Oseledtsi Po Kyivske Kiev Style Herring Pate Recipes

UKRAINIAN THREE ONION MARINATED HERRING (ZAKUSKY Z OSELEDTSIA)

Steps:

• In large glass, stainless steel or plastic bowl, soak herring in cold water to cover for 12 to 24 hours, changing water 2 or 3 times. Drain and pat dry. With very sharp knife, slit stomach and remove insides. Make shallow cut along back and fillet each herring, always keeping knife pointed at an angle toward bones and interior and making short cutting strokes. Remove any tiny bones remaining in fillets. Leave skin on and cut herring into 1 1/2 inch pieces.
• In small saucepan combine 1 1/4 cups water, vinegar and sugar. Bring to boil, stirring constantly, until sugar is dissolved. Refrigerate until cool.
• Peel carrot and cut thinly on the diagonal. Cut onions and leek into thin slices. In glass bowl or wide mouthed jar with 8-cup capacity, layer herring chunks with vegetables, bay leaves and spices. Cover with cooled pickling liquid. Cover bowl or jar and marinate for ate least 2 days in refrigerator.
• To serve, remove herring and vegetables from liquid. Arrange attractively on place with vegetables mounded in centre and herring around edge. Makes about 30 pieces of herring.

SELYODOCHNY PASHTET (HERRING PATE)

Steps:

• Soak the bread briefly in milk and then squeeze well.
• Mix the herring fillets with the softened bread, add the apple and onion.
• Put the mixture through the grinder.
• Add butter and sour cream, season with pepper. Mix well.
• Put the mixture into a greased oven-proof dish.
• Sprinkle with breadcrumbs and bake in the oven at 340F until golden brown.

LITHUANIAN HERRING SALAD WITH ONION AND TOMATO (SILKE SU POMIDOR

Steps:

• You want to use salt brined herring fillets - I found mine at a Polish deli, sitting all ready to use in a big barrel.
• Place the herrings in a large bowl and cover with cold water. Refrigerate for about 24 hours, changing the water two to four times.
• Drain off the water and slice the fillets into 1/4 to 1/2 inch sized pieces.
• Thinly slice the onions.
• Heat oil in a large skillet; add the onions and cook until tender, but not browned. I often add 1/2 cup or so of water to help soften the onion without letting it brown.
• Stir in the tomato sauce and bay leaves. Bring to a simmer and cook for 15 minutes or so, stirring and scraping down the sides of the pan several times. Remove from heat and let cool to room temperature.
• Take a 1 quart glass or ceramic bowl. Remove bay leaves from the sauce. Layer the herring and sauce in it, starting and ending with the sauce.
• Cover tightly with plastic wrap and refrigerate overnight to permit the flavors to meld.
• Serve with a good, sturdy rye bread. If you are in the Chicago area, try Racine Bakery's Lithuanian Rye. Some folks like to eat this with hot, boiled potatoes.

OSELEDTSI PO KYIVSKE (KIEV STYLE HERRING PATE)

Steps:

• Soak the bread in the milk, squeeze out and, along with the herring, pass through a grinder.
• Fold in the remaining ingredients except parsley.
• Fold in 1 tsp parsley and mold pate into shape desired. Garnish with remaining parsley.