Forshmak from herring. Classic recipes How to cook delicious fish snack for the holiday and for every day

Forshmak is a typical dish of Jewish cuisine. Prepared from herring, bread and butter, with the addition of most often apples.

Forshmak - What is it?

Forshmak is a dish that is preparing either from chopped meat (Prussian cuisine) or from herring fillet (Jewish cuisine). By culinary logic, it is a snack, and its original German name is literally so possible and translate - "anticipation", anticipation - anticipation of a good feast. Meat Forshmak can be a hot snack, but the herring is always "cold."

Forshmak from herring is usually prepared with an apple, onion, egg and butter, thoroughly shredding all the components, so it turns out something between the pate, fish oil and a herded salad. However, about apple and eggs agree with me, not every Jewish hostess.

You can often hear that it is a dish of Odessa cuisine, and there is a share of truth, but only because in Odessa, the centuries existed a large Jewish community, and Forshmak from herring is a classic Jewish dish.

The rank of "Selenium Passtea" to snacks does not mean at all that it is impossible to serve it for a dining table with a simple potato garnish - you can, and you need, and it will be very tasty. And as a snack it is most often served on small toasts from black bread.

Before you 2 prescription forrsaka in Jewish. The first recipe is cooked with a cook from Odessa, and here the resistance itself votes for the authenticity (however, the root of ginger is already pure liberty, even for Odessa). The second substrack recipe from herring is one of the many variations, it does not contain apple, eggs, but includes a stivest baton.

Preparation time: 15 minutes
Cooking time: 15 minutes
Number of portions: 2 portions

Forshmak from herring in Odessa

Ingredients for recipe

For the preparation of herring Forship you will need:

• searer 1 pc.
• sour apple 1-2 pcs.
• leek Shalot 1 pc.
• ginger root 2-4 g
• boiled egg 1 pc.
• creamy oil 70 g
• lemon juice 1 Art. l.
• salt chipotch
• hammer pepper to taste
• sweet serving pepper
• pickled onion

How to prepare Forshmak from herring (with an apple and egg)

To get a delicious gentle Formak, use fat herring, in my case it will be a Norwegian selection. If you caught a lot of salted fish, soak the shaped fillet for 2-3 hours in milk or in a strong infusion of black tea.

To part fish on the fillet, roll the meat along the spine, and then disconnect the ridge and all visible bones.

As a result, two herded fillets are obtained from which the skin should be removed.

Apples for Formmak use only acidic (you can take an acidic variety, for example, Simirenko, or not quite a dose apple of any variety). Clean the apple, cut the core and cut the pulp of cubes. After that, it is necessary to immediately sprink apples with lemon juice - so they will not lose their color and do not make a snack darker.

In the bowl of the blender, fold pieces of fillet, chopped fine onions and apples. You can add a little ginger root - it will give freshness.

Grind everything with a blender or skip through the meat grinder, then add the softened (but not melted) oil, boiled egg squirrel, and take a lot of blender again.

As a result, you will get a gentle and air formal. He is almost ready - it remains to salute (if necessary) and add pepper. Personal snack into the container and remove into the fridge for the night.

For the filing of Forsk, prepare dark bread, cut it with triangles (you can fry on a dry pan or in a toaster to obtain a crispy crust).
Take two spoons - with their help it is easy to form balls from Forsak for a beautiful feed.

Type a little mass in one spoon.

Take the second spoon, and make lumps of Forsak, shifting it from one to another, as Knedley.

Formed Forshmak immediately put on toast.

Lay out a snack on a wide flat plate.

You can decorate the Forship in different ways: you can decorate the plate itself with fresh or pickled vegetables, and you can put a shrimp on the top of each canape, a piece of fish ..

The brightness of the snack will add grated egg yolk. If you do not serve a dish immediately on the table, it is better not to decorate it, but to cover the food film and keep in the cold.

On a note

1. If the snack texture will seem too smooth, next time, make a puree only from additional ingredients (apples, onions, eggs and oils), and the herring can be chopped.

2. The villain Forshmak may not only be an independent dish, but also filling for salt cakes, sandwiches, pancakes, they can stuff eggs, potatoes.

3. You can experiment a bit with the components of the dish. For example, add boiled potatoes or operated pieces of dried white bread. You can cover the salty cucumber, and you can not put onions not raw, but pre-roasting.

In a word - experiment, try and find the most suitable recipe for your taste.

