Herring pate with carrots. Herring pate: classic recipe

Hello, dear readers and lovers of tasty and satisfying cooking. Today we have prepared for you a very interesting article on the topic of snacks. As you know, there are a lot of them, but today we propose to remember one such as forshmak. The new is the well-forgotten old. So, let’s figure out how to make herring spread.

Herring pate, better known as forshmak, is very easy to prepare. There is no reliable information about who invented this snack. For many years, Jews, Finns, Germans, and Swedes have been arguing among themselves about the roots of this pate. It’s just impossible to get to the bottom of the truth. Jews consider the snack to be ancestral national dish, so look for the original or classic recipe it's simply useless. This herring pate is universal, as it can be prepared in completely different ways.

How to make forshmak correctly?

This dish is based on herring. It can be mixed with different ingredients. For example, it can be white bread (crumb), onions (both regular and leeks), eggs, apples, carrots, cheese (including processed cheese), greens, crackers, potatoes, butter or even margarine. You can even experiment and add your favorite mushrooms or prunes. It all depends on your imagination and your food preferences. Each rendition of this dish still has its own taste, so be confident and surprise each time. Another tip: don’t get carried away with additives, as you may lose the taste of the original ingredient. The pate should consist of no more than 50% additives.

Previously, when it was almost impossible to buy lightly salted fish, it was soaked in milk or in tea leaves. strong tea. Later, this stage was included in the cooking method. Now you can do without it, since the shelves are full of fish of any salting. Herring pate used to be prepared more often than now; in our time, this recipe has almost or completely gone out of use. That is why our task is to remind you, dear housewives, how it is prepared.

If you have already prepared the herring, then it’s time to make an excellent mincemeat from it.

Herring pate. Recipe for every day

This is very delicious snack, which is perfect for both breakfast sandwiches and the holiday table.

Boris Burda, an excellent cook and TV presenter, spoke about this dish like this: “Forshmak will always be eaten and loved in Odessa, even when there are no more Jews left in it.”

Components:

large herring - 1 pc.
onion - 1 head;
garlic - 2 cloves;
apple (sour) - 1 pc.;
margarine - 150 gr.;
egg - 1 pc.;
ground pepper (black or white), finely ground dried ginger, coriander (but you can do without it).

Preparation and cooking:

1) Clean the herring: cut off the fins, cut off the head, tail. Make an incision along the back and gently pull the skin together with light movements. Open the belly of the fish and remove all the insides. Use a knife to clean off the black film - it gives off bitterness. Pull out the ridge from small bones. If any bones remain, you need to pull them out with tweezers or pick them out with your hands. You can leave the smallest bones - they can easily be ground in a meat grinder. There is another option: you can buy a ready-made carcass without bones, but in this case there is no guarantee that it will be fresh.

2) Boil the egg. Clear.

3) Peel the apple too.

4) Chop the onion. To make it soft and the bitterness goes away, scald it with boiling water.

5) Cut 1/3 of the herring and apple into small pieces and set aside for a while.

6) Place all other ingredients in a blender and grind, adding egg white. Add spices and prepared garlic to taste.

7) The herring pate will become airy thanks to the margarine. Add it to the mixture, which is half ready and beat.

8) At the very end, add the ingredients that we set aside and decorate the eggs with yolk.

Salted herring pate “Ordinary”

Components:

large herring - 1 pc.;
apple - 1 pc.;
crumb white bread- 2 slices;
milk - 30 ml;
onion - 1 head;
boiled eggs - 2 pcs.;
seasonings (to your taste).

Preparation and cooking:

1) Soak the crumb in milk, squeeze out.

2) Separate the whites from the yolks.

3) Peel the herring and remove the bones.

4) Finely chop the apples and onions.

5) Pass all ingredients through a meat grinder or beat in a blender.

This appetizer will not be as airy as the previous one, but its spiciness will not let you pass it by.

