Herring pâté, fish paste or forshmak is a delicious appetizer or spread on bread, which is simply prepared without much difficulty and culinary experience! We will find out what kind of dish it is and what secrets it keeps.
Recipe content:
- Homemade herring pate - general cooking principles
- Herring pate: a classic recipe
- Herring pate with butter
- Herring pate with lemon and ginger
- Video recipes
Salted herring pate is a world famous dish of Jewish cuisine. Most often, we prepare it according to the Jewish or Odessa version. However, the recipe is fraught with many varieties. The dish has an original taste and delicate texture. Served separately or on bread. But no matter how the herring pate is prepared, the classic Odessa recipe is always considered a masterpiece of Jewish cuisine.
Homemade herring pate - general cooking principles
Since the forshmak was invented by the Jews, it is no wonder that this is a very economical snack. One fish can be used to make a whole bowl of pâté for sandwiches. Since a variety of products are added to the dish, from which the herring taste does not dominate, but is an addition. The basic principles of making herring spread are as follows.
- Lightly salted fish is used.
- If the herring is salted, then soak the fillet for 15-20 minutes in milk or strong chilled tea before cooking. Drinks will take away excess salt.
- The carcass is cleaned, separated from the bones, head and ridge.
- The peeled fillet is chopped with a blender or meat grinder, so that the consistency resembles a smooth smooth paste. Also, it is chopped with a knife in small pieces, then the taste of herring will be clearly felt.
- The consistency of the spread resembles a thick paste, it should not spread over the bread.
- If you beat the mass with a mixer, then the dish will be airy and light, like cream.
- If milk and caviar are caught in the herring, they are also added to the forshmak.
- A variety of products are put in the pate: apples, boiled eggs, onions, pickles, cheese, butter. In order to save money, they often put potatoes, pine nuts, salted mushrooms, boiled carrots, cottage cheese, cabbage, bread or a loaf.
- For royal foreschmak, add red caviar, capelin or cod caviar.
- The total weight of the herring should be 1/3 of the total ingredients.
- The crushed mass is seasoned with any spices. Although the appetizer itself is fragrant and has a pronounced taste.
- Store salted herring pate in the refrigerator, for about three days in a container with a tight lid. But it is better to consume it immediately after preparation.
- Serve the classic Jewish spread on an oval platter. The mass is spread in the form of a fish, decorated with shabby yolks, herbs and onion rings.
- Herring forshmak can be either an independent appetizer or a filling for salty cakes, pancakes, sandwiches, they are stuffed with eggs, pancakes and potatoes.
Herring pate: a classic recipe
The classic snack option is quite simple. It has a spicy and delicate taste and is served on its own with strong alcoholic drinks or first courses. Ideally, it is believed that forshmak should be spread on thin toasted slices of black bread.
- Caloric content per 100 g - 180 kcal.
- Servings - 400-450 g
- Cooking time - 30 minutes
Ingredients:
- Salted herring - 1 pc.
- Onion - 1 pc.
- Eggs - 2 pcs.
- Sour green apples - 1 pc.
- Butter - 100 g
Step by step preparation of the classic herring pate recipe:
- Carefully cut the herring: remove the film, cut off the head and tail, remove the fins and ridge.
- If the fish is salted, soak it in milk for half an hour.
- Boil the eggs until they are cool, cool and peel.
- Wash the apples and remove the seed box.
- Peel and wash onions.
- Grind the fillets, eggs, apples, onions and butter through a meat grinder once.
- Stir and serve.
Herring pate with butter
Cold appetizer - herring pate with butter, mustard and nuts will appeal to everyone and will not leave anyone indifferent, especially with mashed potatoes or a slice of black bread.
Ingredients:
- Herring - 2 pcs.
- Sweet and sour apple - 1 pc.
- Pine nuts - 50 g
- Eggs - 2 pcs.
- Onions - 1 pc.
- Mustard - 1 tsp
- Sugar - 1 tsp
- Olive oil - 1/4 tbsp
- Apple cider vinegar - 1 tsp
- Loaf or loaf - 3-4 pieces
- Milk - to soften the roll
Step by step preparation of herring pate with butter:
- Remove the film from the herring, wash and divide into fillets, removing the bones and ridge.
- Peel the onions.
- Core the apples.
- Soak the roll in milk for 15 minutes, then squeeze out excess moisture.
- Boil eggs hard-boiled, cool and peel.
- Twist all products through a meat grinder twice.
- Add pine nuts, mustard, sugar, apple cider vinegar, olive oil to the resulting mass.
- Stir and serve.
Herring pate with lemon and ginger
The delicate taste of ginger and the slight sourness of lemon will give the homemade salted herring pate a special piquancy and an amazing aftertaste.
Ingredients:
- Herring - 1 pc.
- Sour apple - 1-2 pcs.
- Shallots - 1 pc.
- Ginger root - 2-4 g
- Boiled egg - 1 pc.
- Butter - 70 g
- Lemon juice - 1 tablespoon
- Ground pepper - to taste
- Onions - 1 pc.
- Vinegar - 1 tablespoon
- Sugar - 1 tsp
Step by step preparation of herring pate with lemon and ginger:
- Peel the onions, chop finely and marinate in vinegar and sugar. Leave it on for 15 minutes.
- Wash the herring, remove the film and divide into fillets, detaching the ridge and removing all bones.
- Peel and core the apples and cut into cubes or wedges. Sprinkle them with lemon juice.
- Peel and cut the ginger root.
- Place the herring fillets, pickled onions, ginger and apples in a blender bowl.
- Grind food until smooth and airy.
Video recipes:
