Forshmak baked from herring with potatoes. Recipe: Forshmak - with potatoes. Classic herring mincemeat with melted cheese

Classic mincemeat It’s so easy to make and so budget-friendly that you don’t have to wait for a special occasion to cook it. Choose best recipe in our selection!

Herring - 2 pcs.
Loaf - 2 pcs. slices
Apple - 1 pc.
Onions - 1 pc.
Salt - to taste
Black pepper - to taste

For mincemeat you need a good, fatty herring fillet. Use proven fish that you usually buy. If it is a whole herring with the head, then clean it thoroughly, remove the fillets and remove all the bones. For extra tenderness, you can soak the fillet in milk for one hour. I have been buying exclusively peeled herring fillets for a long time; I don’t like all these tedious manipulations with cleaning, and I like the taste better. Cut the clean fillet into small pieces.

You should soak the loaf slices in cold water for ten minutes, then squeeze them out.

Onions need to be peeled and cut into large pieces. Peel the apple, cut it open and remove the core and seeds. If necessary, you can also use frozen apple slices.

Place all the products prepared for mincemeat in a blender bowl and puree in pulse mode. Or you can pass all the ingredients through a meat grinder. Salt and pepper the mincemeat to taste and place in a suitable container. Store in the refrigerator for no longer than a day.

Recipe 2: herring mincemeat with apple (step by step)

Lightly salted herring - 1 piece (large)
Hard-boiled egg - 2 pieces
Onion - 1 piece
Green apple - 1 piece
White bread - 1 slice (can be not very fresh)
Milk - 100 Milliliters
Ground black pepper - 1-2 pinches
Green onions - 1 bunch (for decoration)

Prepare your food and let's get started. Boil the eggs for 9 minutes, cool under ice water and remove the shells. Peel the onion.

Fillet the herring, remove the entrails, head, bones and skin. Cut the crusts off the bread and soak it in milk. Wash the apple, peel and remove the core. Grind all the products twice through a meat grinder. Exception: one yolk, it will be needed to decorate the dish.

Chop the onion very finely, add it to the mincemeat, and also a couple of pinches of ground black pepper. Stir.

Place the mincemeat in the herring bowl. Level it out.

Garnish with grated yolk and chopped onion. Serve the appetizer chilled. Have fun!

Recipe 3, step by step: how to cook mincemeat from herring

Herring mincemeat is a rather democratic dish that is prepared in different countries and has several variations of the set of ingredients. I offer this popular recipe that reflects a diverse taste palette.

herring fillet - 100 g
large egg – 1 pc.
small onion – 1 pc.
half an apple (“Simirenko” or “Antonovka”)
butter - 1 tbsp. l.
dried White bread- 1 slice
a little lemon juice.

Before preparing other ingredients, soak the bread in milk and hard-boil the egg.

Peel the onion, chop and beat together with butter and soaked bread (do not squeeze the milk out of the bread). Sometimes it is recommended to pour boiling water over the onions before grinding, however, if the mincemeat is not served immediately after cooking, but at least after 30 minutes, the pungent onion smell will go away on its own.

Although the list of ingredients indicates herring fillet, for real mincemeat it is better not to take ready-made fillet, but to choose a good, fatty, fresh herring, and cut it yourself. Accordingly, 100 g of fillet is something that has already been cleared of skin and bones. Chop herring and eggs into cubes average size. The apple can be finely chopped or grated. Immediately after chopping, you need to sprinkle it with lemon juice so that the surface of the pieces does not oxidize and darken. In general, it is better to cut the apple immediately before mixing the snack.

Combine the prepared mincemeat parts and carefully mix into a homogeneous mass. If the herring was lightly salted, you may need to add a little salt.

Let the mixture sit for 30-60 minutes so that the onions marinate, and you can serve the appetizer on the table. Since forshmak has a rather inexpressive grey colour, when serving, you can add color to it with green onions, egg yolk, and boiled carrots.

Recipe 4: Jewish mincemeat with nuts and herbs

herring fillet
5 walnuts
1 onion
1 boiled egg
1 tsp Sahara
1 slice of loaf
vegetable oil
dill and/or parsley
2 tsp lemon juice
ground black pepper to taste

Peel the herring and cut into pieces.

Cut the onion into cubes and fry in sunflower oil.

Fry until the onion turns golden.

Peel the nuts.

Fry the nuts in a dry frying pan, stirring.

Boil the egg hard. Peel the apple and cut into small pieces. Cut a slice of loaf.

Grind the herring, apple, egg and onion in a meat grinder. Add lemon juice, sugar, black pepper, 2 tsp. vegetable oil and greens.

Mix everything thoroughly.

Place in a convenient container and press tightly.

Place in the refrigerator for a couple of hours to cool the mincemeat. Turn over onto a flat plate and serve.

Recipe 5: herring mincemeat with bread and onions

medium-sized herring - 1 pc.
medium-sized onion - 1 pc.
chicken egg - 3 pcs.
sour apple - 1 pc.
dried pieces of white loaf - 2 pcs.
milk - ½ tbsp.
butter - 70 g
salt - to taste
black ground pepper- taste
citric acid - to taste

It is better to organize the preparation of mincemeat into a smoothly flowing process, this will save time and be convenient. We collect all the necessary products.

Let's start by boiling the eggs. Add salt, add water and place the pan over medium heat.

We free the slices of the dried loaf from the upper and lower crusts - we only need a porous and airy crumb, cut into small pieces.

Fill the pieces of bread with milk. Milk will soften the structure of the bread and add a subtle creamy flavor to our dish.

Peel and cut the onion into medium pieces.

We need juicy, tasty and tender onions, add marinade from water and citric acid and set the onion aside to steep.

Let's start with the herring. We put the fish on a bag - this makes it easier to remove waste.

Remove the skin. Now the most important thing is to carefully remove all the bones from the fillet. The easiest option is to simply remove the fillet without even gutting the fish.

Separate the fillet along the spine, deepen the cuts near the head and carefully remove the fillet from the ribs.

We inspect the obtained 2 fillets for the presence of bones and ruthlessly remove all excess.

Remove the resulting fillet along long strips that appear on the surface of the bone.

We cut the bars crosswise and again remove all visible bones.

It's time for the juicy apple. The acidity of the apple gives the forshmacupiciness, and the subtle apple aroma adds freshness. Peel the apple.

Cut the apple into quarters, remove the seeds.

All products are prepared to be chopped and assembled into a great snack.

Peel the cooled eggs and grate them on a fine grater.

For grinding we use a blender. Drain the onion marinade and grind it in a blender bowl. Pay attention to uniform grinding and large pieces remaining on the walls of the bowl should also be chopped. Place the resulting mixture in a deep salad bowl.

Chop the apple. The resulting pieces are large due to the small amount of product. Add well-wrung out bread to the apple and chop thoroughly. Place in a salad bowl with onions.

Chop the herring pieces.

Gradually add eggs, onions, applesauce with bread crumbs to the chopped herring. Place the resulting mass in a salad bowl.

Melt the butter in a saucepan.

Pour it over the almost finished mincemeat and mix thoroughly with a spoon. Ground black pepper - to the taste and discretion of the cook.

Place the finished mincemeat in a container and place it in the refrigerator for a couple of hours - as the butter hardens, it will make the pate denser.

Mincemeat can be served as a separate dish or spread on small slices of bread. It is advisable to spread the white loaf with butter - we will get the most delicate pate, soaked in creamy aroma.

Recipe 6: mincemeat with Jewish potatoes

There is nothing complicated about making mincemeat from herring. The serving of mincemeat can be varied; it can be spread on bread in the form of a sandwich, sprinkled with chopped herbs. You can serve it in tartlets, pipetting it with a pastry syringe, which looks beautiful on the holiday table. Or simply as a pate in a salad bowl.

salted herring – 1 pc.
potatoes – 3 pcs.
eggs – 2 pcs.
onion – 1 pc.
refined vegetable oil – 3-4 tbsp.
vinegar
dill or parsley for decoration.

Before you start cooking, set the potatoes and eggs to boil in advance.

Not everyone likes to peel herring, but you will have to do it if you decide to cook mincemeat.

How to quickly clean herring: first, you need to rinse the salted herring well under running water. cold water. Cut off the head, tail and all fins. We do not rip the belly, but use a sharp knife to cut it off approximately 1 cm from the edge.

We gut the fish well and wash the belly inside thoroughly. We make a cut along the entire spine and carefully separate the fish fillet from the spinal bone. We remove all the remaining bones from the fillet and carefully remove the skin using a knife. If there is caviar in the herring, it will also be needed, but milt will not.

Cool and peel the pre-boiled potatoes and eggs. We also peel the onion.

Grind all ingredients (fish, eggs, potatoes and onions) through a meat grinder.

Mix everything well. In order to give the mincemeat a certain taste, sprinkle it with vinegar and season with vegetable oil. If desired, you can season with olive oil.

Recipe 7: mincemeat with smoked herring and red onion

This recipe follows its classic canons, but with one “but”: the piquancy here is created very tasty not only by ordinary lightly salted herring, but also by smoked herring.

Herring 200 g
Smoked herring 200 g
Lemon ½ piece
Potatoes 1 piece
Chicken egg 3 pcs
Red onion 1 piece
Butter 50 gr
Regular mustard 3 tbsp
Greens for serving
Salt to taste

Prepare the fish: remove bones and skin from both types of herring.

Grind the herring fillet in a meat grinder with red onion. Sprinkle the mixture with juice from half a lemon.

Wash the potatoes, wrap in foil, bake for 40 minutes in an oven preheated to 200 degrees. Then cool the potatoes, peel and grate on a medium grater.

Boil the eggs, cool under running cold water, peel and grate on a medium grater.

In a work bowl, mix both types of herring, grated potatoes and eggs, add soft butter and mustard, mix everything well, carefully distributing the oil, add salt if necessary. Keep in the refrigerator until serving. Very tasty with greens and black bread.

Recipe 8: Odessa mincemeat with red caviar

We offer you a recipe for an unusual herring mincemeat with cheese and red caviar. This snack is ideal for festive table. All products are not whipped with a blender, but finely chopped. Be sure to try it - very tasty!

Forshmak made from herring with potatoes is a delicious appetizer that lovers of fish dishes will appreciate. Forshmak belongs to classical Jewish cuisine; often, in addition to herring, eggs, apples, onions are added to forshmak, sometimes they even add bread and butter/margarine. Mincemeat is served as cold appetizer As for the additive, it’s a matter of taste - you can serve mincemeat with slices of black bread, you can use mincemeat as a filling, for example, for tartlets or pancakes, it’s also very tasty to serve mincemeat with baked new potatoes. There are many variations, but the fact that the snack is very tasty is a fact, so where to use it will definitely not be a question. So, I suggest you head into the kitchen and prepare a gorgeous appetizer from the simplest ingredients. I have described the classic recipe for a delicious snack in detail for you. Be sure to check it out.

- s/s herring – 1 pc.,
- processed cheese- 1 PC.,
- large carrots – 1 pc.,
- chicken eggs – 2 pcs.,
- salt, pepper - to taste.

Recipe with photos step by step:

The most difficult part of this recipe is peeling the herring; you need to try to remove as many bones as possible. Pass the cleaned fillet in a meat grinder with the finest grill, so that even small bones that might remain are crushed. After the herring, mince the processed cheese. Choose the most delicious cheese, you can take it with taste.

Boil chicken eggs in salted water for 8-10 minutes, peel. Pass the eggs in a meat grinder with a fine wire rack. Add eggs to herring and cheese.

Peel one large carrot and mince it last. Add carrots to the remaining ingredients and season with salt and pepper to taste. Add salt, taking into account the taste of herring and cheese. If desired, add another apple or onion, you can add a little butter.

