• Nutrition Facts
  • Calories: 249
  • Protein: 7.3
  • Fats: 20.9
  • Carbohydrates: 6.1

    In world culinary there are such dishes that, despite the simplicity of their components, can truly surprise with unsurpassed taste characteristics of the final result. Such dishes, no doubt, include the famous herring mincemeat. This is one of the treasures of the national Jewish cuisine, a wonderful cold appetizer, which is usually served before the main meal or eaten as a separate independent dish with a side dish of potatoes. Forshmak from herring is an excellent option for sandwiches, nutritious, satisfying and at the same time tender and airy pate.

    As they say, only a purebred Jewish grandmother can cook a real mincemeat. However, for everyone who wants to enjoy such an amazing snack, the Hozoboz website reveals all the secrets of its preparation. This dish will perfectly fit into the festive table or will become your favorite everyday dish. Initially, it was distributed in the diaspora of Jews, who have always been famous for their culinary talents. Today, the mincemeat, the photo of which is presented here, can be said to have gone to the people - the number of his fans, who are found in all modern countries, is increasing every year.

    History of the dish

    Once upon a time, enterprising Jews borrowed a delicious dish called forshmak from the people who inhabited Prussia. In those days, the classic look of this snack was somewhat different - it was baked meat or herring with pepper, sour cream, potatoes. Forshmak came to Jewish cuisine in the form of fried herring, and over time turned into a modern pate, prepared without heat treatment. Here it has become a national dish, without which not a single feast can do. By the way, a harmonious combination of forshmak with strong alcoholic beverages, in particular with vodka, has long been noticed. Today there are several variations of this dish, because it conquered many countries in a fairly short time. So, in Odessa, mincemeat from herring, the recipe of which is known to absolutely everyone here, always includes apples, onions, bread or hard-boiled eggs.


    • Lightly salted herring - 640 g,
    • Semerinka or Antonovka apples - 140 g,
    • Onion - 90 g,
    • Butter - 90 g,
    • Chicken eggs - 3 pcs.,
    • Lemon - 40 g,
    • Ground pepper - 3 g,
    • Parsley greens - 9 g.

    To make a real Jewish mincemeat, you need:

    1. We clean the herring, removing the head, fins, skin. We take out the ridge and, if possible, the rest of the bones.

      We clean the carcass of the herring from unnecessary parts of the body, skin, as well as large and small bones.

    2. Hard boil eggs. Cool in water. We clear.

      Cool hard-boiled eggs.

    3. Cut the eggs into several parts.

      Divide the eggs into several parts.

    4. Peel the onion, chop.

      Cut the onion.

    5. We clean the apples, cut them into pieces of arbitrary shape of a small size.

      Peel the apples and cut them into small pieces.

    6. Finely cut the herring fillet, taking out the remaining bones in the process.

      We chop the prepared herring smaller.

    7. We transfer all the crushed ingredients into a deep container.

      In a bowl, mix all the ingredients.

    8. We turn them into a puree state with an immersion blender.

      Using a blender, prepare puree from all ingredients.

    9. Add oil to the mixture, pepper.

      Enter butter and spices.

    10. Beat again with a blender.

      Beat the minced meat with a blender again.

    11. Squeeze out the lemon juice.

      Add fresh lemon juice.

    12. Mix. We cool. We serve the finished mincemeat in portions, spreading it on slices of bread or putting it into waffle molds.

      Stir again and place in the refrigerator to set for at least a few hours. They usually eat such an appetizer spread on toast or slices of bread.

    Various variations of this dish suggest adding salted mushrooms, nuts or melted cheese to the mincemeat. These are more modern options that are good to use for a change in its classical interpretation. However, in the traditional recipe proposed by us, all products are perfectly matched and, in principle, do not need additional additives. Instead of lemon juice, table vinegar is often used. In some cases, part of the ingredients - half the number of apples indicated in the recipe, egg whites, are not crushed with a blender, but cut with a knife and mixed into the pate. When choosing heavily salted herring, it is recommended to soak it for 3 hours in milk or tea before cutting.

    As a decoration for mincemeat, use greens, yolks or egg whites. One possible serving that has been especially popular in the past is the truncated pyramid-shaped pâté, which is then sprinkled with chopped egg whites.

    The benefits of the dish

    The mincemeat contains extremely useful components, because even lightly salted fish has certain benefits for the body. So, herring is a wonderful source of protein, fatty amino acids. The latter have a beneficial effect on the functioning of the cardiovascular system. Many valuable elements and vitamins contained in herring, apples and onions are necessary for the whole organism. They are involved in the proper functioning of the brain, stimulate an increase in immunity, and are useful for the visual organs. Eggs, in addition to their protein value, are distinguished by the presence of vitamins used by the body to strengthen bone tissue and improve memory.

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