Forshmak from the Searer - the recipe Classic Jewish. Forshmak from sledka

Literal translation of the term "Forshmak" or "Farshark" - "anticipation". Initially, it was a hot Swedish dish, but over time it gothes in Europe, where it was transformed into a cold snack.

This dish has no reason to get such a name. It excites the appetite of everyone - both in women, and in men, and even among the kids. Next, consider recipes with the proposed photos that step by step will tell about cooking snacks.

Forshmak from herring - Classic recipe

The traditional method of cooking Formian from herring includes other ingredients - an apple, onion ripe, boiled eggs, butter and cut-down bread slices. From these products it turns out an amazingly delicious fish pate from which they do with black bread.

It will come by the way for breakfast, and on the festive table it can be original, posing on a plate in the form of fish.

We learn how to prepare Farshmak or Forshmak on a classic recipe. Instructions with step-by-step photos will teach those who still do not know how to cook this is a unique dish.

Required amount of components for traditional dishes:

• fat herring - 1 carcass (approximately 0.5 kg);
• eggs (screwed) - 2pcs;
• apple - 100 g (preferably varieties with sourness);
• onion-repka;
• milk - 1/2 cup;
• slightly dried white bread - 60 g;
• creamy oil - 150 g;
• salt - at the discretion of the hostess. It is permissible to add some mustard.

Cooking:

• The longest and difficult stage is cutting and cooking herring. Cups removed from it, remove the insides, bones remove from the pulp. The cooked carcass will be cut into small pieces of any shape.

• From the apple carefully remove the skin and remove the core. Onions and eggs are also cleaning. Then these components cut into pieces. They must have the same shape and size like herring.

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

• Find suitable dishes and mix all components in it, including bread that you need to pre-press. Then the future pate is crushed with a meat grinder or blender to obtain a homogeneous dense mass.

• Now the oil turn has come up - it is placed in the rest of the components and thoroughly rub. Salt is put in taste, but caution is observed. The last stage - the cooling of Forsak for 60 minutes.

Forship with potatoes

Potatoes greatly harmonize with saline fish, and such a combination has fallen in love with many people. Therefore, there is nothing surprising that Farshmak or Forshmak often make with this vegetable. The dish is very nutritious, and perfectly quenched hunger for a long time.

A recipe with step-by-step photos will help make an original snack.

Components:

• fillet low-salted herring - 0.5 kg;
• eggs (voluminous) - 3 pcs.;
• potato tubers, cooked together with the skin - 150 g;
• apple - 1 average;
• white bread - 100 g;
• milk - 1/2 cup;
• green onion - beam;
• sugar sand - 2 h. spoons;
• mustard - 2 h. spoons;
• sunflower oil - 3 tbsp. spoons;
• apple vinegar - 2 tbsp. spoons;
• ground black pepper - 3 g

Cooking:

1. Herring, which was cleared of scales and skeleton, soaked for several hours in milk, and white bread - for 15 minutes.
2. Yolks extract from eggs and peat them with sugar sand, mustard, vinegar, seasonings and vegetable oil. The result is a mixture that resembles mayonnaise consistency.
3. With apples remove the skin and remove the seeds, crushed with the help of meat grinders with the bow of repka, herring, potato tubers and white bread. To thoroughly grind all components, the procedure is repeated 2-3 times. Then the mass is connected to the yolk sauce and the scrupulously stirred.
4. At the end of the cooking, you can give any shape and choose different products to decorate.

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Forshmak with cottage cheese

This method of making a minceat or Forsham is not at all similar to the classic recipe. However, the dish acquires unusual tenderness and airiness. In addition, it is capable of becoming a real highlight of the festive table.

Let's see the preparation algorithm with step-by-step photos and make a snack yourself.

Components;

• malosol fish - 0.4 kg;
• apple (it is better to choose varieties with sourness);
• - 200 g;
• onion-repka - 1 pc;
• purified walnuts - approximately 130 g;
• salt, seasonings and sunflower oil - at the discretion of the hostess.

Cooking:

• Fish is cleaned of scales, extract the insides and skeleton. From Luke remove the husk, and seeds cut out of the apple and remove the skin.

• All components in turn are crushed with a meat grinder. Then the mass is mixed and transmitted again through the household appliance.

• After that, salt, seasonings and sunflower oil are put in the dish. The storage is selected with a tank with a hermetically closed lid, and send it into the refrigerator.

Forshmak with carrots

The dish prepared in this way is obtained much more delicious than purchased pies. It can be originally placed on the festive table in tartlets or beautifully decompose in curly egg whites.

Components:

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

Cooking:

1. Fish will crack, remove the scaly. There should be only a carcass. Carefully remove the skeleton, and the pulp cut into large pieces.

• Carrots and eggs clean, crushed the same herring.

• Prepared components are placed in and whipped until the homogeneous mass of air consistency. If the hostess does not have such a household appliance, then you can do the meat grinder.

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

How to cook forrsak in Jewish

The traditional Kitchen of Israel is difficult to compete with more popular countries - Italy, France or East. But it also has well recognizable foods that like many people. This list includes Farsharik or Forshmak.

For its preparation, electric household appliances will not need, therefore, according to the recipe with step-by-step photos, it can easily do any mistress.

Components:

• Herring, purified from scales, skeleton and internals - 0.75 kg;
• potato tubers welded with the skin, and swept butter - 150 g;
• onions and sour apples - 0.2 kg;
• eggs (voluminous) - 3 pcs.;
• seasonings and vinegar (permissible to use lemon juice).

Cooking:

1. Prepared herring scroll through a manual meat grinder or cut into very small pieces.
2. As a result, it turns out a light mince. If there was a lot of salt in the fish, it is first soaked for several hours.
3. Eggs, potato tubers and an apple rubbed with a grater with large holes. It is important not to put a lot of potatoes, otherwise, instead of fish PAsterta, an ordinary salad will succeed.
4. The main nuance of this dish cooked in Jewish. It can not be added in the raw form.
5. The vegetable is pre-roasted on creamy oil, with the last component you need to put so much that the bow is completely immersed in it.
6. Then connect the fish, crushed potato tubers, an apple and an egg. Onions add to the ingredients. The oil used for frying is also poured into a common mass. The components are thoroughly mixed and put in a plate designed to feed on the table.

Salted herring is perfectly combined with a traditional Russian alcoholic beverage - vodka. For this reason, Forshmak is usually prepared for holidays and celebrations.

But on the usual day, every person will be happy to eat bread with this Kushan. The only thing that remains to do is to choose the best way to cook, which will have to taste all family members.

Forshmak is a simple and delicious pate, which is prepared on the basis of salted fish with butter, boiled chicken eggs, onions and white bread. Due to all these additives, not only soften the taste of fish, but also increases the volume of the finished product, which was especially relevant during the shortage.

The recipe for cold snacks, which I want to offer you today, the closer to the classic Forsak from the herring. He has his own unique raisin - freshness and juiciness due to the addition of fresh apple. It turns out very tasty.

By the way, each host has its ideas about how and from what to prepare Forshmak. For example, some are accustomed to using a meat grinder to turn the original products into a homogeneous mass. Someone likes everything finely chop knife or grind on the grater. The principal value of the method of preparation of Forshmak does not have, actually, as well as the composition, as well as the ratio of the ingredients used - who loves and is used to.

Decorate the finished Forship is also different: you can make a fish from it or some other figure, and just to serve immediately on toast. Turn on fantasy and rather to create in the kitchen!

Ingredients:

(1 piece ) (1 piece ) (1 piece ) (100 grams) (3 pieces ) (50 grams) (50 milliliters) (1 twig)

Preparation of dishes by steps with photos:

So, the salty solesterol is in the prescription recipe (it's best to take a finished fillet, in a whole fish), butter, chicken eggs, a sweet-sweet apple (highlight of this pate), white bread, milk, onions (I have 2 small) And green onions for decoration. I still advise you to take a small lemon - it is used for the decor and is perfectly combined to taste with Forskom.

Immediately put the chicken eggs screwed. Meanwhile, we fill with a salty herring. Leave your head (remove the gills) and the tail for the decoration - they need to be thoroughly rinsed and dry. The finished fillet is also mine and we are dry.

Average apple and onions cleaned. Cut the flesh with large slices.

I will grind foods in the kitchen combine (nozzle metal knife), and we can use a meat grinder if there is no such assistant. We put everything that prepared above in the bowl. Add soft butter, as well as purified boiled chicken eggs, which were cooled in ice water.

Scroll through uniform mass. In essence, Forshmak is ready.

Forshmak from herring, classic recipe with step-by-step photosWe will consider today today has a very interesting story. It is confident that in the understanding of many owners of Forshmak is a cold fish snack in the form cooked from herring, bread and apple. The way it is. This is exactly what the classic Jewish Forsk looks like, but few know that Forshmak may also be not only a cold snack, but also a full-fledged hot dish and not only fish, but also meat. Surprised?

Forshmak from herring - history

Forshmak began to prepare at about the late 15th century on the territory of the Scandinavian countries. For the preparation of Forsham used herring and meat, which was baked finely cutting and stirring with potatoes, onions and eggs.

