Forshmack in Hebrew is simple and tasty

We have got used to eating herring either in pure form,with boiled potatoes, or in the form of a salad "Herring under a fur coat." It's time to diversify your menu a little, because you can cook a very tasty snack from traditional herring, which is famous for Jewish cuisine - forshmak. You can even say that the Forshmak of the Jews stands almost on one step with matzoi, so much they love it. And there is for that, Jews know a lot about food. In addition, Jewish cuisine is one of the few where special ingredients of cooking can perfectly combine in one dish, and special cooking rules (kashrut) give the will of culinary ingenuity. Preparing Forshmak is absolutely simple. There are a lot of recipes for this dish, and in just 25-30 minutes you can get a fairly large amount of delicious snacks that you can spread on bread or eat with the same boiled potatoes.

For example, here is a forshmak in Hebrew(classic recipe): 3-4 herrings cleaned from the skin and bones, remove the head, tail and fins, so that there remains one flesh, which for an hour or two soak in one glass of milk. After this, twist the fillets in a meat grinder. One large, green, sweet and sour apple to clean, remove the middle and very finely chop. The same is done with two small bulbs and a small bunch of green onions. In a quarter of a glass of milk, soak 3-4 slices of a loaf (without a crust), squeeze it and roll with a bow and apple in a meat grinder. Combine this mass with the herring and re-twist it. After that, add to the resulting minced three finely chopped egg whites (cooked), fill everything with one tablespoon of mustard and two tablespoons of apple or wine vinegar. Yolks, left from three eggs, grind with two teaspoons of sugar and a quarter of a glass of sunflower oil. You can add a little ground black pepper. Add the yolks to the total mass and mix thoroughly again. Forshmak is in Jewish ready, now it can be nicely laid out on the herringbone or any other convenient dish. From above you can sprinkle with boiled and crushed egg yolk or finely chopped green onion.

Forshmack in Hebrew can be prepared andin another way: one kilogram of herring to get rid of the head, tail, bones and skin and cut into pieces; 200 grams of white bread cut into cubes and dry in the oven. Three eggs boil hard and finely chop. With two green sour apples, trim the skin, pull out the core and cut it into small pieces as well. Do the same with two small bulbs. All components, except for eggs, combine, mix and double-scroll with a meat grinder, pepper a little, pour the squeezed half-lemon juice. After that, add the eggs, carefully mix everything, wrap in food polyethylene film and put it on the refrigerator for a couple of hours. Two hours later the Forshmak is completely ready to be eaten in Hebrew.

And here is another version of forshmak, but instead ofHerrings are put here ... mushrooms. To make it, you need 50g of dried mushrooms and 250g of canned, and 400g of potatoes, 100g of carrots, 150g of tomatoes, 100g of onions, 50g of parsley, 3-4 eggs of chicken, 100g of sour cream and butter, 50g of breadcrumbs, 50g of cheese. This so-called hot foreshmak with mushrooms is cooked this way: washed, boiled and finely chopped dried mushrooms. Water after cooking mushrooms is not poured, it is useful for sauce. Salted mushrooms are also finely chopped. Boil carrots and potatoes, tomatoes stew in oil, fry onions until golden. When all the vegetables are ready, wipe them through a strainer and salt-pepper. Next, take the raw eggs and separate the yolks, which grind with sour cream and butter. Whisk the whites separately until a thick foam turns out. We combine vegetable puree with mushrooms, a mixture of yolks and sour cream and proteins, mix. Deep frying pan or baking dish completely lubricate inside the oil, sprinkle abundantly with breadcrumbs and put into it our mushroom mass, well sprinkle with shabby cheese and send it to the oven. While forshmak is baked, we prepare sauce for it: pour a little flour into the pan, add a little water from under the cooked mushrooms, put sour cream, salt and boil for 5-6 minutes, stirring constantly. When forshmak is covered with a golden crust, it can be removed from the oven. Served separately.