Muksun stroganina with black Thursday salt
2 servings
5 minutes
Sliced muksun is a culinary heritage of the northern peoples of Russia, where the harsh climate has shaped unique food preparation methods. Fresh-frozen fish, thinly sliced with a sharp knife, retains its natural structure and freshness, while black Thursday salt and a pinch of pepper enhance the rich flavor of muksun. The slight spiciness of green onions adds freshness and zest to the dish. Traditionally, sliced muksun is served chilled without waiting for it to thaw, giving it an icy fragility and unique perception. It is not just an appetizer but a true gastronomic ritual reflecting the connection between humans and nature and the ancient traditions of northern hunters and fishermen.
1
Muksun for making stroganina should be frozen at the lowest possible temperature. It should also be stored at that same temperature — this ensures sanitary safety and better preserves the texture of the meat. Instead of muksun, any other frozen fish can be used, preferably from the salmon family.
- Muksun (whitefish): 300 g
- Kala namak (black salt): 5 g
2
Frozen fish should be carefully sliced into thin pieces with a very sharp knife, trying not to cut yourself.
3
Place the slices on pre-frozen plates, sprinkle with a mixture of salt and pepper, and thinly sliced green onions. Eat immediately without waiting for the fish to thaw.
- Kala namak (black salt): 5 g
- Ground black pepper: pinch
- Spring onion: 10 g