Later, Forshmak moved to Jewish cuisine. Interestingly, for the preparation of Forshak, a fish not first quality was used, the so-called "rusty herring". Thus, you can Jewish hostess recycled the herring not the first grade to a delicious snack and, of course, were very proud of their invention. It was not only tasty, but also very economically, so to speak, in Jewish. Formian Recipe from herring This was transferred from generation to generation.

Snack accounted for all - and adults and children. She snapped tightly in Jewish cuisine and got the name "Geakte Gering", which translates not otherwise as a piece of herring.

The traditional Formian from herring in Jewish is served either in a large dish, posing in the form of fish, or immediately smeared on black bread. Forshmak is considered an excellent snack for vodka, which is why it is prepared for a festive table.

To prepare a truly delicious Formak from herring according to a classic recipe, you need to know some tricks. The quality and taste of Formuma particularly affects the quality of the main ingredient - herring.

Take the herring first freshness, it is very desirable that it be greasy and not too salty. For piquancy and sharpness at the end of the preparation in the herded Forshmak you can add a bit.

Ingredients:

• Herring - 1 pc.,
• Eggs - 2 pcs.,
• Apple - 1 pc.,
• Onion - 1 pc.,
• Baton - 2-3 slice,
• Milk - 0.5 cups,
• Creamy oil - 150 gr.,
• Salt to taste.

Forshmak from herring - Classic recipe

Cooking Forship begins with the preparation of fish. Herring Cut the head.

Remove the inside. After that, rinse fish well inside. Make an incision on the back of the fish, along the spinal fin. Remove the skin from it, then carefully remove the ridge. Separate parts of herring fillets cut into smaller pieces.

Boiled eggs cut into cubes.

Drink apple. Remove the peel from it, as well as the egg cut it with small cubes.

Cubes chop out onions.

Baton wet in milk for 10 minutes.

All ingredients - herring, eggs, onions, apples lay out in a bowl. Baton squeeze from milk. Add to the bowl to other ingredients.

Now all ingredients for the preparation of Formmak on a classic recipe must be crushed. You can do this with both meat grinders and manual blender. In this recipe, all these products were missed through a meat grinder.

Now in almost ready-made Formak from herring, it is necessary to add butter and salt.

Salts add quite a bit, taking into account the fact that the herring is salted. Creamy oil It is necessary to take soft so that it can be easily confused in Forsak.

Before serving forshmak on classic recipe must cool well. After one hour spent in the refrigerator, it can be served on the table.

Forshmak from herring. Photo

How to serve Forshmak?

Forshmak you can apply as I wrote above in two ways. The first way is to serve it as a patestone, where everyone who wants himself at the table directly at the desk at its bread itself. The most popular way to feed the dish is to file it as a pate formed in the form of a fish. For his Formham from herring lay out in an oval dish with a slide. Decorate herring herring and tail.

The body of "fish" is decorated almost as stuffed. Make a mesh of mayonnaise, decorate the leaves of dill, olives, berries of viburnum. The second method - Forshmak from herring serve immediately on sandwiches, decorating their boiled crumb of yolk and chopped onions.

And now let's look at how to cook Formian from the herring with potatoes.

Ingredients:

• The herring is weakly salted - 1 pc.,
• Apple - 1 pc.,
• Bulb - 1 pc.,
• Potatoes - 2 pcs.,
• Eggs - 2 pcs.,
• Cream oil - 100 gr.,
• Salt to taste
• Black ground pepper - pinch.

Forshmak from herring with potatoes - recipe

This Forshmak will differ from the previous one not only composition and ingredients, but also a consistency. For its preparation, just as for the first recipe, it is necessary to prepare herring - separate the fillets from the bones and cut it finely.

Finely cut eggs, apples and onions.

Clean the boiled in the uniforms. Stit it on the middle grater.

All ingredients lay out in a bowl.

So that Formum from herring is tasty, add a salt, black ground pepper and butter. Manual blender grind all products before obtaining a plowed-shaped mass.

Serve Forshmak, sprinkled with a yellow and green onion. Enjoy your meal.

No less tasty and hot srsham from herring is in Jewish.

Ingredients:

• Fresh herring - 2 pcs.,
• Baton - 3-4 pieces,
• Milk - 150 ml.,
• Onions - 1 pc.,
• Eggs - 2 pcs.,
• Salt to taste
• Black ground pepper - pinch,
• Bread crushers - about 2030 gr.,

Hot Forshmak from Herring in Jewish - Recipe

Slices of baton Soam in milk. Selenges separate fillets from the bones. Clean the bulb. Onions, Baton and herring skip through a meat grinder. Fish minced eggs. Suck it and stick it to taste. Forest the Forschmaak thoroughly mix.