Mix all ingredients thoroughly and take a sample. Adjust taste to desired taste. Cool the mincemeat for an hour in the refrigerator, then you can serve it. I also offer you this one

Forshmak- this is an old dish of Jewish cuisine, more precisely, it is a Jewish appetizer made from chopped herring, that is, a pate that is served before the main course.

There is so much a large number of variety of recipes that is difficult to count. It can be prepared from beef, vegetables, salted sprat, capelin, or even baked. Each of you can choose the recipe that suits your taste.

Forshmak classic recipe

To prepare mincemeat we will need the following products:

Salted herring fillet – 400 grams;
Onions – 100 grams, that’s about 1 onion;
Chicken egg - 2 pieces;
Green apple – 100 grams (one apple);
Butter – 100 grams.

Well, let's start preparing the classic Jewish snack - forshmak. First of all, cut the finished herring fillet into small pieces.

Now put water on the fire to boil the eggs. Boil hard-boiled eggs. Then take the onion, peel it and coarsely chop it into cubes.

In the same way, take an apple, wash it, then peel it and chop it coarsely. Chop hard-boiled eggs in the same way.

After this, take a bowl and mix all the chopped ingredients in it, mix them well. Then put the contents of the bowl into a blender and grind until smooth. You should get a paste-like mass.

Now add softened butter to this pate and mix this mixture well. That's all, the mincemeat is ready!

As you can see, it is made very simply and, most importantly, it turns out very inexpensive and incredibly tasty!

You can serve mincemeat by spreading it on a baguette or loaf, or simply place it on bread and garnish with herbs. Bon appetit!

Forshmak recipe with potatoes

Having prepared mincemeat according to this recipe, it immediately becomes clear why a dish that is considered an appetizer can be used as a main dish. After all, it already contains bread and potatoes, which could well become a side dish for herring.

In order to prepare mincemeat with potatoes, we need the following ingredients:

Salted herring - one piece;
Chicken egg - two pieces;
Potatoes - two pieces;
Vegetable oil – 1 tablespoon;
Greens or just green onions - to decorate the dish.

In order to prepare a truly delicious mincemeat, you need to take the most ordinary salted herring; in jars, pickled herring is not suitable.

So, we take the herring, clean it and remove the bones, carefully examine each piece so that there is not a single bone. Then we cut the resulting fillet into small pieces.

Now you need to boil the potatoes and eggs. After the potatoes and eggs have been cooked, wait until the food has cooled and then peel them.

We take a meat grinder and pass herring, eggs and potatoes through it. Now take a deep bowl and mix our ingredients in it into a homogeneous mixture.

Add a tablespoon of vegetable oil to the prepared mass so that our minced meat is not dry.

That's probably all! Jewish forshmak is ready! It can be spread on white bread or a loaf, but best of all on a baguette or croutons, you can sprinkle with finely chopped herbs.

Forshmak with cottage cheese

Surely, many of us find it hard to believe that products such as herring and cottage cheese can be combined in one dish. Try making mincemeat with cottage cheese and see for yourself that it is very tasty!

So, to prepare mincemeat with cottage cheese we will need the following products:

Salted herring fillet – 4 pieces;
Cottage cheese - one two hundred gram pack;
Butter – 100 grams (half a pack);
Onions – 1 onion.

Well, let's proceed directly to preparing minced meat with cottage cheese. Take the herring fillet and cut it into small pieces and pass them through a meat grinder.

Now we take the onion and peel it and also pass it through a meat grinder. We do the same with butter. After this we need a large bowl. Place all ingredients in a bowl and mix thoroughly.

Lastly add cottage cheese. And mix well again. That's it. Everything is ready. You can serve it spread on toast or simply as a snack. Bon appetit!

Forshmak with carrots

This recipe for mincemeat with the addition of carrots is a rather spicy, but incredibly tasty appetizer. It has a very delicate and pleasant taste, which will certainly appeal to each member of your family.

