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Herring forshmak with melted cheese. Forshmak with carrots and melted cheese Herring forshmak classic recipe with melted

Forshmak is snack, belongs to the Jewish national cuisine... Many people know that forshmak is a herring paste with melted cheese and carrots.
Herring pate is served cold. But this dish may be hot snack... The name comes from the German word Vorschmack, which means "appetizer". And this dish is of East Prussian origin. It was always made from fried fish and served hot.
Over time, they began to cook it only with herring and served cold.
In our version, we make the pate from herring. But now it can be difficult to choose the right, fresh and right herring. For a general overview: when choosing a herring, you need to look her in the eyes. This fish can be 3 different types salting: low, medium and strong. For forshmak, herring needs light salting. Therefore, when choosing and buying, herring should have red eyes. Usually such fish have more fat content. If you want, the herring is not greasy, it is better to take caviar herring. And in order to determine exactly whether you took a female with caviar or not, she should have a rounder mouth. Oblong mouth in males. Fresh fish should not have any abrasions, cuts or yellow spots that look like rust on the body. And in general, best of all - this way it is guaranteed to be delicious.

Ingredients:

- slightly salted herring - 1 pc .;
- chicken egg - 1 pc .;
- medium-sized carrots - 1 pc.;
- processed cheese - 100 gr;
- butter - 100 gr.

Recipe with photo step by step:

To prepare the pate, you need to boil the egg and carrots.
Grind in medium pieces.

Peel the herring and carefully select all the seeds and chop.

Put the clean fillet of fish in a blender, add there already boiled for an early egg, carrots, add processed cheese... Grind everything thoroughly to get a monotonous mixture. If you don't have a blender at home, you can use a fine mesh meat grinder and twist all the ingredients together twice.
Then you need to add softened butter.

The resulting mixture is pate, forshmak.

It is best eaten by spreading it on a white or black piece of bread. The use of "herring pate" does not mean that it can only be prepared for a holiday to the table. It is also delicious to use with potatoes on a regular dinner table.
Bon Appetit.

You can also cook

Here's a recipe for herring forshmak, a classic Jewish dish that probably served as a prototype for modern sandwich snacks. While the abundance of commercially produced snacks contain a lot of fillers, thickeners and other incomprehensible substances, we will prepare our homemade forshmak exclusively from natural products. All we need is the products familiar to every housewife, a blender and a little time.

Ingredients:

herring - two medium fish;
carrots - 1 piece;
egg - 1 piece;
butter - 100 g.

Forshmak recipe for herring with carrots

We put a hard-boiled egg and carrots until tender. While everything is boiling with us, we will separate the herring fillets from the entrails, ridge, bones, fins.
Cut the peeled fillet in large pieces and transfer to the blender bowl. We also send softened butter there.
After peeling the carrots and egg, we also put them in the blender bowl (if you don't have a blender on hand, use a regular meat grinder). Also, in addition to carrots, you can add an apple to the forshmak.
A few minutes of work kitchen appliances and the scattered products turn into a pasty mass called forshmak. We remove the finished pasta in the refrigerator for one hour. We take out, sprinkle with finely chopped herbs. Forshmak is ready!

We spread herring paste on bread and consume it as an independent sandwich or with first and second courses. You can also use the appetizer as a filler for tartlets or take halves of a boiled egg, remove the yolk and stuff the remaining proteins with herring paste. Trust me, no industrial snack is comparable to homemade forshmak. Its wonderful natural taste justifies our cooking efforts.

Herring Forshmak and - this is pate, Jewish dish , loved by many for its extraordinary taste, delicate texture and ease of preparation. Prepare herring forshmak with the addition of onions, eggs, sour apples and all kinds of additives. Boiled potatoes, carrots, bread crumb soaked in milk, butter or margarine, spices are added to the forshmak.

It is better to grind herring for forshmak in classic meat grinder rather than modern food processors or blenders. An old manual meat grinder delivers a textured consistency where every ingredient can be felt. Modern devices will grind tender fish fillets into a pasty mass.

Serve forshmak as a snack... It is spread on slices of bread. Connoisseurs prefer to use black rye bread. You can spread butter on the bread, serve fresh herbs with the forshmak. For especially solemn occasions, the best addition to herring forshmak will be red caviar.

