Forshmak from herring. Herring forshmak: classic recipes for a fragrant snack

Forshmak is a pate made from herring and some additional ingredients: onions, bread, apples and eggs. All elements are crushed, bones are removed from the fish. Spices for the pate you choose yourself. Forshmak as a snack would be an excellent option; sandwiches are often made from it. To surprise the guests sitting at the table, decorate the dish with herbs or olives. You can put it on a beautiful dish and make unusual shape put on top of various vegetables. There are enough options, so everyone can decorate to their liking.

This appetizer is not new, it came to us from Soviet Union and is still relevant for any holidays. Previously, there were many problems when buying fish: firstly, it was not so easy to buy it, and secondly, the purchased herring was always oversalted. The hostesses solved this problem in their own ways - they soaked the fish in tea. Nowadays, you can buy herring in any supermarket or market.

For Jews, this dish is national. It is present at any event and acts as a cold snack. There are also countries where mincemeat is served differently on the table. For example, in Finland it is brought to the table as a hot dish.

There are a large number of recipes for making mincemeat. Some use lamb or beef instead of fish, there are recipes with the addition of mushrooms, vegetables and potatoes. Today we will talk about the classic recipe with herring, we will tell you in more detail how to cook a delicious mincemeat.

How and with what mincemeat is served

This dish is different from the rest simple view which must be decorated in any convenient way. The situation is similar, as with girls with a pale face, who desperately need cosmetics. Greens or other decoration for mincemeat is simply essential. First of all, of course, think about how you will put the dish on the table, and only then start thinking about decoration.

You need to understand the difference between an everyday home feast and an event with a bunch of guests. For a simple lunch with family, an ordinary mincemeat without decorations is suitable; it will be an excellent snack for potatoes. For holiday table you can serve the dish differently:

• Make bread canapes. Any kind will do: white, black and others. Make a small layer of minced meat, place a piece of herring on top, next to a small piece of cucumber.
• If you have time, then cook chips with mincemeat.
• Tartlets will look beautiful. Additionally decorate them with olives and sprinkle with hard cheese, grated on a fine grater.

These are not all options for serving dishes. The main thing is to have the desire to do something unusual and then you will succeed. Appetizer has pleasant taste, so if you decorate it well, then it will instantly disperse from the table. All guests will surely love it!

Classic mincemeat from herring

This dish is considered to be a traditional European dish. In our region, forshmak is put on the table as a snack, decorated with onions. How to make a delicious fish dish that looks like a pate at home?

It is necessary to have the simplest meat grinder in the house, through which we will scroll the minced meat and some other products. We will cut the onion by hand into small cubes. Let's move on to the detailed recipe!

Ingredients:

Cooking process:

Forshmak from herring for the New Year's table

On the nose New Year and Christmas! Have you already thought about what goodies you will cook for the holidays? We can offer you to make an appetizing appetizer of herring and vegetables - forshmak. Since the dish is New Year's, we will decorate it in the same style.

Ingredients:

• fish fillet 0.5 kg.
• onion 1 pc.
• butter 100g.
• loaf (pulp) 100g.
• apple 2 pcs.
• vinegar 9% to your taste.
• ground black pepper up to 1 tsp

A little secret: To make the dish incredibly tasty, then buy not a fillet, but a whole herring. At home, clean it and then everything is the same. The taste of forshmak will be much better.

Cooking process:

1. We prepare the necessary products.
   
2. We remove the skin from the fish, cut off the head and tail. We take out all the insides and take out the bones. Cut the fillet into medium pieces.
   
3. We wash the apples, clean the skin, remove the core with seeds.
   
4. Peel the onion, wash and divide into 4 parts.
   
5. We take a loaf (we cut off the crust in advance) and soak it in water, after which we squeeze out all the liquid from it.
   
6. Now we grind all the ingredients with a meat grinder. Skip the fillet first, then everything else: butter, loaf, apples and onions.
   
7. Add vinegar and pepper to the mass to your taste.
   
8. Thoroughly mix the mass until smooth. Our dish is ready!
   
9. We cut the bread in the form of triangles, which we will lay out in the form of a Christmas tree.
   
10. We smear each piece with butter, on top of a layer of forshmak. As a decoration, you can use greens or grains of red caviar.

Forshmak with melted cheese and carrots

Today I will share with you simple recipe cooking homemade mincemeat with carrots. The lesson is quite simple, but the result you get is excellent. The appetizer will be so appetizing that in a matter of moments it will disperse from the table.