So, in order to prepare mincemeat with carrots, we will need the following ingredients:

Salted herring – 1 piece;
Carrots – 1 piece;
Chicken egg – 1 piece;
Butter – 100 grams (half a pack).

Let's not talk much and let's start preparing this delicious snacks. First of all, we will deal with the longest process - cooking.

Take the egg and carrots and cook them in one pan. Bring to a boil and after about 10-12 minutes take out the boiled egg, after another 15 minutes take out the carrots.

We wait until they cool down a little, why peel the carrots and peel the eggs. If you have a blender, then grind them in a blender. If you don’t have a blender, then simply pass it through a meat grinder several times.

Now let's get to the fish. We thoroughly clean the skin, remove all the entrails, the backbone and very carefully remove all the bones. Now cut the herring into pieces and grind in a meat grinder or blender.

If you come across caviar in the herring, then under no circumstances throw it away; be sure to add it and grind it along with the herring.
Don’t forget that if we grind the ingredients for minced meat through a meat grinder, we do this several times.

Then take a deep bowl and mix the chopped egg with carrots and herring in it, then add soft, slightly melted butter and mix thoroughly. Forshmak with carrots is ready! It can be served as a salad or sandwich spread.

Foherring rshmak

Ingredients:

Lightly salted fatty herring - 350 g.
Eggs - 2 pcs.
Butter - 70 g.
Onions - 40-50 g.

Onion marinade:

Sugar - 1 tsp.
Table vinegar 6% - 1 tbsp.
Water - 50 ml.

Preparation:

Peel the middle onion, cut it in half, cut one half into small cubes.
Pour into a deep container, add vinegar, sugar, warm water. Mix everything well and leave to marinate for 20 minutes.
We peel the herring and cut off the head and tail. We don’t throw away the head and tail, we will need them later.
Remove the entrails and separate the fillet from the bones.
It is necessary to remove the black film from the inside of the herring.
Cut half of one fillet lengthwise into long strips and then cut into small cubes.
Place the chopped herring in a cup.
Chop the eggs into a blender container.
Place the second half of the herring cut into small pieces there.
And squeezed onions from the marinade.
Beat everything with a blender.
Add the resulting mixture to the finely chopped herring.
Add butter room temperature.
Mix everything thoroughly.
We clean the herring head from the gills, the rest of the body and wash or wipe with a napkin, inside and out.
Place the herring mass on a dish and shape it into a fish.
We insert the tail and attach the head.
We lay out the fin with lemon slices.
Sprinkle with green onions.
Decorate with egg slices
Olives and herbs.

Serve. Everyone can take a little with a knife and spread it on toast you have prepared in advance.

We made a great holiday dish.

Forshmak from herring very quickly

Ingredients:

Lightly salted herring - 350 g.
Boiled eggs - 3 pcs.
Processed cheese - 3 pcs.
Mayonnaise - 1 spoon

Preparation:

Clean the herring as in the previous recipe. Make the fillet.
Cut it into pieces and put it in a blender bowl.
Chop the eggs and add to the herring.
Slice the processed cheese. The cheeses should be creamy and soft and also add to the herring.
Add mayonnaise and start mixing everything.
Our mincemeat, or you can call it herring, with melted cheese and eggs, is ready.

Place pieces of bread, black or white, whichever you like, in a dry, heated frying pan and fry a little on one side until yellow color. On the other hand, you can not fry it, but put our mixture on it. If you have a toaster, then it’s even easier, leave the bread for 2-3 minutes, add mincemeat and enjoy.

Forshmak in Russian

Ingredients:

Lightly salted herring
Boiled carrots
Mayonnaise
Butter

Preparation:

In this recipe, we will experiment a little, adding ingredients to taste and thus establishing the consistency of the dish you like.

