How to cook forcemeat from herring - a classic recipe

There is an opinion that they know how to prepare forschak from herring according to the classic recipe, only Jewish housewives. Let's prove once again the fallacy of this assumption and prepare a snack that, according to your taste, will eclipse other similar dishes in the composition and manner of cooking.

In its essence, forshmak is a kind of herring paste and has dozens of variations. Today we will consider the classical execution of this appetizer, which involves the inclusion in its composition of apples or carrots.

How to properly prepare forschak from herring - a classic Jewish recipe

Ingredients:

• carcass slightly salted herring - 1 pc .;
• apple small Antonovskoe - 0,5 pcs .;
• slices of a white loaf - 1-2 pieces;
• eggs - 2 pieces;
• onion - 100 g;
• butter - 100 g;
• milk - 100 ml;
• salt - to taste;
• ground black pepper - to taste.

Preparation

When preparing forschmack, we put chicken eggs on a fire, after ten minutes, after boiling, and then rinse with cold water and clean. While eggs are being cooked, we clean the herring, we rid the carcass from the head and the entrails, we wash it inside the abdomen and separate the fillets from the bones.

The apple is peeled and peeled, and the onion from the peel. Slices of white loaf soak for a few minutes in milk to soften. All the prepared components are crushed in a blender or very lightly cut with a knife. It is good, if the consistency of the received mass will be non-uniform with admixture of the whole small slices of components.

Finally, add soft butter, ground pepper and salt to the mixture and mix. Finished forshak we put in a fish or any other dish, we decorate with branches of fresh greens and we can serve.

Forshmack from herring - a classic recipe with carrots

Ingredients:

• carcass slightly salted herring - 1 pc .;
• carrots - 75 g;
• egg - 1 piece;
• butter - 100 g;
• milk - 100 ml;
• salt - to taste;
• ground black pepper - to taste.

Preparation

First, we cut the carcass of the herring. We get rid of it from the head and the entrails and we separate the fillets from the bones. In the saucepan, boil the carrots and the egg until completely ready, and then cool and clean. We place the herring fillets, egg and carrots in the bowl of the blender and grind it to a state of heterogeneous puree. Then add pre-softened butter, ground black pepper and if necessary taste salt, stir and can serve.

Forshmack from herring - classic recipe in Odessa

Ingredients:

• carcass slightly salted herring - 1 pc .;
• apple antonovskoe - 75 g;
• shallots - 75 g;
• egg - 1 piece;
• lemon juice - 20 ml;
• butter - 75 g;
• ginger fresh (optional) - pinch;
• salt - to taste;
• ground black pepper - to taste.

Preparation

As in the previous two recipes for preparing forshmak in Odessa, we need to "get" fillets of herring. To do this, we clean the carcass, cut off the head, extract the insides, cut along the back and separate fillet, removing all the bones. We also boil the egg until ready, put it into ice water for a minute, clean it and divide it into protein and yolk. We clear shallots and ginger onions, we save the apple from the skin and the core with seeds, cut into several parts and sprinkle with lemon juice.

We combine the fillets of herring, onion, apple, egg white and optionally ginger, crush with a blender, add a very soft (but not melted) butter, ground black pepper, taste salt and mix. It is better if the snack stays for several hours in the fridge, is infused and thickened. Finished forshmak superimposed on slices of bread, tattooed with egg yolk and served.