Russian smoked fish: a delightful culinary tradition

When it comes to exploring new flavors and culinary traditions, Russian smoked fish is a must-try. This beloved delicacy is deeply rooted in Russian culture, with a rich history and a wide variety of delicious options to choose from. Whether enjoyed on its own or used as an ingredient in other dishes, Russian smoked fish offers a unique and unforgettable taste experience.

The Art of Smoking Fish in Russia

In Russia, there are two primary methods of preserving fish: salting or curing and smoking. While both techniques have their merits, smoking fish is a more intricate and time-consuming process. It involves the use of a smokehouse or grill-turned-smoker to infuse the fish with a deep, smoky flavor. This method is particularly well-suited for oily fish with a high fat content, such as trout, salmon, seabass, sturgeon, mullet, whitefish, Arctic char, and mackerel.

Smoked mackerel, known as копченая скумбрия in Russian, is a popular choice among locals. It can be enjoyed as part of a zakuska table, a traditional Russian spread of appetizers. Smoked mackerel is also delicious on rye toast with dill and lemon juice for a hearty breakfast or lunch. It lends itself perfectly to savory fish cakes, which are easy to make and incredibly flavorful.

Smoked Mackerel and Lovage Fish Cakes

If you're looking to try something new and exciting in the kitchen, these smoked mackerel and lovage fish cakes are a fantastic option. Lovage, a vibrant leafy-green herb with a crisp, citrusy, and slightly anise-y flavor, pairs beautifully with the intense, meaty taste of smoked mackerel. However, if lovage is not available, a combination of flat Italian parsley and celery leaves works just as well.

To make these delicious fish cakes, you'll need the following ingredients:

• 1 lb (500 grams) starchy potatoes, peeled and cut into 2-centimeter (¾-inch) chunks
• 2 Tbsp heavy cream
• 3 Tbsp butter
• ½ lb (250 grams) smoked mackerel, skin removed and gently flaked
• Zest and juice of one lemon
• ¾ cup (180 ml) chopped lovage* (stalks and leaves), washed and chopped
• 3 Tbsp prepared horseradish
• 1 tsp Aleppo pepper
• 1 tsp salt
• 1 tsp white pepper
• ⅔ cup (156 ml) ghee (clarified butter) or a high-smoke-point oil for frying
• 1 cup (240 ml) all-purpose flour
• 1 Tbsp Dijon mustard
• 1 ½ cups (350 ml) panko breadcrumbs
• 2 eggs, beaten
• Salt to taste

Instructions:

1. Boil the potatoes in a large pot of well-salted water. Once cooked, mash them with the cream and butter, then set aside to cool to room temperature.
2. In a food processor, combine the cooled mashed potatoes, lovage, horseradish, lemon zest and juice, salt, and peppers. Pulse several times to loosely combine. Fold in the flaked mackerel.
3. Line a baking sheet with parchment paper. Form the potato and mackerel mixture into patties and place them on the prepared sheet. Chill for at least 1 hour.
4. While the patties are chilling, prepare the spicy Tatar sauce by combining all the ingredients in a food processor or blender. Chill until ready to serve.
5. Place the flour and panko into separate shallow dishes. Whisk the egg and mustard together in a third shallow dish. Dredge the patties in the flour, shake off the excess, dip them into the egg mixture, and then coat them with the panko.
6. In a large frying pan, heat the ghee or oil over medium-high heat. Fry the patties until golden brown on both sides, about 4 minutes per side. Transfer the cooked patties to a metal cooling rack placed over a baking sheet and keep warm in a preheated oven at 200ᵒF (93ᵒC) until ready to serve.
7. Serve the smoked mackerel and lovage fish cakes with a generous dollop of spicy Tatar sauce.

These fish cakes are incredibly versatile and can be enjoyed throughout the year. Pair them with a side of crunchy pea shoots dressed in lemon juice and olive oil for a refreshing spring dish. Alternatively, top them with a poached egg for a delicious brunch or breakfast option. The leftover patties can be enjoyed cold with a spicy Tatar sauce for a satisfying lunch.

Where to Find Smoked Fish

If you don't live in an area with easy access to smoked fish, don't worry. There are various options available to source this delectable treat. Look for a Russian store near you, as they often have a wide range of preserved fish. Alternatively, you can explore online retailers such as Russianfoods.com or Babushkadeli.uk, which offer a selection of high-quality smoked fish products.

Frequently Asked Questions

• What is the difference between curing and smoking fish?

Curing fish involves salting or preserving it, while smoking fish involves exposing it to smoke to enhance its flavor and extend its shelf life.

• Which types of fish are commonly smoked in Russia?

Oily fish with a high fat content, such as trout, salmon, seabass, sturgeon, mullet, whitefish, Arctic char, and mackerel, are commonly smoked in Russia.

• Can smoked fish be used in other dishes?

Absolutely! Smoked fish can be used as an ingredient in various dishes, including pasta, fish pies, and salads. It adds a unique smoky flavor that instantly elevates the dish.

• Is lovage necessary for the fish cakes?

No, lovage is not necessary for the fish cakes. If you can't find lovage, you can substitute it with a combination of celery leaves and Italian flat parsley.

Discover the delectable world of Russian smoked fish and indulge in its rich flavors. Whether you're a seafood lover or simply looking to expand your culinary horizons, this traditional delicacy is sure to impress. Try making the smoked mackerel and lovage fish cakes for a memorable meal that captures the essence of Russian cuisine.

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