I am sure that you will like this recipe for mincemeat with cheese. Not only is the dish tasty, but it is also satisfying. In principle, my recipe is very similar to the classic one, I changed it very slightly. In my opinion mincemeat without carrots does not look so appetizing, so I decided to try to make a snack with it. I decorate the dish with cheese after it is ready - it looks very beautiful. Let's get to cooking!

Ingredients:

• medium-sized herring 1 pc.
• hard-boiled egg 1 pc.
• carrot 1 pc.
• butter 100 g
• melted cheese 1 p.
• salt and spices to your taste.

Cooking process:

Here are some useful tips to help you make fish appetizer even tastier:

• Try to buy salted fish for snacks, otherwise you will have to soak the herring additionally to get rid of excess salt.
• For a more desirable taste, it is better to buy herring in its entirety. At home, clean it and cut the processed fillet. Ready-made chopped pieces will not give such a strong taste to mincemeat.
• Many people like to use this dish as a pate. For this purpose, it is better to grind all the ingredients in a blender, including fish with apples.
• The dish can be put on the table both on a weekday and on a holiday. Naturally, for a festive table, it must be served beautifully. Use cheese, grate it and sprinkle on top. Spread olives or grains of red caviar on the cheese.
• Can be served as a canapé. To do this, cut the bread into small squares and lightly fry. Put a mincemeat on each piece, and a piece of cucumber on top.
• Another option for serving the dish is to serve it on chips. For additional decoration, use greens and olives.

Forshmak is a somewhat forgotten snack, not often mentioned dish. But in vain! It can be prepared very quickly, it is tasty and simple products. And now you can buy herring almost everywhere, decent. We have already prepared a lot of dishes, but we will cook mincemeat for the first time.

Few people know that there are two main varieties of this dish: from minced meat - Prussian, and from herring - Jewish. Well, we practically don’t cook it from meat, but from herring, the recipe spread throughout the country from Odessa, because there was a large Jewish diaspora there for many centuries.

Probably how many people in the world, so many recipes for making mincemeat. Everyone is sure to bring something of their own. Therefore, please do not write in the comments that this mincemeat is not correct. All of them are correct in their own way. So let's go.

How to cook mincemeat from herring: step by step recipes with photos

We'll take a look and prepare some recipes. I have also prepared some videos for you. Watch and repeat. Since all the recipes in the world of this dish are of the same type, of course, with the exception of each with its own raisins, I hope that you will be able to freely prepare a delicious mincemeat.

1. Forshmak from herring

Ingredients:

• Salted fat herring - 350 g.
• Eggs - 2 pcs.
• Butter - 70 g.
• Onion - 40-50 g.

Onion marinade:

• Sugar - 1 tsp
• Table vinegar 6% - 1 tbsp.
• Water - 50 ml.

Cooking:

1. We clean the average head of the onion, cut it in half, cut one half into small cubes.

2. Pour into a deep container, add vinegar, sugar, warm water. Mix everything well and leave to marinate for 20 minutes.

3. We clean the herring from the skin and cut off the head and tail. We do not throw away the head and tail, they will still be useful to us.

4. Remove the insides and separate the fillets from the bones.

5. Remove the black film from the inside of the herring.

6. Cut half of one fillet lengthwise into long strips

and then cut into small cubes.

7. Put the chopped herring in a cup.

8. Cut the eggs into the blender container.

9. Put the second half of the herring cut into small pieces there.

10. And onion squeezed from the marinade.

11. Beat everything with a blender.

12. We spread the resulting mixture to finely chopped herring.

13. Add butter room temperature.

14. Mix everything thoroughly.

15. We clean the head of the herring from the gills, the rest of the body and wash or wipe it with a napkin, inside and out.

16. Put the herring mass on a dish and give it the shape of a fish.

17. Insert the tail and attach the head.

18. Spread the fin with lemon slices.

19. Sprinkle with green onions.

20. Decorate with egg slices

21. Olives and herbs.

Serve on the table. Everyone can take a little with a knife and spread the toasts you have prepared in advance.

We've got a great holiday treat.

Bon appetit!

1. Forshmak from herring very quickly

Ingredients:

• Lightly salted herring - 350 g.
• Boiled eggs - 3 pcs.
• Processed cheese - 3 pcs.
• Mayonnaise - 1 spoon

Cooking:

1. Peel the herring as in the previous recipe. Make a fillet.

2. Cut it into pieces

and place in a blender.

3. Cut the eggs and add to the herring.

4. Cut the processed cheese. Curds should be creamy, soft and also add to the herring.

5. Add mayonnaise and start mixing everything.

6. Our mincemeat, or you can call herring with melted cheese and eggs, is ready.

Pieces of bread, black or white, whichever you like, put in a dry, heated frying pan and fry a little on one side, until yellow. On the other hand, you can not fry, but put our mixture on it. If you have a toaster, it's even easier, put the bread on for 2-3 minutes, put the mincemeat and enjoy.

Bon appetit!

1. Forshmak in Russian

Ingredients:

• Salted herring
• boiled carrots
• Mayonnaise
• Butter

Cooking:

In this recipe, we will experiment a little, adding ingredients to taste and thus setting the consistency of the dish that you like.

1. Pass the pieces of pre-peeled, filleted and chopped herring through a meat grinder. Leave about 1/3 of the two fillets, in case you want to add more herring.

2. Boiled carrots - 1 pc. scroll through the meat grinder directly into the herring. You can pre-cut into pieces to make it easier to scroll. We add carrots for the color of our dish, and for taste. It kind of softens the taste of herring.

3. We take 70-100 grams of butter (depending on what kind of herring it was) and also scrolling in a meat grinder, add it to the herring with carrots.

4. Mix everything. We try.

I determined that there are a lot of carrots, few herrings. Apparently you have to add processed cheese and herring.

5. Scroll the processed cheese through a meat grinder into a herring. Mix thoroughly. We try. Yes, you still need to add more herring.

6. Add the remaining herring. We try. Hmm… In general, it’s not bad at all. We recall that usually an egg is added to the mincemeat. Let's add it too.

7. We take a hard-boiled egg, peel it, remove the yolk and set it aside, and pass the protein through a meat grinder into a separate plate.

8. We set aside half of the minced meat, mix it with egg white and try ... Then we try without an egg .... Well, what did you like better?

Hard boiled egg - 2 pcs.

Onion - 1 head

Green apple - 1 pc.

White bread - 1 Slice (preferably a little dry)

Milk - 100 ml.

Ground black pepper - 1-2 pinches

Green onions - 1 bunch (for decoration)

Cooking:

1. Hard boil eggs, put in cold water for 3-5 minutes, peel.

2. Cut the herring into fillets, to do this, cut off the head and tail, cut along the stomach with kitchen scissors, remove all the insides. Cut off all fins. Make an incision along the back, taking the corners of the incision with a knife, remove the skin. Deepen the incision on the back and with your hands separate first one and then the other side from the bones. Remove the remaining bones from the fillet. Clean the fillet from the black film inside. Cut into pieces for a meat grinder.

3. Cut off the crusts from the bread and soak it in milk.

4. Wash the apple, remove the peel, remove the core, cut into eighths.

5. Twist all products through a meat grinder, preferably twice, so the minced meat will be much more tender.

6. Leave one yolk for decoration.

7. Peel the onion and cut it very finely, add it to the mincemeat. Pepper.

8. Mix everything. Put the mincemeat in the herring box and level it.

9. green onion chop, grate the remaining yolk. Decorate with onion and grated yolk mincemeat.

Bon appetit!

1. How to cook mincemeat from herring

Ingredients:

• Salted herring, fatty - 350 g
• Apple - 170 g
• Baton - 2 pcs. piece, stale
• Onion - 80 g
• Chicken egg - 2 pcs.
• Vegetable oil - 1 tbsp.
• Lemon juice - 1 tbsp.
• Black pepper - to taste

Cooking:

1. Put the eggs to boil for 10-12 minutes. After readiness, pour cold water for 5 minutes. Peel off the shell.

2. Herring must be taken whole and the fatter, the better. Clean and cut it as in the recipe above.

3. Peel the onion, cut into thin half rings, pour over lemon juice, crush a little, set aside to marinate.

4. Soak the loaf, pour 2-3 tablespoons of water. Let him stand a little, get wet.

5. Put herring, long loaf, onion, apple in a blender, pepper and add vegetable oil.

6. Mix everything, beat until smooth.

7. Grate the eggs and add to the herring forshmak.

Of course, you can twist all this, including eggs in a meat grinder. Who has what.

Put our forshmak in the refrigerator for 30-60 minutes.

Decorate with green sprigs. You can sprinkle some cheese.

Serve with slices of black bread and butter. You can also serve green onions.

Bon appetit!