Pass pieces of pre-cleaned, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets in case you want to add more herring.
Boiled carrots - 1 pc. scroll through a meat grinder directly into the herring. You can pre-cut it into pieces to make it easier to scroll. We add carrots for the color of our dish, and for taste. It kind of softens the taste of herring.
Take 70-100 grams of butter (depending on what kind of herring it was) and also grind it in a meat grinder and add it to the herring and carrots.
Mix everything. Let's try.
Scroll the processed cheese through a meat grinder into the herring. Mix thoroughly. Let's try. Yes, you still need to add more herring.
Add the remaining herring. Let's try. Hmm... In general, it's not bad at all. We remember that usually an egg is added to mincemeat. Let's add it too.
Take a hard-boiled egg, peel it, remove the yolk and put it aside, and pass the white through a meat grinder into a separate plate.
Set aside half of the prepared minced meat, mix the eggs with the whites and try... Then we try without the egg.... Well, which did you like best?

That's what you eat. I liked it better with egg. I added the second half of the minced meat, without the egg, to the first half with the egg and that’s it. Our forshmak is ready.

I hope that you will arrange it beautifully in a dish, garnish with green onions and herbs.

Forshmak from herring

Ingredients:

Lightly salted herring - 1 pc. (large)
Hard-boiled egg - 2 pcs.
Onion - 1 head
Green apple - 1 pc.
White bread - 1 slice (preferably slightly dry)
Milk - 100 ml.
Ground black pepper - 1-2 pinches
Green onions - 1 bunch (for decoration)

Preparation:

Hard boil the eggs, put them in cold water for 3-5 minutes, remove the shells.
Cut the herring into fillets, to do this, cut off the head and tail, cut along the belly with kitchen scissors, remove all the entrails. Cut off all fins. Make an incision along the back, using a knife to take the corners of the incision and remove the skin. Deepen the cut on the back and use your hands to separate first one and then the other side from the bones. Remove any remaining bones from the fillet. Clean the fillet from the black film inside. Cut into pieces for a meat grinder.
Cut off the crusts from the bread and soak it in milk.
Wash the apple, peel, core, and cut into eighths.
Grind all the products through a meat grinder, preferably twice, so the minced meat will be much more tender.
Leave one yolk for decoration.
Peel the onion and chop it very finely, add it to the mincemeat. Pepper it.
Mix everything. Place the mincemeat into the herring bowl and level it out.
Chop the green onions and grate the remaining yolk. Decorate the mincemeat with onion and grated yolk.

How to cook mincemeat from herring

Ingredients:

Lightly salted herring, fatty - 350 g
Apple - 170 g
Loaf - 2 pcs. piece, stale
Onion - 80 g
Chicken egg - 2 pcs.
Vegetable oil - 1 tbsp.
Lemon juice - 1 tbsp.
Black pepper - to taste

Preparation:

Let the eggs cook for 10-12 minutes. Once ready, pour cold water for 5 minutes. Peel off the shells. Read more
You need to take the herring whole and the fattier it is, the better. Clean and cut it as in the recipe above.
Peel the onion, cut into thin half rings, pour in lemon juice, crush a little, set aside to marinate.
Soak the loaf, add 2-3 tablespoons of water. Let it sit for a while and get wet.
Put herring, loaf, onion, apple into a blender, pepper and add vegetable oil.
Mix everything, beat until smooth.
Grate the eggs and add to the herring mincemeat.

Of course, you can do all this, including grinding eggs in a meat grinder. Who has what?

Place our mincemeat in the refrigerator for 30-60 minutes.

Decorate with sprigs of greenery. You can sprinkle a little cheese.

Serve with pieces of black bread and butter. You can also serve green onions.

We love herring forshmak. We cook it infrequently, since it is salty, we tried several recipes with different compositions and settled on the one described below.

For various reasons, other options did not take root. We didn’t like it with apples, as they greatly change the taste, drown out the herring, and add sourness. With black bread, we didn’t even understand why we didn’t like it. We don’t usually buy white, we haven’t tried it. We settled on the option with boiled potatoes.

