📝 About This Recipe
Hailing from the pristine, icy rivers of the Russian North, Nelma—the 'Queen of Whitefish'—is prized for its incredibly high fat content and delicate, buttery texture. This modern Russian take on carpaccio pays homage to 'Stroganina' by serving the fish ultra-fresh and thinly sliced, elevated with the tart brightness of wild sea buckthorn and the earthy aroma of Siberian pine. It is a sophisticated, melt-in-your-mouth appetizer that captures the essence of the Siberian wilderness in every bite.
🥗 Ingredients
The Fish
- 400 grams Fresh Nelma fillet (Skinless, pin-bones removed, sashimi-grade)
- 1 teaspoon Coarse sea salt (To season the fish during slicing)
Sea Buckthorn Vinaigrette
- 1/2 cup Sea buckthorn berries (Frozen or fresh, juiced and strained)
- 3 tablespoons Cold-pressed sunflower oil (Traditional Russian unrefined oil for nutty flavor)
- 1 teaspoon Honey (Mild floral honey like linden or acacia)
- 1 tablespoon White balsamic vinegar
- 1/4 teaspoon White pepper (Freshly ground)
Garnish and Aromatics
- 2 tablespoons Pine nuts (Lightly toasted)
- 1/4 small piece Red onion (Sliced into paper-thin rings)
- 2 sprigs Fresh dill (Small fronds only)
- 1 tablespoon Capers (Drained and patted dry)
- 2 pieces Radish (Sliced into translucent rounds)
- 1 pinch Lemon zest (For a final aromatic lift)
👨🍳 Instructions
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1
Wrap the Nelma fillet tightly in plastic wrap and place it in the freezer for 45-60 minutes. This 'flash-chill' firms up the fat, allowing you to achieve the translucent, paper-thin slices essential for carpaccio.
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2
While the fish chills, prepare the vinaigrette. If using whole sea buckthorn berries, muddle them through a fine-mesh sieve to extract the bright orange juice, discarding the seeds and skins.
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3
In a small glass bowl, whisk together the sea buckthorn juice, honey, white balsamic vinegar, and white pepper until the honey is fully dissolved.
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4
Slowly drizzle in the cold-pressed sunflower oil while whisking constantly to create a vibrant, emulsified dressing. Set aside at room temperature.
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5
Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Immediately remove from the heat to prevent burning.
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6
Prepare the garnishes: Slice the red onion and radishes as thinly as possible (using a mandoline if available) and place them in ice water for 5 minutes to crisp up, then drain and dry.
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7
Remove the Nelma from the freezer. Using a very sharp long-bladed carving knife or a yanagiba, slice the fish against the grain into slices roughly 2-3mm thick.
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8
Arrange the slices on chilled plates in a single layer, slightly overlapping them in a circular pattern.
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9
Lightly season the fish slices with a tiny pinch of coarse sea salt to draw out the natural sweetness of the whitefish.
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10
Drizzle the sea buckthorn vinaigrette generously over the fish, ensuring every slice is kissed by the orange dressing.
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11
Artfully scatter the red onion rings, radish slices, capers, and toasted pine nuts across the plates.
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12
Garnish with tiny dill fronds and a whisper of lemon zest. Serve immediately while the fish is still refreshingly cold.
💡 Chef's Tips
If Nelma is unavailable, high-quality Omul, Muksun, or even fatty Chilean Sea Bass make excellent substitutes. Always use a chilled plate; the temperature contrast is vital for the 'Siberian' experience. Do not over-marinate; the acid in the sea buckthorn will 'cook' the delicate fish if left for more than 10 minutes before eating. Use unrefined sunflower oil if possible; its nutty, toasted seed aroma is a hallmark of authentic Russian cold appetizers.
🍽️ Serving Suggestions
Pair with a crisp, ice-cold shot of premium Russian Vodka for the most traditional experience. A dry, mineral-heavy Riesling or Chablis beautifully complements the oily richness of the fish. Serve with thin slices of toasted sourdough or traditional Russian Borodinsky (rye) bread. Accompany with a side of lightly pickled cucumbers to provide a crunchy texture contrast.