Herring forshmak

Herring forshmak

Category: Cold meals and snacks

Kitchen: Jewish

Ingredients
slightly salted herring	1
apple (preferably green and sour)	1
medium onion	1
boiled egg	1-2
white bread (soaked in water or milk)	50 g

Cooking method

• Cut the herring into fillets, chop everything in a chopper, add 1 teaspoon of dry mustard, pepper, 1 teaspoon of fruit vinegar, then beat well either with a blender or mixer.
• If this technique is not available, then twice through a meat grinder.

Note

FORSHMAK - minced meat pate made from herring soaked in milk or tea broth, grated white bread, onions, Antonovsky apple, hard egg yolks with added sugar, pepper, vinegar; a traditional Jewish dish that has become widespread.

[Forshmak]

Forshmak

herring 250g
walnuts 5-6pcs
apple 1pc
onion 1pc
butter 100gr
can be 100g cottage cheese
greens

Grind everything in a meat grinder.
Mix with softened butter.
Decorate with herbs.

FORSHMAK:

1 pack of cottage cheese (fat content at your discretion)
0.5 packs of cream oil (room temperature)
1 herring (thoroughly pitted and chopped)

Beat everything in a blender. Very tasty to spread on sandwiches with rye bread

Bon Appetit!!!

Ingredients:
1 herring
2 boiled eggs
100 g soft drain. oils
100 g curd
1 medium onion
1 apple, I took not sour - what was
a small bunch of dill and parsley
5-6 walnuts
2h l apple cider vinegar or regular vinegar
1 tsp I added mustard dry, and ready-made

mash everything with a blender.
I recommend adding cottage cheese - it greatly improves the taste. It is better to try the nuts first, they should not be bitter. I added milk, but they gave a specific note - for an amateur. Greens, especially dill, are a must.
Letting it brew in the refrigerator is important.
Immediately it seemed that something was missing, but on day 2 - excellent. I wrap it up with pancakes and just my conscience torments me to heal such a recipe

Bon Appetit

[Forshmak]

Forshmak

1 lightly salted herring - if soaked in milk beforehand.
1 small onion (can be sautéed in oil drain)
1 medium apple (you can use a seven)
1 boiled carrot
You can boiled egg if desired.
Pass everything through a meat grinder (nozzle for pate).
And now - you can smear on bread with butter. or for toast or croutons

[Forshmak recipe from Boris Burda]

Forshmak recipe from Boris Burda a source - 🔗

As soon as you mention this dish in Odessa, you immediately hear the word "grandmother". "It was my grandmother who cooked it," "it still won't work like my grandmother," "I haven't tried it since my grandmother died," it's almost impossible) - "the neighbor's grandmother was treating." And the granddaughters forgot this dish en masse - and in vain! The dish is as simple as a plastic soap dish, suitable for both a cold appetizer and as a second course (best of all with boiled potatoes), and has not become worse at all compared to 1913.

This is a real, non-falsified dish of Jewish cuisine and remember about it right now, when, in parallel with the disappearance of Jews from Odessa, some panic interest in Jewish culture began in the city, such a society of Jewish theaters and folklore ensembles has developed, for a tenth of which any secretary on ideology would put down a party card, and those who remain in the city do not know where to put them (in every sense) and are elected anywhere - either to apologize somehow, or to finally discredit them.In any case, the dish of the cuisine that gave the world chopped cutlets and fish fish, moreover, it managed to bring the level of gluttony in Israel to what really exists today, despite the mass of prohibitions (from the complete abolition of pork to a complete stop on mixing milk and meat). personal observations, this is something incredible!), deserves every attention.

The very name of this dish is simply touching - "anticipation". In German - "forshmak". Nostalgia from this word is so pret. So I'm going to run from nostalgia to Privoz - to the fish market. There are still good moments in new times. The market, the insane prohibition of which was glorified by Zhvanetsky himself, now seems to have always been like this. We will pass with regret past sturgeon, zander, mullet, flounder and many other things - and choose the salmon herring, not the most ceremonial one. For that and forshmak, that any herring that a poor Jew can buy would be good for him. Two fairly large herrings - we count on them for all the other components.
Having separated the fillet from the herring, I will soak it in milk overnight. Grandmother soaked in an old tea brew, but added milk anyway. My grandmother Gitya, who raised me while my parents were working off the demobilization long desired by my father on virgin soil in the Akmola region. She graduated from a gymnasium in St. Petersburg before the revolution, lost her husband in the first months of the war (there is only one photograph left of her grandfather), miraculously escaped from the Petliura pogrom (thank God, she did not live up to our times), taught me not only to read , but also to enjoy reading ... In this place I gave up typing and sat for three minutes - I could not ... In general, soak in whatever you want, even in water. If the herring is not very salty, you do not need to soak it at all.