Lubricate the shape with sunflower oil or a piece of creamy. Put in her fish minced. Sprinkle Forshmak with breadcrumbs. Hot Forshmak from Herring in Jewish bake for 30 minutes at 190s.

I will be glad if you like this formal recipes at home. Enjoy your appetite and delicious dishes.

Wears the name "Forshmak". It refers to snacks and is preparing either from herring or chopped meat. Usually served in front of the main dish.

recipe

In essence, Forshmak is a pate that is flashed on bread. Prepare it according to the following recipe. For him will be needed:

• 3 large herders (about 1 kg);
• chicken eggs - 4 pcs. for main dishes and 1 for decoration;
• sour apple - 1 pc.;
• 1 big bulb;
• a pair of slices slightly saturated baton;
• half of the glass (about 100 ml) of milk;
• quarter (about 50-60 g) packs of cream oil;
• lemon juice, vinegar, sugar sand - on a spoon.

Cooking technology

The recipe recommends first to soak pieces of white bread in milk (you can take simple water). Boil eggs. Now divide the herring: the pulp must be separated from the bones and remove the skin. Soak her in milk (the taste of the fish becomes more gentle). An hourly, squeeze the herring and finely disturb. Take onions, apple and eggs. All products clean and cut into pieces. Make oil, so it will be easier to mix with the rest of the products. Take the meat grinder. Mission through it squeezed from milk Baton, herring, apple and onions. It is desirable to scroll through twice. Mix the resulting mass with oil, which should be softened by this time. Sung on Forshmak, put crushed eggs into it (leave one yolk for decoration), mix again. Put on a dish ready-made Forsk from the herring (the recipe, as you can see, simple), complete the process with a grated yolk dishes. Put in the fridge for thickening.

Forshmak from her herring in Jewish

Prepare Formian traditional Jewish way, having available to the following products:

• one large herring (weighing about 300 g);
• 2 chicken eggs;
• the bulb of the mid-size replist onion;
• apple;
• creamy oil - half of the pack (100 g);
• 2 boiled potatoes;
• salt.

Cooking technology

Clean the herring from bones and skin. Cook potatoes and eggs. On large pieces, cut the fish, apple, butter. Eggs, onions and potatoes Clean and also cut. All products twist through the meat grinder. Mass as it should be elevated to a homogeneous state. Decorate with green onions. Put on the sshmak from the herring on the dish. The recipe will definitely ask for someone out of the guests!

Forshmak from herring: Classic recipe

Prepare a Classic Recipe dish. To do this, you will need:

• one large-size herring (weighing about 400 g);
• 4 fresh chicken eggs;
• 1 medium-sized green apple;
• 100 g (1/2 pack) of butter;
• the head of the bouquet.

Cooking technology

Boil eggs for 6 minutes. Clean the fish from the bones, skins (you need only fillet). Clear the herring very finely or twist in the meat grinder. By the number of fish should be two times less than the other mixed ingredients. Cut the apple, eggs, onions or also scroll through the meat grinder. Connect the forrsack with softened butter. Mix thoroughly. Put in the dish, decorate onions and put in the refrigerator for an hour.

Sunday, December 21, 2014 02:44 + in quote

Forshmak dish of Jewish cuisine, which belongs to the class of snacks. It is preparing either from chopped meat or from herring, served in front of the main dish.
So says the all-living Wikipedia.

Recipe Cooking Forsmaka

Now we will talk about how to prepare Forshmak from the herring. Simply put, it is a pate that you can smear on bread, to file with potatoes or just to eat without anything.

There are many ways to make Forshmak, so that each of you can choose to choose the recipe for the preparation of Forsak, which will like you.

Formian Recipe from Herring

Ingredients:

(for 20 servings)

• 1 - 1.2 kg of herring (3 pieces)
• 4 eggs + one for decoration
• 1 sour apple
• 1 big bulb
• 2 Slice of yesterday's Baton
• 1/2 cup of milk
• 50-70 g butter
• lemon juice
• 1 tbsp. Spoon of vinegar
• 1 h. Sugar sand spoon
• Sugar and vinegar are closed at will.

Machine the baton in milk or water.

Boil eggs.

Now we take for herring, remove the skin, separate from the bones,

magnify in milk.

After which the herring is finely cut.

We also take the bulb, apple and eggs, clean and cut by pieces. Oil, too, extend so that in the future it was convenient to mix with Forsak.

