Ukrainian Three Onion Marinated Herring Zakusky Z Oseledtsia Food

UKRAINIAN SAVORY HERRING SPREAD

Steps:

• Wash and clean the herring, discard the head, and soak in cold water 1 to 2 hours. The herring should retain some saltiness.
• Remove the skin and bones. Rinse the fillets and pat dry.
• Grind the fillets or chop them very finely.
• Press the eggs through a sieve, reserving 1 egg yolk for a garnish.
• Combine the chopped herring with the sieved eggs and the remaining ingredients.
• Mash to a smooth paste. If the mixture is very soft, chill it before spreading. Garnish with the sieved egg yolk and finely chopped parsley or scallions.

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.

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.