Herring forshmak

Fish 146 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Herring forshmak
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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Herring forshmak is one of the most famous and simplest Jewish dishes. It's also nice that its main character is a fish, which is quite accessible to everyone. It has long been salted directly at sea and sent throughout the Russian Empire. Herring, by the way, was traded by the father of Marc Chagall, a man of a delicate soul and very modest income. Like other Jews, he believed that herring can be present on the table on ordinary days, but by Holy Saturday it must certainly turn into a forshmak. Indeed, on weekdays, every Jew is an ordinary hard worker, but on Saturday, after a bath and a mikvah, after a solemn evening prayer, he becomes a king, worthy of the best food!

Ingredients

Directions

  1. To prepare forshmak, thoroughly clean the herring of bones, skin and entrails.
  2. Herring forshmak, chop onions and green onions
  3. Peel the onions and chop coarsely. Chop the green onion very finely.
  4. Herring forshmak, peel the apple and the seed box
  5. Peel one apple from the skin and the seed box, the other - only from the seed box.
  6. Herring forshmak, make minced herring, onions and apples
  7. In a meat grinder, turn the herring, then onions and apples. Turn the resulting minced meat again.
  8. Herring forshmak, hard-boiled eggs, peel and separate the yolks from the whites
  9. Hard boil the eggs, peel and separate the yolks from the whites.
  10. Herring forshmak, mash the yolks with vinegar, mustard, salt and pepper, add green onions
  11. Grind the yolks with vinegar, mustard, salt and pepper, add green onions. Mix the resulting mixture with minced meat and knead well.
  12. Herring forshmak, mash squirrels with a fork
  13. Mash the proteins with a fork and add to the minced meat.
  14. Herring forshmak, put the resulting mixture on a fish-shaped herring
  15. Put the forshmak on a fish-shaped herring, garnish with green onions or parsley.

Herring forshmak



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

Herring forshmak is one of the most famous and simplest Jewish dishes. It's also nice that its main character is a fish, which is quite accessible to everyone. It has long been salted directly at sea and sent throughout the Russian Empire. Herring, by the way, was traded by the father of Marc Chagall, a man of a delicate soul and very modest income. Like other Jews, he believed that herring can be present on the table on ordinary days, but by Holy Saturday it must certainly turn into a forshmak. Indeed, on weekdays, every Jew is an ordinary hard worker, but on Saturday, after a bath and a mikvah, after a solemn evening prayer, he becomes a king, worthy of the best food!

Ingredients

Directions

  1. To prepare forshmak, thoroughly clean the herring of bones, skin and entrails.
  2. Herring forshmak, chop onions and green onions
  3. Peel the onions and chop coarsely. Chop the green onion very finely.
  4. Herring forshmak, peel the apple and the seed box
  5. Peel one apple from the skin and the seed box, the other - only from the seed box.
  6. Herring forshmak, make minced herring, onions and apples
  7. In a meat grinder, turn the herring, then onions and apples. Turn the resulting minced meat again.
  8. Herring forshmak, hard-boiled eggs, peel and separate the yolks from the whites
  9. Hard boil the eggs, peel and separate the yolks from the whites.
  10. Herring forshmak, mash the yolks with vinegar, mustard, salt and pepper, add green onions
  11. Grind the yolks with vinegar, mustard, salt and pepper, add green onions. Mix the resulting mixture with minced meat and knead well.
  12. Herring forshmak, mash squirrels with a fork
  13. Mash the proteins with a fork and add to the minced meat.
  14. Herring forshmak, put the resulting mixture on a fish-shaped herring
  15. Put the forshmak on a fish-shaped herring, garnish with green onions or parsley.

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