Classic herring forshmak - 8 recipes with photos step by step

Forshmak is considered a dish of Jewish cuisine, which is a fish paste. Most often, forshmak is made from herring, so we share with you 9 recipes for making a classic herring forshmak step by step with a photo. From the recipes we offer, you can easily choose the one that best suits your taste.

The classic herring forshmak recipe

Cooking time - 30 minutes

Servings Per Container - 15

The simplest, but no less delicious recipe for forshmak is a classic recipe. Here you will not find any unnecessary or exotic ingredients. Appetizing forshmak is offered to be laid out on tartlets so that the dish looks beautiful and original.

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  First you need to go through all the preparatory stages. The herring needs to be cut and cut into pieces, as well as hard-boiled eggs until ready. You can rinse and chop the herbs in advance if you are decorating the dish.
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  Peel and cut chilled chicken eggs in half, and then remove the yolks from the whites.
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  Take a loaf and remove the crusts from it, then briefly soak it in cold purified water to soften the pieces. Take the loaf as for cutlets - a little stale.
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  Peel and chop the onions into large to medium sized pieces before sending the ingredients to the blender.
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  Then put the pieces of herring and pieces of onion in a blender bowl and beat it all until the consistency is as smooth as possible.
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  Next, you need to add a soaked and lightly squeezed loaf and egg whites. Whisk the mixture again with a blender.
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  Put egg yolks in a separate container, add vinegar and mustard to them. Then grind the ingredients with a fork or spoon until smooth.
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  Put egg yolks with additives in a bowl with forshmak, beat a little more and then put the pate in a deep container.
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  Gently spread the forshmak on the tartlets, you can use a pastry syringe to give the dish a beautiful shape. Sprinkle each serving with finely chopped herbs if desired and serve. The remaining pate can be covered with foil and stored for 1-2 days in the refrigerator.

Jewish herring forshmak

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

Ingredients:

• Homemade 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 pieces

Cooking process:

1. First, you need to purchase a good juicy herring, which must be salted in advance. Homemade herring will make forshmak very special and much more delicious than a dish made from purchased fish.
2. When the herring is ready or you already have it, you can start cooking. Eggs should be boiled in advance until fully cooked, about ten minutes; then you need to cool them completely.
3. Peel the onion and apple and cut into medium to large pieces.Allow the butter to melt slightly to mix more easily. Trim the crusts off the bread slices.
4. Chop the herring into large or medium pieces and send to the blender bowl with onion and apple. Whisk the ingredients thoroughly until smooth and remove from the bowl.
5. Peel and slice the eggs, then chop or break into pieces of bread and place them in a blender. Chop these ingredients and return the herring, onion and apple to the bowl, add softened butter. Whisk the mixture for about five minutes so that the forshmak is as smooth and pate-like as possible.
6. Put the forshmak in a bowl or other deep container, cover with plastic wrap and put it in the refrigerator for at least an hour to allow the mixture to solidify a little.
7. Serve the forshmak in a separate bowl or immediately spread it on croutons or black bread, if desired, sprinkle the forshmak with chopped green onions and parsley.

Bon Appetit!

Recipe for making processed cheese forshmak

This recipe cannot be called one of the classic ones, but it is very original and can perfectly diversify the table with appetizers. If you have never tried forshmak with cheese before, then it's time to cook 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, tail must be 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. Free the stale bread from the crust, and then soak for five to seven minutes in milk or in water (if you suddenly have no milk).
3. Peel the onion and chop coarsely, and also cut the soft processed cheese and chop the washed and dried greens.
4. When all the preparatory steps are completed, put squeezed bread, pieces of herring and processed cheese into the blender bowl. Whisk the ingredients at full power until more or less smooth.
5. Then add the onion pieces and dill to the blender bowl and beat the forshmak again until the onion is completely chopped and mixed with the rest of the snack ingredients.
6. Last but not least, add softened butter to the forshmak and beat the mixture for five minutes to make the forshmak airy. If you wish, you can add a little ground pepper or any other spices to the dish.
7. Serve the prepared forshmak as a pate or in tartlets. You can also immediately spread it on bread, crispbread, croutons, or store it under plastic wrap for a couple of days.

A simple and delicious recipe for herring forshmak with apple

An apple can give a slight sourness and pleasant aroma to forshmak. 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 tablespoon
• Ground black pepper - a pinch
• Bulb onions - ½ pc.
• Bread - 1-2 slices
• Water - 70 ml.

Cooking process:

1. Use a good, lightly salted herring, preferably homemade. It must be cut, cleaned, and all bones must be carefully removed from it. Cut the crust off the bread and soak the bread in the milk 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, then send these ingredients to a blender. Whisk 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. Whisk it all in a blender again to make the forshmak as homogeneous as possible.
4. Transfer the finished snack to a glass container for storage, wrapping it on top with cling film or closing it with a lid.Apple forshmak can be kept in the refrigerator for several days.

