Slightly salted whitefish appetizer
8 servings
15 minutes
The recipe is taken from the book "Geography to taste. Estonia" by Nika Ganich.
Calories289.2kcal
Proteins23.9grams
Fats20.5grams
Carbohydrates3.1grams
Coarse salt
50
g
Sugar
15
g
Vodka
15
ml
Dill
15
g
High-fat sour cream
300
g
Vinegar
to taste
Sour cream
to taste
Fried bread (grenki)
to taste
Onion
to taste
Lemon juice
to taste
Green salad leaves
to taste
1
Rub the fillet with a mixture of salt, sugar (15 g), dill (15 g), and vodka. Keep the fillet in the refrigerator for 12 hours, then rinse off the salt.
- Whitefish (sig) fillet: 1 kg
- Coarse salt: 50 g
- Sugar: 15 g
- Vodka: 15 ml
- Dill: 15 g
2
Hang the sour cream in a cheesecloth bag or on a fine sieve over a container for 12 hours. Once it thickens, add salt, pepper, vinegar, and sugar to taste.
- High-fat sour cream: 300 g
- Vinegar: to taste
- Sugar: 15 g
3
Serve lightly salted sig with sour cream, croutons, and finely chopped onion mixed with dill (to taste) and lemon juice. Serve green salad as a side.
- Whitefish (sig) fillet: 1 kg
- Sour cream: to taste
- Fried bread (grenki): to taste
- Onion: to taste
- Dill: 15 g
- Lemon juice: to taste
- Green salad leaves: to taste
