Forshmack herring - a classic recipe

Surprisingly, what we used to call Forshmak - a cold appetizer from chopped herring - was originally a hot snack, which could include not only herring (and fried), but meat that was baked with potatoes and sour cream. Over time, the dish moved to the Jewish cuisine and so was fixed in the minds of the masses, like fish paste, traditionally served on bread toasts. Below we will consider all the variants of the classic recipe of forshmak from herring, which is prepared according to Jewish technology.


Classic foreshmak herring in Hebrew

Ingredients:

Preparation

Slices of a loaf not of the first freshness break off on slices and fill in with milk. When the crumb absorbs moisture, pass the bread through the meat grinder and mix with the vinegar. Make a large herring and remove any remaining bones from the fillets. Cut the fish into as small pieces as possible. Manually grind the onion and combine it with the rest of the ingredients. Whisk the mixture with the room temperature oil, and then cool the classic forshmak before spreading on the bread toast.

Forshmack from herring - a classic recipe with carrots

Ingredients:

Preparation

Make sure that there are no stones left in the herring fillet, and then pass it through the meat grinder. Similarly, do the carrots, pre-boiling it. Finely chop and onions, preferably by hand, as a chopped onion can make forkshak too lean. Boil the eggs and chop them. Baton filled with milk and leave to soften, then wring out excess moisture and add the pieces to the herring mixture together with the eggs. Stirring thoroughly, proceed to the tasting.

Forshmack herring - a classic recipe with potatoes

If the authentic forshmak is prepared with the addition of bread, then in this variation the main binder dishes are starchy potato tubers. Due to the addition of potatoes, Forshmak loses its lightness, but it becomes more nutritious.

Ingredients:

Preparation

Before you prepare a classic forschak from herring, divide the carcass into fillets and remove the bones from it, then chop the fish. Boil the potatoes and chop it. Rub an apple on a fine grater. Grind the onion. Boil the egg and cut it into small pieces as much as possible. Combine all the prepared ingredients together and whisk with a softened butter.

Classic herring with forcemeat with melted cheese

Ingredients:

Preparation

First, peel and boil the carrots, then place it in the blender bowl along with soft butter, melted cheese and sliced ​​herring fillets. Then send and boiled eggs. Whisk forcemeat until pasty consistency and serve on toast from white bread.

Jewish Forshmak - classic recipe

Ingredients:

Preparation

Separating the fillets of herring, grind it together with a sour apple. Onions pass through a meat grinder along with slices of bread. Mix all the ingredients together, and then whisk with a soft butter.