There are many recipes for making herring pate. We will tell you how to cook forshmak in Odessa and forshmak with melted cheese at home.

The classic recipe for herring forshmak in Odessa

Photo # 1. The recipe for the classic Odessa herring forshmak

Zest forshmak in Odessa lies in the cooking technology. Part of the ingredients for the pate is chopped in a meat grinder, and part with a kitchen knife. Butter, whipped into a creamy mass, makes the forshmak airy. In addition, for the preparation of Odessa forshmak, you need to use Semerenko apples.

Ingredients for the recipe:

slightly salted herring 1 PC.
Semerenko apple 1 PC.
onion 1 pc.
eggs 2 pcs.
garlic 2 cloves
coriander ½ tsp
ground dried ginger½ teaspoon
butter 100 g.
salt, black pepper taste

How to cook herring forshmak (step by step classic recipe):

Peel the herring from skin and bones. Peel the apple of the seed boxes. Chop 2/3 fillets and apples with a meat grinder or blender... Raw peeled onions, garlic - chop. Eggs - boil and cool. Combine onions, garlic, eggs, and spices in a bowl. Connect the two masses.
Whisk softened butter into a fluffy mass. Add oil to forshmak. Season with salt and pepper.
Left 1/3 finely chop the herrings and apples with a knife and stir in to the bulk. Forshmak will turn out to be watery. Do not be discouraged, but put it in the refrigerator. It will acquire the desired thickness when it cools.

Feeding method: Serve forshmak in Odessa style on black rye bread , oiled with butter, along with hot sweet black tea. The dish is an excellent snack for vodka, but it is with tea that forshmak reveals the whole indescribable range of tastes.

Photo # 2. The most popular processed cheese forshmak recipe

Simple, quick, but tasty forshmak is made from herring, processed cheese and carrots. Carrots add sweetness and juiciness to the dish, added instead of an apple, and processed cheese- pasty consistency. Forshmak according to this recipe turns out to be pleasant in taste, not harsh. Forshmak with cheese is quick and easy.

Ingredients for the recipe:

herring with caviar 1 pc.
eggs 3 pcs.
carrots 1 pc.
onion 1 pc.
processed cheese 2 pcs.
salt, pepper to taste
green onions small bundle

Method for preparing herring forshmak with melted cheese:

Clean the herring from the entrails, remove the skin, remove the bones. Boil eggs hard-boiled, peel. Boil the carrots until tender and also peel.
Pass herring fillets with caviar, eggs, processed cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To make the dish more delicate onion can be pre-fried in butter until soft.
Place the pate in a bowl. Garnish with finely chopped green onions.

Secrets of cooking forshmak
Herring Forshmak - appetizer, loved by many for spicy taste , efficiency and speed of preparation. There are countless recipes for making fashmak. Each hostess adds her own secret ingredient, considering that it is he who makes the dish especially tasty. We have collected the most interesting tips on how to make delicious herring forshmak, and we are happy to share them with our readers:
To prepare forshmak, you can use not the best herring- salty, stale in the refrigerator and brown. To improve taste of fish, soak the salted herring in milk for 1-2 hours, and lying in cold black tea.

Traditionally, a sour apple is added to forshmak.... If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.

The amount of herring in forshmak is no more than 1/3 of the volume... The fish should not dominate the paste, but only give it a herring tint.

If you beat the forshmak with a blender or in a modern food processor, take the time to finely chop some of the ingredients with a knife. Forshmak should have a pronounced texture and not be a paste.

Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.

In addition to herring, forshmak is prepared with the addition of potatoes, cottage cheese, chicken meat.

Calorie content: Not specified
Cooking time: Not specified

Perhaps every hostess every time seeks to surprise guests with something new. We suggest trying a simple herring forshmak with melted cheese and carrots. The cooking process uses a small amount of ingredients. This dish can rightfully be called a substitute for red caviar. Light mild rich herring flavor combined with carrots, processed cheese, egg and butter will fully reveal itself. Be sure to try this delicious one.

