Classic herring mincemeat

Herring forshmak is a classic dish of Jewish cuisine, which is a fish paste. Most often, mincemeat is made from herring, so we are sharing with you 9 recipes for making classic mincemeat from herring step by step with photos. From the homemade recipes we offer, you can easily choose the recipe that best suits your taste.

Classic recipe for herring mincemeat

The simplest, but no less delicious mincemeat recipe is a classic recipe at home. Here you will not find any unnecessary or exotic ingredients. It is proposed to arrange the appetizing mincemeat into tartlets to make the dish look beautiful and original.

1. 
   To prepare mincemeat from herring according to the classic step-by-step recipe at home, you first need to go through all the preparatory steps.The herring needs to be separated and cut into pieces, and the eggs must be hard-boiled until fully cooked. You can rinse the greens in advance and chop them if you are decorating the dish.
2. 
   Peel chilled chicken eggs and cut them in half, and then remove the yolks from the whites.
3. 
   Take the loaf and remove the crusts from it, then soak it briefly in cold, purified water to soften the pieces. Take the loaf as for cutlets - a little stale.
4. 
   Peel the onions and cut them into large or medium pieces before adding the ingredients to the blender.
5. 
   Then put the pieces of herring and pieces of onion into a blender bowl and beat it all until the consistency is as homogeneous as possible.
6. 
   Next you need to add the soaked and slightly squeezed loaf and egg whites. Beat the mixture again using a blender.
7. 
   Place the egg yolks in a separate container, add vinegar, vegetable oil and mustard to them. After this, mash the ingredients with a fork or spoon until smooth.
8. 
   Place the egg yolks with the additives in a bowl with mincemeat, beat a little more and then place the pate in a deep container.
9. 
   Carefully place the classic mincemeat among the tartlets; you can use a pastry syringe to give the dish a beautiful shape. If desired, sprinkle each serving with finely chopped herbs and serve the dish. The remaining pate can be covered with film and stored in the refrigerator for 1-2 days.

Jewish forshmak made from herring

Jewish forshmak has many variations, because every housewife considers her recipe to be the most correct and authentic. However, all housewives agree that herring should be lightly salted and always homemade.

Ingredients:

• Home-pickled herring – 200 gr.
• Chicken egg – 1 pc.
• Green apple – ½ or 1 small
• Butter – 50-60 gr.
• Onions – 50-70 gr.
• Black bread – 2 slices

Cooking process:

1. First you need to buy a good juicy herring, which must be salted in advance. Homemade herring will make mincemeat very special and much more delicious than a dish made from store-bought fish.

2. When the herring is ready or you already have it, you can start cooking. The egg should be boiled in advance until fully cooked, about ten minutes; then you need to cool it completely.

3. Peel the onion and apple and cut into medium or large pieces. Let the butter melt a little to make it easier to mix. Trim the crusts off the bread pieces.

4. Cut the herring into large or medium pieces and place in a blender bowl with onion and apple. Whisk the ingredients thoroughly until smooth and remove from the bowl.

5. Peel and chop the egg, then cut or break pieces of bread and place them in a blender. Grind these ingredients and return the herring with onion and apple to the bowl, add softened butter. Beat the mixture for about five minutes so that the mincemeat is as homogeneous and pate-like as possible.

6. Place the mincemeat in a bowl or other deep container, cover with film and put in the refrigerator for at least an hour so that the mixture hardens a little.

7. Serve the mincemeat in a separate bowl or immediately spread it on croutons or black bread; if you wish, you can sprinkle the mincemeat with chopped green onions and parsley.

Bon appetit!

Recipe for mincemeat with melted cheese

This recipe cannot be called one of the classics, but it is very original and can perfectly diversify the table with snacks.If you have never tried mincemeat with cheese before, now is the time to make it.

Ingredients:

• Salted herring – 250 gr.
• Processed cheese – 1 pc.
• Butter – 50 gr.
• Dill - to taste
• Milk – 70 ml.
• White bread – 2 slices
• Onions – 50 gr.

Cooking process:

1. The herring must be cut and cleaned, large and small bones, head and tail removed. Then cut the fish into pieces and set aside. Remove the butter from the refrigerator and let it melt and soften a little.

2. Remove the crust from the stale bread, and then soak it for five to seven minutes in milk or water (if you suddenly don’t have milk).

3. Peel the onion and chop coarsely, and also chop the soft processed cheese and chop the washed and dried greens.

4. When all the preparatory steps are completed, place the squeezed bread, pieces of herring and processed cheese into the blender bowl. Beat the ingredients at full power until more or less homogeneous.

5. Then add the onion pieces and dill to the blender bowl and beat the mincemeat again until the onion is completely chopped and mixed with the rest of the snack ingredients.

6. Lastly, you need to add softened butter to the mincemeat and beat the mixture for five minutes to make the mincemeat airy. If you wish, you can add a little ground pepper or any other spices to the dish.

7. Serve the finished mincemeat as a pate or in tartlets. You can also immediately spread it on bread, crispbread, croutons, or store it under film for a couple of days.

A simple and tasty recipe for herring mincemeat with apple

An apple can add a slight sourness and pleasant aroma to mincemeat.You can take any fruit, but it is better to give preference to sour green apples with a strong structure. Forshmak according to this recipe will be an excellent snack, quite dietary and not greasy.

Ingredients:

• Salted herring – 250-300 gr.
• Green apple – ½ pc.
• Mustard – 1 tbsp.
• Ground black pepper – a pinch
• Onions – ½ pcs.
• Bread – 1-2 slices
• Water – 70 ml.

Cooking process:

1. Take good lightly salted herring, preferably homemade. It must be cut up, cleaned, and all the bones carefully removed from it. Trim the crusts off the bread and soak the bread in water for a few minutes.

2. Peel the green apple and remove the seeds, and then cut the fruit into pieces. Peel and chop the onions too, and then place these ingredients in a blender. Beat them until smooth.

3. Add bread to the bowl, which must first be squeezed out a little, put pieces of herring, mustard and the necessary spices there. Beat it all again in a blender to make the mincemeat as homogeneous as possible.

4. Place the finished snack in a glass container for storage, wrapping it on top with cling film or closing it with a lid. Forshmak with apple can be stored in the refrigerator for several days.

Delicious herring mincemeat with carrots

An appetizing herring pate, namely mincemeat, goes well with completely different ingredients. One of the interesting options for mincemeat is a pate with carrots, which can be pre-sautéed. Be sure to try this delicious appetizer that will help satisfy your hunger before the main course.

Ingredients:

• Carrots – 50 gr.
• Onions – 50 gr.
• Salted herring – 200 gr.
• Ground pepper - to taste
• Bread – 70 gr.
• Water – 1 tbsp.
• Butter - for frying

Cooking process:

1. First you need to prepare the carrots and onions. To do this, peel the root vegetables, rinse them under running water and chop them. Finely chop the onion with a knife, and grate the carrots on a medium grater.

2. Soak the bread in water, first removing the crusts from the pieces of bread. Cut the herring into pieces, and, if desired, wash and chop the greens.

3. Melt the butter in a saucepan or frying pan, and then saute the carrots and onions until soft, without frying them. Allow the prepared root vegetables to cool completely.

4. Squeeze the bread and place it in a blender bowl, also putting the herring in the container and adding spices and herbs (optional). Blend the ingredients until smooth, then add the browned root vegetables to the blender bowl.

5. Thoroughly beat the mincemeat again so that it acquires an absolutely homogeneous pate consistency, and then remove the finished dish from the appliance. Place the mincemeat in a bowl and refrigerate for an hour or two.

6. Serve the finished dish as an appetizer or snack, along with bread, crispbread, croutons or other additional ingredients.

Step-by-step recipe for mincemeat with butter

Butter is often added to mincemeat to make it more juicy and airy. This recipe contains only the most necessary ingredients for an airy, tender mincemeat. Therefore, this list can be supplemented as desired.

Ingredients:

• Salted herring – 200 gr.
• Butter – 50 gr.
• Bread – 1 slice
• Water – for soaking bread
• Onions – 50 gr.

Cooking process:

1. First, you need to buy salted herring without spices or pickle it yourself. The best choice is lightly salted fish, which will have a delicate taste.Carefully remove the salted herring fillet from small bones, then chop finely with a sharp knife and set aside.

2. The butter needs to be slightly melted in the room so that it is soft and pliable. This is necessary so that the butter whips well. You can beat the butter using a blender, turning the butter into a fluffy mass.

3. The bread must first be soaked in water or milk; it is desirable that it be slightly stale and without crusts. Lightly squeeze the soaked bread pieces, then place them in a blender bowl and blend.

4. Peel the onion, then chop it and put it in a blender with the bread. Beat the mixture thoroughly until it becomes a homogeneous paste. Then place the bread and onion mixture into a bowl with finely chopped herring.

5. Lastly, begin to carefully and thoroughly add the whipped butter to the mincemeat. Mix the mixture of ingredients thoroughly to make the mincemeat light and airy. At this stage, you can add spices and dried ground herbs to the mincemeat.

6. When the herring pate is ready, put it under film in the refrigerator and let it sit for about an hour or a little more so that you can easily spread this delicacy on bread or toast.

Bon appetit!

Hearty mincemeat of herring with potatoes

Forshmak can be prepared in a thousand different ways and each of them will be correct. For example, instead of bread, you can add potatoes to it - this will radically change the taste of the dish and make it more tender. In this recipe you can find a step-by-step method for preparing mincemeat with potatoes.

Ingredients:

• Salted or lightly salted herring – 250 gr.
• Potatoes – 1 pc.
• Onions – 70 gr.
• Butter – 50 gr.
• Ground pepper - a pinch
• Dried dill – ½ tsp.
• Vinegar – ½ tsp.

Cooking process:

1. First you need to boil the potatoes, cool them and peel them. Then mash it into a puree using a fork or mortar and add softened butter. Set this mixture aside and move on to other products.

2. Remove the seeds from salted homemade or store-bought herring and finely chop it with a sharp knife, then put the pieces in a blender and add black pepper and dried herbs. Beat the mixture until smooth.

3. Cut the onion into pieces and then place it in the bowl with the herring, then whisk everything thoroughly again until smooth. If you like larger mincemeat, you can immediately beat the herring with onions, controlling the degree of crushed products.

4. Lastly, add the potatoes and butter to the blender. You can beat everything together with a blender or beat the potatoes separately until fluffy, and then carefully add them to the mincemeat and mix. As a final touch, add vinegar, which will add piquancy and help the mincemeat stay edible longer.

5. Place the finished dish in a glass container with a lid for storage, or cover with film. Place the forshmak in the refrigerator for at least an hour before serving. If you want mincemeat to be stored for some time, then expect that it will last no more than a week and only in the refrigerator.

Classic mincemeat recipe from Yulia Vysotskaya

Yulia Vysotskaya is a famous cook whose recipes are replete with the Internet and television. Russian sandwich with herring – that’s what Yulia calls forshmak. Below you can learn a delicious method of preparing mincemeat from Yulia Vysotskaya, which will bring you pleasure and a little novelty.

Ingredients:

• Herring – 2 pcs.
• Potatoes – 3 kg.
• Chicken egg – 4 pcs.
• Apple – 2 pcs.
• Onions – 2 pcs.
• Butter – 180 gr.
• Cheese – 200 gr.
• Olive oil – 3 tbsp.
• Mustard – 3 tbsp.
• Pomegranate juice – 50 ml.
• Salt - to taste
• Pepper - to taste

Cooking process:

1. First of all, you need to boil the potatoes, after peeling them. Mash the finished potatoes and add butter to it. Do not throw away the water that remains after cooking.

2. After the mashed potatoes are ready, boil the chicken eggs for ten minutes from the start of boiling water, and then chop the onion, apple and herring. The herring must first be cleaned, disassembled and all bones removed.

3. In a separate container, combine finely chopped onion, herring and apple, and add an egg. Mix the mixture of ingredients thoroughly, and then add mustard, oil and add black pepper to taste. You can add salt if necessary, and don't forget the pomegranate juice.

4. After all the preparations are completed, take a heat-resistant dish - for example, made of glass. Place the mashed potatoes in the first layer, stretching it onto the walls, and then add the herring filling there. The third layer is mashed potatoes again.

5. Place this entire structure in the oven, preheated to 180 degrees for no more than 30 minutes. Before doing this, do not forget to sprinkle the dish with grated cheese. After half an hour, feel free to serve the hot mincemeat, spreading it on croutons, toast, bread, or placing it on tartlets.

Delicious!