How to cook forshmak in Odessa. Preparing classic Jewish dishes

How to cook forshmak in Odessa. Preparing classic Jewish dishes
Cook forshmak involves the use of various products, from herring and chicken to cheese and mushrooms. We will prepare the real Odessa forshmak.

2015-11-30 11:12:33 92

forshmakapples onionsodessa forshmakapple medium sizechicken herringcold appetizer

List ingredients of all types of forshmak is impossible, because the list will get so long that it is unlikely that someone will have enough patience to finish reading it to the end. Beef, veal, lamb, chicken, herring, potatoes, cabbage, mushrooms, milk, curd, cheese, sour cream, pasta, turnips, beets, cabbage, onion, apples are just the most common. If in European kitchens forshmak consistently served hot in casseroles, in Hebrew it is a cold appetizer, before drinking will certainly cool. Classical Odessa forshmak is made from simple and affordable ingredients: herring, onions, apples, white bread , butter, vinegar and pepper, and herring for cooking this colourful dish was taken the lowest quality is "rusty".

fish meat

0.5 kg of herring cleaned from bones and remove skin her. This procedure should be performed carefully so that the result of painstaking work in herring, there is not a single, even the smallest, seeds. Wymogu the cleaned fish in boiling water or in milk for 2-3 hours, cut it with a knife into chunks, and then mince (you can double) or grind to a fine mince in a blender or in a food processor.

Prepare the Foundation

150-200 g of loaf or white bread soaked in boiled water or in milk. More preferred is the use of the baton, he must be a bit stale (yesterday's). 1-2 sour Apple of medium size (about 150 g) cleaned from the peel and finely chop. Finely crumble the same amount of onions. Press the dial, add to chopped apples and onions, and then skip the resulting mass twice through a meat grinder. Added to 100 g of warmed butter, and 1 teaspoon of black pepper. Mix well.

Final part

Combine the fish with the stuffing base, then mix thoroughly, ensuring smooth. Spread on a plate or in seledochnitsu, giving a cold appetizer in the form of fish. You can decorate the finished dish, placing on top of greens, boiled eggs, slices of lemons or pickles. Left seasoning forshmak tablespoons of 3% vinegar and let it sit in the fridge for 3-4 hours. During this time, the dish attains the desired density and its unique taste. Forshmak is ready! Bon app├ętit!


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