Products:

- Atlantic herring - 1 pc.,
- carrots - 1 pc.,
- processed cheese - 1 pc.,
- egg - 1 pc.,
- butter - 100 gr.,
- salt,
- ground black pepper.

Necessary information.
Cooking time takes 40 minutes.

Step by step recipe with photo:

1. First, you need to clean the herring from entrails and bones. Then cut in half, then cut into small pieces. Place in a blender or chopper chopper.
Tip: To make the forshmak tasty, it is recommended to choose fatty herring varieties. The fish should preferably be lightly salted. Excessive saltiness can be removed by pre-soaking in milk.

2. Then add the processed cheese.

3. Then put butter in the blender bowl.
Tip: The oil should be left in the conditions beforehand. room temperature to melt a little and whisk more easily.

4. Boiled egg peel, add to the cheese.
Tip: To prepare an appetizer, boil the egg in a steep way in salted boiling water for 10 minutes.

5. Cut the boiled carrots into two halves and put them in a bowl.
Tip: Pre-peel the carrots, wash with water and boil for 15 minutes.

6. Close the cup and beat until the mixture becomes homogeneous. Add salt, black pepper and beat again.
Tip: The longer you beat the forshmak, the more tender and fluffy it will be.

7. Now take the pieces of bread and spread the herring paste evenly over the entire surface. Place on a plate with young lettuce leaves before serving.
Tip: For an unusual taste, it is recommended to lightly fry the bread slices in butter until golden crust or dry in a toaster.

Advice: ideal as an additional appetizer to a main hot dish with boiled potatoes with fresh finely chopped herbs.
Bon appetit, everyone!

Calorie content: Not specified
Cooking time: Not specified

Now it is already difficult to figure out which recipe for herring forshmak is considered classic. The once-invented budget snack quickly became popular, and as a result, various options and variations of its preparation appeared. In one family, they prepare forshmak from herring with butter, whipping almost until smooth, another housewife recognizes an appetizer only from chopped herring seasoned with vegetable oil. I offer you forshmak with carrots, a recipe with a photo will help you step by step to repeat the preparation in your kitchen.
Herring forshmak with carrots and onions differs from other options in a milder taste. The sharpness of pickled onions and the strength of the salted herring in it are softened by carrots fried in oil. The sweet and sour apple balances the flavors and vegetable oil binds all components. You can choose the consistency of the appetizer at your discretion - if you like pates, grind it with a blender. If you prefer the forshmak not homogeneous, but with small interspersed with herring, apples, then pass it two or three times through a meat grinder and then beat with a mixer for splendor. It is advisable to let the finished appetizer brew for one or two hours, but in general the forshmak gains its taste gradually, and the next day it becomes even tastier.

Ingredients:

- salted herring - 1 large;
- sour or sweet and sour apples - 3 pcs;
- carrots - 1 pc;
- White bread- 2 slices;
- onions - 1 head;
- table vinegar 9% - 2 tbsp. l;
- sunflower oil- 4-5 st. l;
- fresh herbs, vegetables, egg yolk- for decoration and serving.

How to cook from a photo step by step

Mill the herring by separating the meat from the bones and skin. If there are small bones left, this is not scary, they will grind and will not be felt in the finished snack. And all large costal and ridge must be removed. Cut the prepared herring into pieces so that it is convenient to put in a meat grinder.

Cut the onions into half rings, cover with a tablespoon of vinegar and season with a pinch of sugar. Salt is not needed, we make the marinade for onions sweet and sour, and there will be enough salt from the herring. Leave to marinate for ten minutes.

Break the white bread without the crust into small pieces. Mix a tablespoon of vinegar with the same amount cold water... Pour the bread, stir to soften all the pieces.

Peel the carrots, grate on a fine or coarse grater. Heat two tablespoons of oil in a skillet, add carrots and lightly fry. Bring to softness, no browning required.

Peel the sweet and sour or sour apples, remove the seeds and cut into wedges.

Pass herring pieces, fried carrots, pickled onions, apples and bread squeezed from vinegar through a meat grinder. The consistency of the mass will turn out to be rough and heterogeneous. If you are satisfied with this forshmak, add butter and beat with a mixer. If the appetizer needs to be more uniform, scroll through all the ingredients two more times.

