Forshmak from herring

Ingredients for making herring mincemeat

  1. Lightly salted herring medium size 1 piece
  2. Chicken eggs 3 pieces
  3. Large apple 1 piece
  4. Milk 400 milliliters
  5. Large onion 1 piece
  6. Medium sized potatoes 1-2 pieces
  7. Butter 100 grams
  8. Ground black pepper to taste
  9. Mustard to taste
  10. Salt to taste
  • Main ingredients: Herring, Potato, Onion
  • Serving 7 servings
  • World Cuisine


Medium bowl, Knife, Cutting board, Deep bowl, Fine grater, Medium pan - 2 pieces, Cooker, Lid for the pan, Large grater, Tablespoon, Salad bowl, Plastic container with a lid, Kitchen gloves, Tweezers or tweezers

Cooking forshmak from herring:

Step 1: prepare the eggs.

We lay the eggs in a medium pan and fill with water so that it completely covers the ingredient. We put the container on medium heat and wait for the water to boil. After boiling, cook hard-boiled eggs yet 6-7 minutes. Immediately after that, turn off the burner, and put the pan using kitchen tacks under cold running water. This must be done in order to subsequently relieve eggshells with ease. Then, rinse again the cleaned component under running water to wash off the rest of the shell. Using a fine grater, grind the ingredient directly into a deep bowl.

Step 2: prepare the potatoes.

We thoroughly wash the potatoes under running warm water, without removing the peel in advance. After that, put the ingredient in a medium bowl and fill it with plain water. The liquid should completely cover the vegetable, as we will cook potatoes in their uniforms. So, we prepare the component for 25-35 minutes depending on the type of potato and after - turn off the burner. We spread the ingredient on a cutting board and set it aside for a while so that the potatoes can cool to a warm state. And only after that, with clean, dry hands, we remove the peel from the component with a knife, and rub the peeled potatoes on a coarse grater. Shredded vegetable is transferred to a bowl for egg chips.

Step 3: prepare the herring.

We clean the herring with a knife from the skin. After that, with the same sharp inventory, we cut off the head of the fish and remove the fins as necessary. Then we make an incision along the abdomen of the herring and with neat clean hands we get the fish insides. We cut the fish into two halves along the knife and carefully remove the ridge with our hands, making shallow cuts between the bone and the meat. Using tweezers or tweezers, remove bones from the herring. After - slightly rinse the ingredient under running warm water and immediately after that put it in a free bowl. Pour the main component with milk and set aside to insist for 30-40 minutes. After the allotted time, we take out the herring from milk and put it on a cutting board. With the same sharp inventory, finely chop the ingredient into pieces. Attention: the smaller we chop the herring, the tastier we get the foreshmak. We transfer the chopped herring into a bowl with other chopped ingredients.

Step 4: prepare the onion.

Using a knife, peel the onion from the husk and after that, we rinse the ingredient well under running warm water. We spread the vegetable on a cutting board and grind the component into small pieces with the same sharp inventory. Attention: in this case, as well as with herring, the finer we chop the onion, the tastier the dish will be. Shredded ingredient is transferred to a container with other components.

Step 5: prepare the apple.

We rinse the apple under running warm water and then, using a knife, remove the peel from the ingredient. Put the fruit on a cutting board and cut it into two halves. After that, remove the core from each apple part and immediately after that, using a fine grater, rub the apple directly into a bowl with other components of the dish.

Step 6: prepare the forshmak from the herring.

Mix the ground ingredients for the preparation of mincemeat with a tablespoon until smooth and then - carefully chop everything with a knife again. Then add soft butter to the container. And for this, we get it in advance from the refrigerator, warm at room temperature. Attention: melt the creamy ingredient to a liquid state is not necessary, as this will affect the consistency of the dish. Again, mix everything well with a tablespoon and chop with a knife so that we get a homogeneous mass. To taste, we can add salt, ground black pepper and ready mustard to the mincemeat. This dish will not spoil, but rather will give it a piquant spiciness.

Step 7: serve the foreshak from the herring.

Immediately after cooking, put the mincemeat from the herring with a tablespoon into a salad bowl and serve the dish to the table. The remaining mass is transferred to a plastic container, closed tightly with a lid and put in storage in the refrigerator. Part of the dish for serving can optionally be decorated with fresh sprigs of parsley or dill, as well as thin apple slices. Well, along with a mincemeat, you can put slices of bread on the table and everyone will be able to spread as many dishes on bread as he sees fit. Good appetite!

Recipe Tips:

- - It is best to grind herring and onions with a knife on a cutting board, as pieces of ingredients give the foreskin juiciness and sophistication. Therefore, if you have assistants such as a blender or food processor in your kitchen, set them aside.

- - Instead of boiled potatoes, soaked white bread can be added to the forshmak from herring. Although for this dish, as for me, boiled vegetable is most suitable.

- - To prepare the forshmak, it is necessary to take apples of sour varieties.

- - Instead of herring, in order to save time spent on cutting fish, you can take ready-made salted herring fillet, which can be found in specialized retail outlets in the food market or in a supermarket.