How to make the right foreshmak according to Dari Katznelbogen

Moderators: Article compiled from two sources

Forshmak - invention of Ashkenazov, that is, those Jews, who, after great scattering, settled in the Rhine Valley. Upgraded among those who enhanced their peoples, they adopted a lot from German, Swedish, French and Slavic cuisines. Yes, and the climatic conditions of the new homeland dictated their conditions, forcing the Ashkenazov to prepare dishes from those products that were available. In the same way, Sefardis - Jews who fled to the Pyrenean Peninsula and North Africa were accepted. But, here we will talk not about the vicissitudes of the fate of the people of Judah, but how to cook Forshmak from the herring.

Alas and ah, the tradition of cooking this cysses (snacks) for all kosher rules is almost forgotten. The dish took the host of all nationalities. Even the word "Forshmak" is German. It means "snack". And the authentic name is "Ghehakte Gering", i.e. chopped herring. It is clear that over time, the dish "covered" by various German, Polish and even Russian innovations. But, yes, yes - in Odessa, in the restaurant "Rosemary", the preparation of Formian from herring is carried out according to an ancient recipe. Here respectfully refer to the requirements of a religious diet. Not in vain, because, the restaurant was assigned the title "Glak Kasher".

In ancient Jewish culinary books, there are such records on how to prepare Forshmak from the herring: "We need to soak fish in a cold tea brew". This wish applies only to the Mountains "Ivasi", which were sold during the Soviet Union. Soaking in tea was needed to remove the extra salt and make a gentle fish. If you have a carp of the Norwegian herring - silver, oily, slightly rainbow, then this supervision to cook snacks can be omitted. ...

Often, the memories of my friends about childhood begins with words: "A, here, my grandmother ..." Next, a story about her culinary and confectionery masterpieces, interpreted by sighs and ahams. In the narrative, at least one narrator is always mentioned Forshmak from herring.

Our town has long been famous for unsurpassed streams. A special ingenuity in the preparation of "From nothing" was different, Jewish hostesses were distinguished. Once there lived a lot of Jews. The characteristic profiles of some residents of Beregovo still give the origin of their owners. For on the face you will be recognized, but only then - by affairs. And nowhere to go anywhere!

Remember the three permanently discusing about the traditional "Ashkenazian" kitchen of neighbors who were preparing a real (each - his own), Formsak from the authentic "Rusty" herring? Neighbors called Rose Katz, Deborah Katznelbogen and Feig Eidelstein. Each of these venerable ladies argued that only she knew how to prepare Forshmak in Jewish from the herded her own hands.

How to cook Forshmak from Hebrew's herring, what products are needed? In addition to Norwegian fish, the most domestic ones are. Let's describe the main way.

Onions, garlic, butter or margarine (only Parwe - on vegetable fats). We also need a sour apple - it is best to take the Simiren variety. Do not do without spices: Coriander, black ground pepper, ginger in powder. And, here, adding eggs into the snack cooked eggs - a German or Polish supplement.

Choose from the fish all the bones - the vigorous, but the necessary lesson. Next, two thirds of fillet are crushed in a blender, and the remaining part is measured by hand into small pieces. Two cloves of garlic rubies, apple clean and free from a fruit box.

Purrising in a blender apple, garlic, spices. Separately grind the bulb. We connect together these two components with most of herring.

Now we have to think about how to make Formak air. Whip oil or margarine in a mixer, so that protein cream is. We add it to Forshmak. Half of apple without peel cut into small cubes.
He should not be homogeneous, the pieces of herring and fruit should clearly feel in the mouth. The remaining fish, which is cut by pieces, and having half apple interfering with a common mass and beat. Now Solim, but neat. Now, now you know how to cook Formian from the herring.

And now we give the "still grandmother" traditional recipes, and then consider modern, less well-known, with cheese, carrot and completely without an apple.

1. FORMSHMAK according to Deborah Katznelbogen

Ingredients:
- 2 villages
- Two or three steep eggs
- 2 Slice of white bread (Dora used pieces of "urban" bread - who remembers such?)
- A pair of small onion bulbs with a delicate character (not sharp)
- water with vinegar and sugar (last - optional)
- one sour apple
- 80-100 ml of vegetable oil
- 2 h. L. 9% vinegar (lemon juice)

Cooking

Disassemble the herring on the fillet, too salty to soak in water or milk to an acceptable "salinity".
Slices of boards Soak in water with vinegar and sugar (water should be pleasantly sour-sweet).
An apple to clean, remove the middle with seeds, sprinkle with lemon juice so as not to darke it).

Clear eggs from the shell, clean the bow.
Cut the herring, eggs, onions, apple and pressed a bun with a knife.
Add vegetable oil, vinegar.
Beautifully lay and decorate at your discretion.