Formian prescription video for Odessa with apples:

Formian Recipe from Herring without Eggs

Ingredients for the recipe:

• herring (large) - 1 pc.
• onions - 1 pc.
• related Baton - 2-3 Slice
• creamy oil - 200-250g
• vinegar - 1 -2 Art. lies.
• food soda - pinch
• vegetable oil - 50 ml

How to cook forrsak (alternative recipe)

Herring cleaned, free from bones. Purified onions split into several parts.

Baton is preferably to cut crusts.

Cut the pieces of baton with cubes, sprinkle with vinegar. Skip twice through the meat grinder of herring fillet, onions and slices of baton.

Mix indoor oil with a herded minced meat.

Wooden spoon mix thorough mass. Pour some vegetable oil and beat (also with a spoon). Continuing whipping, pour gradually the rest of the vegetable oil. Add food soda and beat some more. The herring mixture should become brighter, lush and homogeneous.

On a note .
1. Use enameled or plastic dishes.
2. For Forschmak, vegetable oil is recommended without smell.

Forshmak from herring is ready to use. It can be smeared on both white and black bread. Store Forshmak is needed in the refrigerator no more than 3-4 days (if surviving up to this period). Due to the fact that it contains vegetable oil, it doesn't hardly hard on the cold forms, so it is very convenient to smear the bread even immediately removing from the refrigerator.

So it happened that some short time of my life I lived in a Jewish family. It is from there that this recipe forms from herring, which they presented as a classic option. Of course, no one claims for authenticity, but the ingredients presented above are present in almost all the Forsakes, which I ever came across.

So, put the eggs to bother, for 10 minutes. After this time, we drain hot water, pour cold water and leave them alone for 5 minutes. Clear.

The herring always takes a whole and her herself, I cut off my head, the tail, I will give up and free from the bones. This clean weight of fillet I got 180 grams.

The onions cleaned, cut off by half rings, poured lemon juice and suppressed a little. Let it stand, wakes 5 minutes.
The apple cleaned the skin, removed the core.
Baton must be worn, it is evenly pouring into two and three spoons of water, let it stand for a couple of minutes, it will smack.

Next, you have a choice: either twist the ingredients on the meat grinder, or use the blender. For me personally, the blender is easier, faster and washed less. It was in him that I snapped herring, an apple, a bow, a loaf, passed and added a tablespoon of vegetable oil.

Mix everything, whip up to homogeneity. Transfer everything to a bowl.

There were eggs. I am separately cutting them on a shallow grater and add to the herded "pashtet". Why do I not lay down with the rest of the ingredients? It turns out too much and the blender hard mixes such a quantity. If you use the meat grinder, the eggs can be scrolled together with all other ingredients.

Be sure to give our Forschmaak to stand in the refrigerator. He calms down, slightly condenses, and all tastes are breeding.

Instead of vegetable oil, you can add creamy. It should be softened. Not molten (!), Namely soft so that it can be calmly adopted to Forshak. Just my children in any way smear the bread layer of oil, and then Formsmak. So the choice of oil is yours. If we talk about weight, then take the creamy oil of grams 30.

That's all about Formaque from herring on a classic recipe. He wrote a lot, but it actually prepares very quickly.
Enjoy your meal!

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.

Series message "

Choose the magnificent tested prescription prescriptions on the site of culinary site. Try variations with various fragrant greens, boiled potatoes, various varieties of apples, solid and melted cheeses, with bread and loaf. Feed Formian with sandwiches, in tartlets, on leaves of lettuce, chips and crips.

For the preparation of Forschmak, it is necessary to choose a fatty weakly salted herring. Ideal for green apples grade "Seven", "Grenni", "Antonovka". Although you can experiment with others. If the fish carcasters are small, then two delicates are taken.

Five most frequently used ingredients in Formak Recipes:

Interesting recipe:
1. Fill fish in the usual way, separating from the head, fin, ridge, ribbon bones, cleaning the inside. Maximum choose small bones.
2. Soak in milk a few pieces of the baton or bread.
3. Boil the eggs screwed.
4. Clean apples, eggs and onions.
5. All components to kill in a blender bowl to homogeneous as a pate, mass.
6. Dodge the creamy oil. Stir.
7. Bring to the desired taste of salt. At the request, we retail the black pepper, fragrant greens.
8. Cool a couple of hours in the refrigerator.

Five fastest Formak Recipes:

Useful tips:
. If the searer is slightly saved, then before use it is necessary to withstand in the milk or strong, cold tea.
. If Forshmak is preparing for several days, then fresh greens is not desirable to add. It will give a not very pleasant fragrance and reduce the storage period of the delicacy.
. Walnuts, green and black olives, sesame and all kinds of greens - these additives will help improve or slightly change the taste of snacks prepared from modest products.

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.