Now boil three eggs, separate the yolks from the whites. Add pepper to the yolks - both ground black and allspice. A teaspoon of mustard, two tablespoons of vinegar (better than apple or grape), two teaspoons of sugar, a quarter of a glass of good vegetable oil, and rub it all well. Meanwhile, soaked in the same milk a spelled tone with a cut off the crust.
Further, it is mainly a meat grinder that works. We missed the herring, mixed with the yolks and everything that was with the yolks, we missed it again along with two sour apples (Antonovka will be just right), two medium onions, some proteins and soaked bread (do not forget to squeeze). Mix well again.

Now the ikebana itself remains. We put the resulting product in a herring pot, sprinkled with finely chopped green onions and decorated with the remains of proteins, herbs and whatever you want. At your discretion - here I do not limit you in anything.

You can eat it in any way. For example, I spread on bread and butter, but you can just use a fork from a plate. Forshmak is eaten first - for appetite, that's why it is called "forshmak". You can even have a glass of good cold vodka with a forshmak. You can also drink forshmak with vodka. It is desirable, of course, one thing, otherwise you may never get out of this vicious circle. Forshmak is a great thing, and they will remember, love and eat in Odessa even when there are no Jews left in it. Put the rest in the refrigerator and eat it tomorrow, if you can. Do not endure - take it out of the refrigerator and finish it. You will, as I am now, then sit and think: "But you probably overeat." But don't be sorry - as I am now.
Recipe for clarity:

Structure:

2 herrings,
3 eggs,
1 tsp mustard,
2 tbsp. l. vinegar
2 tsp Sahara,
1/4 cup sunflower oil
2 small onions
2 sour apples
ground black and allspice,
1/2 loaf of white bread.

Cooking method:

1) Soak the herring.
2) Add pepper, mustard, vinegar, sugar, oil to the yolks and grind it all well.
3) Soak half a baton with the cut rind.
4) Pass the herring through a meat grinder
5) Stir the herring with crushed yolks
6) Pass again through a meat grinder along with apples, onions, soaked and squeezed bread and proteins
7) Stir again.

And I like forshmak more in the Khokhlyatsky manner, my grandmother still cooked this, only unlike grandmother Burda, she was Ukrainian. Therefore, here, as in the proverb - where he was born, there he fit. For me, this is the most delicious forshmak

The herring is fatter, cleaned of bones,
2-3 boiled and peeled potatoes,
2-3 boiled hard-boiled eggs,
raw onion

We pass all this through a meat grinder, you can grind it to a homogeneous state in the processor, but the classic - it is a meat grinder - and fill it with sunflower oil and vinegar. Delight!

Eh, I went to the store for a herring

[Fadeeva]

Fadeeva, I made your forshmak yesterday, I really need it to stand, freeze ... Delicious, as one of the options is very original, tender, the son, who does not eat cottage cheese in any form, was eating it by two cheeks ...

[refueling]

This recipe, of course, is not forshmak - but as an option, it is fine!

Herring - 200 g
apple - 1 pc.
boiled egg - 2 pcs.,
vegetable oil - 1 tbsp. the spoon
boiled potatoes - 2 pcs.
parsley to taste

refueling
mustard - 2 tablespoons, sour cream - 4 tbsp. spoons

Serving
bread toast for serving, red pepper for decoration.

Cut the herring and boiled eggs into small cubes and mix with grated apples. Drizzle with vegetable oil and stir. Add potatoes, also finely diced, and sprinkle with chopped herbs. Pour the mustard and sour cream dressing over the salad. Spread the mixture over the toast. Garnish the toast with finely chopped red pepper.

