Petersburg-style marinated smelt
4 servings
40 minutes
Pickled smelt in the St. Petersburg style is a true gastronomic attraction of the city. This recipe has roots in the traditions of northern fishermen for whom smelt was an important part of their diet. Fried in flour and soaked in a fragrant marinade of onions, carrots, spices, and vinegar, it acquires a rich, slightly sweet-and-sour taste with spicy notes. Pickled smelt is perfect as an appetizer for strong drinks or as a standalone dish. Cooling in the refrigerator makes it even richer and its texture tender and juicy. This dish not only conveys the flavor traditions of St. Petersburg but also carries cozy memories of the spring smelt season when the city fills with its unique aroma.
1
We clean the fish from the head and entrails
- Smelt: 1 kg
2
Slightly salt, coat in flour
- Salt: 2 tablespoons
- Wheat flour: to taste
3
We fry the smelt in vegetable oil
- Smelt: 1 kg
4
We place the smelt in a basin and pour marinade over it.
- Smelt: 1 kg
5
Marinade: peel two onions and slice them into thin half-rings
- Onion: 2 pieces
6
We clean two large carrots and grate them on a coarse grater.
- Carrot: 2 pieces
7
We put onion and carrot in a pot, pour in a liter of water, add pepper, salt, sugar, bay leaf, and put it on the fire.
- Onion: 2 pieces
- Carrot: 2 pieces
- Black peppercorns: 5 piece
- Salt: 2 tablespoons
- Sugar: 4 tablespoons
- Bay leaf: 1 piece
8
Bring to a boil and cook for 1-2 minutes
9
Add vinegar, wait for it to boil, and remove from the heat.
- Vinegar: 5 tablespoon
10
Pour the prepared hot marinade over the fried smelt.
- Smelt: 1 kg
11
Cool down and place in the refrigerator.
12
The next day – enjoy your meal!