2. Classic Forshmak according to roses Katz

Ingredients:
- 1 delentee weighing at least 400 gr
- one large sour apple (better green)
- 25-40 grams of butter
- 2 boiled boiled eggs
- Half a small bluette

Cooking

If you are preparing forrsak from the "shop" sled, then divide it on the fillet, extract 20-30 minutes in water or milk.
Clear apple, free from the seed box, sprinkle with lemon juice.

Eggs, peel to clean, finely cut into a sharp knife. Also crushed herring, apple and butter.

It is nice to put on the oblong narrow dish, put the head and the tail of the herring. Or put in a salad bowl and eat with white or black bread.

3. Forshmak from Feig Eidelstein

Ingredients:
- 2 greasy herring
- one sour green apple
- 2-3 welded boiled eggs
- 100 grams of butter
- 1 tbsp. l. vegetable oil
- 1 small bulb
- 1 tsp. 9% vinegar, lemon juice
- Several branches of dill
- 1 boiled in Mundire Potato

Cooking

Purchased herring and free it from bones, soaked in water or milk at excessive salinity.
We clean the apple, eggs, onions and potatoes.

Finely cut the sharp knife prepared ingredients, butter.
We add vegetable oil, vinegar, chopped greens.

4. Forshmak in Odessa. Option 1.

Ingredients:
- 2 villages
- Remedy tea brewing
- 4 pieces of white baton (just do not say that the crust must be cut - I beg you, the Jews - the people are essential),
- Three steep eggs
- Some milk for soaking boots
- 1 tsp. Mustard
- 1 tsp. vinegar
- 50-60 ml of good vegetable oil
- Two small oxyady apple

Cooking

Selenge fillet Soak in the old welding, into which a little milk splashes.
Odessa grandmothers were soaked at 8-10 hours. We have a herring will not be "rusty", to support the authenticity of the process, it is enough to bathe herring half an hour.

Soak bun in milk.
Clean the eggs, onions and apples. Separating yolks from proteins. Rubbing yolks with mustard and vegetable oil.

Finely rubbish proteins, a bun, onions, apples and fillets in small groom.
We add the oil mixture, vinegar, stir. That's all!

6. Air Forschmak in Odessa. Option 2.

Ingredients:
- One Herring Norwegian
- garlic one teeth
- Margarine 200 grams
- ground ginger pinch
- Salt to taste
- Onions on 1 pc.
- Apple acid varieties
- coriander, pepper
- one egg

Cooking

Clean the herring and divide. Apple need to wash, clean.
Boil the egg in advance (no more than six minutes). Onions also need to be cleaned and cut into four parts.

Grind herring, apple and garlic with a blender. Put the resulting mass in a bowl. Onions snug separately in a blender. Add a chopped egg, ginger, coriander and beat everything again.

So that Formsham in Odessa became air, add margarine. Watch it separately so that it is like its consistency looks like a cream. Stir with Forskom. All is ready! You can put in the refrigerator to fill.

7. Forshmak without an apple

Ingredients:
- Selenium fillet
- Two eggs welded "in the bag"
- Bunch of green onions
- Little salty cucumber
- one tablespoon of cottage cheese
- 80 grams of butter

Cooking

Clean the eggs, my bow.
Rubem all with a knife or skip the meat grinder.
Drink, smearing on the dried black or white bread.

8. Forshmak with carrots and melted cheese

Ingredients:
- 1 Herring
- 1 big boiled carrot
- 2 melted cheeky type "Friendship"
- 100 grams of butter
- greens (you can use fresh or frozen)

Cooking

Clean the carrot and soda on the grater, or (if you are going to grind all the ingredients of the blender - for these purposes, it is perfectly suitable for submersible) cut into large pieces.

The melted cheese is the same - or soda, or cut.
Herring Fill (if necessary) and grind. It can be twisted on a meat grinder or disincherd medium cubes. Do not worry if small bones remain on it - they are swear, most importantly, remove the large, side, and the ridge.

Mix carrots, cheese, herring, butter (it is better to soften before this, hollowing an hour and a half in the kitchen at room temperature, or putting a 20 minutes to a warm place - for example, on the cover of hot (not boiling) pans; in the microwave it is better Do not warm, can melt, and we do not need it).

Add Green - If it is not fresh, you can not defrost it. It is not necessary to salt the future Forshmak, as the herring and so salty.
Mix all the ingredients to make it easier to grind.

Keep the Formian blender to the pasty state (I personally like it when it is crushed "lazy", that is, there are small pieces of herring or carrots in the mass). Everything!

Store Forshmak from herring is needed in the refrigerator, in a closed container or a glass jar under the rubber lid. When applying, this "pate" is flashed on bread, and it is equally successful, it is suitable for white, black, custard or bran bread, as well as to the pita. It tastes salty, but without busting, very gentle and slightly sweet (thanks to the carrot).