Recipe from D. Krupeni, chef, program "Test purchase", 🔗

Herring forshmak
Category: Cold meals and snacks

Herring forshmak
Ingredients:
slightly salted herring 200 gr
white bread without crust 2 pieces
vegetable oil (margarine) 1 tbsp. l.
hard boiled eggs 6 pcs
sour apple (antonovka) 1 pc
sugar 1 mst. l.
turnip onion 1 pc
vinegar 2 tbsp l.
pinch of black pepper
mustard 1 tsp



Cooking method

What to do:

Rinse the herring, remove the skin, remove the bones, keep the head and tail. Pass the fillet through a meat grinder.

Soak the bread in milk, peel the apple and onion, cut the core of the apple.

Cut the apple and onion into large slices. Squeeze the bread, mince it with herring mince, apple and onion, mix well.

Separate the whites from the yolks in 4 eggs. Rub the yolks with 1 tbsp. l. vinegar, finely chop the proteins and combine with herring mince. Add the remaining vinegar, pepper, mustard and mix thoroughly again.

Filling the forshmak with "volume", making it truly airy, allows margarine (of course, kosher, in vegetable oil), which turns into a protein cream. Beat the margarine, mix with forshmak and beat the whole mass - and let it become airy!

Thoroughly free a third of the herring fillet from the seeds, chop it into pieces by hand and mix it into the bulk. Cut 1/3 of the apple into very small pieces and also combine with the rest of the foreschmak.
Put the resulting mass on a plate, give it the shape of a herring, attach the head and tail. Cut the remaining eggs into circles and cover the herring forshmak with them. Sprinkle with finely chopped green onions on top.

Season the yolks with vinegar, season with sugar, pepper, vegetable oil, mix well and pour the forshmak with this mixture.
In the book "300 dishes of Jewish cuisine" the following design is proposed: season the yolks with sugar, pepper, vegetable oil, add matzo and coat the forshmak formed in the form of a rectangle, oval or fish with this mixture.

The total cooking time is approximately
20 minutes.
National cuisine
Jewish
.
Translated from German forshmak - "anticipation", cold appetizer. This is a typical Jewish dish.
It is clear that forshmak (“gekhakte gering”, that is, chopped herring) is a paste. And pate is an invention of French cuisine.Or not? It turns out, according to the research of archaeologists, liver pate ("gehakte leber") was prepared back in 1400! And the French inherited this delicacy from the Jews of Alsace and Strasbourg, who sought refuge in Europe and brought their culinary recipes here. It turns out that French culinary miracles are mixed with an old Jewish recipe ...

Forshmak is a miniature culinary history of the Jewish people. This dish reflected all the vicissitudes of Jewish destinies in the vast territories of the Pale of Settlement: in Poland (once part of the Russian Empire), in Belarus and Ukraine (there was something similar with them), and even in Russia itself. And although herring is a European universal product, the herring derivative - forshmak - is a purely Jewish dish.

From generation to generation, the “grandmother's secret” was passed on to granddaughters: to get a good forshmak, you must first soak the herring thoroughly in cold tea ...

- Jews, put more tea leaves!

But we are not about tea - we are about forshmak ...
Of course, if by Saturday your grandmother had nothing but a couple of rusty herrings - your grandmother is the same age, then they had to be soaked for a long, long time in cooled tea ...

"Alas" or "Ah", but, pondering the ingredients and recipes of most Jewish (let us clarify: Ashkenazi) dishes - be it forshmak, gefilte fish, gefilte geldzele or eingemachts, you begin to understand that they were all born from a great lack and depressing poverty ...
Since butter was often added to forshmak, it automatically became a morning, dairy dish. Can you imagine this?
If you put margarine in the forshmak instead of butter, it becomes parva. And now nothing prevents us from taking a puffed forshmak in the evening as a snack.
Parve is not dairy or meat - kosher fish, vegetables, fruits, eggs, vegetable fat, flour products, coffee, tea, juices, etc. Parve can be combined by tasting it with both meat and milk, taking a break with one and the other. And always on clean dishes!