1. 1. Video - Cooking Forshmak from Herring

1. 1. Video - Forshmak in a new way

1. 1. Video - Forshmak from herring

It so happened that for a short time of my life I lived in a Jewish family. It is from there that this recipe for herring forshmak, which they presented as classic version. Of course, no one claims authenticity, but the ingredients presented above are present in almost all mincemeats that I have ever come across.

So, let's boil the eggs for 10 minutes. After this time, drain the hot water, fill with cold water and leave them alone for 5 minutes. Clear.

I always take a herring whole and myself, cut off the head, tail, gut and free it from the bones. I got 180 grams of this net fillet weight.

I peeled the onion, cut it into half rings, poured it with lemon juice and crushed it a little. Let stand, marinate for 5 minutes.
The apple was peeled, the core was removed.
The loaf should be stale, pour it evenly with two or three tablespoons of water, let it stand for a couple of minutes, it will get wet.

Then you have a choice: either twist the ingredients in a meat grinder, or use a blender. Personally, for me, the blender is easier, faster, and you need to wash less. It was in it that I threw the herring, apple, onion, loaf, pepper and added a tablespoon of vegetable oil.

Mix everything, beat until smooth. Transfer everything into a bowl.

There are eggs left. I rub them separately on a fine grater and add them to the herring "pate". Why don't I add it along with the rest of the ingredients? It turns out too much and the blender is hard to mix such an amount. If you use a meat grinder, then the eggs can be scrolled along with all the other ingredients.

Be sure to let our forshmak stand in the refrigerator. He will calm down, slightly thicken, and all tastes will become related.

Butter can be added instead of vegetable oil. It must be softened. Not melted (!), Namely soft, so that it can be safely mixed into the mincemeat. It’s just that my children spread a layer of butter on bread, and only then mincemeat. So the choice of oil is up to you. If we talk about weight, then take 30 grams of butter.

That's all about the herring forshmak according to the classic recipe. I wrote a lot, but it's actually being prepared very quickly.
Enjoy your meal!

Forshmak is a paste, the main ingredient of which is herring. The fish is carefully cut, the bones are separated, onions, boiled eggs, apples, white bread crumb are added and everything is finely ground. Additionally, the mincemeat may include carrots, butter, garlic, spices, salt. The resulting pate is spread on toast or bread and served as a snack. The forshmak looks beautiful, laid out on a dish and decorated, for example, in the form of a fish. Fresh or pickled vegetables, boiled eggs, greens, olives can be used to decorate snacks. In fact, there are many variations of forshmak.

In our country, this dish gained popularity in the Soviet years. In those days, it was not always possible to get fish that was salted in moderation, so the housewives resorted to all sorts of tricks, for example, soaked herring in milk or tea. Now, fortunately, salted herring can be bought at any store.

At all, Herring mincemeat is considered the Jewish national dish., which is prepared for the holidays, is served as a cold appetizer. Forshmak is also present in Finnish cuisine, but there it is a hot dish.

Forshmak is prepared for an appetizer not only with herring, there are options for cooking dishes with lamb, chicken, and beef. Mushrooms, potatoes, cabbage, cottage cheese, various vegetables can be added. However, let's prepare a traditional mincemeat with the addition of herring.

The secrets of making the perfect mincemeat from herring

In the process of preparing forshmak from herring, pay attention to the following secrets:

Secret number 1. We choose salted herring for cooking. Too salty fish can be soaked in milk or strong tea leaves.

Secret number 2. It is advisable to cook mincemeat not from pickled herring, which is sold already cut into pieces, but from a whole fish, properly processed, freed from skin and bones.

Secret number 3. If you prefer mincemeat in the form of a pate, then when preparing this appetizer according to the classic version, grind all the ingredients in a blender without leaving part of the fish and apple in sliced ​​form.

Secret number 4. If minced meat is served at the festive table or you just want to decorate the dish, then the appetizer can be served in tartlets, sprinkled with cheese, put olives. Or sprinkle a few pomegranate seeds. Or you can just put a slice of boiled egg.

Secret number 5. You can serve forshmak in the form of canapes - small sandwiches. To do this, fry small squares, triangles, mugs of white or any other bread, on which the mincemeat is laid out. On top, you can put a thin piece of herring or a bar of fresh cucumber.

Secret number 6. Forshmak can also be laid out on large chips, garnished with greens, olives cut into mugs.

An appetizer with a savory taste, time-tested. The process of preparing appetizers will not cause any difficulties: mincemeat can be made even by novice cooks.

