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  Added: May 11, 2011  •  Visited (1033)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pickled Smelts
What You Need:
  • 2 pound smelts
  • 2 teaspoons salt
  • Dill
  • 1 bay leaf
  • ˝ pint white vinegar
  • 1˝ oz gelatin
  • ˝ pint water
  • Hard-boiled egg
  • 6 peppercorns
  • Tomato

  • How To Cook:
    1. Clean, bone and halve each fish, then roll up with a piece of dill in each and place the rolls in a fireproof dish.

    2. Simmer together the vinegar, water, fish bones and seasonings to make stock.

    3. Cover the fish rolls with a little water, add a bay leaf and bake in a moderate oven (350°F) for about 15 minutes and leave to cool.

    4. Make up the strained stock to 1˝ pints and dissolve the gelatin in it.

    5. Mask a mould with a little of the jelly and arrange the rolls attractively, decorating with sliced egg, tomato, dill, etc.

    6. Fill up with stock and leave to set.

    7. Serve as hors d'oeuvre.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Marinades & Pickles
    Main Ingredient » Fish » Smelt
    Main Ingredient » Condiments » Vinegar
    Main Ingredient » Condiments » Gelatin

     





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