Oseledtsi Po Kyivske Kiev Style Herring Pate Recipes

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.

Steps:

• Wash and peel potatoes. Boil potatoes; mash. Dissolve the flour in a litle cold water. Add that to the potatoes, along with the butter and eggs. Sprinkle with salt. Stir well.
• For filling: Wash and soak mushrooms in cold water for 60 minutes. Cook them in the same water for 30-40 min, then chop finely.
• Let milk come to room temp or scald.
• In butter, melt butter; brown 3 T. flour and a little salt. Constantly stirring, pour over the scalded milk. Mix until it gets thick.
• Add chopped mushrooms; stir well.
• Divide potatoe mixture into portions. In the center of each one, put a spoonfull of the mushroom sauce. Pat into and oval shape. Dip into beaten eggs and roll in breadcrumbs.
• In oil (or an oil/butter mixture perhaps), fry until golden on both sides.
• Serve with remaining mushroom sauce, sprinkled with the dill.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes.
• Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.