It is better to taste the herring for salt first. If it’s salty, and you don’t really like salty dishes, then you can slightly increase the amount of ingredients, the same potatoes and pass it along with the herring, let it sit longer. I have never tried soaking herring, as I always want to cook it faster.

Potatoes and chicken eggs You need to boil it, cool it, peel it and grate it on a coarse grater.

The herring is different every time. We prefer to take it whole, with the head on, even though it’s clear what to expect from it. Fillet in oil still cooks faster, but it’s not clear what kind of herring it is, but by looking at the gills and eyes, everything immediately becomes clear even at the moment of purchase.

You need to cut the herring, remove the seeds (I use tweezers for this),

cut into random small pieces and place in a blender bowl.

Grind the herring, then add the butter cut into pieces.

Grind everything until homogeneous. We like it better this way, you can cut everything with a knife and rub it with butter - it’s not for everybody.

Just chop it up finely onion. You can, of course, add green, but I just use it to decorate the mincemeat on top.

All ingredients must be mixed until smooth and placed tightly in a tray. Decorate on top onions or parsley, to taste.

You can eat it right away. There are two options: with black bread or placed on slices of boiled jacket potatoes. It turns out very tasty!

Cooking time: PT00H30M 30 min.

Approximate cost per serving: 15 rub.

Surprisingly, what we used to call forshmak - a cold appetizer made from chopped herring - was originally hot snack, which could include not only herring (fried), but also meat, which was baked with potatoes and sour cream. Over time, the dish migrated to Jewish cuisine and became entrenched in the minds of the masses, like fish paste, traditionally served on Below we will look at all the variants of the classic recipe for herring mincemeat, prepared using Jewish technology.

Classic herring mincemeat in Jewish style

Ingredients:

butter - 180 g;
milk - 40 ml;
loaf - 3 slices;
vinegar - 15 ml;
onions - 90 g.

Preparation

Tear slices of the not-so-fresh loaf into pieces and pour milk over it. When the crumb absorbs moisture, pass the bread through a meat grinder and mix with vinegar. Cut up a large herring and remove any remaining bones from the fillet. Cut the fish into as small pieces as possible. Chop the onion by hand and combine it with the rest of the ingredients. Beat the mixture with butter at room temperature, then cool the classic mincemeat before spreading on bread toast.

Herring forshmak - a classic recipe with carrots

Ingredients:

herring fillet - 380 g;
loaf - 3 slices;
carrots - 70 g;
milk - 210 ml;
eggs - 3 pcs.;
onions - 110 g.

Preparation

Make sure there are no bones left in the herring fillet, and then pass it through a meat grinder. Do the same with carrots, after boiling them. Finely chop the onions, preferably by hand, since pureed onions can make the mincemeat too runny. Boil the eggs and also chop them. Pour the loaf with milk and leave to soften, then squeeze out the excess moisture and add the pieces to the herring mixture along with the eggs. After mixing thoroughly, proceed to tasting.

Herring forshmak - a classic recipe with potatoes

If authentic mincemeat is prepared with the addition of bread, then in this variation the main binder of the dish is starchy potato tubers. By adding potatoes, mincemeat loses its lightness, but becomes more satisfying.

Ingredients:

large herring;
potatoes - 60 g;
apple - 60 g;
butter - 55 g;
onions - 55 g;
egg - 1 pc.

Preparation

Before preparing a classic herring mincemeat, divide the carcass into fillets and remove the bones from it, then chop the fish. Boil the potatoes and mash them. Grate the apple on a fine grater. Chop the onion. Boil the egg and also cut it into as small pieces as possible. Combine all prepared ingredients together and beat with softened butter.

Classic herring mincemeat with melted cheese

Ingredients:

large herring;
processed cheese - 110 g;
butter - 90 g;
chicken eggs - 2 pcs.;
carrots - 55 g.

Preparation

First, peel and boil the carrots, then place them in a blender bowl along with soft butter, melted cheese and chopped herring fillets. Send hard-boiled eggs there too. Beat the mincemeat to a paste-like consistency and serve on white bread toast.