Sugudai from muksun
1 serving
30 minutes
Sugudai is an exquisite appetizer with a northern character, rooted in the traditions of Russian North and Siberian cuisine. This dish reflects ancient methods of preparing fresh fish that preserved its taste and texture. The tender fillet of muksun, rich in valuable fats, is sliced thinly and harmoniously complemented with pickled onions, lemon juice, and vegetable oil. The light tartness of soaked lingonberries and the fresh aroma of dill add freshness and expressiveness to the dish. Sugudai features a delicate, refreshing taste and is often served as an independent cold appetizer that pairs perfectly with rye bread and chilled beverages.
1
Slice the muksun thinly and arrange it on a plate.
- Muksun (whitefish): 100 g
2
Slice the onion into thin rings and let it marinate with salt, sugar, and lemon juice for about 30 minutes.
- Onion: 30 g
- Salt: 2 g
- Sugar: 2 g
- Lemon juice: 5 ml
3
Place pickled onions on the muksun, then drizzle with lemon juice and vegetable oil.
- Onion: 30 g
- Lemon juice: 5 ml
- Vegetable oil: 20 ml
4
Garnish with pickled lingonberries and dill.
- Cranberry: 10 g
- Dill: 1 g