This is the consistency after scrolling all the ingredients through a meat grinder twice.

After the third time, the forshmak becomes more homogeneous, usually about how it is cooked. For a pasty consistency, you need to grind everything with an immersion blender.

Beat the forschmak with a mixer at medium speed, gradually adding refined vegetable oil.

When whipping, the mass becomes viscous, denser, all components will combine. The color will change to a lighter, whitish color. You need to beat the forshmak for about five minutes, raising the speed from medium to maximum. Try the finished appetizer, adjust the taste by adding vinegar if necessary.

Transfer the herring and carrot forshmak to a container with a lid and refrigerate for at least two hours. When the forshmak is infused, it will become denser and more intense, balanced in taste.

You can serve it as cold appetizer on crackers, biscuit biscuits, slices of bread or to make sandwiches.

Bon Appetit!
Also try to cook

Herring Forshmak and - this is pate, Jewish dish, loved by many for its extraordinary taste, delicate texture and ease of preparation. Prepare herring forshmak with the addition of onions, eggs, sour apples and all kinds of additives. Boiled potatoes, carrots, bread crumb soaked in milk, butter or margarine, spices are added to the forshmak.

It is better to grind herring for forshmak in a classic meat grinder rather than modern food processors or blenders. An old manual meat grinder delivers a textured consistency where every ingredient can be felt. Modern devices will grind tender fish fillets into a pasty mass.

There are many recipes for making herring pate. We will tell you how to cook forshmak in Odessa and forshmak with melted cheese at home.

The classic recipe for herring forshmak in Odessa

Photo # 1. The recipe for the classic Odessa herring forshmak

Ingredients for the recipe:

slightly salted herring 1 PC.
Semerenko apple 1 PC.
onion 1 pc.
eggs 2 pcs.
garlic 2 cloves
coriander ½ tsp
ground dried ginger½ teaspoon
butter 100 g.
salt, black pepper taste

How to cook herring forshmak (step by step classic recipe):

Peel the herring from skin and bones. Peel the apple of the seed boxes. Chop 2/3 fillets and apples with a meat grinder or blender... Raw peeled onions, garlic - chop. Eggs - boil and cool. Combine onions, garlic, eggs, and spices in a bowl. Connect the two masses.
Whisk softened butter into a fluffy mass. Add oil to forshmak. Season with salt and pepper.
Left 1/3 finely chop the herrings and apples with a knife and stir in to the bulk. Forshmak will turn out to be watery. Do not be discouraged, but put it in the refrigerator. It will acquire the desired thickness when it cools.

Feeding method: Serve forshmak in Odessa style on black rye bread, oiled with butter, along with hot sweet black tea. The dish is an excellent snack for vodka, but it is with tea that forshmak reveals the whole indescribable range of tastes.

Photo # 2. The most popular processed cheese forshmak recipe

Simple, quick, but tasty forshmak is made from herring, processed cheese and carrots. Carrots add sweetness and juiciness to the dish, added instead of an apple, and processed cheese - a pasty consistency. Forshmak according to this recipe turns out to be pleasant in taste, not harsh. Forshmak with cheese is quick and easy.

Ingredients for the recipe:

herring with caviar 1 pc.
eggs 3 pcs.
carrots 1 pc.
onion 1 pc.
processed cheese 2 pcs.
salt, pepper to taste
small bunch of green onions

Method for preparing herring forshmak with melted cheese:

Clean the herring from the entrails, remove the skin, remove the bones. Boil eggs hard-boiled, peel. Boil the carrots until tender and also peel.
Pass herring fillets with caviar, eggs, processed cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Stir. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
Place the pate in a bowl. Garnish with finely chopped green onions.

Secrets of cooking forshmak
Herring Forshmak - appetizer, loved by many for its spicy taste, efficiency and speed of preparation. There are countless recipes for making fashmak. Each housewife adds her own secret ingredient, believing that it is he who makes the dish especially tasty. We have collected the most interesting tips on how to make delicious herring forshmak, and we are happy to share them with our readers:
To prepare forshmak, you can use not the best herring- salty, stale in the refrigerator and brown. To enhance the taste of the fish, soak the salted herring in milk for 1-2 hours, and lying in cold black tea.

