Forshmak with raw carrots recipe. Forshmak from herring with melted cheese and carrots

Herring in our family is in great demand. I used to cook boiled potatoes for it, but now we like to make and eat most simply with bread. Since I always have to clean herring, and as you know, I do it quite often, I decided to find a way out of this situation so that even when I was at work, my loved ones could feed themselves without much effort. When I consulted with my work colleague about this, Marina immediately suggested without hesitation to try to prepare forshmak from herring with cream cheese and carrots. I wrote down the recipe for it and thanked my colleague. Arriving home from work, I first went to the kitchen and set to work. As Marina said, there was nothing complicated in the preparation. And after about fifteen minutes I called my loved ones for a tasting, we all really liked the finished dish. I don’t know how the mincemeat is served, but we just spread it on the bread. Try it - it is very tasty and satisfying!
Ingredients:
- half herring,
- 1 chicken egg,
- half boiled carrots,
- 1 cream cheese
- 50 grams of oil.

How to cook with a photo step by step

Forshmak can be prepared using a conventional or electric meat grinder, as well as using a blender.
So, using any technique that you have, twist the pieces of fish, just remember to remove all the large bones and the skin.

Then twist the egg and carrot in a meat grinder.

Do the same with cream cheese. By the way, I was very worried about the fact that it would be difficult to twist processed cheese. However, my worries were in vain.

Add butter to all twisted ingredients. It should be excellent in taste, but also quite soft. Shuffle everything.

You can store the mincemeat in the refrigerator in a glass jar by covering it with a lid.

By the way, you can

Forshmak from herringand - this is a paste jewish dish, loved by many for its unusual taste, delicate texture and ease of preparation. Forshmak is prepared from herring with the addition of onions, eggs, sour apples and all kinds of additives. Boiled potatoes, carrots, bread crumbs soaked in milk, butter or margarine, spices are added to the mincemeat.

It is better to grind a herring for a forshmak in a classic meat grinderand not in modern food processors or blenders. An old manual meat grinder provides a textured consistency where each ingredient will be felt. Modern devices will grind tender fish fillet into a paste-like mass.

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

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

Classic Odessa herring forshmak recipe

Photo No. 1. The recipe of classic Odessa herring forshmak

Odessa zest forshmak lies in cooking technology. Part of the ingredients for the paste is chopped in a meat grinder, and part with a kitchen knife. Butter, whipped into a creamy mass, makes forschmak airy. In addition, for the preparation of Odessa forshmak, apples of the semerenko variety must be used.

Ingredients for the recipe:

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

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

Clean herring from skin and bones. Peel an apple from seed boxes. Grind 2/3 fillet and apples with a meat grinder or blender. Raw peeled onions, garlic - chop. Eggs - boil and cool. Combine onion, garlic, eggs and spices in a bowl. Connect the two masses.
Beat soft butter in a lush mass. Add oil to the mincemeat. Salt the pate, season with pepper.
Left 1/3 finely chop herrings and apples with a knife and stir to the bulk. Forshmak will turn out to be liquidish. Do not be discouraged, but put it in the refrigerator. It will acquire the necessary density when it cools.

Feed way: Serve Odessa forshmak on black rye breadgreased with butter, along with hot sweet black tea. The dish is a great appetizer for vodka, but it is with tea that the forshmak reveals the whole indescribable gamut of tastes.

Photo No. 2. The recipe for the most popular forshmak with cream cheese

Simple, fast, but tasty mincemeat is obtained from herring, processed cheese and carrots. Carrots give the dish sweetness and juiciness, is added instead of an apple, and cream cheese is a pasty consistency. Forshmak according to this recipe tastes good, not sharp. Forshmak with cheese is prepared quickly and simply.

Ingredients for the recipe:

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

A method of preparing mincemeat from herring with melted cheese:

Clean the herring from the insides, remove the skin, remove the bones. Hard-boiled eggs, peel. Boil the carrots until tender and also peel.
Pass the herring fillet with caviar, eggs, cream cheese, fresh onions and carrots through a meat grinder. Add salt and pepper. Shuffle. To give the dish a more delicate taste, onions can be pre-fried in butter until soft.
Put the paste in the bowl. Garnish with finely chopped green onions.

Secrets of cooking forshmak
Forshmak from herring - a snack, beloved by many for a spicy taste, profitability and speed of cooking. There are no recipes for cooking a fashmak. Each hostess adds her 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:
For cooking mincemeat, you can use not the best herring - salty, stale in the refrigerator and browned. Soak the salted herring to improve the taste of the fish. in milk 1-2 hours, and stale in cold black tea.

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

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

If you beat the mincemeat with a blender or in a modern food processor, do not be too lazy to chop some of the ingredients with a knife. Forshmak should have a pronounced texture, and not be a paste.

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

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

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

Ingredients:

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

Recipe with photo step by step:

To prepare the paste, you need to boil the egg and carrots.
Grind in medium slices.

Peel herring and carefully select all the bones and cut.

Put the clean fish fillet in a blender, add there already boiled for an early egg, carrots, add cream cheese. Grind everything thoroughly to get a uniform mixture. If the blender is not at home, you can use a meat grinder with a fine mesh, and twist all the ingredients together twice.
After you need to add softened butter.

The resulting mixture is a paste, forshmak.

It is most delicious to eat by spreading on a white or black piece of bread. The use of "herring paste" does not mean that it can be cooked only for a holiday at the table. It is also very tasty to use with a side dish of potatoes on a regular dining table.
Bon Appetit.

Can also cook

Forshmak from herring and processed cheeses is suitable for a lunch snack and will be an excellent option for a full-fledged snack on the festive table. Cooking will take a minimum of time, while the taste will please with its richness and pleasant creamy finish.
The technology is a bit like making classic mincemeat, but differs in the list of ingredients: there is no onion, apple, bread and milk. Be sure to try to cook this version of herring pasta with processed cheeses according to this recipe - guests will surely appreciate your efforts!
Forshmak can be served both on toasts and in tartlets.

Taste Info New Year recipes / From fish and seafood

Ingredients

slightly salted herring - 1 pc.;
processed cheese - 2 pcs.;
chicken eggs (yolks) - 3 pcs.;
butter - 100 g.

How to make mincemeat with melted cheese

We filter the herring, that is, remove the head, fins, skeleton and viscera, carefully remove the skin, remove small bones. We cut the fish fillet in large pieces so that it is more convenient to chop the herring in a blender.

Hard-boiled eggs, cut into 2 halves and remove the yolks. Proteins for cooking herring paste are not required, they can be used for other dishes (or stuffed with pasta and serve as stuffed eggs).

We clear the processed cheese from the packaging foil and cut into large cubes or slices so that the blender’s knife quickly grinds them to a homogeneous state.

Place herring fillet, processed cheese and egg yolks in a blender bowl, add butter softened at room temperature and interrupt at low speed for 5-7 minutes. If the blender bowl is small, it is better to add the ingredients in portions, dividing into 2 equal parts, the second option is to use a meat grinder (grind 2-3 times).

The result should be a homogeneous herring paste with a delicate texture. We send it to the refrigerator for 20 minutes so that it freezes a little and is properly cooled.

Ready mincemeat can be spread on toasts, used for stuffing eggs or served in tartlets - in the latter case, it is most convenient to use a pastry bag or syringe, which will give the appetizer a more festive look.

On top of the appetizer with herring paste can be decorated with red caviar, lingonberries or herbs. You can also complement the taste of the dish with a slice of green apple or pickled onions.

We serve tartlets to the table immediately after cooking. Ready herring paste can be stored in a glass container for 2 days in the refrigerator. Bon Appetit!

The classic recipe for herring minced meat involves the use of apples, onions, boiled chicken eggs, butter and slices of bread soaked in milk. All of these ingredients are subsequently transformed. in a delicious herring paste, which can then be served by spreading on brown bread.

Proportions of products necessary to prepare a classic mincemeat:

1 fat carcass of a herring weighing 400-500 g;
2 hard boiled chicken eggs;
100 g of sweet and sour apple (for example, Antonovka variety);
20 g of onions;
50-60 g of stale white bread or loaf;
100 ml of milk;
150 g of high-quality butter;
salt and, possibly, piquant mustard to taste.

Cooking step by step:

The most time-consuming and difficult process in cooking will be the preparation of herring. The fish must be cleaned of skin, gut the insides, and the meat separated from the bones. Cut the resulting fillet into small pieces (cubes or other arbitrary shape).
Cut the peel from the apple and cut the middle with the seeds, remove all the husks from the onion and peel the boiled eggs. Then grind all these components with pieces of the same size as the herring.
Soak slices of stale bread for 10 minutes in milk. Also, in advance, you should get the butter from the refrigerator so that it can reach a gentle creamy state at room temperature.
In a container of a suitable size, mix all the ingredients, including squeezed bread. After that, grind the resulting mass with a meat grinder or grind it with a blender to get a homogeneous, thick mixture.
Add soft butter to the paste and grind it. Salt everything to taste, but you should not get carried away with the addition of salt, because the herring is already salty.
After this, the last step remains: cool for an hour in fridge.

The word "foreshmak" literally translates as "anticipation." Initially, the dish was hot and belonged to Swedish cuisine, but later migrated to Jewish cuisine, where it became a cold appetizer.

Cooking step by step with the addition of potatoes

Potato is a favorite side dish for salted herring, so it is not surprising that such a combination of herring and potatoes was embodied in one of the variations of the forshmak. This pate turns out to be quite satisfying and, as well as possible, is suitable as the main dish for breakfast.

What you need to cook:

600 g salted herring peeled from skin and bones;
3 boiled chicken eggs;
100 g of fresh apple;
150 g of jacket cooked potatoes;
100 g loaf;
100 ml of milk;
50 ml of refined sunflower oil;
30 g of green onions;
15 g mustard;
10 g of sugar;
30 ml apple cider vinegar;
3 g black pepper.

Cooking progress for this cold appetizer:

Soak the prepared herring fillet for 1-2 hours in milk, and the flesh of the loaf for 10-15 minutes.
Hard-boiled eggs are divided into proteins and yolks. Grind them with sugar, mustard, vegetable oil, vinegar and pepper. You should get a mass of density similar to mayonnaise.
Egg whites, peeled apple and seeds, onions, fish fillet, potatoes and a loaf twist through a meat grinder several times. After that add the yolk mixture and mix well.
Ready-made snack to give the desired shape and decorate as you wish.

The tail and head of a herring should not be thrown away. It will help to give the paste the appearance of a real herring when serving.

With cottage cheese

This recipe is far from the classic combination of ingredients, but the finished snack turns out to be unusually tender and airy.

The list of necessary products and their quantity:

400 g lightly salted herring;
200 g of cottage cheese;
120 g of sweet and sour apple;
90 g turnip onions;
100-150 g of walnut kernels;
vegetable oil, salt and pepper to taste.

Algorithm of actions:

Turn the carcass of herring into fillet, removing the skin and bones, remove the husk from the onion, remove the core from the apple and cut the peel.
Pass all the ingredients individually through a meat grinder in random order. Then mix everything and again pass the mixture through a meat grinder.
Add vegetable oil, salt and spices to the prepared minced meat shop to taste. Store the appetizer in the refrigerator in a hermetically sealed glass container.

The dish can be served by filling it with tartlets or halves of a hard-boiled chicken egg, taking out the yolk before stuffing.

With carrots

The ingredients that make up the snack:

500-600 g of herring (2 medium-sized fish);
120 g of boiled carrots;
100 g of soft butter;
1 hard-boiled chicken egg.

How to cook minced meat:

Gut the herring, cut off the head and tail, remove the fins and remove the skin. Then carefully remove all the bones, and cut the fillet into large pieces.
Remove the peel from the boiled carrots with a thin layer, peel the egg and cut into slices such as fish.
Fold all the products in a blender bowl and beat in a gentle paste. And if in the kitchen there is no such assistant as a blender, then a meat grinder can completely cope with the task. In this case, it is necessary to use a grate with small holes and to pass products through it several times.

How to make mincemeat in Hebrew?

To cook it in Jewish style, a blender or an electric meat grinder is not needed, a grater and a manual meat grinder will be enough.

In the cooking process are used:

750 g of self-cooked herring fillet;
200 g of onions;
150 g of boiled potatoes (in uniform);
200 g of sour fresh berries;
3 hard boiled eggs;
150 g butter at room temperature;
spices and vinegar (can be replaced with fresh lemon juice).

Cooking method:

Pass the salted fish fillet through a meat grinder or cut it very finely with a knife. It should be inviscid minced fish. If the fish was too salty, it must first be soaked in water or milk for several hours.
On a coarse grater, turn the eggs, potatoes, and apple flesh into chips. With potatoes, you need to be careful not to overdo it with this ingredient, so that the forshmak does not turn into a regular salad.
Another feature of this Jewish appetizer is fried onions. It is added not raw, but fried in butter, its amount should be such that the vegetable floats in it.
Mix herring, potato, apple and egg shavings together. Pour onion into this mass along with the butter in which it was fried. Stir everything and transfer to a herring for feeding.

300 gram carcass of herring;
2 boiled eggs;
140 g of onion;
90 g of apple;
80 g of stale pulp of white bread;
100 g of fatty butter (you can homemade).

Stages of preparation:

Separate the fillet from the carcass of the herring and pass it through a meat grinder, also act with the pulp of an apple, onion and eggs.
Soak the bread pulp in warm water, squeeze and add to the crushed products.
Soften the oil and grind with the resulting mass. This must be done very carefully so that all the ingredients are evenly distributed in the total mass. Forshmak is ready.

Odessa recipe

This dish is characterized by the addition of strong spices. This is not surprising, since for the forshmak, Odessa housewives often used fish of not the highest quality, but the so-called "rusty" herring, the taste of which had to be hidden with spices. Of course, for cooking it is better to take fresh and fatty fish, and add fresh notes of taste to the usual dish with spices.

The recipe of forshmak from herring in Odessa involves the use of such products:

300-400 g boneless herring fillet (purchased ready-made is better not to use);
200 g of apples;
100 g onions;
1 boiled chicken egg;
90 g butter;
18 g of garlic;
5 g of coriander;
5 g of ginger;
5 g of pepper.

Cooking:

Chop herring fillet and apple without peel and seeds into small pieces.
Grind the remaining fillet and apple with egg, onion, butter and garlic into a homogeneous paste with a blender.
Add spices and chopped ingredients to the resulting mixture. Mix everything well and let it cool for an hour on a shelf in the refrigerator.

The salty herring is good for vodka, that's why the forshmak often appears on festive feasts, but even on weekdays a piece of black bread, spread with this paste, will be able to relish any first or second dish. It remains only to choose the recipe of mincemeat to your liking (or rather, to the stomach).