There is no point in talking about how typical northern fish got into Jewish cuisine, just like there is no point in talking about how it turned into one of the traditional dishes - forshmak. What does it matter when there are dozens of diverse and interesting recipes that visually demonstrate the unspoken rule that it is better to try once than to discuss it once again.
Forshmack in Hebrew - recipe
Let's start with the simplest and "cleanest" recipe, within which we will need only three basic ingredients.
Ingredients:
- fillet of herring - 300 g;
- white onion - 80 g;
- egg of chicken - 2-3 pcs.
Preparation
The only preparation that you will need to perform before you start directly to combine all the ingredients - cooking eggs. Chicken eggs will need to boil hard, cool and pass through a meat grinder along with fish and onions. If possible - you can whip all the ingredients with a blender to get a more homogeneous mass. Anyway, the classic forshmak is Jewish ready for serving!
Recipe for Herring foreshmake in Hebrew with an apple
Apple, like white bread, was added to Forshmak much later. The grated apple perfectly shades the taste of the herring, as it was explained in the recipe by all beloved Shuba , and the bread crumb is usually added for volume.
Ingredients:
- fillet of herring - 400 g;
- eggs of chicken - 4 pieces;
- sour green apple - 80 g;
- white onion - 80 g;
- white bread - 2 slices;
- milk;
- apple cider vinegar - 8 ml;
- sugar - 4 g.
Preparation
We remove the fillets of the herring from the bones and let it pass through the meat grinder. For forsmak with a more pronounced texture, the fish can be finely chopped by hand. We cook hard-boiled four chicken eggs and also grind them. On a small grater we rub a green apple, squeeze out excess juice and sprinkle it with vinegar so it does not darken.
Bread slices soaked in warm milk, crumb separated, squeezed and mixed with pre-prepared ingredients. We add the onions and a little sugar, passed through the meat grinder.
How to cook a tender forshmak in Hebrew from herring?
Ingredients:
- fillet of herring - 230 g;
- white onion - 65 g;
- chicken eggs - 3 pieces;
- greenery;
- Red caviar;
- cream for whipping - 40 ml.
Preparation
First, cook hard-boiled eggs, and after cleansing and cooling, whisk with a blender. Similarly, we do with onions - it should be turned into a homogeneous puree, and then wring out excess moisture. Next, we also filter the fillets of herring. Mix all the prepared ingredients together, add greens and caviar. Then whisk the cooled cream to firm peaks and gently combine the airy milk mass with forshmak.
Serve a ready-made snack best with a traditional complement - matzo, but you can use bread, as well as toast from white or dark bread. In addition to the herring, put a soft oil on the table so that each guest can add it to his sandwich himself.
Forshmak from smoked herrings in Hebrew
This is already a complete departure from the classics, but who said that to avoid the rules is bad? In cooking it can even be an advantage.
Ingredients:
- smoked herring - 125 g;
- cream cheese - 145 g;
- juice of half a lemon;
- white onions - 50 g;
- vegetable oil - 15 ml;
- boiled egg yolks - 5 pcs .;
- greenery.
Preparation
We chop white onions as small as possible and mix it with chopped greens. We cleaned the fish from the bones with a fork and add to the onion together with the mashed egg yolks. Mix the base for forcemack with a small amount of cream cheese, vegetable oil and lemon juice. Sprinkle with herbs.