Jewish classic forshmak made from herring

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to cook Jewish mincemeat? Prepare all products. Boil the eggs hard, then cool, peel and rinse with water, removing any remaining shells and films.

2. STEP 2

   

   Wash and peel the apple. Remove the skins from the onions, wash them and dry them. Cut the apple and onion into 4 parts or just into large pieces.

3. STEP 3

   

   Soak the bread loaf in water. I don’t remove the crust from the loaf, I soak it in whole pieces.

4. STEP 4

   

   Remove bones and skin from the herring, leaving one fillet. You can set the head aside and use it later for decoration (cut from the bottom lengthwise and open it like a book).

5. STEP 5

   

   Place herring, bread, apple, onion, eggs in a blender. Beat everything until it becomes a paste. Finally, add vinegar and oil in portions.

6. STEP 6

   

   Place the mincemeat on a plate, decorate and let it brew for a while.

Comments on the recipe

Lwsja

08.12.2023

5

Or you can cook mincemeat and serve it like this!

Corason

08.12.2023

4.5

I prepared the spread according to this recipe. Easy, simple and fast. And most importantly - incredibly tasty!!! Jewish classic forshmak made from herring is an excellent appetizer for both the everyday table and a holiday. I filleted the lightly salted herring and removed the bones. Boiled eggs. Peeled the onion and apple. I didn't add any bread. On my own, I decided to add boiled carrots for color) I twisted everything in an electric meat grinder twice. Added a little freshly ground pepper, vinegar and oil. I mixed it and tried it. Amazing! Forshmak is tender, airy, moderately salty. I started eating it with spoons, it was really delicious))) then I spread it on slices of loaf and garnished with green onions. Everyone in the household really liked the herring appetizer. I will definitely repeat and recommend to everyone! Thank you very much to the author!!!

Natalia M

08.12.2023

5

I love various pastes and spreads, especially those involving herring. Therefore, I was happy to prepare Jewish classic forshmak from herring. I'm not a fan of cutting herring, so I bought ready-made ones. The pieces were in oil, so I didn’t add additional vegetable oil. I drained the excess oil from the herring; it turned out to be enough for mincemeat. My apple is sweetish, but a green sour one would be better. I poured boiled water over the loaf pieces and immediately squeezed them out. Grind the herring, eggs, onion, apple and bread in a blender in three batches, scraping large pieces from the walls. During the last beating, I added lemon juice. The mass turned out to be almost homogeneous with small inclusions of onion. The forshmak turned out very tasty! You can feel a slight sourness, the sharpness of the onion and the saltiness of the herring. The consistency is soft and pleasant. We ate half of it without leaving the blender). I put the rest in the refrigerator, where the mincemeat thickened a little and became even better!

Lorka15

08.12.2023

5

Prepared. I took into account all the comments and changes to the recipe. It turned out very tasty, but the next day, when it steeped, it became even tastier! Thank you, I’ll make more today to please my guests tomorrow