Selyodka Recipe (European Pickled Fish) Recipe
This Selyodka Recipe is a traditional European dish of pickled fish that is tangy, flavorful, and perfect for serving as an appetizer or part of a spread. The fish is marinated in a brine with aromatic spices and onions, then preserved in oil for a delicious and unique taste.
- Prep Time: 20 minutes
- Total Time: 12-14 hours marinating + 10 minutes assembling
- Yield: Serves 6-8 1x
- Category: Appetizer
- Method: Marinating, Pickling
- Cuisine: European
- Diet: Halal
Ingredients
Scale
Ingredients:
- 2–4 lbs trout, herring, or salmon (we used trout), gutted and washed (no need to de-scale)
- 2 medium onions, sliced
- 1 cup grape seed oil or canola oil
For the Marinade:
- 4 cups water
- 1 cup salt
- ½ cup sugar
- 1 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 5–7 bay leaves
Instructions
- Prepare the Marinade: Bring 4 cups of water to a boil. Remove from heat and stir in salt, sugar, coriander, peppercorns, and bay leaves until dissolved. Let the marinade cool to room temperature.
- Cut and Marinate the Fish: Cut the fish into 1-inch thick steaks, discarding heads and tails. Place the fish pieces into a large bowl. Pour the cooled marinade over the fish, ensuring the pieces are fully submerged. Cover and refrigerate for 12–14 hours.
- Assemble the Pickled Fish: After marinating, remove the fish from the brine. Layer the fish steaks in a jar, alternating with sliced onions. Pour the oil over the fish and onions until fully covered.
- Preserve and Serve: Store the jar in the refrigerator to allow the flavors to meld before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 2400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Selyodka Recipe, Pickled Fish, European Appetizer, Marinated Fish, Traditional Recipe
