Forshmak (minced meat) from herring - a classic recipe and its variations. Forshmak from herring with carrots and melted cheese

Forshmak made from herring and processed cheese is suitable for a lunch snack and will be an excellent option for a full-fledged snack on the holiday table. The preparation of the dish will take a minimum of time, and the taste will delight you with its richness and pleasant creamy aftertaste.
The technology is a bit similar to preparing classic mincemeat, but differs in the list of ingredients: there is no onion, apple, bread or milk. Be sure to try making this version of herring pasta with processed cheese according to this recipe - your guests will surely appreciate your efforts!
Mincemeat can be served either on toast or in tartlets.

Taste Info New Year's recipes / Fish and seafood

Ingredients

lightly salted herring - 1 pc.;
processed cheese - 2 pcs.;
chicken eggs (yolks) - 3 pcs.;
butter - 100 g.

How to cook mincemeat with melted cheese

We fillet the herring, that is, remove the head, fins, skeleton and entrails, carefully remove the skin, and remove small bones. Cut the fish fillet into large pieces to make it easier to grind the herring in a blender.

Boil the eggs hard, cut into 2 halves and remove the yolks. Proteins are not required for making herring paste; they can be used for other dishes (or stuffed with ready-made paste and served like stuffed eggs).

We clean the processed cheese from the packaging foil and cut it into large cubes or slices so that the blender knife quickly chops them to a homogeneous state.

Place herring fillets, processed cheese and egg yolks in a blender bowl, add butter softened at room temperature and beat at low speed for 5-7 minutes. If the blender bowl is small, it is better to add the ingredients in portions, dividing them into 2 equal parts; the second option is to use a meat grinder (grind 2-3 times).

The result should be a homogeneous herring paste with a delicate texture. We put it in the refrigerator for 20 minutes so that it hardens a little and cools properly.

The finished mincemeat can be spread on toast, used to stuff eggs, or served in tartlets - in the latter case, it is most convenient to use a pastry bag or syringe, which will give the appetizer a more festive look.

The top of the appetizer with herring paste can be decorated with red caviar, lingonberries or herbs. You can also complement the taste of the dish with a slice of green apple or pickled onion.

Serve the tartlets to the table immediately after cooking. Ready herring paste can be stored in a glass container for 2 days in the refrigerator. Bon appetit!

The classic recipe for herring mincemeat involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All these ingredients are subsequently converted into a delicious herring pate, which can then be served, spread on black bread.

Proportions of products needed to prepare classic mincemeat:

1 fatty herring carcass weighing 400-500 g;
2 hard-boiled chicken eggs;
100 g sweet and sour apple (for example, Antonovka variety);
20 g onions;
50-60 g of stale white bread or loaf;
100 ml milk;
150 g quality butter;
salt and perhaps mustard to taste for a bit of piquancy.

Preparation step by step:

The most labor-intensive and difficult cooking process will be preparing the herring. The fish must be skinned, the insides gutted, and the meat separated from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
Peel the apple and cut out the center with the seeds, remove all layers of peel from the onion, and peel the boiled eggs. Then chop all these components into pieces the same size as the herring.
Soak slices of stale bread in milk for 10 minutes. You should also remove the butter from the refrigerator in advance so that it can reach a soft creamy state at room temperature.
In a suitable size container, mix all ingredients, including drained bread. After this, grind the resulting mass with a meat grinder or chop with a blender to obtain a homogeneous thick mixture.
Add soft butter to the pate and grind it. Salt everything to taste, but you shouldn’t get carried away with adding salt, because the herring is already salty.
After this there is one last step: refrigerate for an hour in a refrigerator.

The word “forshmak” is literally translated as “anticipation.” Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer.

Cooking step by step with adding potatoes

Potatoes are a favorite side dish for salted herring, so it is not surprising that this combination of herring and potatoes was embodied in one of the variations of mincemeat. This pate turns out to be quite satisfying and is ideal as a main dish for breakfast.

What you need for cooking:

600 g lightly salted herring, peeled from skin and bones;
3 boiled chicken eggs;
100 g fresh apple;
150 g boiled potatoes in their jackets;
100 g loaf;
100 ml milk;
50 ml refined sunflower oil;
30 g green onions;
15 g mustard;
10 g sugar;
30 ml apple cider vinegar;
3 g ground black pepper.

How to prepare this cold appetizer:

Soak the prepared herring fillet in milk for 1-2 hours, and the loaf pulp for 10-15 minutes.
Divide the hard-boiled eggs into whites and yolks. Grind them together with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass similar in thickness to mayonnaise.
Grind egg whites, peeled and seeded apples, onions, fish fillets, potatoes and loaves through a meat grinder several times. After this, add the yolk mixture and mix everything well.
Give the finished snack the desired shape and decorate it at your discretion.

The tail and head of the herring should not be thrown away. It will help give the pate the appearance of a real herring when serving.

With cottage cheese

This recipe is far from the classic combination of ingredients, but the finished snack turns out unusually tender and airy.

List of necessary products and their quantity:

400 g lightly salted herring;
200 g cottage cheese;
120 g sweet and sour apple;
90 g onion;
100-150 g walnut kernels;
vegetable oil, salt and pepper to taste.

Algorithm of actions:

Turn the herring carcass into fillet, removing the skin and bones, remove the peel from the onion, remove the core from the apple and cut off the peel.
Pass all ingredients separately through a meat grinder in random order. Then mix everything and pass the resulting mixture through the meat grinder again.
Add vegetable oil, salt and spices to the prepared minced meat to taste. Store the snack in the refrigerator in an airtight glass container.

The dish can be served by filling tartlets or halves of a hard-boiled chicken egg with it, removing the yolk before filling.

With carrots

Ingredients included in the snack:

500-600 g of herring (2 medium fish);
120 g boiled carrots;
100 g soft butter;
1 chicken egg, hard-boiled.

How to prepare minced meat:

Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones and cut the fillet into large pieces.
Peel the boiled carrots in a thin layer, peel the egg and cut into pieces the same as fish.
Place all ingredients in a blender bowl and blend into a tender paste. And if the kitchen does not have such an assistant as a blender, then a meat grinder can cope with the task. In this case, you need to use a rack with fine holes and pass the food through it several times.

How to cook forshmak in Jewish style?

To prepare it the Jewish way, you don’t need a blender or an electric meat grinder; a grater and a manual meat grinder will be enough.

In the cooking process we use:

750 g of self-prepared herring fillet;
200 g onions;
150 g boiled potatoes (in their jackets);
200 g sour fresh berries;
3 eggs, pre-boiled;
150 g butter at room temperature;
spices and vinegar (can be replaced with fresh lemon juice).

Cooking method:

Pass the salted fish fillet through a meat grinder or chop it very finely with a knife. You should get a non-viscous minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
Using a coarse grater, turn eggs, potatoes and apple pulp into shavings. With potatoes you need to be careful and not overdo it with this ingredient so that the mincemeat does not turn into an ordinary salad.
Another feature of this Jewish snack is fried onions. It is added not raw, but fried in butter; its quantity should be such that the vegetable floats in it.
Mix together minced herring, potato, apple and egg chips. Pour the onion into this mixture along with the butter in which it was fried. Mix everything and transfer to a herring bowl for serving.

300 gram herring carcass;
2 boiled eggs;
140 g onion;
90 g apple;
80 g of stale white bread pulp;
100 g of fatty butter (homemade can be used).

Cooking steps:

Separate the fillet from the herring carcass and pass it through a meat grinder; do the same with the apple pulp, onion and eggs.
Soak the bread pulp in warm water, squeeze out and add to the chopped products.
Soften the butter and grind into the resulting mass. This must be done very carefully so that all ingredients are evenly distributed in the total mass. Forshmak is ready.

Recipe in Odessa

This dish is characterized by the addition of strong spices. This is not surprising, since for mincemeat Odessa housewives often used not the highest quality fish, but the so-called “rusty” herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and use spices to add fresh notes of taste to the usual dish.

The Odessa-style herring mincemeat recipe involves using the following products:

300-400 g boneless herring fillet (it is better not to use store-bought ready-made);
200 g apples;
100 g onions;
1 boiled chicken egg;
90 g butter;
18 g garlic;
5 g coriander;
5 g ginger;
5 g pepper.

Preparation:

Chop herring fillet and apple without peel and seeds into small pieces.
Grind the remaining fillet and apple along with the egg, onion, butter and garlic into a homogeneous paste using a blender.
Add spices and chopped ingredients to the resulting mixture. Mix everything well and let it cool for an hour on a shelf in the refrigerator.

Salted herring goes well with vodka, which is why forshmak often appears at festive feasts, but even on weekdays, a piece of black bread spread with this pate can deliciously complement any first or second course. All that remains is to choose the mincemeat recipe to your liking (or more precisely, to your stomach).

Forshmak is a national dish of Jewish cuisine. Its name comes from the branch of Romano-Germanic languages and means “delicious 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 appetizer.

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

You can taste the famous Forshmak, prepared according to various recipes, in many cities around the world. In Russia this dish is called “Telnoe”.

The ingredients included in the composition are fried or boiled.

Classic recipe for herring mincemeat

This recipe in Odessa is called “grandmother’s”. Favorite grandmothers cook in such a way that you will simply lick your fingers!

Cooking time – 1 hour 25 minutes.

Ingredients:

herring fillet – 200 g;
2 chicken eggs;
“Antonovka” apple – 70 g;
butter – 75 g;
onion – 75 g;
green onion – 25 g;
rye bread – 40 gr.

Preparation:

Boil the eggs until tender – 7-8 minutes.
Grind herring, onions, apples, eggs and bread through a meat grinder.
Beat the mixture with butter and place in a rectangular pan.
Finely chop the green onions and decorate the dish with them. Place in the refrigerator for 1 hour.
Serve the cold appetizer with sliced rye bread.

Forshmak with carrots and melted cheese

This version of the recipe exists to lift the mood, as it includes bright carrots. Processed cheese in combination with butter will create a delicate consistency of the dish.

Cooking time – 45 minutes.

Ingredients:

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

Preparation:

Boil eggs and carrots until tender.
Pass herring, eggs and carrots through a meat grinder. You will get a kind of “minced meat”.
Place soft butter and melted cheese in a bowl. Add our “minced meat” here. Salt and pepper. Beat everything again until fluffy and homogeneous.
Serve on tartlets or small pieces of white bread.

Forshmak in Finnish

Cooking time – 1 hour.

Ingredients:

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

Preparation:

Fry the ground beef in a frying pan with vegetable oil.
Beat herring and sour cream in a blender until smooth.
Combine meat and fish in a large bowl, add salt, pepper and stir. Place the dish on serving plates.
Finely chop the greens and decorate each plate. Place in the refrigerator for 25 minutes.
Serve as a snack.

Forshmak with mushrooms and mayonnaise

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

Cooking time – 1.5 hours.

Ingredients:

herring fillet – 200 g;
eggs – 3 pieces;
lightly salted mushrooms – 100 g;
mayonnaise – 1 package;
rye bread – 100 gr;
onion – 1 pc.

Preparation:

Chop the onion and fry in a frying pan.
Boil the eggs until done.
In a blender, combine bread, herring, eggs, onions, mushrooms and mayonnaise. Beat the products for 10 minutes.
Place the mixture in the refrigerator for 1 hour.
Serve in serving bowls.

Forshmak with beets

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

Cooking time – 1 hour.

Ingredients:

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

Preparation:

Boil the beets until tender. Let cool.
Finely chop the onion and bread and fry with butter in a frying pan.
Chop cucumbers, beets and herring and combine in a bowl. Pour the roast into the mixture, add your favorite spices and stir.
Serve in portioned bowls.

Forshmak with cottage cheese

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

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

Cooking time – 1 hour 30 minutes.

Ingredients:

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

Preparation:

Pass the herring fillet through a meat grinder.
Beat cottage cheese and sour cream with a mixer. Add finely chopped parsley, salt and spices.
Combine the curd and herring masses, mix.
Place Forshmak in the refrigerator for 1 hour.
Serve the dish on a piece of rye bread as an appetizer.

Forshmak with potatoes

Forshmak with potatoes is rightfully considered a hearty and tasty dish. A duet of products that are compatible with each other will give you a feeling of home comfort and lift your spirits throughout the day.

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

Chop the dill and add to the onion.

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

Serve in a large dish. Don't forget to decorate the top with fresh herbs.

Forshmak with cauliflower and walnuts

This is a very tasty, and most importantly, incredibly healthy Forshmak recipe. Walnuts contain many vitamins and minerals essential for health.

Cauliflower – prevention of diseases associated with metabolic disorders. Eat healthy!

Cooking time – 40 minutes.

Ingredients:

cauliflower – 350 g;
walnuts – 50 g;
herring fillet – 100 g;
chicken egg – 1 piece;
salt, pepper - to taste.

Preparation:

Wash the cauliflower and boil until tender, adding a beaten chicken egg at the end.
Finely chop the walnuts.
Blend the herring fillet and cabbage in a blender until it reaches a puree consistency.
Add nuts, salt and pepper to the mixture. Stir.

Serve with rye bread.

Calories: Not specified
Cooking time: Not specified

Perhaps every housewife always strives to surprise her guests with something new. We suggest trying a simple herring mincemeat with melted cheese and carrots. The cooking process uses a small amount of ingredients. This dish can rightfully be called a substitute for red caviar. The light, soft, rich taste of herring in combination with carrots, processed cheese, eggs and butter will be fully revealed. Be sure to try this very tasty 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 photos:

1. First you need to clean the herring from entrails and bones. Then cut in half, then cut into small pieces. Place in a 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 this, add processed cheese.

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

4. Peel the boiled egg and add to the cheese.
Tip: To prepare the appetizer, boil the egg steeply in salted boiling water for 10 minutes.

5. Cut the boiled carrots into two halves and place them in a bowl.
Tip: First you need to peel the carrots, wash them with water and boil them 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 more tender and fluffy it will turn out.

7. Now take pieces of bread and spread herring paste evenly over the entire surface. Before serving, place on a plate with young lettuce leaves.
Tip: To add an unusual taste, it is recommended to lightly fry bread slices in butter until golden brown or toast them in a toaster.

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

Forshmak is a light snack that belongs to the Jewish national cuisine. Many people know that forshmak is a herring paste with melted cheese and carrots.
Herring pate is served cold. But this dish can also be a hot appetizer. The name comes from the German word Vorschmack, which means "snack". And this dish is of East Prussian origin. It was always 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 the pate from herring. But now it can be difficult to choose the right, fresh and correct herring. For general overview: when choosing a herring you need to look into its eyes. This fish comes in 3 different types of salting: weak, medium and strong. For mincemeat, herring needs to be lightly salted. Therefore, when choosing and purchasing, herring should have red eyes. Usually such fish have more fat content. If you want a herring that is not fatty, it is better to take caviar herring. And to determine for sure whether you took a female with eggs or not, she should have a rounder mouth. Males have an oblong mouth. Fresh fish should not have any abrasions, cuts or yellow spots on the body that look like rust. In general, the best thing is that it will be guaranteed to be delicious.

Ingredients:

- lightly salted herring – 1 pc.;
- chicken egg – 1 pc.;
- medium-sized carrots – 1 pc.;
- processed cheese – 100 g;
- butter – 100 gr.

Recipe with photos step by step:

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

Peel the herring and carefully remove all the seeds and cut them.

Place clean fish fillets in a blender, add previously boiled eggs, carrots, and melted cheese. Grind everything thoroughly to obtain a uniform mixture. If you don’t have a blender at home, you can use a meat grinder with a fine mesh and grind all the ingredients together twice.
Then you need to add softened butter.

The resulting mixture is pate, mincemeat.

The best way to eat it is spread on a white or black piece of bread. Using “herring pate” does not mean that it can only be prepared for the holiday table. It is also very tasty to use with a side dish of potatoes on a regular dinner table.
Bon appetit.

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