Forshmak - what is it? Very interesting dish of Jewish cuisine. Many people heard about him (mainly thanks to crossword puzzles), but few people tried it. And in vain, it's very tasty. Answering the question: "Forshmak - what is it?" - it should be noted that in the dish this obligatory components are herring, apple, eggs, white bread, onions. But each mistress brings to the recipe something of her own, supplementing and changing it.
Forshmack: what is it, what is its history
In the Jewish kitchen, forshmak came from Prussia, in German the word means "snack". The Germans baked chopped herring or meat along with potatoes, onions, seasoned with sour cream and pepper. A similar dish is also found in Swedes. The main difference was that in the Jewish cuisine this snack is cold. It was prepared by the poorest sections of the population, so they tried to make the dish as cheap as possible. Herring was used the cheapest, not the first freshness, having a brown shade on the skin, the so-called "rusty".
Forshmack from herring. The recipe is classic
To prepare a classic forsight, you will need the following set of products:
- 1 fatty not very salted herring.
- 2 steep eggs.
- 2 sour apples.
- A couple of slices of yesterday's loaf.
- About half a glass of milk.
- 2 tablespoons vegetable oil.
- 4 medium potatoes.
- 1 incomplete teaspoon of granulated sugar.
- 1 tablespoon of weak vinegar.
- Dill and green onions.
- A little salt to taste.
Boil eggs and potatoes. The herring is cleaned of bones, fins and viscera. Do not use milk or caviar inside, they are able to spoil the whole dish. Peel apples and boiled eggs. Cut everything in small pieces. Blender is best not to use: forshmak - a dish of crushed, not ground products. First cut into small cubes herring, then eggs, then apples. Baton peeled, pour for a couple of minutes with milk. Pull out, crumble with your hands, add to the rest of the crushed products. Grind greens, add to forshmaku, sprinkle sugar, salt to taste, pour vinegar, vegetable oil. How to mix. Peel the potatoes in a uniform, cut them into thick circles, put a spoonful of finished fordock on them. It turns out a very good snack for breakfast.
Jewish forshmak. Recipe
The Jewish method of preparation is similar to the classical one, but instead of vegetable it will require butter or margarine. Herrings and eggs are taken by their proportions more, and bread is smaller. The products are not cut, but are scrolled through a meat grinder.
- 1.5 salted herrings.
- 2 large eggs.
- Half of an apple is an Antonovka.
- Half of a red bulb.
- 1 slice of yesterday's white bread or unsweetened loaf without vanillin.
- 100 ml of milk.
- 50 gr of butter.
- On request - lemon juice.
Clear the herring from the skin and bones, you can take the finished fillet. Cut and grind in a blender (meat grinder). Bread or loaf is peeled off, dipped in milk for a few minutes, squeezed, also grind in a blender. Cooked eggs cleaned, put aside for a half to decorate, and from the remaining ones to separate the yolk. Protein cut, yolk pound with a fork, along with salt and black pepper until smooth. Apple peel, pass through the blender, also do with the onion. Mix the herring, apple, onion, bread puree. Add soft butter, chopped squirrels and half yolks. Add lemon juice to taste, all together whisk until light. Put on a flat plate, sprinkle with remaining yolks, decorate with egg and greens. To cool.
We hope that we answered the question: "Forshmak - what is it?" - and this dish will suit you to taste. Bon Appetit!