Traditionally, a sour apple is added to forshmak.... If you decide to make a dish without apples, you can acidify the pate with lemon juice or vinegar.

The amount of herring in forshmak is no more than 1/3 of the volume... The fish should not dominate the paste, but only give it a herring tint.

If you beat the forshmak with a blender or in a modern food processor, take the time to finely chop some of the ingredients with a knife. Forshmak should have a pronounced texture and not be a paste.

Forshmak will acquire freshness if you add chopped herbs - dill, green onions, cilantro.

In addition to herring, forshmak is prepared with the addition of potatoes, cottage cheese, chicken meat.

Herring forshmak - simple, but very original and surprising delicious snack, which can be arranged as in classic version, and with some deviations from original recipe... Possible combinations of ingredients and their processing techniques in the selection of recipes below.

How to make herring forshmak?

The appetizer, loved by many, is made out in an elementary way, and if there are recommendations at hand with the correct proportions of the components and the main stages of preparation, anyone can cope with the task.

The most popular herring forshmak recipe involves combining salted fish fillets with an apple, boiled potatoes and eggs. For piquancy, add onions to the appetizer, and butter for tenderness.
The components are twisted once through a meat grinder, chopped finely with a knife or passed through a grater, after which they are seasoned to taste and mixed. Grinding of the components in a blender is allowed, then the herring forshmak will turn out to be airy, lush and tender.

Herring Forshmak - Classic Jewish Recipe

The Jewish herring forshmak recipe involves pre-frying the onions in butter. Another characteristic feature of the snack is its texture. Slices of the components must be felt, therefore, the fish, like the rest of the components, should preferably be chopped finely with a knife.

Ingredients:

herring - 2 pcs.;
onions - 3 pcs.;
potatoes - 2 pcs.;
eggs - 3 pcs.;
apples - 1.5-2 pcs.;
oil - 100 g;
salt, pepper, vinegar - to taste.

Preparation

Herring, cut, separating the fillet from the bones.
Boil, peel, grind potatoes and eggs.
Grind the fish, chop and fry the onion in oil.
Mix the prepared foods, add the apple, season.
Ready-made forshmak from salted herring is served, garnished with herbs.

How to cook herring forshmak in Odessa?

Odessa herring forshmak is made without potatoes with the addition of dry white loaf, which is soaked in milk. You can simply twist the components in a meat grinder with a large grid, or do a little differently: chop two-thirds of the total number of components in a blender and mix with the rest, chopped with a knife.

Ingredients:

herring - 1 pc.;
onion - 1 pc.;
white loaf - 2 slices;
eggs - 2 pcs.;
apples - 2 pcs.;
oil - 100 g;
salt, pepper, mustard, vinegar - to taste.

Preparation

Herring fillets and other products are properly prepared and chopped.
Soft oil is mixed into the resulting mass, seasoned with salt, pepper, mustard, vinegar.
Place herring forshmak Odessa for an hour in the refrigerator and serve.

Herring forshmak with carrots - recipe

The correct herring forshmak - not only decorated according to classical technology... Adding unconventional ingredients to a dish is encouraged if in this way it is possible to emphasize the taste of the appetizer and make it brighter. This effect is produced by the addition of the components of the dish with boiled, diced carrots.

Ingredients:

herring (fillet) - 400 g;
onions - 0.5 pcs.;
carrots - 2 pcs.;
eggs - 1-2 pcs.;
butter and processed cheese - 100 g each;
salt, pepper, mustard, lemon juice- taste.

Preparation

Herring, onion and egg are twisted in a meat grinder.
Boiled and peeled carrots are chopped into small cubes and mixed with soft butter and cheese into the twisted mass.
Season forshmak with herring carrots to taste, cool a little.

Herring forshmak with melted cheese - recipe

The idea from the previous recipe can be applied more than once, for example, with processed cheese. The components can be chopped using a blender or meat grinder, and the onion can be chopped and fried in oil. It is preferable to take an apple of sour varieties, for example simirenko.

Ingredients:

herring (fillet) - 400 g;
onion and apple - 1 pc.;
carrots - 2 pcs.;
egg - 1 pc.;
processed cheese and butter - 100 g each;
salt, pepper, seasonings - to taste.

