One of the main staples of any
well-served starters in Russia is
marinated fish, such as herring, mackerel, etc. It
can be used as a starter on its own, in salads and sandwiches, and even
as a main course.
Fish
(here: mackerel)
2
Sea or rock salt
2tbsp
Coriander
1
tbsp
Black ground pepper
1
tsp
Vinegar
2
tbsp
Water
250
g
Wash the fish:
Slit open
the fish's belly and ease out the guts. Cut off the head just
behind the gills:
Trim off all the fins
with scissors. Rinse the fish thoroughly inside and out under cold running
water. Cut the fish in even slices:
Place the fish pieces in a plastic
or glass jar (don't use jars made of metal!). The head, fins and tail
may be used to make fish stock:
Pour
some chilled boiled water in the jar to cover the fish
pieces. Now that you now how much water is required to cover
the fish, pour it out of the jar into a clean cup to prepare
the marinade.
To prepare the
marinade, add sea or rock salt to the water in the cup and
stir it to dissolve. Add ground black pepper and vinegar.
Then add coriander to the fish in the jar:
Pour in the
marinade over the fish, close the lid on the jar and put it in
the fridge for 3 days:
As a serving suggestion, I recommend to try
the marinated fish with freshly cooked potatoes and salad:
