Preparing forshmak from herring

Forshmak from herring is a dish that goes to the roots in Jewish cuisine. Although the name of this snack is of German origin. If you translate the word "forshmak" into Russian, you get the romantic word "anticipation".

I must say that today there are many different options for preparing this tasty snack. For the variation of taste, some cooks add some additional ingredients to the pate mass, and the ways of serving the dish also vary. One remains unchanged, for preparation of delicious forsmak you need a salted herring of good quality and onions.

Consider the classic recipe forshmak from herring. In addition to the obligatory components (herring and onions), it also includes an apple, an egg boiled and white bread. Let's talk a little about the quality of products that will go to the preparation of forshmak.

First of all, you need to choose a good herring, moderately greasy and not over-salted. Herring needs to be cut on a fillet without skin, trying to remove all the bones. If the herring is still brackish, then it should be soaked in milk and left for several hours. The time of soaking depends on the degree of salinity of the fish.

Onions for the Forshap dish from herring are better to take salad varieties. The apple needs to be found sour, ideally - sorts Antonovka. Proportion of preparation: two herrings - one onion and a medium-sized apple. Onions and apples, before cooking, naturally need to be cleaned. Eggs boil, separate proteins. And white bread with cut shorts soak in milk. At our number of products will go two eggs and two ordinary pieces of a loaf or loaf.

Cooking fordmak easiest way with a mincer or in a blender. We grind the herring fillets, onion, apple, egg whites and bread, well pressed from the milk. The resulting mass is carefully kneaded and knocked out. In the process of kneading the dish can be flavored with salt, pepper, mustard and any other spices. Serve ready foreshmak from herring can on toast or simply, laying the pate on a plate. For decoration, you can use the remaining egg yolks, rubbing them on a grater, and greens.

A more festive version of the dish can be prepared by expanding the list of ingredients. To the products listed in the first recipe, you should add one small cooked carrot, a pair of melted cheese and 100 grams of butter, which must be pre-stored at room temperature for softening.

Prefabs are prepared similarly, only oil is not passed through the meat grinder, but is added to the products during the grinding process. And how to serve forshmak from herring on the festive table? Of course, you can smear it on toast, but you can think of a more beautiful option. For example, use ready-made or baked small diameter tartlets. Another option is to prepare the brewed dough and bake small round buns from it. The products from the brewed dough are hollow inside, so it will be necessary to cut off the lid with cooled rolls and fill them with a ready forcemack, snack eclairs will be obtained. You can decorate such a delicious snack with red caviar and greens.

But a real forshmak from herring can be tried, of course, only in Odessa. There are special recipes for cooking this old snack. For example, many Odessa hostesses add aubergine baked eggplant (or, as they are called in Odessa "blue") and baked Bulgarian pepper. And the vegetables and herring fillets are never twisted here in a blender or a meat grinder, but finely and finely cut with a knife. The obligatory ingredient is also a variety of spicy greens, which is added before serving to the table.

As you can see, there are many options. Therefore, do not be afraid of experiments, try different combinations of products and, in the end, you will get the most delicious and fragrant forshmak, which, for sure, will become your specialty dish