Spicy Capelin
by Editorial Staff
Capelin can be very easily salted on your own. Such a fish will compare favorably with salted fish from the store. Still, after all, when salting fish at home, we personally control the quality of the products and take into account our tastes when adding spices, spices, seasonings.
Cook: 12 hours 20 mins
Servings: 4
Ingredients
- Capelin – 600 g
- Salt – 1 tbsp
- Sugar – 1 teaspoon
- Carnation – 5 pcs.
- Coriander – 0.5 teaspoon
- Black peppercorns – 1 teaspoon.
- Mustard seeds – 0.5 teaspoon
- Bulb onions – 1 pc.
- Garlic – 1 clove
- Table vinegar – 1 tbsp
- Sunflower oil – 3 tbsp
- Green onion
- Dill greens
Directions
- Prepare foods for spicy capelin.
- Rinse thawed capelin with cold water and dry on a paper towel, then transfer to a bowl or other container in which the fish will be salted (I used a glass saucepan).
- Add salt and sugar to the capelin.
- Now add the spices: black pepper grated in a mortar, mustard and coriander seeds, cloves and other spices you want, such as allspice or nutmeg.
- Add small onion and chopped garlic to this.
- Pour table vinegar and sunflower oil into a bowl of capelin.
- Now stir the fish with additives by hand, cover and refrigerate for 12 hours so that the fish is salted.
- Put the finished capelin on a dish and sprinkle with chopped green onions and dill.
- Spicy capelin will go with a bang with boiled potatoes.
Bon Appetit!
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