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Serves/Makes: 6 - 8

Ingredients:

• 2 pounds fresh smelts or sardines
• Dill
  Stock:
• 1/2 cup white vinegar
• 1 cup water
• 15 white peppercorns
• 1 whole allspice
• 1 bay leaf
• 2 teaspoons salt
• 2 teaspoons sugar
• Dill
• Gelatine

How to cook:

• Clean smelts and rinse under cold running water. Drain, split and bone.
• Put a dill sprig on each fish, roll tight place rolls close together in low saucepan.
• Bring stock ingredients to boil, pour over smelts and simmer 6-8 minutes. Watch very carefully lest fish boil to pieces.
• Remove gently to serving dish, strain stock and pour over.
• Chill and garnish with dill. If molded shape is preferred, stir 1/2 tablespoon gelatine into each cup strained stock.
• Serve the pickled smelts cold with Smorgas­ bord or as luncheon dish.

Notes:

The Scandinavian Pickled Smelts or Sardines is a very affordable dish. Delicious, simple, and easy recipe.

Tips:

Fresh smelts should be stored refrigerated at 32°F to 40°F (0°C to 4°C), excess liquid drained, packed into airtight containers and eaten within 3 to 4 days, or 1 to 2 days when fried.
Smelts should be frozen at 0°F (-18°C), into airtight food containers, immediately after buying bought frozen, smelts should be eaten within 4 to 6 months for maximum freshness.

This recipe for Scandinavian Pickled Smelts or Sardines serves/makes: 6 - 8

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Main Ingredient: Smelt
Preparation Method: Poached/Simmered
Cuisine: Scandinavian