Such a fantastically delicious dish like mincemeat came to our region from Jewish cuisine. However, this appetizer cannot be called genuine Israeli, as the culinary specialists of the Promised Land borrowed its concept from their Prussian colleagues several centuries ago.
The combination of spicy fish and tender butter is always delicious and appropriate for any feast!
Based on an authentic Prussian recipe, the mincemeat was prepared from fried herring with the addition of boiled potatoes, onions, bread and fat. However, after going through the Jewish transformation, the appetizer turned into a cold paste of rubles of salty herring, which was mixed with sour apple, spices, onions and soft butter.
Such snacks are very much appreciated at festive tables, so on the eve of the New Year we bring to your attention two chef-dressing recipes, which will come in handy for toasted bread and a misted glass.
Forshmak with sprat
In this recipe, the classic rules for preparing cold mincemeat are preserved, however, creative chefs decided to tint the taste of herring with a sprat of spicy salting. And I must say, did not lose! The mix turned out really worthy, as you can see for yourself.
You will need:
- 250 g boneless herring;
- 90 g of good quality butter;
- 1 medium onion red onion;
- 2 medium sized red apples;
- 80 ml low-fat cream;
- 1 tsp apple cider vinegar;
- Salt, sugar, black pepper to taste.
The perfect pair for mincemeat - toasted bread or crackers
We cut the herring fillet into cubes, and clean the sprats from the head, tails, fins and entrails and cut across into several parts, approximately equal in size to the herring cubes.
Light and magnificent champignon paste that will decorate your table. We will reveal all the secrets for its preparation.
Finely chop the red onion and apples, season with sugar, salt and apple cider vinegar, after which we send everything together with herring and sprats to a blender and slightly pierce in the pulse mode. You adjust the texture yourself - if desired, your foreshmak can be both smooth and uniform, as well as “embossed” and with pieces.
Cold butter should be grated on a coarse grater and mixed with the mass punctured in the blender. Add cream, mix and mix again lightly in a blender.
Store the mincemeat in the refrigerator in a glass container. Before serving, it should slightly harden. The ideal pair for this appetizer is toasted rye bread.
Forshmak with horseradish
Well, now the second recipe. And in this technology we will use horseradish as well as boiled eggs in addition to onions and apples.
To make this appetizer you will need:
- 400 g of herring (fillet);
- 2 slices of a white loaf;
- 2 boiled chicken eggs;
- 1 small onion;
- 1 green apple;
- 50 g butter of good quality;
- 1 tsp grated horseradish;
- 100 ml of milk;
- Salt, sugar, black pepper, fresh herbs to taste.
A herring appetizer is always hundreds of variations and thousands of flavors!
Soak slices of bread in milk for a few minutes. After that, slightly squeeze and send to the blender bowl. There we will find an apple peeled from seeds and peel, diced onions (if it is too sharp, you can scald it with boiling water to remove bitterness), butter and 1 egg. Punch all this until smooth and transfer to a food container.
Leave it in the refrigerator for an hour, and before serving, put it on a beautiful dish or portioned bowls and garnish with finely grated egg and herbs. Serve with croutons or crackers.