Delicious herring forshmak with carrots

An appetizing herring pate, namely forshmak, goes well with completely different ingredients. One of the interesting options for forshmak is a paste with carrots, which can be sautéed beforehand. Be sure to try this mouth-watering snack to 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, clean the roots, rinse them under running water and chop them. Chop the onion finely with a knife, and grate the carrots on a medium grater.
2. Soak the bread in water, after removing the crust from the bread slices. Cut the herring into pieces, and, if desired, rinse and chop the herbs.
3. Melt the butter in a saucepan or skillet, and then sauté the carrots and onions until soft, without frying. Allow ready-made root vegetables to cool completely.
4. Squeeze the bread and place in a blender bowl, also put herring in the container and add spices and herbs (optional). Whisk the ingredients until smooth, then add the sautéed root vegetables to the blender bowl.
5. Whisk the forschmak thoroughly again so that it acquires an absolutely uniform paste consistency, and then remove the finished dish from the appliance. Place the forshmak in a bowl and refrigerate for an hour or two.
6. Serve the finished dish as an appetizer or snack, along with bread, crisp bread, croutons or other additional ingredients.

Step-by-step recipe for forshmak with butter

Butter is often added to the forshmak to make it more juicy and fluffy. This recipe contains only the most necessary ingredients for an airy gentle forshmak. Therefore, this list can be supplemented at will.

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. Lightly salted fish, which will have a delicate taste, is best suited. Carefully free the salted herring fillet from small bones, and then chop finely with a sharp knife and set aside.
2. The butter should be lightly melted in the room to keep it soft and pliable. This is necessary in order for the butter to whisk well. Beat the butter with 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 is slightly stale and without crusts. Squeeze the soaked pieces of bread lightly, then place them in a blender bowl and whisk.
4. Peel the onion, then cut it and send it to the blender to the bread. Beat the mass thoroughly so that it becomes a homogeneous gruel. Then place the bread and onion mixture in a bowl of finely chopped herring.
5. Lastly, start gently and thoroughly adding the whipped butter to the forshmak. Stir the ingredients thoroughly to make the forshmak light and airy. At this stage, you can add spices and dried ground herbs to the forshmak.
6. When the herring pate is ready, put it under the plastic wrap in the refrigerator and let it brew for about an hour or more so that you can easily spread this delicacy on bread or toast.

Bon Appetit!

Hearty herring forshmak 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 making forshmak with potatoes.

Ingredients:

• Salted or lightly salted herring - 250 gr.
• Potatoes - 1 pc.
• Bulb 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 crush it into mashed potatoes with a fork or mortar and add softened butter. Set this mixture aside and go for other foods.
2. Free the salted homemade or commercial herring from the seeds and chop finely with a sharp knife, then put the pieces in a blender and add black pepper and dried herbs. Whisk the mixture until smooth.
3. Cut the onion into pieces and then place in the bowl with the herring, then beat thoroughly again until smooth. If you like a larger forshmak, you can immediately beat the herring and onions, controlling the degree of chopped products.
4. Lastly, add the buttered potatoes to the blender. You can whip everything together with a blender, or beat the potatoes separately until fluffy, and then gently add it to the forshmak and mix. Add vinegar for the final touch, which will add spice and help the forshmak stay edible longer.
5. Place the finished dish in a glass container with a lid for storage, or cover with foil. Put the forshmak in the refrigerator for at least an hour before serving. If you want the forshmak to be stored for some time, then expect that it will last no more than a week and only in the refrigerator.

The recipe for the classic forshmak from Julia Vysotskaya

Julia Vysotskaya is a famous culinary specialist, whose recipes are replete with the Internet and television. Russian sandwich with herring - this is what Julia calls forshmak. Below you can learn a delicious way of preparing forshmak 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 tablespoons
• Mustard - 3 tablespoons
• Pomegranate juice - 50 ml.
• Salt to taste
• Pepper to taste

Cooking process:

1. First of all, you need to boil the potatoes, having previously peeled them. Mash the finished potatoes and add butter to it. Do not pour out the water that remains after cooking.
2. After the mashed potatoes are ready, boil the chicken eggs for ten minutes from the start of the boil, then chop the onion, apple and herring. The herring must first be peeled, disassembled and all bones removed.
3. In a separate container, combine finely chopped onion, herring and apple, and add the egg. Stir the mixture thoroughly and then add the mustard, oil and black pepper to taste. You can add salt if needed, and don't forget the pomegranate juice.
4. After all preparations are complete, use a heat-resistant cookware - for example, glass. Put the mashed potatoes in the first layer, stretching it to the walls, and then the herring filling is laid out there. The third layer is again put on mashed potatoes.
5. Place this entire structure in an oven preheated to 180 degrees for no more than 30 minutes. Don't forget to sprinkle some grated cheese on the dish before doing this. After half an hour, boldly serve hot forshmak, spreading it on croutons, toast, bread or spreading it over tartlets.

Very tasty!