Hebrew Forshmak with potatoes

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How to cook mincemeat at home not from fillets, but from barrel herring? We offer visual photo instructions on how to do this.

This tasty mincemeat differs from the classic one by the presence of one ingredient – potatoes, which makes it more satisfying.

Let’s get started!

Ingredients

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Bon appetit, I hope you had fun with us!

Steps

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  1. Boil potatoes and eggs in advance, peel and cool their.
  2. Cut the crust of slices of white bread. Only need air bread crumb. Pour it with milk for 10-15 minutes.
  3. We clean and chop the onion. We prepare marinade from water and lemon acid and put onions in it.
  4. We cut herring. In order not to stain the table very much and make it easier yourself a subsequent cleaning, put the fish on a plastic bag. First, gently remove the skin.
  5. Then, without gutting the fish itself, we cut along the spine fillet, separating it from the ribs and all small bones. Gradually we deepen the cuts at the head to cut the whole fillet.
  6. Once again, carefully check the fillet for bone absence. Then chop it.
  7. Peel the apple and remove the core. Take an apple only sour varieties.
  8. All products: eggs, onions, potatoes, herring, bread, apple – grind alternately in a blender or pass through a meat grinder. Someone loves a forshmak of a uniform and soft consistency that achieved only when using a blender, and someone with more in large pieces from a meat grinder. Add slightly thawed butter.
  9. Mix well all the crushed ingredients. We put the mincemeat in a salad bowl, decorating with a sprig of greenery.
Keywords:
  • Jewish cuisine
  • Snack
  • potato
  • A fish
  • herring
  • foreshmak

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