Preparation

All components are properly prepared and crushed.
Stir in grated cheese and soft butter into the mass, season the appetizer to taste.

Potato forshmak with herring

For admirers of an amazing combination next recipe... In this case, herring forshmak is prepared with potatoes boiled and chopped together with fish fillets. Onions will add pungency and piquancy to the appetizer, and soften the taste boiled egg, which can be grated or kneaded with a fork.

Ingredients:

herring - 1 pc.;
onion - 1 pc.;
potatoes - 3-4 pcs.;
eggs - 2 pcs.;
vegetable oil - 25 ml;
salt, pepper - to taste.

Preparation

Boiled potatoes, fish and onions are chopped in the most convenient way.
Add eggs, butter to the resulting base, season the appetizer to taste, mix.
The ready-made herring forshmak is served immediately or cooled a little beforehand in the refrigerator.

Herring forshmak with apple recipe

Herring forshmak with apple, prepared taking into account the specified in this recipe proportions, has a harmonious fresh taste with a pleasant apple sourness. If desired, add one or two slices of a white loaf to the composition, soaking it in milk in advance, and then chopping it along with other components of the dish.

Ingredients:

herring (fillet) - 400 g;
apples - 400 g;
onion - 1 pc.;
white loaf (optional) - 2 slices;
eggs - 2 pcs.;
vinegar - 1.5 tbsp. spoons;
butter - 100 g;
salt, pepper - to taste.

Preparation

Boiled and peeled eggs, chopped onions, a loaf and half of the apples are chopped in a blender.
The fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
Add soft oil, vinegar, salt, pepper, stir and place the mass for a while in the refrigerator to cool and infuse.
When serving, supplement herring forshmak with fresh herbs.

Lithuanian herring forshmak

The Lithuanian recipe for making herring forshmak differs significantly from the previous classic counterparts of the dish. Here fish is adjacent to cottage cheese and sour cream, and grated hard cheese and herbs (parsley, dill, cilantro, or basil). This appetizer is served with.

Ingredients:

herring (fillet) - 400 g;
cottage cheese - 400 g;
cheese - 200 g;
thick sour cream - 300 g;
vegetable oil - 40 ml;
greens - 1 bunch;
salt, pepper, homemade mayonnaise.

Preparation

Fish fillets are finely chopped and ground with cottage cheese, butter and sour cream.
Form balls from the resulting mass, dip them in a mixture of grated cheese and chopped herbs, put on a dish.
When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.

Fresh herring forshmak

Another unconventional herring forshmak recipe is presented below. In this case, it is used as the basis of the dish, which is supplemented with mushrooms, tomatoes, onions, chopped, mixed with egg-sour cream sauce and baked until golden brown in the oven. Serve the food, cut into portions and drizzle with melted butter.

Ingredients:

fresh herring fillet - 0.5 kg;
mushrooms - 300 g;
onions - 3 pcs.;
tomatoes - 2 pcs.;
eggs - 2 pcs.;
flour - 100 g;
sour cream - 100 g;
salt, pepper, vegetable and butter.

Preparation

Fillets are breaded in flour, fried.
Onion with tomatoes and pre-boiled mushrooms are seasoned in butter, seasoned and, together with fish, twisted in a meat grinder.
Pass 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
Add the mixture to the twisted mass, supplement the base with beaten eggs, transfer to a mold, grease with sour cream and bake until golden brown.

Forshmak with meat and herring

Veal forshmak with herring, like the previous version with fresh fish, is baked in the oven after chopping the ingredients, which are supplemented egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to maintain juiciness.

If you have not tried a dish like forshmak with melted cheese then you definitely need to do this.

Forshmak is an appetizer that is quick to prepare and has an original taste. Moreover, the taste of this dish can vary. It depends on the ingredients that will be in its composition. This is due to the fact that there are a lot of recipes for making forshmak.

It turns out that forshmak is prepared not only from herring, but also from meat. This appetizer can be hot or cold.

Our herring forshmak recipe comes closest to Jewish cuisine. But the dish is served in a very original and not at all Jewish way. In this recipe, forshmak is prepared with melted cheese, which makes its taste very delicate.

