Homemade Cured Horse Mackerel
Description
It works both for a holiday and for everyday. Such an appetizer is easy to prepare yourself if you buy frozen vendace and the specified spices. The main thing to remember is that fat will drip from the fish while it is being dried, so it is best to hang it in a draft and place a tray or some other container underneath. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Capelin is sold frozen; keep in mind that it will lose a third of its weight when thawed.
- 2
Step 2
Rinse the fish and pat dry with paper towels or cloth towels on all sides. There is no need to gut the smelt!
- 3
Step 3
In a deep container, combine all the specified spices and vegetable oil, and mix everything together carefully.
- 4
Step 4
Place the capelin in the spiced butter and coat it on all sides; leave for 1–2 hours in the cold.
- 5
Step 5
Place on parchment paper and leave at room temperature for 3–5 hours so it dries slightly.
- 6
Step 6
Hang each fish on a wire, trying not to tear it. Hang them in a draft so the fish cures for about 3–5 days. At first, fat will drip from it heavily, since the fish is very fatty; then it will begin to dry.
- 7
Step 7
After 3-5 days, the fish can be served. Remember that the longer it dries, the firmer it will become.