Smoked capelin
A small fatty marine fish, hot- or cold-smoked, ready to eat whole, for beer and salads.
Smoked capelin is a small fatty marine fish, hot- or cold-smoked, golden-brown, ready to eat whole including the soft bones, with a rich smoky-salty taste. It is served as a snack with beer and potatoes, flaked into salads, pates and spreads, and put on sandwiches and into fish soups.
Recipes with this ingredient
Pizza with fried pike and smoked sprat is a culinary masterpiece that combines Italian culinary traditions with unexpected notes of Russian flavors. Its history could trace back to chefs experimenting to unite the richness of sea fish with the softness of dough and the brightness of vegetables. The crispy dough infused with the aroma of tomatoes, melted mozzarella, and smoked sprat creates a unique flavor ensemble. Fried pike adds tenderness, while sautéed onions give the pizza a spicy sweetness. Olives complete the composition with their salty touch. This dish is suitable for special occasions when you want to surprise guests with unusual gastronomic solutions. It is served hot, with a light tomato sauce to emphasize the richness of flavor.
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