Ingredients:

Herring - 1-2 pieces
Processed cheese - 100 grams
Apple - 1 piece
Egg - 3 pieces
Mustard - 1 teaspoon
Tartlets - 24 pieces
Dill - for decoration

Cooking herring forshmak with melted cheese

This recipe is slightly different from the original. We will not use butter to reduce the fat content of the snack. And instead of onions, add mustard, which will make our dish more spicy. And the highlight of the dish is melted cheese, which will give the dish a delicate, silky texture.

Our first step will not be cutting the herring, but boiling the eggs. We boil them in advance so that they have time to cool down. So, the eggs were boiled, peeled and left to cool.

The most important component of our dish is herring. If you have a small family of three or four people, then one herring is enough for you. If a celebration is planned and there will be a lot of eaters, then the issue is resolved, we take two.

We have decided on the number of herrings, now it is necessary to cut the herring into fillets. Experienced housewives will cope with this without any problems. If you are a beginner, here are some tips for you:

First, we cut the belly of the herring and clean out the intestines.

Secondly, we cut off her head.

Thirdly, we rinse it thoroughly.

Now the main point. We make an incision with a sharp knife along the back, near the tail and fins. Pry off the skin from the side of the tail and remove.

Then carefully separate the fillet from the ridge, remove the large bones, and then cut it into arbitrary pieces.

Someone might say that it is better to buy a ready-made fillet than to mess with cutting. Perhaps they will be right. After all, if you have little time or you need to prepare a large number of dishes for the holiday, then this will be the right choice. But if you have time, then the experience of many housewives shows that a whole herring is always tastier.

Put the chopped herring in a blender and grind it. If you grind it in a meat grinder, then twist it twice. This is necessary so that all the bones are ground.

Let's take an apple. A sweet and sour apple will suit us. We will peel it from the peel and seeds, cut it and send it to the blender bowl.

Coarsely chop the cheese and send it to the apple.

We cut the eggs into two parts and put them with the rest of the products.

Close the blender bowl and grind all products into puree.

Combine our puree with ground herring, add mustard and mix well.

There is little left to do, we lay out the forshmak with melted cheese on tartlets and decorate with dill sprigs.

Herring forshmak is a simple, but very original and surprisingly tasty appetizer, which can be arranged both in the classic version and with some deviations from the original recipe. Possible combinations of ingredients and their processing techniques in the selection of recipes below.

How to make herring forshmak?

The most popular herring forshmak recipe involves combining salted fish fillets with an apple, boiled potatoes and eggs. For piquancy, add onions to the appetizer, and butter for tenderness.
The components are twisted once through a meat grinder, chopped finely with a knife or passed through a grater, after which they are seasoned to taste and mixed. Grinding of the components in a blender is allowed, then the herring forshmak will turn out to be airy, lush and tender.

Herring Forshmak - Classic Jewish Recipe

Ingredients:

herring - 2 pcs.;
onions - 3 pcs.;
potatoes - 2 pcs.;
eggs - 3 pcs.;
apples - 1.5-2 pcs.;
oil - 100 g;
salt, pepper, vinegar - to taste.

Preparation

Herring, cut, separating the fillet from the bones.
Boil, peel, grind potatoes and eggs.
Grind the fish, chop and fry the onion in oil.
Mix the prepared foods, add the apple, season.
Ready-made forshmak from salted herring is served, garnished with herbs.

How to cook herring forshmak in Odessa?

Ingredients:

herring - 1 pc.;
onion - 1 pc.;
white loaf - 2 slices;
eggs - 2 pcs.;
apples - 2 pcs.;
oil - 100 g;
salt, pepper, mustard, vinegar - to taste.

Preparation

Herring fillets and other products are properly prepared and chopped.
Soft oil is mixed into the resulting mass, seasoned with salt, pepper, mustard, vinegar.
Place herring forshmak Odessa for an hour in the refrigerator and serve.

Herring forshmak with carrots - recipe

The correct herring forshmak is not only designed according to the classical technology. Adding unconventional ingredients to a dish is encouraged if in this way it is possible to emphasize the taste of the appetizer and make it brighter. This effect is produced by the addition of the components of the dish with boiled, diced carrots.

