Recipe forshamak: everyone does it in their own way!

In its deepest base, Forshmak is a dish of Jewish cuisine, where the main product is a common herring, or rather, pate from it. Lazololny use immediately, heavily salted - soaked in milk. At Forshmak, only the herring fillet is suitable - a cleaned fish without pits. In the Jewish kitchen, the herring is finely chopped, but the herring passed through the meat grinder will also come in for speed.

So, the prescription forshemak. Difficult, of course, the question, because every housewife has a prescription forshmak, at least slightly, but different from, for example, the recipe of a neighbor. Consider several recipes, so that there is a choice.

Forshmak classic (possibly)

Peel and prepare a boneless filet from one herring, stock up a glass of white breadcrumbs in advance, put one bulb (medium, peeled), 1 boiled egg on the table and check if there is any vegetable oil available (which is a matter of personal preferences). Pepper, salt, spices - who wants what.

All the products are scrolled in a meat grinder, add the spices, put them in the herringbone as a fish and sprinkle with herbs. Done! You can eat it either way or with bread and butter. You can not pass through a meat grinder, but beat up in a combine. Variations are allowed. Nothing complicated.

Variation № 1 - prescription forshemak in St. Petersburg

Lightly salted herring - fillet, and even better - lightly salted mackerel cut into small cubes, there also add 2 medium boiled potatoes, cut into the same cubes, 2 boiled eggs (cubes) and 2 fried to golden bulbs (again cubes). In vegetable oil, in which the onions are fried, you can add a little butter (the whole Jewish cuisine, as is known, is based on butter). It is good to mix all the ingredients plus salt, pepper and other spices at will and in the refrigerator for a couple of hours. Done!

If you ask any Jewish mother, for example, in Odessa, how to cook forshmak, then the first thing to take care of, so that there is not yet another Jewish mother. Otherwise, the heated debate on "How to cook Forshmak" can develop into military actions of local importance. Recipe, stored in each family, is considered to be the only correct one, and this is not a subject for discussion!

Variation No. 2 - "Forshmak the little town"

Products: 3 herrings, 3 boiled eggs, a large, preferably sour apple, a large onion, a couple of slices of stale bread , an incomplete glass of milk (about ¾ cup), up to 100 g of butter, preliminarily pulled out of the refrigerator, slightly less than a tablespoon of lemon juice, A tablespoon of vinegar and sugar, about a teaspoonful. Add more time if necessary.

Bread soaked in milk. Herring, pressed bread, onions and apple we pass through the meat grinder twice. Add the butter to the mixture and mix. Finely chopped squirrels are sent to the pate, and yolks weighed with salt, pepper and sugar and also added to the total mass. We beat the resulting puffed up and in the cold at night (if you have enough patience). Done!

Many housewives believe that Forshmak with onions should be eaten immediately, otherwise it will quickly deteriorate. Others say that they make a lifetime with a bow, and nothing spoils. Probably does not have time!

Variation number 3 - short

In some Jewish families they do not put bread in forshmak, but they add walnuts. Or supplement the previous recipe with vinegar - to taste. Or cook forcemeat with boiled potatoes. These "or" when considering the components of forshmak can be a great many, and they all have the right to life.

The foreshmak's recipe, chosen, tested and supplemented, should be in every home as part of the family family wealth transferred from the grandmother to the mother, from the mother to the daughter and so on. Only in this way it is possible to preserve all the richness of the ancient folk cuisine. Nationality in this case does not matter!