Ingredients:

• Herring - 1 pc.;
• Bow - 2 pcs.;
• Sour apple - 1 pc.;
• Butter - 100 g;
• Egg - 1 pc.;
• Spices: ginger, coriander, pepper - a pinch each;
• Garlic - 3 cloves.

Cooking method:

1. Let's prepare the herring. We cut off the head, tail, fins. Makes an incision on the back of the fish - removes the skin. We cut the abdomen, remove the insides, stretch the spine, trying to stretch the bones.
2. Boil the egg by placing it in boiling water for 7 minutes. Cool the egg and peel it.
3. Finely chop the onion.
4. We peel the apple (it is preferable to take sour fruit for mincemeat), remove the core, finely chop.
5. Finely chop the third part of the herring fillet with a knife, transfer to a separate container. A little apple (approximately also a third part) finely chopped, add to the chopped fish.
6. Grind the rest of the herring, apple, egg, onion, garlic in a blender (you can pass through a meat grinder). We add spices to the mass. We mix everything well.
7. Beat the softened butter, add to the fish mass, beat everything well again together. The oil will add airiness to the dish.
8. Add chopped herring and an apple, which we set aside, to the mass. Stir, leave in the cold for an hour.
9. You can serve the dish either by putting the whole appetizer on a plate and giving it the desired shape, or by spreading it in portions on bread, toast and decorating to your liking.

Interesting from the network

Prepare this excellent appetizer instead of the usual herring, cut into pieces with onions. If you don't want to bother with the preparation of the fillet - buy ready-made. Attractively designed forshmak will decorate the table.

Ingredients:

• Herring - 400 g;
• Apple - 1 pc.;
• Bow - 2 pcs.;
• Carrot - 1 pc.;
• Butter - 100 g;
• Baton - 200 g;
• Milk - 400 ml;
• Egg -2 pcs.;
• Pepper, salt.

Cooking method:

1. We clean the apple from the peel, seeds, cut into pieces.
2. Boil the eggs until cooked, peel.
3. We clean the herring, remove the insides, bones, fins. If there is caviar or milk in the fish, they will also go as a snack.
4. Cut the loaf into slices, soak in milk.
5. Boil carrots, cool.
6. Onion cut into two parts.
7. Herring (fillet, caviar, milk), apple, carrots, eggs, onions are passed through a meat grinder or chopped in a blender.
8. To the mass add the squeezed slices of loaf and whipped butter, mix everything thoroughly. You can beat with a blender.
9. We spread the forshmak on a dish, decorate as desired, with olives, fresh tomatoes, herbs.
10. You can serve minced meat spread on potato slices, crackers, chips, black bread.

Now you know how to cook mincemeat from herring according to the recipe with a photo. Bon appetit!

What to cook for a snack - best recipes

forshmak from herring classic recipe

35 minutes

180 kcal

5 /5 (1 )

Quite often we hear the name of such a dish as forshmak. More often it is present in the speech of our parents. After all, this dish was popular in their time. Although, I think it has completely lost its popularity in vain. Each housewife will appreciate it, as it is prepared very quickly, the set of ingredients is the simplest, and, accordingly, from the financial side, this dish is very acceptable. Before we figure out how to cook properly, let's find out how the name of this dish sounds correctly: minced meat or forshmak. The last option is the name of the dish, but they don’t call mincemeat very much good man, traitor or traitor.

In cooking, there are several dozen options for making mincemeat.. If you put meat as the basis, then this option will be more typical for German cuisine. But the use of herring is a feature of Jewish cuisine. The finished meal is a cross between fish pate, salad and herring oil. I'm sure that you are already intrigued to the limit, let's quickly figure out how to properly make mincemeat from herring.

The most popular recipe for the classic Jewish herring forshmak

Kitchen utensils and appliances: kitchen board, knife, spoon, paper towels, meat grinder.

List of ingredients

A few secrets of choosing ingredients

• Whichever recipe you choose, but to prepare Jewish mincemeat, it is better to use a whole herring disassembled at home. Do not buy fish fillets already taken apart in the store.
• When choosing a herring, first of all, pay attention to the condition of the gills. They should be elastic and dark red in color. If they fall apart, brown shade or unpleasant - a bitter or rotten smell, then this indicates that the product has expired.
• Also pay attention to the eyes of the fish. It comes in varying degrees of curing. If the fish has red eyes, then this indicates that it is unsalted. But if her eyes are cloudy, then most likely you can find caviar inside. In addition, such fish will be less fat, as it takes more energy to move around.

