Herring forshmak

[MariV]

Girls, you are all monsters! Stop the forshmak torture!

I join!

My husband was driving home from work, and then I call and ask to go to the store for herring in the middle of the night. He was already scared, poor man. He carefully clarified - I am drawn to salty or what have I read on the forum?

Forshmak has already been crushed, tomorrow we will have to run for the herring again.

Shl MariV, and the cat is used at what stage of preparation forshmak?

The cat controls the technological process and carries out quality control

[MariV]

MariV gyyyyyyyyyyy The dish is Ashkenazi, which means - Ashkenazi

Well, okay, call it a pot, but don't put it in the oven!
Right now, I will be offended - this is me, a descendant of the Vikings, and sent me to the south, to the Ashkenazi ...
Whoa, Manya!

[MariV]

Shl MariV, and the cat is used at what stage of preparation forshmak?

This is a favorite cat!
The recipe has been on the forum for a long time, but it squeezed into a new form - the text was, but the photo was not. So, in a quiet way, the hooligan did not want to specially cook forshmak.
And really, why are you all so salty? After the holidays or what?

While they were figuring out who the Ashkenazi and who were the Vikings, I prepared the forshmak.
Tomorrow I’ll probably try it with rye bread, while I was cooking ...
Thanks to all ..

[barbariscka]

barbariscka This is the case !!!! Nazdorovichko!

I'm so ashamed to admit it, but I've never cooked forshmak and probably haven't even tried it. Perhaps someone had it on the table, but I did not know that it was him. There are a couple of questions. Do you need a meat grinder or can you grind it with a combine? What taste does Antonovka have (I ate as a child, when I did not live in Moldova, but I don’t remember the taste). If it is a sour variety, it will be difficult to find, at best, a seed. You discuss so deliciously that you wanted to try what it is

But I know how to quickly clear the bones of a herring

You need to take the gutted herring in your hands and PRESS the ridge from the inside out. That is, the thumbs inside the herring press the ridge into the skin, so to speak. The rest of the fingers of both hands are outside on the ridge. I hope I wrote it clearly.

But I know how to quickly clear the bones of a herring

You need to take the gutted herring in your hands and PRESS the ridge from the inside out. That is, the thumbs inside the herring press the ridge into the skin, so to speak. The rest of the fingers of both hands are outside on the ridge. I hope I wrote it clearly.

But I didn't understand where and where we were pushing ...
But I can answer a couple of questions:
- blender will do
- Antonovka - a strong apple with a pronounced sourness

Place the thumbs of both hands inside the gutted herring on the ridge, approximately in the center of it (along the length, as seen), and press the ridge from the outside to the inside with the other fingers of both hands. It turns out that you press the fingers, which are in the abdomen and which are outside into each other, and between them the ridge of herring. It leaves the pulp almost instantly, and you just pull it out with large bones. It remains to walk a little more, checking the smaller bones. I have nails - so without tweezers, or you can remove them with the tip of a knife, but little remains usually. You begin to press from the center, passing pressing movements along the entire length of the ridge.

Give a master class !!!
What? There are chickens for cutting! what about herring?

Yes, I would be glad, but I rarely have a camera at home - everyone is on the road. But it's very simple. Is it possible to compare with THEM the famous master class on cutting chicken. It was generally a real work of art Unforgettable ...

[LiudmiLka]

LiudmiLka

Any sour apple will do. The consistency of the classic forshmak is chopped, but you can also use a blender

[SchuMakher]

SchuMakher,
You know, if you consider that my maiden name is a fairly well-known variety of cucumbers, and my new surname is apple, I can't even guess what kind of hybrid I am. But the fact that green is anyway

[Antonovka]

Antonovka really Zazulya ???

SchuMakher,
You know, considering that my maiden name is a fairly well-known variety of cucumbers, and my new surname is apple, I can't even guess what kind of hybrid I am

fig behold a hybrid, old Michurin nervously smokes in the corner ...

Haha !!!!!!!
I have a herring !!!!!!!!!