I advise you to try to cook Odessa Forschmak and please yourself with a gentle taste of this dish!

Never argue about the authenticity of Formaka.

.Forshmak is preparing not only from herring, but also from veal (Prussian cuisine). German, Polish and Lithuanian Forshmak - hot casserole with herring and sometimes meat. Economical Jews were removed from the recipe expensive meat and excluded thermal processing. Cheap and angry!

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And the prescription forrsaka is the version of Odessa, the restaurant, the Liebkin Savelia. And also on the video, a very interesting version of the sauce, which is preparing only from the "Boy's Herring".

In the Soviet Union, probably every mistress knew what Forshmak was. If only because it uses the simplest products that you could buy even in the time of total deficiency. Yes, and the dish is preparing simply, it can be built and upon late return from work.

Now the people began to forget what Forshmak is. And in vain: despite the modesty of the required ingredients, the dish remains delicious and gentle, worthy of submitting it to the solemn table.

A bit of history

It is believed that Forshmak was invented in Eastern Prussia. Initially, the dish was used hot and was prepared not only from the herring (and fried), but also from any meat. The word VORSCHMACK itself is translated as a "snack". But the world found out what Forshmak is, already from the Jews. Popularizers themselves are assured that they came up with it. They were borrowed, except that the name, which not to Jews to pronounce easier: at the proud Israelis, it is called "Geakte Gering", that is, "chopped herring". And prepare Forshmak should exclusively from this fish, but to be served cold.

In other countries, cooks also imagine what Forshmak is, but prepare it with variations. In Poland and Germany, they love to combine a herring in a dish with some meat. The same option is considered to be a classic Forsak and on the Scandinavian expanses. In Finland, he was particularly popular due to the fact that he was the favorite Kushan of the legendary person - General Mannerheim.

The simplest option

To begin with, you will prepare the most elementary Formak from the herring. A classic recipe includes a fish - purified and maximum getting rid of bones. You need to try to remove even small bones. You will also need a glass of ground-hammer bread from white bread, one boiled screwing egg and a spoon of lean fragrant oil. Salt and spices are added to taste. Ingredients can be diversified, but the pepper into the mixture must be required. All components are brought to uniformity on a meat grinder or combine. The resulting pate is beautifully laid out in a salad bowl or on a plate and decorated with greener sprigs.

Jewish Recipe Foreshmak from herring

Among the experts, he is considered almost the right one. Here the component set is somewhat wider. On a large herring (the most fat instance is chosen) 2 eggs will be required, the onion bulbs, an apple of acidic varieties, two white buns and a stagmaging piece of oil.

From the auxiliary ingredients - spices and milk, which will go about a half cup. In milk, it is necessary to twist bakery products to their complete softening, which is called - "in porridge". Then the boards are diligently, but not overly pressed and are deposited to the side. The meat grinder is treated with herring, eggs, apple and onions. Bulk mass is added to the already mixed formmack. The latter is injected - it should be pre-softened so that it is more smooth in the "pate". Jewish Foreshmak from herring Classic implies the use of only black pepper from spices. However, it is not necessary that such a rule should not be observed, you can put into deal any seasonings that you like and combine with fish.

Forshmak Classic: Recipe for Odessa

Any Odessa will tell you and convincingly prove that it is able to cook forrsak normally only in his hometown. It is difficult to argue with this postulate, since compliance with the formulation really provides cooks and consumes with an air and incredibly tasty dish.

Differences from the previous recipe are several. First, leave the buns aside, they will not be useful for you. Instead, lean to looseness in the same potatoes. Secondly, do not hide milk, as it is required to soap the herring. Fish must first be cleaned, you can also be divided into fragments, just not too small. Thirdly, the bow before sending to Forshmak should be fused until goldenness and sonar from excess oil.

Eggs and apples in Odessa classic Formaque from herring are preserved, but butter is categorically banned. Fastened products, if it turned out dryly, squeezed with vegetable oil (but in moderation, not to overdo it). In the dressing, salt, lemon juice and ground pepper are necessarily present. The rest of the spices are added according to the culinary fancy.

For beauty

Sometimes the dislike of Forschmaak is often due to its non-primary, faded view. Some aesthetes even refuse dish, subconsciously expecting the same as its appearance, uninteresting taste.

Table fans of Fish "Pastet" complemented the classic Recipe for Forschmak from Herring with some components, and now even the most capricious gourmet will not refuse his tasting.

For cooking snacks need carrots. Her, like an egg, boiled, but in another question. Purified products are loaded into a blender along with the separated fish and brought to almost uniformity. Then the packaging of the melted cheese is laid in the bowl (it will make a mass of more gentle and add piquancy to taste) and good butter, approximately grams of a hundred. The last interruption is carried out, the seasoning of spices and salt. The last barcode is a slight whipping "PATTET" mixer. It is necessary to give it pomp and airiness. And let someone risk calling Forshmak with an unspoic or tasteless - it will be a frank lie!

