Stroganina from mackerel is another very easy to prepare, but incredibly tasty snack originally from the USSR. With the development of the Internet, I learned that this is a familiar dish for northern cuisine and is often prepared from whitefish, omul, chir or nelma. In our country, stroganina was always prepared from mackerel, an inexpensive fish at that time, always available for sale.
Such an appetizer was often served on a festive table, cut a little and brought to men with vodka. She was very popular.
Ingredients:
- Iced mackerel - 1 pc.
- Salt - pinch
- Ch.m. pepper - taste
- Seasoning for fish - to taste
- Thyme - a couple of twigs
Prepare all the necessary foods according to the list. Always choose mackerel with an even, smooth, glossy skin. If it is cracked and dull, then the fish has most likely been defrosted and re-frozen many times, and its shelf life is already too questionable.
Do not fully defrost the carcass. Cut off the head and tail, remove the entrails - this way you will not stain the fillets with blood. Only now, leave the mackerel until completely defrosted.
After a while, carefully cut the carcass. Remove the ridge, the black film inside the belly. Open the fillet with a book. If necessary, pat dry with a paper towel.
Season the mackerel with sea salt and pepper and sprinkle with your favorite fish seasoning to taste. It will also be very tasty with ground bay leaf, but you cannot overdo it with it, otherwise the appetizer will turn out to be bitter.
Now you need to roll the fish fillet and wrap it tightly in several layers of cling film. Twist the sides. Send the workpiece to the freezer for at least 1.5-2 hours.
When the roll is completely frozen, carefully remove the film from it. Mackerel stroganin is ready. Stir in thin circles and serve on the festive table, sprinkled with thyme leaves, to spirits, or with soy sauce.
Great appetizer for fish lovers. Enjoy!
Author: Tatiana Chudovskaya
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