Herring forshmak is a democratic dish that is made in many countries. It has many variations and a varied range of ingredients. Today we will learn how to make this popular recipe with eggs and carrots.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Forshmak is a dish of Jewish cuisine. The main ingredient is herring. Additional ingredients can be very different: bread, butter, apples, eggs, onions, carrots, nuts, etc. In general, what is in the refrigerator is used. The consistency of the mass can be completely homogeneous, like a paste. Either the products are cut into small pieces, or all the products are whipped with a blender, and the herring is chopped into slices. Then it turns out something between a pate and a salad. By the way, it is not necessary to take the best quality herring. But what is not recommended is to use very salty. This will have to be soaked in advance, remove excess salt. If you take a herring - a male, then the appetizer will be fatter. Caught milk or caviar can also be used for forshmak. But if you don't like milk, then give it up.
They use forshmak, putting the mass on a dish in the form of a fish, and decorate with herbs. It is also served on toast of black or Borodino bread or crackers, in the form of ready-made sandwiches. They also serve a snack in waffle tartlets or shortbread baskets. In addition, despite the fact that "herring pate" refers to appetizers, this does not mean that it is not served at the dinner table with simple boiled potatoes or mashed potatoes. It can be served not only for an everyday dinner, but also for a festive table. Such an appetizer as forshmak is especially fond of the male sex, with a glass of strong alcohol.
- Caloric content per 100 g - 180 kcal.
- Servings - about 500 g
- Cooking time - 30 minutes
Ingredients:
- Herring - 1 pc.
- Carrots - 1 pc.
- Eggs - 1 pc.
- Onions - 1 pc.
- Butter - 50 g
- Soy sauce - 1 tablespoon
- Vinegar - 1 tablespoon
- Sugar - 1 tsp
Step-by-step preparation of herring forshmak:
1. Divide the herring into fillets. Make shallow cuts along the back and peel off the skin, starting from the head. Open the belly and remove the entrails. If there is milk or caviar, then leave them for the dish. Cut off the head, tail and fins. Grab the tail and break the fish like a piece of paper into two halves. Remove the ridge and free the abdominal part from the inner small bones.
2. Peel, wash and chop onions. Place in a bowl, add sugar, vinegar and cover with warm water. Leave to marinate for 15 minutes. In addition, hot water will also remove the spiciness from the onion.
3. Place the boiled egg and butter in a food processor with a cutting knife attachment. Pre-boil the egg. Fill it with cold water, put it on the stove and boil. Reduce heat and cook 8 minutes after simmering until steep.
4. Cut herring into slices and add to the food processor.
5. Pre-boil the carrots, peel, cut and also send to the harvester. Put the pickled onions there. First squeeze it out of excess moisture. Also pour soy sauce into the food processor.
6. Grind food until smooth. Transfer it to a bowl and refrigerate it in the refrigerator. the appliance could heat up the ingredients during whipping. Serve the finished snack with croutons, potatoes and other foods.
See also a video recipe on how to cook forshmak.