Forshmak with carrots and butter

There are people who cannot live without bright colors. This herring pate with butter will dilute the carrots. It will add color to the gray mincemeat.

large herring;
large boiled carrots;
boiled eggs - 2 pcs.;
onion-feather - bunch;
butter - 120 gr.

Preparation:

1) Prepare the herring, chop finely.

2) Remove the yolks from the eggs.

3) Cut all ingredients into cubes.

4) Beat everything in a blender with gradual addition of butter.

Dressing for mincemeat

It is not necessary to make a dressing for this appetizer, but for lovers of extravagant and unusual tastes You can also try.

Components:

sugar 1 tbsp. spoon;
sunflower oil (fragrant) - 3 tbsp. spoons;
apple cider vinegar - 1 tbsp. spoon;
yolks - 3 pcs.;
pepper.

Grind the yolks with vinegar, add sugar, butter and pepper.

The gas station is ready.

Serving and combination

Forshmak is a herring paste. What it's called doesn't matter. Many people don’t even know this name, but they love to eat it.

You can serve the appetizer on the table by decorating it with yolks or sprigs of greenery common dish or in the form of sandwiches. Also an original solution would be to serve canapés. The pate is also suitable as a spread on chips or tartlets.

There are a lot of options, you just have to choose yours.

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Salad with spicy chicken, mushrooms, cheese and grapes - aromatic and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods; in combination with spicy fried chicken and mushrooms, you get a very nutritious snack, which is refreshed by sweet and sour grapes. The chicken in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with fire, use hot chili.

The task of indoor plants in the house is to decorate the home with their appearance and create a special atmosphere of comfort. For this reason, we are ready to take care of them regularly. Care is not only about watering on time, although this is important. It is also necessary to create other conditions: suitable lighting, humidity and air temperature, and make a correct and timely transplant. For experienced flower growers there is nothing supernatural about this. But beginners often face certain difficulties.

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It is impossible to imagine a beautiful garden that blooms throughout the season without perennials. These flowers do not require as much attention as annuals, they are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article we suggest recalling the most beautiful and unpretentious perennial flowers.

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All gardeners strive to obtain fresh, environmentally friendly and aromatic vegetables from their gardens. Relatives happily accept home-cooked meals from their own potatoes, tomatoes and salads. But there is a way to show off your culinary skills to even greater effect. To do this, you should try to grow several aromatic plants that will add new tastes and aromas to your dishes. What greens in the garden can be considered the best from a culinary point of view?

Kefir pizza pancakes - delicious pancakes with mushrooms, olives and mortadella that are easy to prepare in less than half an hour. You don’t always have time to prepare yeast dough and turn on the oven, but sometimes you want to eat a slice of pizza without leaving home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Pancakes like pizza are a great idea for a quick dinner or breakfast. We use sausage, cheese, olives, tomatoes, and mushrooms as filling.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on a city balcony or kitchen windowsill. There are advantages here compared to growing in open ground: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round

We grow many vegetable and flower crops using seedlings, which allows us to get an earlier harvest. But creating ideal conditions is very difficult: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion and sometimes to the death of young seedlings, because they are the most sensitive to adverse factors

Sometimes you just don’t know how to surprise your guests. Common herring can be seen at almost every feast. Do you know how to prepare such sandwiches with herring and carrot pate, the taste of which will resemble red caviar? In that simple recipe there are no special rules. It’s just that herring and melted cheese go together very well, and other products complement this perfect taste. So even a child can make herring pate with carrots and butter. The only nuance of this dish is cleaning the fish. You need to clearly know that there are no seeds left.

