Smelt, dry salted
Description
Perfect for the table and with drinks. Smelt stands out from other fish with its unique aroma and flavor. And because it has virtually no scales, working with it will be very easy. If the fish has roe, it's best not to clean it but leave it whole. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making dry-salted smelt.
- 2
Step 2
Remove the gills and entrails from the smelt and rinse thoroughly. Let the water drain completely.
- 3
Step 3
Add pepper and bay leaf broken into pieces to the fish and mix.
- 4
Step 4
Sprinkle a little salt on the bottom of a suitable container and lay out the first layer of smelt. Sprinkle the layer with salt and lay out the next layer. Sprinkle with salt again and continue in this way until all the fish is used up. Sprinkle the top layer with salt.
- 5
Step 5
Place a suitable weight on top and put the fish in a cold place for 12 hours. If the fish is large, you will need another 12 hours. After the time has passed, drain the brine from the prepared fish. The fish is ready to eat!
- 6
Step 6
Done. Serve with greens.