Farshmak - this is what and how to cook it?

According to the expert on cooking Boris Burda, farshmak - this is a dish, without which no one from Odessa can think of his childhood. And if you put aside the jokes aside, you probably can not find a more delicate appetizer filled with the play of salty and spicy notes in the Jewish kitchen .

The recipe from Odessa Jews

By the way, in culinary books this dish is designated as "forshmak". The difference, it would seem, is one letter, but it is she who determines the true purpose - "anticipation" in translation from German. Therefore, we will continue to designate forshmak as a snack.

Reasonably, the question arises as to how to prepare a farshmak? The answer is obvious: it's very simple. To do this, you need to stock up the herring, better than salt, milk, two onions, three eggs, mustard, wine or apple cider vinegar, a glass of vegetable oil, sugar, pepper, two hundred grams of bread, black fragrant bread, two sour apples.

Preparation farshmaka is as follows: the herring is cut fillets, after which it is sent to soak in milk for the night. The next morning the fillet is taken out and put aside. And in his place sent bread. While he is soaking away, boil the eggs, cool and separate the proteins from the yolks.

Yolks should be combined with both types of pepper, butter, two tablespoons of vinegar, a teaspoon of mustard and two of the same spoons of sugar. The resulting "vinaigrette" is thoroughly mixed and ground with a fork so that a uniform gruel is obtained.

The process of "assembling" Forshmak is as follows. In the food processor (if it is not there, then simply in a meat grinder) grind the herring fillets. Then add the yolk mixture, again pass through the cutting process. After that comes the turn of sour apples, squeezed from the milk of bread, most of the proteins and a large chopped onion. As a result, a homogeneous creamy paste should be obtained. Here it is and is a ready-made farce. This creation is placed in the herringbone and sprinkled with chopped green onions and remaining shredded proteins.

Variations created by fans

The classical variant, presented above, is often subjected to a wide variety of modifications. It is often added walnuts in farshmak. This is done as follows.

From the original list of products left herring, eggs, onions and sour apples, but add 100 grams of walnuts, one tuber of boiled potatoes, two tablespoons of mayonnaise and dill. It's much easier to cook this snack. All the ingredients, except mayonnaise and dill, are added to the combine, grind to a creamy mass. Then they dress mayonnaise and serve on the table, sprinkling with dill and finely chopped boiled egg.

Another thing is to create a farshmak with cottage cheese. This dish will decorate the festive table. To make it, you need to grind the fillets of two herrings with 200 grams of cottage cheese. Instead of mayonnaise or vegetable oil here are used five spoons of sour cream, and piquancy to the whole mass will give finely chopped green onions and dill, as well as salt and pepper. Such forshmak should be served only chilled, and only in tandem with grated cheese.

Here are three recipes from which you can choose the one that you like the most.