Classic Herring Mincemeat Pâté

Tender, airy and very tasty, perfect for the holiday table! Classic herring mincemeat is a national dish of Jewish cuisine, in which the familiar herring turns into an exquisite exotic snack. This pate spreads easily on bread and is perfect for any feast!
cook time: 20 min
Hazel Farrow
Classic Herring Mincemeat Pâté

Nutrition Facts (per serving)

139
Calories
6g
Fat
11g
Carbs
10g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Apples (green) 1 pc
Eggs 2 pc
Parsley to taste
Herring 250 g
loaf 100 g

Recipe instructions

Step 1

Step 1
How to make a classic mincemeat from herring? Prepare the necessary ingredients for this. Take the herring immediately, boneless fillet. But if you want, you can take a whole herring and remove the bones yourself. Boil the eggs in advance, cool and peel them. Take onions that are not very large. The longer the prepared mincemeat sits, the more aromatic the onion will be.

Step 2

Step 2
Fill the loaf slices completely with cold water so that they are well soaked. Peel the apple, cut into four parts and remove the core. Peel the onion and rinse in cold water.

Step 3

Step 3
Place the herring and peeled apple into a stationary blender.

Step 4

Step 4
Add drained bread, onion and eggs. Close the blender with the lid.

Step 5

Step 5
Grind everything until smooth. The consistency of the mincemeat can be adjusted by adding oil from the herring. For chopping, you can use a meat grinder or chop everything very finely with a knife. But in a blender the grinding process happens much faster.

Step 6

Step 6
Classic herring pate is ready! If desired, you can mix in a little soft butter. Forshmak can be used immediately or stored for several days in the refrigerator in an airtight container. Spread it on slices of black bread, garnish with herbs and serve as a snack. Bon appetit!

Additional rubrics

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