Sugudai from omul
4 servings
20 minutes
Sugutai is a traditional dish of Siberian and northern cuisine, rooted in the fish traditions of the Baikal peoples. It is made from fresh, slightly frozen omul, which helps preserve the fish's firmness and natural flavor. The marinade of lemon juice, olive oil, and spices adds a piquant freshness to the dish, while green onions provide a light sharpness. Sugutai features a delicate texture and vibrant taste that reveals the natural purity of omul. This simple yet exquisite appetizer pairs perfectly with strong drinks and highlights the gastronomic characteristics of northern regions. The dish is served chilled, making it especially refreshing in hot weather. This recipe pays tribute to traditional Russian cuisine where freshness and naturalness of ingredients are highly valued.
1
Prepare all the ingredients.
2
Cut the frozen omul into fillets and remove the skin.
- Omul (Baikal whitefish): 1 piece
3
Check the fillet for bones and remove them using tweezers.
4
Cut the fillet into large pieces about 3 cm on each side.
- Omul (Baikal whitefish): 1 piece
5
Cut the green onion into rings.
- Spring onion: 30 g
6
Place the fish pieces and onion rings in a bowl.
- Omul (Baikal whitefish): 1 piece
- Spring onion: 30 g
7
Add olive oil, lemon juice, salt, and pepper.
- Olive oil: 30 ml
- Lemon: 0.5 piece
- Sea salt: to taste
- Ground black pepper: to taste
8
Mix well, cover with plastic wrap, and refrigerate for 10 minutes.
9
Serve sugudai as a snack with strong drinks.
