Marinated smelt
6 servings
60 minutes
Marinated smelt is a true embodiment of Russian gastronomic tradition. This recipe originated in coastal regions where smelt was valued for its fresh, light taste with characteristic cucumber notes. Fried to a golden crust, it becomes crispy and tender inside, while the marinade infused with bay leaf, black pepper, and vinegar gives the fish a piquant sweet-sour depth. Onion and carrot add a light sweetness that softens the acidity of the marinade. Perfect as an appetizer or as an accompaniment to black bread and a shot of chilled vodka. After overnight marination, the fish acquires a rich, balanced flavor, turning a simple product into a festive treat that delights and warms the soul.
1
We wash the smelt, clean it, coat it in a mixture of flour and salt, and fry it in vegetable oil until cooked. Usually 5-7 minutes on each side is enough.
- Smelt: 1 kg
- Salt: to taste
- Wheat flour: to taste
- Vegetable oil: to taste
2
We clean the carrots and onions, cut them into rings, place them in a pot, and pour in a liter of water. We put it on the stove, add sugar and salt, bring to a boil, add vinegar, pepper, and bay leaf, then remove from heat. We taste the marinade and, if necessary, add sugar/vinegar/salt according to preference.
- Onion: 1 head
- Sugar: 3 tablespoons
- Salt: to taste
- Vinegar 9%: 150 ml
- Black peppercorns: 8 pieces
- Bay leaf: 2 pieces
3
Pour the hot marinade over the smelt and place carrots and onions on top.
- Smelt: 1 kg
- Onion: 1 head
- Sugar: 3 tablespoons
- Salt: to taste
- Vinegar 9%: 150 ml
- Black peppercorns: 8 pieces
- Bay leaf: 2 pieces
4
Leave to marinate overnight. The next day you can enjoy.