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Spicy Pickled Smelt
Instructions
With this recipe you can salt smelt without cleaning it first, leaving the entrails and heads in place. It can be served the same way, with everyone breaking apart their own portion. But the dish looks more attractive if the carcasses go into the jar of brine already cleaned.
The brine has three spice components: bay leaves, mustard seeds and fragrant peppercorns. I put all the spices in a pot.
I add the salt and sugar right away.
I pour the water into the pot of spices and boil the brine for 3 minutes.
Once the smelt has thawed, I remove the heads. I make a lengthwise cut along the belly and clean out the entrails. I wash it for a long time, until only clean water runs off.
You can salt smelt in any deep glass dish. A jar is the most compact vessel and does not get in the way of other food in the fridge. There is no special way to layer it; I simply tip the smelt into the jar.
You must not pour warm brine over the fish; I wait until the liquid has reached room temperature. The spices give the brine a light golden tint.
I pour the brine over the smelt. I cover the neck of the jar with cling film and put the smelt in the fridge for 2 days.
The brine does not change the colour of the fish; only the taste changes. Before serving, the fish should sit for half an hour in sliced onion drizzled with vegetable oil.
I take a juicy onion and slice it into very thin rings.
I take out of the jar only the fish I plan to serve. I toss the smelt with the onion, drizzle it with vegetable oil and stir.
I cover the bowl of smelt with film and put it in the fridge for 30 minutes. A mutually beneficial exchange takes place: the onion and oil draw off a little of the salt, while the fish takes on an oily infusion.
The spicy pickled smelt is ready. I serve it with a hot side dish – rustic potatoes are unbeatable.Enjoy your meal!
Tips
- 1
USE COOLED BRINE ONLY – hot brine will "cook" the fish and turn the texture into that of boiled fish. Be sure to wait until it reaches room temperature.
- 2
CURE FOR AT LEAST 2 DAYS – in less time the smelt will not take on the flavour of the spices. About 1.5–2 days is optimal for readiness.
- 3
30 MINUTES IN ONION AND OIL BEFORE SERVING – the key step. The onion draws off the excess salt and the oil soaks the fish in a gentle oiliness.
- 4
A GLASS JAR is the best container. Plastic will absorb the fishy smell and metal will leave an aftertaste. The same principle applies to other home-cured fish dishes.
FAQ
How do I choose smelt? +
Fresh-frozen smelt should have silvery skin with no yellow tinge and no cracks. Go for a medium size (12–15 cm); larger fish are fattier and tastier when cured. Check the packaging: there should not be a lot of ice or frost (a sign of refreezing). Brands such as Agama, Russian Sea and Okean are reliable. Thaw it in the fridge for 8–12 hours, or in the open air at room temperature for 2–3 hours (NOT in water and NOT in the microwave). Spring "roe" smelt is especially prized, with roe inside. Autumn "fatty" smelt is an excellent choice for curing. Avoid smelt that smells of ammonia or has torn bellies.
What can replace mustard seeds? +
Alternatives include: whole coriander, 1 tsp (aromatic and more "sweet"); whole caraway, 1 tsp (spicy, with a "northern" character); dill seeds, 1 tsp (a classic Russian cure); a ready-made "pickling" mix (sold in shops); or anise or fennel seeds (bright and "exotic"). Without mustard seeds the fish will be less spiced, but still acceptable. A ready-made "fish curing set" from Pripravych or Maggi is a convenient option. Sweet paprika, ½ tsp, will add colour. Avoid ground spices in the brine – they will "cloud" the liquid and settle on the fish.
How long does smelt keep? +
In the brine in the fridge – up to 7 days. The smelt gets saltier each day, and after a week it can be excessively salty. In the onion-and-oil mixture (ready to serve) – 2 days. For longer storage, take it out of the brine and rinse it in cold water, coat it with oil and put it in a container. In the freezer – up to 2 months (in a light brine or with oil). Thaw it in the fridge for 4–6 hours. Ideally, make a jar for 2–3 meals and eat it within a week. For a large group, increase the quantity proportionally.
What do you serve smelt with? +
The classics: with boiled potatoes "in their jackets", baked potatoes or rustic potatoes. With black or rye bread, or Borodinsky. With a shot of vodka – "the manly way". For a festive table – as part of a spread of appetisers with dressed herring and vinaigrette. With boiled eggs, pickled gherkins and sauerkraut. For a "beer serving" – with dark or light beer and garlic croutons. With cold tea – a "working lunch". For a buffet – on a tartare-style canapé (spread on rye toast). Garnish with fresh spring onion and rings of raw onion when serving.
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