Forshmak with meat
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
In order to cook beef pate, or forshmak, you need to wash the meat, chop and put out until ready. Wash, peel and boil potato tubers in salted water. Onions, finely chopped and passaged in vegetable oil.
Process the herring to the state of fillet, namely, remove the skin, remove the insides and bones. All of the above should be passed through a meat grinder or crushed with a blender. Introduce vegetable fat, homemade sour cream, mixing thoroughly.
Separate the yolks from the proteins (it is convenient to do this by breaking the egg into two halves and rolling the yolk from the half of the shell into the other half) and add to the resulting mass. Beat the whites separately and also pour into the main container. Season with salt, allspice and mix thoroughly.
Deep frying pan, preferably cast iron, process with fat and breadcrumbs and fill with the resulting minced meat. Put in a preheated oven and bake until cooked.
Cut the cooled forshmak, decorate with sour cream and herbs and serve to the table.
Process the herring to the state of fillet, namely, remove the skin, remove the insides and bones. All of the above should be passed through a meat grinder or crushed with a blender. Introduce vegetable fat, homemade sour cream, mixing thoroughly.
Separate the yolks from the proteins (it is convenient to do this by breaking the egg into two halves and rolling the yolk from the half of the shell into the other half) and add to the resulting mass. Beat the whites separately and also pour into the main container. Season with salt, allspice and mix thoroughly.
Deep frying pan, preferably cast iron, process with fat and breadcrumbs and fill with the resulting minced meat. Put in a preheated oven and bake until cooked.
Cut the cooled forshmak, decorate with sour cream and herbs and serve to the table.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
