Recipe: Smelt dry salted step by step with pictures | Handy.Recipes

Smelt dry salted

Cooked Smelt, dry salted

Time to cook: 15 minutes

Total Servings: 10

Nutritional Value

Fresh-caught smelt, even frozen - we don't get them in any other form - is a delight! Perhaps, in tenderness and delicacy it can be competed only by the Turukhan tugunok. But they are different all the same. You can fry the smelt - it's very tasty and the less additives and frills there are, the tastier it is. But the best way to prepare salted smelt.

Author of the recipe

Ingredients for salted smelt:

  • Smelt - 1 kg
  • Salt (coarse sea salt) - 1 tablepoon
  • Coriander (seeds) - 2 teaspoon
  • Black pepper (I actually had cubed peppers, 10 grains, but you can substitute regular peas) - 1 teaspoon
  • Allspice - 6 pcs
  • Bay leaf - 2 pcs

How to cook smelt dry salted step by step with photos

That's the fish I had.

Prepare spices. Grind coriander seeds, sweet and allspice peppers, and pound the bay leaves in a mortar.

Put the fish in a glass or enamel bowl (not aluminum, by any means)!), sprinkle with the spices, stir. Season with coarse salt and stir again.

Cover with a plate, press lightly (you don't need to press here), close the pan, put in the fridge for 24 hours. After 24 hours you can eat it. Bon appetit!

Nutritional Value:

Whole Dish:
1022.5 Calories
154.2 g
45 g
0.5 g
Per Serving:
102.3 Calories
15.4 g
4.5 g
0.1 g
98.3 Calories
14.8 g
4.3 g
0 g

Salt, Black Pepper, Sweet pepper, Coriander, Lightly Salted, Starters, Sweet Cumin Leaf, Fish and Seafood Starters, Fish Leaf

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