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Russian cured salmon

¬†As I promised the recipe of classic Russian cured salmon. ūüôā

We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).

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Combine salt and sugar in a small bowl, mix it with a¬†spoon. ūüôā

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Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.

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Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.

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!!! And above all Рpour 50ml vodka over the salmon. It will help to cure the salmon.

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Put the lid or plastic wrap on the dish/container and refrigerate.

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Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured¬†throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!

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Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.

Enjoy this marvelous Russian-style¬†salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. ūüôā

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Oladushki – small Russian pancakes

Olad’i, oladushki – are small, thick, round pancakes¬†prepared¬†from batter and fried in a hot oil.¬†

Olad’i have always been much loved in Rus’ (Russia) and still remain popular in a menu of Russian cousine.

Prepared on kefir (sour milk or laban in Arab countires), a yeast-raised batter, with semolina, carrots, apples..

On one version, word “olad’i” came from the name of Slavic goddess of beauty and love – Lada.

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They are perfect for a weekend breakfast, served with your favorite toppings.

Yield: Serves 3

All ingredients should be at room temperature.

  • sour milk or kefir/buttermilk/laban, full fat, 300 ml
  • 1 egg
  • sugar 2¬†tbsp
  • salt 1/2 tsp
  • soda 1/2 tsp or baking powder 1 tsp
  • plain flour, around 150-200 ml¬†
  • sunflower oil, for frying

Preparation:

Whisk together the egg and sugar (with hand whisk). Add salt, sour milk, soda and blend until you have a smooth mixture. The batter should be like a thick sour cream, so to get the right thickness Рbetter to use a full fat kefir (sour milk or buttermilk). If the mixture seems too thin, add some more flour.

Heat some sunflower oil in a skillet (frying pan), thus olad’i (pancakes) will be cooked fast and well browned.

For each pancake, spoon 2-3 tablespoons of the batter onto skillet. Cook until bubbly and a little dry around the edges. Turn and brown another side.

If you used too much oil-transfer pancakes to a paper towel to remove rests of fat ( or you can use non-stick skillet and fry without any oil).

 Usually oladushki (pancakes) are served with plenty of sour cream, honey or jam.

Or on a modern way – with chocolate sauce. Enjoy! ūüôā

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Fish. Sea bream.

Hello my dear readers!

Today I will tell you something about fish ūüôā¬†

  Rivers hold a special place in Russian history. Waterways have been major routes of trade, settlement and cooperation. Goods ferried by water between important trading regions which were located near rivers. As a result the fishing was one of the most important trades for the Slavs since ancient times.

¬†¬† Russian cuisine is a famous with an incredible number and variety of fish dishes at all time.¬†Uha with sterlet (fish soup), solyanka with sturgeon or pike (soup), fish balyks (curred fillet), various fish-pies, baked or fried fish in sour cream – were popular not only among tzar family (Imperial family) and merchants. Fish was on a table of¬†common¬†people as well, particular freshwater fish from rivers and lakes. A caviar was a treat also, either red or black. Festive days fall on a fasting days sometimes,¬†when it isn’t allowed to eat meat and diary, and a fish is served as the main dish.¬†

¬† There were some typical methods to prepare fish: boiling¬†(whole or sliced),¬†steamed fish (usually whole), baked or fried fish fillets, stuffed, salted, jellied, even raw (“stroganina” – ¬†in Western Siberia sliced frozen fish).

¬† Now-days fish isn’t well-liked as a main course. We still have rivers and a fish in it. But compare to a sea-fish, a freshwater fish has more bones, but¬†inexpensive.¬†Faves are salted salmon and red caviar.

¬†¬†¬† What about me, I like fish¬†whether it’s¬†salted, fried, steamed or in a soup.ūüôā

Well, I’ve got 2 fresh cleaned sea-bream.

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Rinse the fish in cold water. Pat dry with paper towel and rub both sides with salt (and rosemary optionally).

Preheat oven to 190¬įC (370¬įF).

Place the fish in a baking pan greased with some olive oil. Stuff fishes with the lemon slices and chopped fresh coriander (or parsley).

Make 2-4 gashes on the top sides and put in lemon slices. Squeeze the juice out of one lemon over the fishes.

Place the fish in the oven and bake for 15-20 minutes.

Garnish with broccoli and asparagus. Enjoy! ūüôā

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Ingredients:

2 medium sea-bream

1.5 lemon

small bunch of fresh coriander (or parsley)

olive oil

some salt

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