[Manya]

Manya, I already did it !!! (don't be alarmed, Masha gave me this recipe in PM)

to say that it is delicious is the same as to simply remain silent! it is absolutely airy, delicate, delicious, this forshmak of yours !!! I ate it, closing my eyes and purring softly. no other way, the taste dissipates

[SchuMakher]

SchuMakher,
Maria, I'm in shock, in a good sense of the word - I already want this Forshmak (yes, that's right - with a capital letter !!) !!!
I want it straight now, and I have no herring, and Lisss's teasing me

[Antonovka]

Antonovka, complete delight!

only there it says - finely chop the squirrels. To be honest, I chopped two squirrels .. the rest - passed the current through the meat grinder. Don't tell Manet!

My dad's recipe is simpler: herring fillet, 2-3 hard-boiled eggs, 1 onion onion. All this is crushed, then 100 grams of butter is added, mixed well. It tastes best with freshly baked bread.
Dad's recipe, in my opinion, is more dietary. It is free of sugar, vinegar, black pepper and mustard.
But it tastes and colors.

[Wildebeest]

Wildebeest, I used to do the one that is simpler ... it's true - it's simpler ... in the sense that the recipe SchuMakher - this is a restaurant dish, it is very cool, airy, "thoroughbred". for this taste, you can tinker

Antonovka, we could stand the night .. yes?

[Lisss's]

Lisss's
I, of course, will try to make it according to this recipe, but I'm afraid that mine will not accept it. Although, who knows, maybe on the contrary, they will ask to make a forshmak that way.

[Lisss's, Antonovka]

Lisss's, Antonovka good luck !!!!!

Wildebeest try to do this, even small children eat it for me, there is no particular pungency, all seasonings-spices only set off the taste of the main ingredients, and do not clog them

Masha, God bless you! : - * This is the same recipe that I lost along with my grandmother's notebook.

Masha, it was so interesting to read an excursion into Jewish cuisine.

And how to "beat" 1 st. a spoonful of margarine or butter?

[lega]

lega fork

Can you use mackerel instead of herring? It's just that there is mackerel in the hol-ke, but there is no herring

[Herring forshmak]

Herring forshmak.

[metel_007]

metel_007 There are a great many forshmak recipes, about 120 pieces, "skoka of Jewish grandmothers and mothers, drain, recipes," ngo 4 main ingredients remain unchanged: herring, bread, apple and onion. So mackerel, alas, will not work. You can make a "training" forshmak out of it, then make it according to the recipe and compare ... as they say in Odessa, you will get four big differences

I'll have to try

[Startled, Man?]

I'll have to try

and I have already ... tried it, like a bastard ... waking up Dokhtur in a non-kosher way, what do I want to say? May God grant health to you and your Jewish husband and your children - very tasty! I am carrying a big fat one like my herring. +



shl. thank you for reminding me that I really love this dish and for one more 121 options. Startled, Man?

But I'm thinking - will the taste of forshmak change if I grind everything in a blender? Well, it's lazy for me to look for a meat grinder on my repair ruins, and I don't want to wash it in the dishwasher
I have one like this, I want it in a big bowl, but not with an iron foot
🔗

And how to remove these bones from the herring ...

And, most importantly, where to get strength and try this miracle only tomorrow morning

Take out the large bones, all the rest will dare .... Add margarine and eat in the evening, you are our kosher

[Antonovka]

Antonovka, reporting on bones

I am afraid of fish bones in a panic, in childhood I got stuck in my throat, and I very vividly remember which doctor took it out for me and how scared I was. because I never eat herring, only mackerel, it doesn’t have these bones as small as hairs .. but in forshmak Manya forbade mackerel, I had to buy herring

Manya also allowed to buy a ready-made herring fillet in a plastic box, and there the large bones have already been taken out. but meeeeeehhhh ... immeasurable

So, I didn't take out anything, all the small bones were ground in a meat grinder, and you can't hear them at all !!! I ate very carefully, none were caught, so feel free to take the herring fillet in the box, and you will be happy!

[Lisss's,]

Lisss's, bone supplement.

Herring bones are nothing compared to river fish bones! I don’t eat this, because I also have a sad experience.

And no one takes out small bones from herring fillets in a plastic jar. The fill includes some kind bullshit a chemical additive that dissolves these bones.

That is why I almost never take such jars, although I have tried them on a visit - there are delicious ones.

Girls, what size should it be? Naturally, I could not buy Antonovka - you know not the season. I bought Granny Smith (a la semerenka), because he has a weight of 284g. It's a lot?