Mackerel instead of her deception

If the herring does not suit you, you can replace it with any other weakly salt fish. The mackerel is best suited for this purpose, which is easily and special hassle can be sprayed in a jar on their own (recipes - a million).

This adapted recipe does not imply the use of grinding equipment. Fish without peel and bones of finely cuts, the same manipulations are carried out with two boiled eggs and two potatoes "in the uniform". Of course, both components are pre-clean. A pair of bulbs also cut down in beds, but before shipping to the ground they are allowed until goldenness, and after removing from the burner, a spoon is introduced with a slide of soft butter. Forshmak is squeezed, dashes, is embossed and fed to the table.

Bavarian look at Forshmak

Let such a furry from herring, the classic are considered far from everyone, but the Germans firmly insist that the "pate" should look only like this. At half a herd of solid sizes, a quarter kilo meat is taken. Fits beef, lamb and bird, pork is considered not the most successful solution. Meat should be booked, fry or bake - the choice is yours. The herring is soaked, if he got very salty. This stage does not require the mandatory use of milk, you can do and drink water. Fish with meat turns through a meat grinder.

The next step: the large bulb is pigeon and roasted in vegetable oil. At the same time, potatoes are pile - 2-3 tubers. Both billets are connected and mixed, after which they are added to the previous mass. There are also flour, thick sour cream and soft oil taken by a pair of spoons. Once again, we carry out the basis through the meat grinder.

The last other step will be interfering in the formsmak of yolks of three eggs with pepper and salt and whipping in the foam of their proteins. They are added to the last turn and very carefully, with neat stirring so as not to fall. The mass is shifted into the shape, it is saturated with grated cheese, slightly sprayed with oil and put on half an hour in the oven. Bavarian Forshmak Classic goes to consumes immediately, has not yet cooled. It is especially tasty accompanied by tomato-sour cream sauce.

Secrets Forsmaka

In order for the dish perfectly, experienced hostesses do not advise you to let it ready for fillet, and even more so slices of herring in oil. One-piece fish is bought and personally released from unnecessary "parts". The meat grinder, of course, greatly facilitates the work of the chef. But to create a classic Foremaker from herring, it is extremely undesirable to use an electrical device: it grinds the components too finely, and fish texture must be present in Forsak. There must be either a manual meat grinder or knife and diligence.

If you follow the Odessa recipe, enter the potatoes gradually, otherwise you can not guess with its number. Jewish versions of the herds Forsmak, fed cold, is recommended for the night to withstand in the refrigerator to strengthen the structure and mutual penetration of the products in each other.

During cooking, it is not necessary to use the dishes capable of responding with something. Preference is given to enamelled or stainless saucepans, graves and skillers. Regarding the oil, Foremac specialists believe that fragrant oil by type "market" for this dish is not suitable. Excessive scenosis presses its own, thin and delicate smell of "Passtea". It is better to put into the course refined, not flavored oil.

Elevated vigilance!

Special attention requires the equity participation of herring in Forshmak. According to experts, fish in the dish should be no more than a third of the total volume. Failure to comply with this rule will lead to the dominance of herring over other products. And why to spend the forces on Forshmak? You can simply cut into a fishery with pieces, twisted onions and lean oil and put on the table. In Forshmake, the herring should not suppress, and supplement and shade.

Rule of eating

Forshmak gives the widest choice in consumption methods. It can be submitted to boiled potatoes with a dill and puree. Very good, Forshmak goes under salads from fresh vegetables or at pickles. But he feels steeper, being an integral part of the sandwich. Bread, oil, "pate" - and snack flies with space speed. Especially if the sandbrokes do small on one bite. Bread, by the way, can be skipped through the toaster, then it turns out and is amazing at all. By the way, beer lovers will certainly appreciate Forshmak as a supplement to the foam drink.

Forshmak - all familiar snack with the original German title. Selenchy Forshmak is the most popular representative of Jewish cuisine. This dish will decorate the festive table.

This article is intended for persons over 18 years

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What is Forshmak

Forshmak is a dish that is found in Jewish and in Prussian cuisines. It is worth noting that the method of preparation and the prescription prescription in different kitchens are absolutely different. In Prussian cuisine, Forshmak is a dish cooked from chopped meat, most often served as a hot snack. But Forshmak in Jewish is a cold fish snack, mainly from herring, but other varieties of fish can be used.

Quite often you can hear that Forshmak refers to Odessa cuisine. It is not surprising, because in Odessa, there were a large community of Jews, the influence of which was reflected in all spheres of the city's life. You can find various preparation recipes: Odessa, in Lithuanian, in Russian. The difference between them is not large and the herring is used as the main ingredient.