Ingredients for herring pate with butter:

Large herring - 1 piece;
Large carrots - 1 pc.;
Processed cheese - 2 pcs.;
Butter - 100 gr.;
Eggs - 2 pcs.;

How to prepare fish pate from herring and cheese:

1. The recipe is actually very simple. To make the appetizer really tasty, you need to fillet the herring. It's very easy to do. Cut off the head of the fish and make an incision along the dorsal fin with a depth of no more than 0.5 cm. In the same place, peel off the skin and pull it off the carcass, first on one side, then on the other. Do not tear off the skin near the belly. Now gather all the skin into a “bun” and pull. This way you will remove the tummy exactly along the line and easily remove the insides.
Using your fingers, starting from the same dorsal fin, carefully remove the fillet from the ribs. With such fish fillet Herring pate with butter will turn out very tasty.
Boil and peel the eggs. Boil the carrots until fully cooked and remove the skin with a special knife. Remove the cheese from the packaging. Cool the butter and remove it from the packaging.
Cut the food into pieces so that they fit easily into the meat grinder opening. Carrots, eggs, butter, and herring with melted cheese are passed through a meat grinder once. Mix the resulting mass and put it in a jar.

Ready-made herring pate will taste best with gray bran bread. Prepare sandwiches and garnish with any greens. Serve the finished appetizer to the table. And as a vegetable snack we suggest trying

Southern Europe is famous for its terrines and pates made from game, poultry and fish. Slavic cuisine not only borrowed most of the recipes for first-class pates from France, but also supplemented them with its own, authentic version of the appetizer. Salted herring pate is a know-how from Soviet times, when even with a shortage of food, chefs were able to create incredibly tasty, but at the same time quite simple dishes.

Herring pate is prepared from filleted lightly salted herring, passed through a blender or meat grinder. The specific rich taste of fish is usually diluted with butter, soft cheese, cottage cheese, boiled potatoes or carrots chicken egg, white or rye bread. Season the dish with garlic and coriander, cumin and grated nutmeg, herbs such as oregano, basil, parsley, dill.

Grandmothers and mothers will probably remember “butter with red fish,” which was made from boiled carrots, butter and herring, or Jewish pate - an unusual combination of salted fish, cottage cheese and stale white bread. Students of Soviet times are probably familiar with the taste of “namazka” - herring fillet twisted with potatoes, onions and butter.

Besides old recipes, there are also modern versions of pates that include nuts, white wine and cream, seafood and tropical fruits like mango, kiwi or avocado.

The finished pate is served as independent dish, placed in portioned cocotte bowls (cream bowls) or taken out on toast, in tartlets and canapés. The dish can also be used to create buffet snacks (rolls, envelopes, etc.).

You can evaluate which recipes are tastier—new or time-tested—by trying out the recipes below in practice.

Pate with red fish

A delicious economy-class decoy, suitable for sandwiches and filling snacks.

List of ingredients:

Processed cheese – 200 g.
Herring fillet – 300 g.
Chicken egg – 4-5 pcs.
Butter – 100-150 g.
Garlic optional.
Onions – 1 pc.
Pepper.
Salt.

Cooking method:

Boil and peel the carrots. All components of the pate: prepared boneless fillet, boiled eggs and carrots, a chilled stick of butter and processed cheese pass through a meat grinder.
Grate the onion on a fine grater. If you grind it together with other products, large grains will be felt.
Mix the onion pulp well with the base of the snack. A homogeneous glossy mass with orange splashes should form.
Cool the pate and use as intended. Contains butter, so it is not advisable to combine the snack with hot toast.

Pate "Student"

The pate is good not only for sandwiches, but also for filling lavash, flatbreads, unleavened wheat, buckwheat pancakes. It is prepared in two versions: with fresh onions or sautéed in butter.

List of ingredients:

Herring fillet – 400 g.
Potatoes – 200 g.
Butter – 70 g.
Dried dill - to taste.
Dried garlic - to taste.
Pepper.
Salt.
Onion – 2 pcs.