Haha !!!!!!!
I have a herring !!!!!!!!!

well everyone, hold on to the air

Haha !!!!!!!
I have a herring !!!!!!!!!

Well, finally, these moaning will end - girls, you monsters, girls, I want a forshmak, girls I sit at work, but I rave with a herring ... and girls, water will begin! ...

[IRR]

IRR, you rejoice early, it won't end, because ...

Girls, you monsters! I have herring in the refrigerator, there is no cold or hot water in the house (except for the strategic 140-liter supply in the form of an aquarium with fish), because the valiant utilities turned off in the morning and there is still no water in the tap.
Not only do I swallow drooling looking at the herring, but you also talk about forshmak all day and tease herring with herring!

there is neither cold nor hot water in the house (except for the strategic 140-liter supply in the form of an aquarium with fish),

killed ... hands off the fish !!!

AAAA !!!! I want a forshmak .... I'm at work, work ... Pastor's pie gobbled upovereat, now pulls for salty ...
And here mushsh cuts herring .. Somehow deftly in different directions pulls it by the tail and the ridge is separated from the rest ... small bones ... well, the smallest ones ... remain, but- this is nonsense ... then pull them out easy...
Eggs, apples, mustard are at home ... a loaf, just in the drying stage .... In the evening there will be forshmak ...

Reporting!
Forshmak made, but no eggs
Because in the midst of cooking, it turned out that the eggs had all gone somewhere ... I suspect that in the cupcakes, which I had to cook for the night, after watching the Omelkin loaf ...
I didn't have time to finish it, when they received an invitation to the celebration of N.G. and the forshmak turned out to be very useful

oil painting - me and forshmak (like gritsa, on the arena - the same)

Here there are delicious recipes for forshmak, and I have long been interested in forshmak in the form of a casserole. Nobody has read (and maybe tried) forshmak according to the recipe from the book "About tasty and healthy food".
There is a combination of salted herring with meat, plus boiled potatoes, plums. butter, eggs, and the whites are whipped like a biscuit and at the end they interfere.
It is baked in the oven.
Probably, this is a classic, but somehow fooling around and don't want to translate products. But still interesting ...

Here there are delicious recipes for forshmak, and I have long been interested in forshmak in the form of a casserole. about...

probably fu ... IMHO (well ... I mean, I can't imagine the taste of hot herring ... or rather, I can imagine it with meat ...)

So I suspect, especially since the appetizer is hot. But who cooked THIS before advising in such a scarce book at one time.

[SchuMakher]

I was tempted by the recipe SchuMakher... Thank you

[Lora0209]

Lora0209 wonderful fish! Delicious?

Are you still asking ??? of course delicious

[Elenka69]

Elenka69 I have such a book "about tasty and healthy food", I read the recipe, but I never dared to cook it - I can't even imagine the taste of the dish - it is quite possibly very tasty. The book is very good, I have been baking a roll with poppy seeds and poppy seed filling I cook only from this book It was from this book that I learned to cook and bake as a girl

[nut]

nut Ir, all of Europe is looking at you! We delegate thee to the preparation of "Casserole forshmak" from your book !!! "You must Fedya, you must!!!!

Girls, I somehow watched a Scandinavian program about the so-called "forshmak" - the local nat. pride.So there, first, in a thick-walled saucepan, they fried onions, some spices, then a lot of minced meat there, then they diluted them with broth to porridge, and - slightly salted herring fillet.
They extinguished all this mess by evaporating excess moisture, then under the lid, and in the oven for 2-3 hours.
It looked, of course, strange, but the presenter was already worn out all over, until she waited, and then she licked her lips right up to her ears, eating ... Well, approximately like Mania's leg of a blender ...
By the way Manya, I was there in front of you in your master class, so to speak, I was shaking my eggs, but well, haven't you seen something?

[Arkpoint]

Arkpoint nope, I'll run ... I answered about the eggs, but the message was going somewhere

Reporting!
Forshmak made, but no eggs
Because in the midst of cooking, it turned out that the eggs had all gone somewhere ...

To me IRRka I advised you to step on the eggs with your foot, however, it was in mayonnaise. Now I always do that.

