There is an opinion that only a Jewish mistress can make a real forshmak, but this is not at all the case. This recipe is extremely simple and any novice hostess can handle it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Forshmak is a classic Jewish dish. To prepare it, simple products are required: herring, onion, butter and spices. The rest of the products can be included at will. So, they additionally put in it, an apple, cottage cheese, carrots, vegetable oil, bread, an egg and any spices. The components are thoroughly chopped with a meat grinder or finely chopped with a sharp knife. Basically, forshmak is in demand in the form of pate.
Despite the fact that the appetizer is considered a national Jewish dish, you can often hear that it is attributed to Odessa cuisine. And there is some truth in this. There have been Jewish communities in Odessa for centuries, and forshmak is a classic Jewish dish. So the second traditional name stuck to it. This dish, an unfalsified dish of Jewish cuisine, was remembered when Jews began to migrate from Odessa. Then a panic interest in Jewish cuisine and culture in general began in the city.
Here is a recipe for forshmak in Odessa. It is embodied by an Odessa culinary specialist, and here already the locals vote for its authenticity. And although this herring pate is ranked as an appetizer, it can also be served at the dinner table with a potato side dish - it will be very tasty. As a snack, it is served on toast, crackers, a crust of bread previously fried in a pan, etc.
- Caloric content per 100 g - 180 kcal.
- Servings - 300-350 g
- Cooking time - 20 minutes
Ingredients:
- Herring (lightly salted) - 1 pc.
- Carrots (boiled) - 1 pc.
- Onions - 1 pc.
- Egg (boiled) - 1 pc.
- Processed cheese - 100 g
- Soy sauce - 2 tablespoons
- Salt - a pinch (may not be needed)
Cooking forshmak in Odessa
1. Peel the onion, rinse under running water and chop into half rings.
2. Peel the herring - remove the film, cut off the head, tail, fins, rip open the belly and remove the entrails. If the fish contains caviar or milk, then they can also be used for forshmak.
3. Wash the fish under running water, removing the inner black film from the belly. Then divide it into fillets, removing the ridge, and cut into pieces.
4. Dip the egg in cold water and boil it hard. Then chill in ice water, peel and cut into 4 pieces.
5. In a food processor with a cutting knife attachment, lower the chopped herring with a boiled egg.
6. Add onions, boiled carrots and add soy sauce. You can boil carrots in advance, for example, in the evening. Since it is necessary that it still cool for a snack.
7. Grind all food until smooth. Taste the snack and add salt if needed. But you may not need it, because there will be enough salt in the herring itself.
8. Transfer the mass to a dish, chill in the refrigerator for about an hour and can be served.
Tip: If you do not have a food processor, twist the food in a meat grinder several times. In addition, you can chop them very finely, and grind the egg through a fine sieve.
See also a video recipe on how to cook forshmak in Odessa.
