In Prussian and Scandinavian cuisines, Forshmak is a hot dish (it is baked). The basis of forshmaks - chopped meat, meat by-products or fish (herring, mackerel and others). These ingredients can include various ingredients of the second row: eggs, apple, mushrooms, onions, sour cream, vegetables, tomato paste.
Forshmak herring is a national Jewish dish. Living in the German-Scandinavian countries, Jews in their own way have rethought and modified the prescription forschmak from herring.
As a result, it is now common practice to prepare a cold foreshmak in Jewish, or in other words, according to this recipe, the fish are not baked, but simply ground to the state of minced meat, in fact - it is a herring paste . In addition to herring, this dish includes eggs, an apple, onions, white bread and butter. The herring is pre-soaked in milk.
Cold foreshank from herring - a classic recipe for Jewish cuisine, thanks to the migration of Jews, now widespread in many countries of the Old and New Worlds. Herring foreshmak is especially remarkable on the festive table.
The most tasty forshmak of herring in Hebrew is a simple recipe
Ingredients:
- salted herring - 2 pieces;
- onion - 1 pc.,
- garlic - 2 cloves;
- apple sour green - 1-2 pcs .;
- loaf (white bread) - 3-4 slices;
- milk 0.5 ml;
- egg of chicken - 2-3 pcs .;
- butter - 50 g;
- lemon - 0,5 pieces;
- spices ground (pepper black and fragrant, nutmeg grated, coriander, cloves, anise);
- greens and dark olives for decoration.
Preparation
We'll make the herring, remove the skin, cut off the fillets and remove the bones. Depending on the degree of salinity, we will drill the fillet in a glass of milk for 2-4 hours (it can be cut into 8 pieces each). Soaked in milk slices of herring we rinse with cold boiled water and discard it in a colander. With slices of bread cut the crust and soak them in the remaining milk for 4 minutes. Lightly press the soaked swollen slices.
We'll clean the apple and onions, cut them into slices. Purified cloves of garlic can not be cut, they are rather small. Eggs boil hard boiled and cleaned.
All the prepared products, that is, herring, eggs, soaked bread, onion, garlic and apple we pass through a meat grinder or use modern devices (blender, combine). Add softened butter, ground spices and lemon juice. Thoroughly mix, if unhappy with the consistency - correct starch. Finished forshmak put on a dish, decorated with olives, greens and wedges of lemon. Forshmak can simply be eaten with a fork or spoon, or spread on bread. Excellent snack for vodka, gin, aquavit and white table wine.
Delicate forcemeat from mackerel - an alternative recipe
Ingredients:
- mild salted mackerel - 2 pcs .;
- garlic - 2 cloves;
- Chicken egg - 2 pcs .;
- cream thick natural - 80 ml;
- lemon - 0,5 pieces;
- white wine Martini - 30 ml;
- corn starch;
- spices ground (pepper black and fragrant, nutmeg grated, coriander, cloves);
- greens and light olives for decoration.
Preparation
We muffle the mackerel, remove the skin, cut into small pieces. You can soak mackerel in milk or cold boiled water. Eggs are hard-boiled. Skip mackerel, eggs and garlic through a meat grinder or combine harvester. Mix the wine, lemon juice, cream and a little starch, add the spices. We connect this sauce with the fish mass. Stirring. We spread foreshmak in serving dishes, we decorate with greens, slices of lemon, olives. We serve with white strong wine, gin, vodka, bitter and berry tinctures.