Sour Pickled Smelt


Rating: 3.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:









Instructions:

Boil the water with the vinegar, bay leaf, mustard seeds and peppercorns. Taste the vinegar, if it is too sour, add a little more water, if it is not sour enough, add a little more vinegar.

Cut the peeled onion into slices and remove the smelt. Put the smelt and the onion slices in a porcelain fish pot and baste everything together with the warm vinegar broth. If you don’t have a fish pot, you can also use a tureen mold or a porcelain bowl. Cool it well, cover it with cling film and put it in the refrigerator for at least 3 days. You can store the smelts like this for 1 week.

It goes well with boiled, peeled potatoes or bread.

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