In this recipe, I will tell you how to cook forshmak deliciously and quickly. This classic recipe can be varied and modified according to your taste and preferences.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Forshmak is a typical Jewish food. A simple and delicious appetizer made from herring. There is a lot of controversy about which cooking option is considered classic. Therefore, the composition of the dish may include other different ingredients: butter and vegetable oil, bread, apples, eggs, onions, carrots, vinegar, mustard. All components are crushed to a homogeneous paste-like paste. This dish will appeal to everyone who loves herring. It is customary to serve it spreading on slices of bread or small toast before serving the main course.
Some believe that such an aristocratic dish as forshmak comes from Odessa. This is explained by the fact that for many centuries Jewish communities lived in Odessa, which filled the city with their folk dishes. So forshmak took root in this city. By the way, there are options for forshmak, where the products are not interrupted by a blender until smooth, but are finely chopped with a sharp knife. You can also chop up any additional products and cut the herring into cubes. All appetizer options will be distinguished by subtle sophistication.
- Caloric content per 100 g - 180 kcal.
- Servings - 300 g
- Cooking time - 20 minutes
Ingredients:
- Herring - 1 pc.
- Eggs - 1 pc.
- Onions - 1 pc.
- Butter - 50 g
- Salt - pinch or to taste
- Table vinegar - 1 tablespoon
- Sugar - 1 tsp
Cooking forshmak
1. Peel the film from both sides of the herring. Cut off the head, fins and tail. Cut open the belly carefully to avoid damaging the gallbladder. Take them out and discard them. Remove the black film from the inside of the tummies and divide the fish into two fillets. Remove the backbone and small bones. If there is caviar or milk, then do not throw them away, but use them in a dish.
2. Peel the onion, rinse and chop into half rings. Put it in a deep bowl and add vinegar, sugar and boiling water over it. Stir and marinate for 15 minutes. In addition, such a hot marinade will soften the onion and remove the bitterness from it.
3. Boil the eggs until steep. This is done as follows. Dip them in a container of cold water, place them on the stove and boil. Reduce heat and simmer for 8 minutes. Then transfer to ice water and leave to cool completely. Peel the cold eggs and place in an S-knife food processor.
4. Cut the peeled herring into any shape and send it to the processor to the eggs.
5. Add softened butter to the food.
6. Place the onions in a sieve to glass the liquid. Afterwards, squeeze the excess liquid from the onion well with your hands and send it to the combine.
7. Beat the food until smooth. The longer you beat the ingredients, the smoother the appetizer will be. If you want to feel the pieces of ingredients in the mass, then beat it with pulsating movements.
8. Fold the forshmak into a deep bowl, close the lid and send to the refrigerator to cool. You can serve it in sandwich baskets, waffle cups, or simply lay out on a beautiful dish.
See also a video recipe on how to cook forshmak.