Forshmak is often referred to as a herded salad, pate, fish oil. Ritching dishes to snacks does not indicate that it cannot be used with sidebar as a salad. But most often it is served on small toasts as a snack. The most delicious and simple recipe for the preparation of Forsham from a salt herring with an apple and with potatoes will appeal to all households and guests. A Jewish recipe for the preparation of a delicious Forsak can be without an apple.

How to cook Forshmak from herring

There are quite a few Formian Recipes in a Jewish. Each hostess may prove that it is her recipe that is classic and correct. However, the variations on the topic of the recipe there are a great set, but the main thing is that it remains unchanged - it is a weak salted herring in the recipe. Instead of bread, many add potatoes, and the green apple is replaced with a fresh cucumber. Whatever it was, what kind of recipes do a snack does not matter, it all depends on personal preferences and moods.

Ingredients

• herring Low-salted - 500 gr.;
• apples Middle - 2 pcs.;
• boiled into cool eggs - 5 pcs.;
• onion on the middle size - 2 pcs.;
• butter creamy - 200 gr.;
• bread - 200 gr.

1. With the help of a shallow grater, it is necessary to remove the crust with buns, pour into the milk and leave for 5 minutes. Then the crumb to squeeze well to remove the excess liquid.
2. Make fillet from herring: Clear from the skins, remove the insides, cut in half, remove the ridge and small bones. Cut fillets into small pieces.
3. Pre-boiled eggs clean and cut in half or on 4 parts.
4. Apples wash, clean from the peel and cut the core. Cut into 4 parts to make it convenient to grind in a blender or kitchen combine.
5. Clear onions from the peel, wash and finely chop.
6. All ingredients, except onions, lay out in a blender and grind to homogeneous mass. You can twist through the meat grinder. At the very end, add onions and mix well.
7. Cooked forrsack with butter put in a cold place for a couple of hours so that the snack froze a little.
8. You can serve with croutons, decorating greens.

The caloric content of such a dish approximately 180 kcal per 100 grams.

Forshmak will be tasty and carrots. You can prepare a snack and an old way. For this, all the ingredients skip through the meat grinder or grind in a blender, and chopped with small pieces of herring.

Properly prepared forrsak can become an excellent filling for salt pancakes, cakes, sandwiches. They can fit eggs. The methods of feeding the dishes are the same set as the recipes for which it is prepared. Experiment and select the recipe that you will enjoy the most.

Forshmak from herring with melted cheese

Forshmak with melted cheese and herring is a hearty and unusually tasty fish snack. Often it is called fish pate or herring caviar. The recipe for cooking dishes is unusually simple. Someone may seem that the usual Forship looks a little fadel and monotonous, but if you add boiled carrots, it will play with new paints, including taste. Oil and melted cheese give the dish cream structure and gentle creamy taste.

Ingredients

• herring is weakly salted - 1 pc.;
• carrot average - 1 pc.;
• melted routine - 100 gr. (1 PC.);
• egg welded by craft - 1 pc.;
• butter - 100 gr.;
• salt, spices - to taste.

Step by step cooking recipe

1. Carrot wash, boil until readiness. It is advisable to do it in advance so as not to wait for it cool.
2. The egg is also desirable to boil in advance.
3. Clear fish from the skins and remove the insides, clean the bones.
4. All ingredients cut large and grind in a blender. Add oil and cheese, beat up to homogeneity.
5. Add salt and spices as desired. Beat a little to get a lush, cream-like consistency.
6. Cool Share on croutons or tartlets. Before serving, decorate greens.

Forshmak Jewish classic: recipe for cooking from herring with potatoes

Any herring snack is an easy snack before dinner or dinner. Forshmak, prepared in Jewish with potatoes, will appreciate guests and households, smeared on fresh bread or croutons and absorbing with appetite.

Ingredients

• egg - 2 pcs;
• potatoes - 2 pcs;
• herring is weakly salted - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• salt and spices to taste;
• greens for decoration.

Step by step cooking recipe

1. To prepare this recipe, we take the most ordinary weakly salted herring. If the fish is too salted, it can be soaked in milk, leaving for 1-2 hours. From herring, remove the skin, remove the insides and bones. It is not worth saving time and buy a finished fillet, the taste will definitely be not so saturated. Cooked fillet cut into large pieces.
2. Potatoes and eggs separately boil to readiness. Cool and clean. Cut into 4 parts to make it convenient to pass through the meat grinder or grind in a blender.
3. Grind potatoes and eggs, then add a crushed herring to them. These ingredients in the grinding form should be the same amount. At the request of potatoes, you can add a little more.
4. All ingredients are well mixed, add salt and spices to taste. Forshmak will be a bit dry. In order for it to make a good bread, you can add some vegetable oil.
5. Slip facemack on sandwiches and decorate greens.

Optionally, you can add a green onion, finely cutting. The recipe can be diversified by cooking it with an apple or carrot. How to make the taste of dishes brighter and interesting? Boiled carrots will give color and elasticity, and the apple will give a special backbone dish. The Recipe for Odessa Forshmak does not differ from the classic Jewish. The difference lies only in the title. Forshmak in Odessa will enjoy your guests and households.

How to prepare Forshmak from Mackerel: Classic Recipe

The classic Forshmak in Jewish is preparing from a weakly saline herring, but nothing prevents a little change the recipe, taking another fish, for example, to the scumbers. Mackerel meat is more fat, gentle, with a brighter taste. Prepare Forshmak from mackerel easier and faster than from the herring, because it does not have many small bones that need to carefully choose. Recipes for the preparation of Forsham from Mackerel a great set, but we will focus on a faster, simple and with a minimum amount of ingredients.

Ingredients

• mackerel is heavily salted - 2 pcs.;
• carrot medium - 2 pcs.;
• butter creamy - 100 gr.

Step by step cooking recipe

1. If the fish is headed, first need to cut off the head, then remove the insides, clean the skin and separate the bones. Fillet cut into small pieces.
2. Carrot to boil until readiness, cool, clean and cut into small pieces.
3. Skip carrots, fish and oil through a meat grinder. You can grind in a blender, but not to the status of mashed potatoes.
4. Mix all the ingredients well to homogeneity. Shift to the container and remove to the fridge for a couple of hours.

Forshmak, prepared on this recipe, can be stored in the freezer. The dish does not lose its taste in freezing. A snack on this recipe can be prepared from a pike or red fish. The main thing, the fish should be weakly saline and without bones. Improve yourself and your loved ones such a tasty and gentle dish.

Bon Appetit!

2016-12-14

Hi Dear my readers! Do you know what word is most often used when they talk about a dery from herring, called Forshmak? Grandmother! Our cute, relatives, dear! Your buns, cakes, borsch and Forshmak accompany us along the thorny adulthood in the form of aromas that swallow from the covers of our memory. Smells of the native house, warmth, comfort, incredible security, universal love and care. Often, the memories of my friends about childhood begins with words: "But my grandmother ..." Next follows a story about her culinary and confectionery masterpieces, interpreted by sighs and ahams. In the narrative, at least one narrator is always mentioned Forshmak from herring.

Our town has long been famous for unsurpassed streams. Special inventiveness in the preparation of "from nothing" was different, Jewish hostesses were distinguished. Once there lived a lot of Jews. The characteristic profiles of some residents of Beregovo still give the origin of their owners. For on the face you will be recognized, but only then - by affairs. And nowhere to go anywhere!

Far I got you, friends, but back to the recipe of the classic Jewish Forsaka. I remember the three permanently discusing about the traditional "Ashkenazian" kitchen of neighbors who were preparing a real (each - his own), Forshmak from the authentic "Rusty" herring. Neighbors called Rose Katz, Deborah Katznelbogen and Feig Eidelstein. Each of these venerable ladies argued that only she knew how to prepare Forshmak in Jewish from the herded her own hands.

The most simple and popular Forshmak includes three components - herring, apple, oil (vegetable or butter, and sometimes both together).
Let's start with the "still grandmother" traditional recipes, and then consider modern, less well-known - with cheese, carrot and completely without an apple.

Forshmak from herring - a classic recipe in different versions

How to cook a classic Formian according to roses Katz

Ingredients

• 1 Herring weighing at least 400 grams.
• One large sour apple (better green).
• 25-40 g of butter.
• 2 boiled boosted eggs (not to digest so that the yolk is not green).
• Half a small bluish bulb.

Cooking technology

How to make the right foreshmak according to Dari Katznelbogen

Ingredients

• 2 Non-carved herring carcasses (grams 300).
• Two or three steep eggs.
• 2 Slice of white bread (Dora used pieces of "urban" bread - who remembers such?).
• A pair of small onminking bulbs with a delicate character (not sharp).
• Water with vinegar and sugar (the last is optional).
• One sour apple.
• 80-100 ml of vegetable oil.
• 2 teaspoons 9% vinegar (lemon juice).

Cooking technology

How to cook Forshmak from Feig Eidelstein

Ingredients

• 2 Fathells.
• One sour green apple.
• 2-3 welded boiled eggs.
• 100 g of butter.
• One tablespoon of vegetable oil.
• One small bluish bulb.
• 1 teaspoon 9% vinegar (lemon juice).
• Several branches of dill.
• One boiled in a mundair of potato.

