Smoked cod

The recipe is taken from the book "Salads, fish and seafood appetizers.

Recipe from Anatoly Anoshin, chef of the restaurants "Yan Primus".

Cod can be replaced with shrimp fried in oil.

Recipe from Vladimir Sidorov, chef of the restaurant "Cheretto More".

Fish choucroute is an elegant dish of French cuisine, rooted in traditional Alsatian choucroute. In this variation, fermented cabbage takes on a new hue by combining with tender fish fillet, smoked cod, and salmon. The flavor of choucroute is enhanced by caraway, bay leaves, and juniper berries, while white wine adds a refined acidity. Crispy rye bread crumbs provide textural variety, and a delicate creamy sauce made from sour cream and shallots harmoniously complements the dish. This exquisite recipe is perfect for a cozy family dinner or special occasion, showcasing the richness of French culinary traditions.

Tart with smoked fish and a parmesan crust is a true embodiment of Italian gastronomic elegance. The crispy base made from delicate dough with added parmesan creates a wonderful contrast with the velvety filling of smoked salmon, cod, and herring. The spicy notes of capers and gherkins highlight the rich flavor of the fish, while nutmeg adds a subtle spiciness. This tart is perfect for exquisite dinners, festive gatherings, or quiet family evenings with a glass of white wine.

Salad with cod, onion, and egg is a simple yet exquisite representative of Russian cuisine, distinguished by its rich flavor and texture. Smoked cod gives it a deep aroma with a slight saltiness that harmonizes with the freshness of the onion and the tenderness of the boiled egg. Mayonnaise binds the ingredients into a creamy mass, creating a rich yet balanced taste. This salad can serve as both an independent dish and a wonderful addition to a festive table. Its roots trace back to traditional fish appetizers from northern regions of Russia, where smoked fish has always been an important part of the diet. It pairs especially well with black bread or potatoes, enhancing its cozy and rich character.

Smoked cod with béchamel sauce is an exquisite dish of Russian cuisine that combines the rich smoky aroma of fish with the creaminess of the sauce. The béchamel infused with nutmeg and white pepper adds softness to the cod, complementing its natural saltiness. Baking with a crispy bread crust creates a harmony of textures—tender inside and golden outside. This dish hails from aristocratic homes where simple yet refined flavors were cherished. It is perfect for a cozy family dinner or an elegant festive table, where every guest will appreciate its depth of flavor and culinary elegance. Serve hot with a glass of white wine or fresh bread that highlights the creamy tenderness of the sauce.