Forshmak with the German translates as "snack&am p;quot; traditionally this dish is prepared of chopped meat or fish. Originally mincemeat was made to serve hot, but in the Jewish kitchen, the dish was transformed into a cold appetizer of herring. This is the recipe today is considered a classic. In addition to fish along with eggs, apples, onion, white bread and butter. There are more original variations on the theme of mincemeat: lamb, beef, offal, with the addition of unexpected ingredients, from processed cheese to tomato juice.