6 - 8
How to cook Scandinavian Pickled Smelts or Sardines
- 2 pounds fresh smelts or sardines
- 1/2 cup white vinegar
- 1 cup water
- 15 white peppercorns
- 1 whole allspice
- 1 bay leaf
- 2 teaspoons salt
- 2 teaspoons sugar
- 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.
The Scandinavian Pickled Smelts or Sardines is a very affordable dish. Delicious, simple, and easy recipe.
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
The Scandinavian Pickled Smelts or Sardines recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Smelt
Preparation Method: Poached/Simmered