Forshmak from herring: recipe for every taste

One of the dishes of Jewish cuisine is called "forshmak". It refers to snacks and is prepared either from herring, or from chopped meat. Usually served before the main course.

Forshmack from herring: recipe

In its essence, forsmak is a paste that is smeared on bread. Prepare it according to the following recipe. It will be necessary for him:

• 3 large herrings (about 1 kg);
• Chicken eggs - 4 pcs. For the main course and 1 for decoration;
• Sour apple - 1 piece;
• 1 large onion;
• A couple of slices of a slightly dried loaf;
• Half a glass (about 100 ml) of milk;
• A quarter (about 50-60 g) of a packet of butter;
• Lemon juice, vinegar, sugar - on a spoon.

Technology of preparation

How to cook forcemeat from herring? The recipe recommends first to soak pieces of white bread in milk (you can take plain water). Boil the eggs. Now, cut the herring: the flesh must be separated from the bones and peeled off. Soak it in milk (the taste of the fish will become more gentle). After an hour, squeeze the herring slightly and chop it. Take the onion, apple and eggs. Clean all products and cut them into slices. Cut butter, so it will be more convenient to mix it with other products. Take the meat grinder. Pass through it a pressed from the milk loaf, herring, apple and onions. It is advisable to roll mincemeat twice. The resulting mass is mixed with the oil, which should soften by this time. Salt Forshmak, put in it crushed eggs (leave one yolk for decoration), mix again. Lay out ready-made forshmak from herring (the recipe, as you can see, is simple), finish the process by decorating the dish with grated yolk. Put in the refrigerator for thickening.

Forshmack from herring in Hebrew

You can prepare Forshmak in the traditional Jewish way by having the following products at your disposal:

• One large herring (weighing about 300 g);
• 2 chicken eggs;
• Onion bulb of medium size;
• an Apple;
• Butter - half a pack (100 g);
• 2 boiled potatoes;
• Green onion, salt.

Technology of preparation

Clean the herring from the bones and skin. Cook potatoes and eggs. Cut the fish, apple, and butter into large pieces. Eggs, onions and potatoes peel and also cut. All products are twisted through a meat grinder. Mass properly knead until smooth. Decorate the fish pâté with green onions. Place on the dish forshmak of herring. The recipe is sure to be asked by one of the guests!

Forshmack herring: classic recipe

Prepare a dish according to the classic recipe. To do this you will need:

• One large herring (weighing about 400 g);
• 4 fresh chicken eggs;
• 1 medium sized green apple;
• 100 g (1/2 pack) of butter;
• Head of onions.

Technology of preparation

Boil the eggs for 6 minutes. Fish clear of bones, skins (only fillets are needed). Very finely slice the herring or twist it in a meat grinder. By the number of fish should be two times less than other mixed ingredients. Cut the apple, eggs, onions or also scroll through the meat grinder. Connect foreshmak with softened butter. Stir thoroughly. Place in a dish, decorate with onion and put in the refrigerator for an hour.