Pickled Herring Pate Recipe | Herring Appetizer Forshmak (Vorschmack). Recipe by Always Yummy!
The famous forshmak is a traditional Jewish dish made of herring. Forshmak is a perfect appetizer. There are many recipes of forshmak cooking but herring remains the main ingredient. Forshmak has a balanced taste and smooth pate texture. As a rule forshmak is served with rye bread toasts or as a part of side dish, for breakfast, dinner, evening meal and, of course, for festive table.
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✅ Ingredients:
• pikled herring filets – 10 oz /300 g
• 3 boiled eggs
• 1 green apple
• white loaf – 2 oz /50 g
• bulb onion – 3 oz /100 g
• milk – 3 fl oz /100 ml
• butter – 4 oz /100 g
• lemon juice – ½ lemon
✔︎ You will need:
• carving board
• blender
• stockpot
• pan
• stove
???? Preparation:
1. Hard-boil the eggs and cool.
2. Chop the bulb onion and fry with 1 oz /20 g of butter over medium heat for 2-3 minutes and cool then.
3. Debone the herring and cut into small pieces, lay into a blender bowl.
4. Peel 1 sour green apple, remove the core, dice and lay into the blender bowl.
5. Drizzle with the juice of half of a lemon.
6. Cut 2 slices of white peeled off loaf into small pieces, lay into a bowl and pour with the milk. Then squeeze out and add into the blender bowl.
7. Peel the eggs, cut into small pieces and lay into the blender.
8. Add the fried onion into the blender bowl.
9. Beat all the ingredients well until smooth.
10. Add 3 oz /80 g of softened butter and blend again.
11. Put the forshmak into the fridge for an hour.
12. Serve your forshmak with spring onion, greens and rye bread toasts.
Best Ever PICKLED HERRINGS
A good basic pickled herring dish which is enhanced by the grainy mustard vinaigrette.
Herring 2 ways - Polish cooking.
#fish #cooking #poland In this video Anna of PolishYourKitchen.com is teaching you how to make a couple of different varieties of herring.
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Scandinavian Pickled Herring with CIA Chef Lars Kronmark
To watch the full series and get Scandinavian recipes, visit
On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways.
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Sill -- Swedish pickled herring
Herring, especially pickled herring, is a social institution in Sweden. Here is my take on it.
Before you begin you may want to be familiar, process-wise, with Gravlax ( and Pizzasalad (
Pickled herring recipe:
=====================
for 1kg fish
Dry brine:
6T salt6T sugar1-2T black pepper, ground
Pickling brine:
500ml/2c apple cider vinegar
2T sugar2-3 large bay leaves1t or so allspice, whole2t mustard seeds
2t whole black peppercorns
1-2t juniper berries (optional)
Other elements:
1 lemon, sliced thin1 red onion, sliced thin
Fillet the fish. Layer dry brine on bottom of container,
then add layer of filets, then layer of dry brine, until all
fish and all dry brine is used up. Any remaining dry brine
can be poured over the top. Let sit in refrigerator for 8 hours.Optional step for longer-term storage: rotate fish so those on
the top end up on the bottom and leave for another 4 hours.
Remove fish and rinse, removing excess dry brine from the
surface. Set aside (can go back in fridge until ready for
pickling).
Combine pickling brine ingredients and bring to boil. Let
simmer 5 minutes and then cool down so not hot to touch.
Layer fish in jars with skin facing out. Place onion and
lemon between layers. Cover with brine. Set in fridge
for at least one day. Keeps a month or more.
Lightly Salted Herring at Home ???? Pickled Herring Recipe ????
Lightly Salted Herring at Home ???? Pickled Herring Recipe ????
Once upon a time my friend Julia gave me a recipe for salted herring. The friend is the best and her recipes are also the best !!! Although, after seeing the amount of salt in the recipe, at first I doubted. But I decided to do it as indicated. Moreover, Yulia said that in this way you can salt both herring and mackerel without cutting it into pieces. And here is the recipe itself: 400 ml of water, 3 tsp. salt, allspice, black peppercorns 15 pcs. each, 3 pcs. bay leaf. We send it to the refrigerator for 48 hours. I will clarify right away, for 2 herrings I take 2 norms of ingredients. The herring and mackerel are also lightly salted, very tasty and aromatic.
⏰Time codes ⏰
00:00 - we make a pickle for pickled herring
00:25 - carefully place the brine for salted herring
00:37 - put the herring in the brine
00:52 - cover the herring
01:13 - we send the herring in brine to the refrigerator for 48 hours
01:15 - we serve a ready-made dish, we treat ourselves to tasty and aromatic salted herring
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Как-то давно мне подруга Юля дала рецепт малосольной селедки. Подруга лучшая и рецепты у нее тоже лучшие!!! Хотя я, увидев количество соли в рецепте, сначала засомневалась. Но решила все же сделать, как указано. Причем Юля сказала, что таким способом можно засаливать как селедку, так и скумбрию, не разрезая на кусочки. А вот и сам рецепт: 400 мл воды, 3 ч.л. соли, перец душистый, перец черный горошком по 15 шт. каждого, 3 шт. лаврового листа. Отправляем в холодильник на 48 часов. Уточню сразу, на 2 селедки я беру 2 нормы ингредиентов. Селедочка, да и скумбрия тоже получаются малосольными, очень вкусными и ароматными.
⏰Тайм коды ⏰
00:00 - делаем рассол для маринованной селедки
00:25 - тщательно размешиваем рассол для малосольной селедки
00:37 - кладем селедку в рассол
00:52 - накрываем селедку
01:13 - отправляем селедку в рассоле в холодильник на 48 часов
01:15 - подаем готовое блюдо, угощаемся вкусной и ароматной малосольной сельдью