Mashul, but it's not a problem to cook - my jolt has already eaten so much that one more or less is not a problem, only I can't imagine how it is, I mean, smear it on bread or crack it with a spoon
Oh .. mom, oh .. mom

Il, probably, still cut and eat like a casserole! You are our honorary discoverer!

[) The book is very good, I have been using it for so many years to bake a roll with poppy seeds and I cook poppy filling only from this book (y

dachshund ... - will you split yourself? or

peki roll is a separate topic, fried herring will wait

And where then again (without me!) The balls were crushed with their feet?
As the most interesting - so by ...
And herring with meat is our national Varangian dish!
So I'll rummage in my folios and find ...

If anyone really wants to, then tomorrow morning I will publish the recipe for casserole forshmak. (now they are driving me out of my place)
I thought everyone knew ...

If someone really wants to, t

she doesn't ... want to, but not much ...

she doesn't ... want to, but not much ...

No, here you will get it !!!
Soaked herring forshmak (baked)

STRUCTURE:
herring - 200 g.
potatoes - 420 g.
egg - 1 pc.
sour cream - 30 g.
onions - 3 pcs.
butter - 30 g.
cheese - 45 g.

COOKING:
Peel the herring, remove the ridge and bones, soak, changing the water, for 8-10 hours, then mince.
Boil potatoes, chop the onion, fry in oil. Pass the boiled potatoes and onions through a meat grinder, mix with herring mince, add a raw egg, sour cream, beat well.

Put the prepared mass in a greased frying pan, smooth, grease with sour cream, sprinkle with grated cheese and bake in the oven.

There is a photo here

🔗

And what about meat?

Yes, that is not the recipe Meat should be (pork, beef, chicken) - tomorrow Yelenka69 will put

[Gasha]

And what about meat?

Gasha cut down

Well. here I am with the recipe.
Forshmak
For 250 g of boiled or fried meat (beef, veal, lamb, poultry), 1/2 herring, 2 tbsp. l. flour, 2-3 pcs. boiled potatoes, 2-3 tbsp. l. thick sour cream, 2-3 eggs, 1 tbsp. l. grated cheese, 1 onion, rast. oil for frying it, drain. oil.
Meat and soaked herring (skin and bone removed). boiled potatoes, fried onions mince. Add sour cream, flour, softened plum butter (there is no mention of it in the recipe, so the quantity by eye) mix well.
Then add raw yolks, salt, pepper to taste and mix; add the egg whites, whipped into the foam and stir gently.
Transfer to an oiled skillet, smooth the surface, sprinkle with grated cheese, drizzle with butter and bake in a spirit. cabinet for 30-40 minutes.
As soon as the forshmak lags behind the walls of the pan, it can be considered ready. Put on a dish. Serve with sour cream sauce with tomato.

P.S. Slightly reduced cooking, manipulations such as "knead potatoes with a wooden pestle", and then pass it through a meat grinder anyway. And there are fried onions in cooking, but not in the recipe, so it is with plums. oil.

Maybe someone will cook it.

[Gasha]

Gasha cut down

And to your health!

🔗

noble forshmakodel at work

Try this: for 2-3 medium herrings, 3-4 hard-boiled eggs
pass through a meat grinder (with a blender we get a paste of the "Ocean" type)
stir in 2 packs of butter with a fork, cool, use on fresh rye-wheat bread
can be both spreading and applying
P.S.For 15 years of cooking, always with a bang, I do not put onions, reduces the shelf life, you can
stir in a little mustard, mayonnaise
P.P.S. after the 3rd piece, be careful, heartburn is possible (according to experience)

I will do forshmak tomorrow. Oh, how I respect him, comrades! : nyam: That's just a question arose: they say herring with milk is a laxative. And here comes the cottage cheese (I have never done this) will not it have the same effect? And again, vinegar, table? A strange set of products turns out.

Who is speaking? Where is the cottage cheese with vinegar? There was nothing like that in a real forschmak ...

[MariV]

MariV, the beginning of the recipe is yours, and then 4 pages of what they just did not write.