Pickled smelt
6 servings
780 minutes
Marinated smelt is a classic Russian dish characterized by a harmonious balance of sweetness, acidity, and spiciness. This recipe originates from the northern regions of Russia and preserves the delicate fish while highlighting its natural flavor with a rich marinade. The smelt absorbs the aroma of coriander, cloves, and allspice, gaining a rich taste with subtle wine notes. The marinating process makes the fish tender yet firm, perfect as an appetizer for cold drinks or as a standalone dish with bread and greens. Onion and lemon add fresh nuances while bay leaf completes the picture with its subtle yet expressive aroma. Marinated smelt is a wonderful way to enjoy the richness of Russian cuisine and its traditions of preserving nature's gifts.
1
Prepare a brine from 400 grams of salt and five liters of water, pour it over the well-washed and dried smelt (it's best to use an enamel, glass, or plastic container for this). Close with a lid or cover with plastic wrap and leave in the refrigerator for twelve hours (or, for example, overnight).
- Smelt: 1.3 kg
- Salt: 400 g
2
Remove the fish and rinse thoroughly under cold running water for ten to fifteen minutes.
- Smelt: 1.3 kg
3
Mix wine vinegar, sugar, and wine in a large saucepan, add mustard seeds, ginger, coriander, half of the allspice, and half of the clove. Bring the mixture to a boil and simmer on low heat for ten to twelve minutes. Then add the fish and cook in the marinade for another five minutes, avoiding boiling the liquid too vigorously.
- White wine vinegar: 600 ml
- Sugar: 200 g
- White wine: 100 ml
- Mustard seeds: 1 tablespoon
- Ground ginger: 1 teaspoon
- Cilantro: 1 tablespoon
- Allspice: 1 tablespoon
- Cloves: 1 teaspoon
- Smelt: 1.3 kg
4
Extinguish the fire and cool the fish to room temperature without removing it from the marinade. Then transfer the smelt to a glass canning jar (you may need more than one jar depending on their size) and add the remaining allspice, cloves, bay leaves, as well as thinly sliced onion and lemon wedges.
- Cloves: 1 teaspoon
- Bay leaf: 2 pieces
- Onion: 1 head
- Lemon: 1 piece
5
Strain the remaining marinade through a fine sieve, discarding all spices. Pour the marinade over the fish, then seal the jars and leave in the refrigerator for at least a week.
- White wine vinegar: 600 ml
