring - one;
• butter - half a pack;
• boiled carrot - one large;
• processed cheese - two sticks;
• dill - optional.

Cooking

1. Peel the herring, mill it, remove the bones. Cut the herring into medium cubes.
2. Cut carrots and melted cheese into large pieces.
3. Chop greens.
4. Place the prepared ingredients in a blender bowl. Add softened butter.
5. Blend the ingredients with an immersion blender to a paste-like consistency.

Prepare mincemeat from herring with melted cheese without carrots according to this recipe. For more tenderness, you can add a boiled egg. By choosing which option is tastier, you can make it your signature dish.

Hearty: with potatoes

Description. Forshmak with potatoes is hearty. The dish is prepared without butter, thereby departing from the classics. Instead, they take vegetable - olive or sunflower. Vinegar can be replaced with lemon juice.

Components:

• salted herring - one;
• boiled potatoes - three tubers;
• hard boiled eggs - two;
• onion - one large onion;
• dill - a small bunch;
• vegetable oil - four tablespoons;
• vinegar - a teaspoon.

Cooking

1. Remove skin and bones from fish. Cut into large pieces.
2. Peel potatoes, eggs, onions. Chop these ingredients up too.
3. Pass the prepared components through a meat grinder. Use a fine grid.
4. Add to the resulting paste vegetable oil, vinegar, finely chopped greens. Mix thoroughly.

If you are using sunflower oil, then it is important to understand that the unrefined snack will receive additional flavor, while the refined one is completely odorless, which is preferable.

Royal: with caviar and salmon

Description. The hostesses are engaged in cooking mincemeat from herring, salmon and caviar exclusively for the holidays. This is not an everyday dish, because delicious ingredients are used. Such mincemeat can be prepared, for example, for a New Year's feast: guests will "gasp" from a truly royal snack. Due to the eggs, the mincemeat consistency is unusual.

Components:

• herring - 800 g;
• slightly salted salmon - 300 g;
• butter - 500 g;
• hard cheese- 400 g;
• red caviar - 100 g;
• lemon juice- taste;
• mustard - a tablespoon;
• dill, parsley - in a bunch.

Cooking

1. Remove the skin from the herring, make two fillets, remove the bones.
2. Cut the herring and salmon into large pieces.
3. Combine fish, grated cheese and mustard. Twist the mass through a meat grinder (choose a grate with small holes).
4. The oil, which has stood for a couple of hours at room temperature, rub to the consistency of sour cream.
5. Finely chop the greens.
6. Combine fish paste, oil, herbs, caviar. Add lemon juice to taste. Mix thoroughly.

If you come across a herring with caviar, then it can also be used to make mincemeat. Add it at the end so that the eggs are felt.

From Ilya Lazerson

Description. This appetizer recipe was offered by the host of the Celibacy Lunch program, Ilya Lazerson. main feature dishes - lack of oil. Forshmak from Lazerson is tender. The cook also offers a special way of serving snacks.

Components:

• herring - one large;
• apple (necessarily sour) - one;
• onion - one head;
• hard-boiled eggs - three;
• sour cream - by eye;
• loaf - three slices;
• "Borodino" bread - on croutons.

Cooking

1. Trim the crusts off the slices of the loaf. Soak the crumb in a small amount of water.
2. Cut the fish, remove the skin, remove the bones. Cut the fillet into pieces.
3. Peel the apple from the peel, free the onion from the husk. Cut these ingredients into large pieces.
4. Squeeze the soaked loaf, send it to the blender bowl. Herring, apple, onion, egg whites are also here. Beat the mass to a pasty state.
5. Make croutons of black bread. Slices should be fried in a dry frying pan.
6. Spread minced meat on croutons, on top of the appetizer - sour cream (about a teaspoon for each piece). Sprinkle with grated yolks and serve.

If you want the mincemeat to turn out airy, take fresh for cooking. White bread. Add greens to the appetizer - the dish will immediately acquire fresh notes.

Making mincemeat from herring is not difficult even for a novice cook. The traditional serving is simple - on toast, croutons or fresh bread. You can serve an appetizer in a salad bowl, and next to put a basket with different types bread: so the guests will have a choice. Remember that you can experiment not only in the process of cooking, but also during the presentation. Forshmak can be served with a side dish, stuff them with “baskets” from shortcrust pastry or halves egg white, wrap in pancakes.

Reviews: "Especially good with pancakes"

And Makarevich and Yarmolnik in relish did this: 2 salted herrings, 5 boiled eggs, onions, a large sour apple without skin, butter. Everything was put into a meat grinder and then beaten with a bolender. I do it just the way everyone likes it. And do it in the evening and in the refrigerator, and in the morning you can with vodka, so they said in relish.

Anne, http://forumodua.com/showthread.php?t=96699

We have farshmak favorite dish families. I cook like this: herring 05-06 kg. Cleanse from bones, from spinal and large. It is not necessary to clean from small ones like a fur coat. Next, you need 5 eggs, 1 small onion, 100g of butter. Twist herring with eggs and onions in a meat grinder, add softened butter, knead well. Everything, mincemeat is ready - especially good with pancakes 🙂

Miki, http://www.woman.ru/home/culinary/thread/4472303/

Once in some book, by the way, it was fiction, I read the recipe, tried it - it turned out quite tasty and unusual (for our stomachs): boiled meat and potatoes through a meat grinder, grind unsalted fatty herring in the same place and mix everything with thick sour cream. Pour the resulting “dough” into a frying pan, greased with oil, make cuts with a knife and send to the oven and bake. I kept it for 20 or 30 minutes. I don’t know, of course, whether this “pate” can be called mincemeat, but I console myself that it has many variations!

Sonya, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=12374

My grandmother made fish in a mincemeat without twisting it, but cutting it into small pieces, put a boiled egg and green onion. grandmother is not Jewish, but it was delicious. IMHO, the fish is tastier in felt pieces than ground into minced meat.

Ulyana, https://www.kharkovforum.com/archive/index.php/t-2643141.html

• 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!!!

Step by step recipe with a photo specially for the site Well-fed family. Sincerely, Irina Kalinina.

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. boiled egg peel the shell, 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, ground black 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
Cooking time: Not indicated

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, while the vegetable oil binds all the ingredients. 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 of 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.





Bon appetit!
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 is a simple, but very original and surprisingly tasty snack, which can be arranged as in 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 - 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 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 proportions indicated in this recipe, 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) complement the composition. 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.