Cooking technology

How to do Forshmak on Odessa

Ingredients

• Fillet from two herring (removed personally, if you are inserted by the prospect of being on the satellite elbow).
• Old unspoiled tea brewing.
• 3-4 Piece of white baton (just do not say that the crust should be cut - I beg you, Jews - the people are essential).
• Some milk for soaking bread.
• Three steep eggs.
• 1 teaspoon mustard.
• 1 teaspoon vinegar.
• 50-60 ml of good vegetable oil.
• Two small sweet sweet apple.

Cooking technology

Cooking Formian without an apple

Ingredients

• Selenium fillet (remove yourself or buy ready-made - at your discretion).
• Two eggs "in the bag".
• Bunch of green onion.
• Little salty cucumber.
• One tablespoon of cottage cheese.
• 80 g of butter.

Cooking technology

My comments

I can not determine which of the substracted Forship recipes (in some sources of "Farshmak") from herring is the most popular. I want to do it with your help, friends. Please, please, in the comments, what option did you like most.

The usual Slavs tradition came from Jewish cuisine. There, cold pales from herring is preparing in two accounts without thermal processing. Serve it as an appetteser - on bread, egg or circle of boiled potatoes.

But the most cuminis is that only in the south of Ukraine is sold incredibly tender herring "Danube". She is catching in the spring. Forshmak from Duneshka - Mmm, Mom dear! This is the top of pleasure! As the indigenous Odessans say: "The light ends as delicious!".

Besides fish for cooking, we take inexpensive products. Onions, apple with sourness, eggs, carrots, bread, potatoes, butter, fused cheese. To taste - spices and greens.

Budget ingredients and festive result. It's time to cook!

• At the end of the selection, see video how to divide the herring.
• And first about how to choose a good product. In high-quality low-headed fish - Reddish eyes and pink gills. Dense medium-sized carcass. Bones do not appear. Tail and fins whole.
• If you bought too salty herring, Purified fillet is soaked in a strong tea or milk - 2 hours.

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Classic with white bread and egg

The first recipe will prepare almost in the covenants of Pokhlebkin. His "big culinary book" teaches us to add white Baton in Forsk, painted in milk. And this is the same, and a very tender decision. Festive table you will provide easy and fast!

• Calorie for a portion - no more than 320 kcal

For 10 servings we need:

• Seddle of a weak ambush - 2 pcs. (about 800 g)
• Apple green - 1 pc. Large
• White onion - 2 pcs. (up to 150 g)
• Creamy oil - 80 g
• Baton white - 3-4 slice without crust
• Milk (for soaking bread) - 100 ml
• Sugar - 1-2 h. Spoons
• Vinegar, 6% (apple, balsamic) - 1 tbsp. the spoon
• Black pepper - to taste (we have about 0.5 h. Spoons)
• Green onions - 2 twigs for decoration

How to cook.

The process is elementary. At the head of the trouble is a meat grinder or a blender. And the photo on the steps will support your intuition in a simple process.

First prepare products. Fish cleanse from the skin and bones, ¼ fillets will postpone for the decoration. The oil will get out of the refrigerator. Bread will cut a crust and hill the flesh with milk. Eggs split into proteins and yolks.

We will not twist in the pate only eggs. The remaining ingredients cut into medium slices to easily lay in the device. Small in the meat grinder everything except eggs. The sequence of bookmarks: herring, apple, onions and bread, well pressed from milk (!).

The resulting mass is pretty mixed.

Egg proteins are chopped with a knife or davim for a fork - on small pieces. We add to the pate and mix again. It will give the texture inhomogeneity: so tastier!

I bring to taste. We put sugar, vinegar, pepper - prevent - try.

It remains to shift into the shape and decorate with grated yellowers. Right over the surface of the three of shocks on a small grater. Last bar - sprinkled with chopped green. We love when it is not much in very shallow cutting.

We apply on the table for the family. Let everyone gain as much as he wants. And if the gate at the gate, you can pick up the format with a tablespoon and quickly decompose on bread pieces. A pair of outbreaks of the anneached greenushka - the glade covered!

By the way, if the herring was a girl, then the caviar can make a piquant namazu. We free from the film, rinse and twisted in a blender with butter. Or sprinkle pieces of caviar with lemon juice and Just a green onion - for those who love the entire sub-product.

Classic Jewish Forshmak

Although we are talking about the classics, it is possible to prepare a recipe from herring in different ways. Each Jewish family has a secret proportion, ingredient, spice, which consider the only right solution. From the series "I did that when you still went on the table on foot!".

Babushkin is famous for the selection of fish: for PSAHTER take only the boy! We are heard, but we do not know how to accurately determine the floor of the fish. However, our taste is not critical.