Now in Forshmak add chopped eggs, pre-acting and spilling, all thoroughly mix.
You can leave a little yolk to decorate it all.

We lay out the forrsak on the dish, decorate and remove into the refrigerator for several hours, for thickening.

We hope that the preparation of this dish will give you pleasure!

1 portion - 240 kcal

• Proteins - 6.9 grams.
• Fat - 12.3 grams.
• Carbohydrates - 7.6 gr.

Ingredients:

(for 10 servings)

• 300 - 400 gr. fillet (one herring),
• 2 green apples,
• 100 gr. walnuts,
• 1 cup of milk,
• 8 tbsp. spoons vegetable oil
• 2-3 Slice of Baton,
• 2 h. Spoons of sugar,
• 1 h. Spoon of vinegar,

First, we mill selled, pour it with milk for 15-20 minutes. If the herring is very saline, then you can hold longer.

Then we take slices of the baton and smear them in milk.

We take out herring and loaf from milk, press them out.

Now we include a blender and put a squeezed mealky ball in it, apples, onions and some walnuts, the resulting mass is well mixed, add vinegar, sugar and vegetable oil.

1 portion - 240 kcal

Forshmak on - Jewish

Ingredients:

(for 10 servings)

• 300 - 400 gr. Herring (one thing),
• 2 eggs,
• 1 small bulb,
• 1 apple,
• 100 gr. butter
• 2 potatoes,
• green bow.

Clean the herring from the bones and drumming the eggs.

Now large exercise herring, apple, onions, eggs, potatoes and butter.

We twist everything on the meat grinder.

Then mix the mass to a homogeneous state. We lay out on the dish and decorate the green onions. When adding Potato Formsmack from herring is stored no more than three days.

1 portion - 192.09 kcal

Forshmak can be prepared by Odessa.

Ingredients:
(for 10 servings)
-300 - 400 gr. fillet (one herring)
-2 green apples
-100 gr. walnuts,
-1 Glass of milk,
-8 st. spoons vegetable oil
-2-3 Slice of Baton,
-2 h. Sugar spoons,
-1 h. Spoon of vinegar
-onion
First, we mill selled, pour it with milk for 15-20 minutes. If the herring is very saline, then you can hold longer.
Then we take slices of the baton and smear them in milk.
Next, we clean from the peel, the apples "semine", the bulb, then their regime on the part.
We take out herring and loaf from milk, press them out.
Now we include a blender and put a squeezed mealky ball in it, apples, onions and some walnuts, the resulting mass is well mixed, add vinegar, sugar and vegetable oil.
1 portion - 240 kcal

Formian Recipe from Yarmolnik

Ingredients:

(for 20 servings)

• 300 - 400 gr. Herring (3 hours),
• 1 big bulb,
• 2 apples,
• pack of cream oil
• 4 eggs,
• black pepper ground, salt.

We take three herring, clean, pull out all the bones, then take one bulb and two apples, as clean and cut by pieces to be well placed in the meat grinder. Do not forget to cut the core apple. Then grind everything, with the exception of the oil. Add to finished mixture, add butter, salt, pepper.

Forshmak can be whipped with a mixer so that the mixture is pretty mixed. Then we send our snack into the refrigerator to an hour.

1 portion - 145 kcal

How to do Forshmak from Larisa Rubal

Ingredients:

(for 10 servings)

• 300 gr. fillery fillet;
• 200 gr. butter;
• 100 gr. melted cheek "Friendship";
• 1 Big Sweet Apple Cleanted from Peeling
• 1 Large bulb
• 1 piece of white bread crumpled in water.

All finely shred out, mix well and lay out on the dish.

1 portion - 245.6 kcal

• Proteins - 8.7 gr.
• Fat - 21.1 grams.
• Carbohydrates - 8.4 grams.

Classic Forshmak from Makarevich

Ingredients:

(for 10 servings)

• 300 grams of fillet (one herring),
• 4 eggs,
• 1 apple green,
• 150 grams of butter,
• onion.

Boil the eggs 5-6 minutes.

Eggs, herring fillets, onions and an apple to twist through a meat grinder or very finely cut. The herring should be two times less than the rest. Then whipping the formath with an oil mixer and decorate the finely chopped onion. We remove Forshmak to the refrigerator for one hour.

1 portion - 142 kcal

• Proteins - 15.8 gr.
• Fat - 8.5 grams.
• Carbohydrates - 7.6 gr.

As you can see the recipes for the preparation of Forsmak are not so complex.

Bon Appetit everyone.

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