Description
Selyodka is a traditional European pickled fish dish where trout (or herring or salmon) is marinated in a salt and sugar brine with spices, then layered with onions and preserved in oil. This no-cook recipe offers a flavorful, tangy, and moist seafood option that’s perfect for appetizers or snacks.
Ingredients
Scale
Fish
- 2-4 lbs trout (herring or salmon can be used, gutted and washed, no need to de-scale)
- 2 medium onions, sliced
- 1 cup grape seed oil or canola oil
Marinade
- 4 cups water
- 1 cup salt
- 1/2 cup sugar
- 1 Tbsp coriander
- 1 Tbsp pepper corns
- 5-7 bay leaves
Instructions
- Prepare the marinade: Bring 4 cups of water to a boil, then remove from heat. Add 1 cup salt, 1/2 cup sugar, 1 Tbsp coriander, 1 Tbsp peppercorns, and 5-7 bay leaves to the hot water. Stir thoroughly to dissolve the salt and sugar, then allow the marinade to cool to room temperature. For faster cooling, place it outside if the weather is cold.
- Marinate the fish: Slice the gutted and washed trout into 1-inch thick steaks, discarding heads and tails. You can halve the steaks if desired. Place the fish steaks in a large bowl and pour the cooled marinade over them. Use a plate weighted down to keep the fish submerged in the brine. Cover the bowl and refrigerate for 12 to 14 hours to allow the flavors to infuse (12 hours recommended).
- Assemble and preserve: After marinating, remove the fish steaks from the marinade and begin layering them tightly in a clean jar, alternating with sliced onions. Once the jar is full, pour in grape seed or canola oil to cover the fish completely. The oil helps keep the fish moist and presentable. Seal the jar and store it refrigerated until ready to serve.
Notes
- Ensure the fish remains fully submerged during marinating to avoid spoilage.
- The marinade should be fully cooled before adding to fish to prevent partial cooking.
- Use a neutral oil like grape seed or canola for best flavor preservation.
- If using herring or salmon instead of trout, follow the same process.
- Selyodka can be stored refrigerated for up to one week.