Cooking method:

Boil and cool the potatoes slightly. While still warm, beat it with butter, spices and dried dill(garlic).
Remove the herring fillet from all bones and skin. Soak in water if it is too salty.
Sauté finely chopped onion in a couple of tablespoons of butter. It is necessary to bring it to a barely golden state, avoiding the formation of burnt edges.
Pass through a meat grinder and combine with mashed potatoes and mashed with a fork (chopped in a blender) sautéed onion.
Use to make sandwiches and other cold snacks.

Jewish pate

The composition of the dish is very similar to mincemeat. This dish also applies to Jewish cuisine. This recipe does not contain apples or fresh bread, but salty is included grainy cottage cheese. The combination is peculiar, but memorable. You can also add grated onions to the appetizer.

List of ingredients:

Herring fillet – 400 g.
Granular cottage cheese in cream – 100 g.
Breadcrumbs – 100 g.
Green onions – 30 g.
Fresh parsley or dill (leaves only) – 30 g.
Milk – 300 ml.
Pepper.
Salt.
Ground coriander as desired.

Cooking method:

Carefully select the bones from the fillet, cut it into small pieces and pour in low-fat milk for an hour.
Pour the salted cream into a separate bowl.
Rinse the fish and pass through a large meat grinder along with cottage cheese, onion and parsley.
At the very end, pass a few crusts of any stale bread through the grinder. It will collect the remaining pulp, and the instrument will be easier to clean.
Mix the pate base with breadcrumbs and mix thoroughly using an immersion blender or fork.
Then gradually add salted cream to the thick pate, keeping an eye on the consistency. After achieving the desired result, taste and season with salt and spices.
Serve chilled.

Herring pate with nuts and apples

The most delicious and famous way to prepare herring pate. Thanks also to Jewish cuisine for the recipe.

List of ingredients:

Herring fillet – 400 g.
Chicken egg - 3 pcs.
Stale loaf – 200 g.
Sweet and sour apple – 100-150 g.
Walnuts – 50 g.
Onions – 2 pcs.
Apple cider vinegar – 1 tbsp. l.
Mustard – 1 tsp.
Pepper.
Lemon juice – 20 ml. (1 tbsp.)
Salt.
Nutmeg.

Cooking method:

Remove all bones from the fillet and soak it for 30 minutes to an hour in cold water.
Boil hard-boiled eggs. Cooking time is at least 7 minutes.
Remove skin and core Big apple, cut it into several pieces.
Finely chop a large onion.
Heat in a dry frying pan walnuts and sift them from the remaining bitter skins. Chop them coarsely in a blender using pulse mode.
All components of the pate: chopped herring, eggs and apple, stale bread, vegetable oil, spices and vinegar with mustard, place in a blender bowl.
Grind until a uniform glossy mass is obtained. Pour coarsely chopped nuts into the prepared pate and mix everything with a spoon. You can add some fresh or dried herbs to the dish.
Adjust to desired taste with salt and spices.
Cool before serving.

Herring pate with caviar

An original pate with a twist for buffets and festive dinners.

List of ingredients:

Chicken yolks – 5 pcs.
Herring fillet – 400 g.
Green onions with white part – 30 g.
Vegetable oil – 20-30 ml.
Butter – 100 g.
Small salted caviar (cod, capelin) – 30-50 g.
Cream or fat sour cream – 30 g.
Pickled cucumber – 1-2 pcs.
Pepper.
Salt.

Cooking method:

Remove the bones and wash the fillet, cut into pieces as desired.
Grind chicken yolks with vegetable or melted butter until a thick paste forms. Add small caviar capelin or cod.
Herring fillet, peeled pickled cucumber, butter and green onions puree with a blender. Add sour cream or cream. Season to taste with salt and pepper.
Divide the herring mass into portioned molds. Make a depression in the center and place the yolks and caviar there. Stir in a spiral with a spoon to form a two-color pate.
You can also simply mix two parts of the pate into one with a spoon. A blender is not suitable for these purposes, as it will destroy all the eggs.
Cool before serving.