• The surface of the fish should be smooth without abrasions or cracks.. If such are present, then this may indicate non-compliance with storage standards. And if spots similar to rust are visible on the surface, then this also indicates non-compliance with the norms. Availability white plaque on the surface suggests that manufacturers used low-quality salt with harmful impurities.
• Well, finally, pay attention to the brine in which the herring lies, it should be transparent and not have an unpleasant odor.
• If you still got a fish that is very salty, then you should soak it a little.. Milk, black tea or regular tea is ideal for this. drinking water lightly seasoned with lemon juice.

Step by step cooking

1. We cover the kitchen board with paper towels or paper. Cut off the head and tail of the herring. We also cut off the abdomen, retreating 1 cm from the edge.
   
   
2. We take out the insides and clean out the remnants of the black film.
   
   
3. We cut the herring along the back and remove the ridge along with the main, largest bones.
   
   
4. Remove the skin from the two resulting fillets and cut into slices of arbitrary size.
   
   
5. We clean 1 sweet and sour apple from the peel and internal seeds.
   
   
6. Cut it into small pieces so that it is convenient to twist. Also cut into quarters 2 hard-boiled eggs.
   
   
7. We peel 1 onion from the husk and cut it so that it is convenient to twist it in a meat grinder. And finally, we prepare 100 g of butter, also cutting it into several slices.
   
   
8. We pass all the prepared ingredients through a meat grinder twice: fish, apple, butter, egg and onion.
   
   
9. Season everything with black ground pepper to taste and 1 tbsp. l. apple cider vinegar.
   
   
10. Mix well, and the finished dish can be served.

    If you want to lay out the mincemeat in the form of balls, then put it in the refrigerator for several hours beforehand. Thus, then you can easily form balls of any size.

    
    
    

How to decorate and what to serve

According to tradition, mincemeat is served on a toasted black bread toasted in a dry frying pan.. You can decorate such a dish with a sprig of parsley or cilantro, as well as a thin slice of lemon. Alternatively, you can use tartlets to serve this dish. In this case, the decoration of finely chopped greens will look beautiful.

You can also serve mincemeat with plain mashed potatoes, it will also be very tasty. To do this, put the finished dish on a herring dish and decorate with chopped eggs. And finally, you can use ready meal as a filling for stuffed eggs or potatoes, as well as tomatoes, pancakes or sandwiches.

Video recipe for making mincemeat from herring

I suggest you watch a short video that describes in detail how to cook Jewish herring mincemeat according to a classic recipe. In addition, you can see a few secrets that other hostesses use when serving dishes.

Forshmak in Hebrew! Herring appetizer for the Festive New Year's table

Forshmak. Classic Jewish Recipe. Incredibly Simple and Delicious!!!
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Recipe:
Herring 1 pc.
Onion Bulb 1 pc.
Eggs boiled 2 pcs.
Apple (sweet and sour) 1 pc.
Butter 100 gr.
Vinegar (apple) 1 tbsp.
Black pepper
In Jewish cuisine, this dish has become a national dish, although it was originally borrowed from East Prussian cuisine, where it was called an appetizer of fried herring. According to Prussian and Swedish technology, mincemeat is served hot. In Jewish cuisine, forshmak was transformed into a cold appetizer of ground herring.

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https://i.ytimg.com/vi/1E4XQEw6ZoY/sddefault.jpg

https://youtu.be/1E4XQEw6ZoY

2016-03-26T19:15:58.000Z

Other cooking options

As you can see, mincemeat can be used in a variety of interpretations: as an independent dish or as a filling. However, if you want to try something else or add to the holiday table, then do it. This appetizer looks very colorful on the festive table.

If the season does not allow you to find quality tomatoes, you can cook. This dish also looks very appetizing. In addition, you can come up with decor from ordinary ingredients and serve this dish in different options. For example, it is very easy to make birds from stuffed eggs - a rooster or a penguin.

To diversify the menu familiar to your family, cook. This is a melted mixture of cheeses, which is seasoned with spices. Such an appetizer is applied on a toast and goes well with semi-sweet or dry wine. Some hostesses serve this dish as an addition to vegetable cuts. And of course, fresh fruits or berries with chocolate fondant can be a wonderful end to the festive table.

I told you my favorite Jewish mincemeat recipe, and if you know any other subtleties of this dish, then be sure to share them with me in the comments on the site. Bon appetit!