Girls, what size should it be? Naturally, I could not buy Antonovka - you know not the season. I bought Granny Smith (a la semerenka), because he has a weight of 284g. It's a lot?

Antonovka, I would take half, and the author of the recipe may make his own amendments

[Antosh]

Antosh, and what about herring?

Now I will count ... 378g with head and other joy, not gutted

You will be eaten away. post, for 200 an average apple, I think you have 300 grams, so your apple is quite ... just add sugar to taste, since it's not Antonovka

[Mashko]

Mashko, each has a different concept of an average apple. I have not peeled the herring yet - I am gathering strength, this is a feat for me

Girls, I sometimes add citric acid instead of a sour apple. It turns out fine.
Tried lemon juice, but that's not it.
It's hard to find sour apples here in winter.

At the spring gathering, Vasilis will have to arrange a master class on harvesting bones from herring. In our family, all women know how to do it masterly

At the spring gathering, Vasilis will have to arrange a master class on harvesting bones from herring. In our family, all women know how to do it masterly

I extract bones with ordinary cosmetic tweezers, but in the world there are culinary tweezers for this purpose, it is larger.

But we just get along with our hands

And my hands ...

[Nataly_rz]

I should have listened Nataly_rz and take half an apple ... I was actually going to take 3/4, but I got carried away.
By the way, I cleaned the herring quickly enough - now I swing at the "Herring under a fur coat." True, some of the herring was not for its intended purpose (IRRdo you hear? ), in the end there is only 220g left.
Well, I think you understand what I did - I didn't even have to add sugar - the taste is interesting, but sweet I left to grind egg and herring blotches
I add it later - I mixed everything, I don't want the forshmak anymore ....... Your Lenko-lizun

[Luysia]

And no one takes out small bones from herring fillets in a plastic jar. The fill includes some kind bullshit a chemical additive that dissolves these bones.

Luysia, today I understand what you are talking about! my husband bought a plastic jar of herring (well, I didn’t gorge myself on the forshmak, I didn’t have enough !!!), I open it, I habitually feel it in the center of a piece - but there is no hedgehog of bones !! and the fish is somehow suspiciously easily flattened under the fingers. and it tastes like acetone. horror, in one word I read the composition - everything is ok, to the point dozrovach ribi (fish ripener) - this is, apparently, the rubbish you talked about!

in general, threw it away and went again for such a jar as before .. everything is there - both bones and the taste of herring!

yes, by the way - the ripener was in the herring of the Mermaid company!

[Antonovka]

Antonovka, druhh !!

I did the second series today - the magic repeated itself deliciously, Christmas trees, panicles!

This time I ground all the eggs in a meat grinder (and there were a lot of pieces, by the way), and I reduced the apple, put 2/3 of the average - it became less tender-airy, but you chew - you rub a thing!

in one word - well, he is delicious! when I'm already eating ???

I decided to make a forshmak, followed the link and got stuck, literally spit out ...
I went to look for an old manual meat grinder in the closet ... otherwise I feel bad already: girl_thin: I won't soak it, otherwise I won't wait ...
Well, how can you do that to people ...

I don't soak herring for forshmak ...

Girls, you are all monsters! Stop the forshmak torture! Well, who pulled the hands to write in this thread ?!
How to live now until the end of work, buying herring and making forshmak ?! A?

[Arochka]

Girls, you are all monsters! Stop the forshmak torture! Well, who pulled the hands to write in this thread ?!
How to live now until the end of work, buying herring and making forshmak ?! A?

Arochka Mania and I, as the main Ashkenazi Jews of the forum, will not stop the forshmak torture, especially on the eve of the New Year!

And we are herring, dear barbariscka, the Ashkenazi Jew of the forum, do not soak!

[Arochka]

Arochka Mania and I, as the main Ashkenazi Jews of the forum, will not stop the forshmak torture, especially on the eve of the New Year!

And we are herring, dear barbariscka, the Ashkenazi Jew of the forum, do not soak!

And I am not an Ashkenazi or a Jew - and I don’t soak either ...

[MariV]

MariV gyyyyyyyyyyy The dish is Ashkenazi, which means - Ashkenazi

They played out again here ...
I could not buy herring Only smoked fillet was noticed
Probably the Ashkenazi dismantled everything ...
Now I will blow bubbles until tomorrow