Ingredients:

herring (fillet) - 400 g;
onions - 0.5 pcs.;
carrots - 2 pcs.;
eggs - 1-2 pcs.;
butter and processed cheese - 100 g each;
salt, pepper, mustard, lemon juice - to taste.

Preparation

Herring, onion and egg are twisted in a meat grinder.
Boiled and peeled carrots are chopped into small cubes and mixed with soft butter and cheese into the twisted mass.
Season forshmak with herring carrots to taste, cool a little.

Herring forshmak with melted cheese - recipe

Ingredients:

herring (fillet) - 400 g;
onion and apple - 1 pc.;
carrots - 2 pcs.;
egg - 1 pc.;
processed cheese and butter - 100 g each;
salt, pepper, seasonings - to taste.

Preparation

All components are properly prepared and crushed.
Stir in grated cheese and soft butter into the mass, season the appetizer to taste.

Potato forshmak with herring

For fans of an amazing combination, the following recipe. In this case, herring forshmak is prepared with potatoes boiled and chopped together with fish fillets. Onions will add pungency and piquancy to the appetizer, and a boiled egg will soften the taste, which can be grated or kneaded with a fork.

Ingredients:

herring - 1 pc.;
onion - 1 pc.;
potatoes - 3-4 pcs.;
eggs - 2 pcs.;
vegetable oil - 25 ml;
salt, pepper - to taste.

Preparation

Boiled potatoes, fish and onions are chopped in the most convenient way.
Add eggs, butter to the resulting base, season the appetizer to taste, mix.
The ready-made herring forshmak is served immediately or cooled a little beforehand in the refrigerator.

Herring forshmak with apple recipe

Herring with apple forshmak, prepared taking into account the proportions indicated in this recipe, has a harmonious fresh taste with a pleasant apple sourness. If desired, add one or two slices of a white loaf to the composition, soaking it in milk in advance, and then chopping it along with other components of the dish.

Ingredients:

herring (fillet) - 400 g;
apples - 400 g;
onion - 1 pc.;
white loaf (optional) - 2 slices;
eggs - 2 pcs.;
vinegar - 1.5 tbsp. spoons;
butter - 100 g;
salt, pepper - to taste.

Preparation

Boiled and peeled eggs, chopped onions, a loaf and half of the apples are chopped in a blender.
The fish fillet and the rest of the apples are cut into cubes and mixed into the resulting puree.
Add soft oil, vinegar, salt, pepper, stir and place the mass for a while in the refrigerator to cool and infuse.
When serving, supplement herring forshmak with fresh herbs.

Lithuanian herring forshmak

Ingredients:

herring (fillet) - 400 g;
cottage cheese - 400 g;
cheese - 200 g;
thick sour cream - 300 g;
vegetable oil - 40 ml;
greens - 1 bunch;
salt, pepper, homemade mayonnaise.

Preparation

Fish fillets are finely chopped and ground with cottage cheese, butter and sour cream.
Form balls from the resulting mass, dip them in a mixture of grated cheese and chopped herbs, put on a dish.
When serving, the resulting products are poured with mayonnaise and sprinkled with cheese chips.

Fresh herring forshmak

Ingredients:

fresh herring fillet - 0.5 kg;
mushrooms - 300 g;
onions - 3 pcs.;
tomatoes - 2 pcs.;
eggs - 2 pcs.;
flour - 100 g;
sour cream - 100 g;
salt, pepper, vegetable and butter.

Preparation

Fillets are breaded in flour, fried.
Onion with tomatoes and pre-boiled mushrooms are seasoned in butter, seasoned and, together with fish, twisted in a meat grinder.
Pass 2 tbsp. tablespoons of flour, add a little mushroom broth and sour cream to make a thick sauce.
Add the mixture to the twisted mass, supplement the base with beaten eggs, transfer to a mold, grease with sour cream and bake until golden brown.

Forshmak with meat and herring

Veal with herring forshmak, like the previous version with fresh fish, is baked in the oven after chopping the ingredients, which are complemented by egg filling and sour cream. In this case, the surface of the dish is sprinkled with grated cheese and sprinkled with refined vegetable oil to maintain juiciness.

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