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 Minced Herring with Pickled Mushrooms Recipe
Very interesting and delicious appetizer! I'm sure your guests will appreciate it. You can spread on sandwiches and serve for Breakfast, you can stuff eggs, tomatoes, tartlets and serve a buffet table. Probably, many will say that this is not forshmak. I don't know... The recipe is from my Jewish neighbor, aunt Ethel, who shared it with me.
Course Holiday Food Ideas, Snacks Ideas
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas
Cuisine Jewish Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Lightly salted herring cut into small cubes. I have one herring fillet (half a fish), without skin and bones.
    Lightly salted herring cut into small cubes. I have one herring fillet (half a fish), without skin and bones.
  2. I opened a jar of pickled wild moss mushrooms. For such a forshmak, you can use canned mushrooms, you can put out fresh ones. But I like it pickled, they taste better. Cut the mushrooms into small cubes.
    I opened a jar of pickled wild moss mushrooms. For such a forshmak, you can use canned mushrooms, you can put out fresh ones. But I like it pickled, they taste better. Cut the mushrooms into small cubes.
  3. Cut a large onion and fry it in a mixture of butter and vegetable oil. For flavor, I put a sprig of thyme in the pan. Onions do not regret, it will only taste better!
    Cut a large onion and fry it in a mixture of butter and vegetable oil. For flavor, I put a sprig of thyme in the pan. Onions do not regret, it will only taste better!
  4. In a bowl, combine the cooled fried onions, chopped pickled mushrooms and herring. All components should be approximately the same amount.
    In a bowl, combine the cooled fried onions, chopped pickled mushrooms and herring. All components should be approximately the same amount.
  5. Add 2-3 tablespoons of soft butter to the forshmak. Season with black pepper. Stir to combine all the ingredients. I don't add salt.
    Add 2-3 tablespoons of soft butter to the forshmak. Season with black pepper. Stir to combine all the ingredients. I don't add salt.
  6. Give the mincemeat to stand for several hours. In the refrigerator, it will freeze slightly, but at room temperature it quickly departs.
    Give the mincemeat to stand for several hours. In the refrigerator, it will freeze slightly, but at room temperature it quickly departs.
  7. Bon Appetit!
    Bon Appetit!
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