Farshmak or forshmak: recipe

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

• Category:

  snacks

• Cooking time:

  1 hour

Ingredients

• Herring
• eggs
• Apple
• onion
• milk
• bread
• butter
• salt
• pepper
• mustard

The literal translation of the term "forshmak" or "farshmak" is "anticipation." Initially, it was a hot Swedish food, but over time it took root in Europe, where it was transformed into a cold appetizer.

It is no coincidence that this dish got its name. It stimulates the appetite of everyone - women, men, and even babies. Next, consider the recipes with the proposed photos, which will tell you step by step about preparing a snack.

Herring forshmak - a classic recipe

The traditional method of preparing herring forshmak includes other ingredients - an apple, onions, boiled eggs, butter and bread slices soaked in milk. From these products, a surprisingly tasty fish paste is obtained, from which sandwiches with black bread are made.

It will come in handy for breakfast, and on the festive table it can be served in an original way, laid out on a plate in the shape of a fish.

We will learn how to cook minced meat or forshmak according to the classic recipe. The instruction with step by step photos will teach those who do not yet know how to prepare this unique dish.

Required number of ingredients for a traditional dish:

• fatty herring - 1 carcass (about 0.5 kg);
• eggs (hard boiled) - 2 pcs.;
• apple - 100 g (preferably sour varieties);
• turnip onions;
• milk - 1/2 cup;
• slightly dried white bread - 60 g;
• butter - 150 g;
• salt - at the discretion of the hostess. It is permissible to add a little mustard.

Preparation:

The longest and most difficult stage is cutting and cooking herring. The scales are removed from it, the insides are removed, the bones are removed from the pulp. The cooked carcass is cut into small pieces of any shape

Carefully peel the apple off and remove the core. Onions and eggs are also peeled. Then these components are cut into pieces. They should be the same shape and size as the herring

Dried bread is immersed in milk for 10 minutes. It is important not to forget about the oil - it is left in the kitchen in advance so that it acquires a creamy structure in a warm room

Find a suitable dish and mix all the ingredients in it, including the bread, which must first be squeezed out. Then the future pate is crushed using a meat grinder or blender until a homogeneous dense mass is obtained

Now the turn of the oil has come - it is placed with the rest of the components and thoroughly ground. Salt is added to taste, but use caution. The last stage is cooling the foreschmak for 60 minutes

Forshmak with potatoes

Potatoes are in perfect harmony with salted fish, and many people love this combination. Therefore, it is not surprising that farshmak or forshmak is often made with this vegetable. The dish turns out to be very nutritious, and perfectly satisfies hunger for a long time.

A recipe with step by step photos will help you prepare an original appetizer.

Components:

• fillet of lightly salted herring - 0.5 kg;
• eggs (hard boiled) - 3 pcs.;
• potato tubers, boiled with the peel - 150 g;
• apple - 1 medium;
• white bread - 100 g each;
• milk - 1/2 cup;
• green onions - a bunch;
• granulated sugar - 2 tsp;
• mustard - 2 tsp;
• sunflower oil - 3 tbsp. spoons;
• apple cider vinegar - 2 tbsp spoons;
• chopped black pepper - 3 g.

Preparation:

1. The herring, which has been cleaned of scales and skeleton, is soaked in milk for several hours, and white bread for 15 minutes.
2. The yolks are removed from the eggs and ground them with granulated sugar, mustard, vinegar, seasonings and vegetable oil. The result is a mixture that resembles mayonnaise in consistency.
3. Peel off the apples and remove the seeds, grind them with a meat grinder along with turnip onions, herring, potato tubers and white bread. To thoroughly grind all the components, the procedure is repeated 2-3 more times. Then the mass is combined with the yolk sauce and thoroughly mixed.
4. At the end of cooking, the dish can be shaped into any shape and various products can be chosen for decoration.

Forshmak with cottage cheese

This method of preparing minced meat or forshmak is not at all like the classic recipe. However, the dish acquires unusual tenderness and airiness. In addition, it can become a real highlight of the festive table.

Let's see the cooking algorithm with step-by-step photos and make the snack ourselves.

Components;

• lightly salted fish - 0.4 kg;
• apple (it is better to choose varieties with sourness);
• cottage cheese - 200 g;
• turnip onions - 1 pc;
• shelled walnuts - about 130 g;
• salt, seasonings and sunflower oil - at the discretion of the hostess.

Preparation:

The fish is cleaned of scales, the entrails and skeleton are removed. The husks are removed from the onion, and the seeds are cut from the apple and the skin is removed

All components are ground in turn using a meat grinder. Then the mass is mixed and once again passed through a household appliance

After that, salt, seasonings and sunflower oil are added to the dish. For storage, a container with a hermetically sealed lid is selected and sent to the refrigerator

Forshmak with carrots

A dish prepared in this way turns out to be much tastier than store-bought pate. It can be originally placed on a festive table in tartlets or beautifully laid out in curly egg whites.

Components:

• herring - 0.6 kg;
• flooded butter - 100 g;
• boiled carrots - 120 g;
• egg (hard boiled) - 1 pc.

Preparation:

The fish is gutted, scales are removed. Only the carcass should remain. The skeleton is carefully removed, and the pulp is cut into large pieces

Peel and grind carrots and eggs in the same way as herring

The prepared components are placed in a blender and beat until a homogeneous mass of airy consistency is obtained. If the hostess does not have such a household appliance, then you can get by with a meat grinder

With this method, you need to install the grill with the smallest holes and repeat the procedure 2-3 times

How to make a Jewish forshmak

Israel's traditional cuisine is hard to compete with more popular countries - Italy, France or the East. But it also contains well-recognizable foods that many people like. This list also includes minced meat or forshmak.

To prepare it, no electrical household appliances are required, therefore, according to the recipe provided below with step-by-step photos, any housewife can easily make it.

Components:

• herring meat, peeled from scales, skeleton and viscera - 0.75 kg;
• potato tubers, boiled with the peel, and flooded butter - 150 g each;
• onions and sour apples - 0.2 kg each;
• eggs (hard boiled) - 3 pcs.;
• seasonings and vinegar (lemon juice is acceptable).

Preparation:

1. The prepared herring is rolled through a manual meat grinder or cut into very small pieces.
2. The result is a light mince. If there was a lot of salt in the fish, then it is first soaked for several hours.
3. Eggs, potato tubers and an apple are grated with a coarse grater. It is important not to put too many potatoes, otherwise you will get an ordinary salad instead of fish paste.
4. The main nuance of this Jewish dish is the onion. It cannot be added raw.
5. The vegetable is pre-fried in butter, and the last component must be put so much that the onion is completely immersed in it.
6. Then combine the fish, chopped potato tubers, an apple and an egg. Onions are added to the ingredients. The oil used for frying is also poured into the total mass. The ingredients are thoroughly mixed and placed in a serving plate.

Salted herring goes well with the traditional Russian alcoholic drink - vodka. For this reason, forshmak is usually prepared for holidays and celebrations.

But even on an ordinary day, everyone will be happy to eat bread with this dish. The only thing left to do is choose the best cooking method that will appeal to all family members.