Let's cook "Rich" - this is when with an egg, but without potatoes and bread. And the photo will show a luxurious feed - in the neighborhood with a red caviar. An interesting option for the festive table. And what is curious: Forshmak will like the guests more caviar.

• Calorie for a portion - no more than 300 kcal

For 6 servings we need:

• Selenium medium size - 400-500 g (1 medium)
• Creamy butter - 30-40 g (depends on the grease of herring)
• Onion - up to 100 g (4-5 cm in diameter)
• Apple Fresh - up to 100 g
• Egg (boiled clogged) - 1 pc.
• Black pepper - to taste

Important details:

• Recall that the apple needs solid with a noticeable sourness (green, Antonovka, champion, "semine"). A herd should be salted without spices and spices.
• The number of additional spices determine the taste - already in the finished pawty, trying at the end of cooking. Our experience shows that the most appetizing "grass" for Formaka is ginger, black pepper, coriander. Everyone takes in a dry powder - 1 coffee (!) Spoon without a slide.

Cooking light and hardly spend more than 20 minutes.

This is excluding fish cleaning (for another 15 minutes).

Give the oil from the refrigerator to soften at room temperature. Decoile a third of herring and apple.

Of course, Jewish grandmothers were prepared by their hands, so chopped Forshmak is the most. But today there is a blender. We send 2/3 of the peeled selayer in the device, then twist the onions and 2/3 of the apple. At the end, add soft butter. Whip with enthusiasm for greater airiness.

How to take care of the bones that could stay in fillets. If you are very scrupulous or cook for a holiday, cuts out the sieve. Wipe the mass and forget about the risk. By the way, in the old days it was Forshmak without a single bone was a passage to enviable Jewish brides.

Untouched a third of herring ruby \u200b\u200bknife - on small pieces. A third of the purified apple cut the cube is even smaller. We will add them to a homogeneous mixture of ingredients. This is the main cuminis of modern classics.

Inhomogeneous texture deprives the infantile mood pate. Before us is not "baby food", and an amazingly delicious adult snack. There are meko, and crisp fruit.

We put in the refrigerator broke up - 2 hours.

Serve with Issi - on a scraper next to caviar.

Jewish with a baked apple and egg

Unusually air and sweetish option.

For 5 servings we need:

• File Herring - 400 g (from 1 fishery of the average size)
• Eggs (boiled screwed) - 3 pcs.
• Onions - 70 g (1 bulb 4 cm in diameter)
• Sweet-sweet apple - 100 g
• Creamy butter - 80 g

How to cook.

Everything, as in the recipe above. A third of low-headed fillets cut into cubes. The rest is in the meat grinder. First you twist only fish. The second time is a fish mass with vegetables, butter and an apple.

But the apple is not fresh, but baked. It is in him that the secret of tenderness and barely catchy sweets.

Bake fruit in advance. We do not clean, cut in half, remove the core and turn the foil. We put into the heated oven (180 degrees). Baking will take no more than 25 minutes. We give cool. Of the crude padded halves it is easy to get an apple flesh with a tablespoon. We ship it into the meat grinder - on the second scrolling of the fish mass with vegetables and butter.

When all the components of the grinding, snatch the pieces of fillet and mix.

Insist in the refrigerator 1 hour - and the snack is ready for filing!

4 more new ideas for modern classics

This unique recipe is so good base that there are many delicious appetifies. Most of them are quite drawn to the epithet "Classic" for their era.

Forshmak Soviet.

Be sure to part of the fish with a knife. Add fresh carrots, and instead of half the butter - fused cheese. The proportions can be applied to the eye. Someone eliminates the onions in favor of carrots, and someone focuses on the melted cheese and a very slightly maslice.

With beef and potatoes.

It is also famous for the other recipe from the grandmother's piggy bank of the mid-20th century. In Forshmak you can add boiled beef and potatoes. It would seem that unbagged things - herring and meat, and the taste is gorgeous!

And again, let live carrots!

Raw vegetable and in itself will give the structurality to any of the described recipes. The main thing is to choose a juicy root. By quantity - no more than a bow. And it would be better to use a blender, but a meat grinder. Then the grinding carrot is perceived as icers. Well, very tasty!

Without bread, but with nuts.

Truly the noble taste, for which walnuts are needed - 1 handful for middle herring.

How to quickly clean herring for fur

Below is a concise video with close-ups. Clear cleaner herring from the skillful mistress.

Recall that small bones can always be removed with fingers or tweezers. Or attract a total method - a critter through a sieve. First, Smololi pate, then overcrow. We admit honestly, we just tire only for the holidays. On weekdays there are enough meat grinders with a shallow lattice or a powerful blender.

What do you say, dear reader: Liked recipes? What kind of hardwood from herring seems to you classic? Or will you prepare it for the first time? Then take any algorithm and just repeat for us. Quickly, economically and very tasty - it will be!