📝 About This Recipe
Hailing from the pristine, icy waters of the Siberian rivers, Muksun is a legendary whitefish prized for its high fat content and delicate, buttery texture. This traditional dry-salting method, often referred to as 'Suguday' style, preserves the fish's natural sweetness while infusing it with a subtle aromatic punch. It is a quintessential Russian delicacy that represents the rugged beauty and culinary soul of the North.
🥗 Ingredients
The Fish
- 1 kg Fresh Muksun (or high-quality Whitefish/Sashimi-grade Trout) (cleaned, scaled, and gutted; ideally frozen first to ensure safety)
The Cure Mix
- 3 tablespoons Coarse Sea Salt (do not use fine table salt)
- 1.5 tablespoons Granulated Sugar (to balance the saltiness)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1/2 teaspoon Coriander Seeds (lightly toasted and crushed)
- 2 pieces Dried Bay Leaves (crumbled into small bits)
Aromatics and Finishing
- 1 large Red Onion (sliced into paper-thin rings)
- 1 bunch Fresh Dill (finely chopped)
- 3-4 tablespoons Sunflower Oil (unrefined/fragrant Russian style preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 3 pieces Allspice Berries (crushed)
For Serving
- 1 loaf Borodinsky (Russian Rye) Bread (sliced thick)
- 100 grams Salted Butter (at room temperature)
- 1 piece Lemon Wedges (for garnish)
👨🍳 Instructions
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1
Thoroughly pat the Muksun dry using paper towels. Moisture is the enemy of a good cure, so ensure the skin and cavity are bone-dry.
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2
Using a very sharp filleting knife, remove the head and tail. Carefully fillet the fish, removing the spine but leaving the skin on to help the fish hold its shape during curing.
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3
Use tweezers to remove any remaining pin bones from the center of the fillets for a professional, easy-to-eat finish.
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4
In a small bowl, combine the coarse sea salt, sugar, cracked black pepper, crushed coriander, and crumbled bay leaves. Mix well.
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5
Sprinkle a thin layer of the cure mix on the bottom of a glass or ceramic rectangular dish just large enough to hold the fillets.
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6
Rub the remaining cure mix generously over the flesh side of both fillets, ensuring even coverage.
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7
Place one fillet skin-side down in the dish. Lay the second fillet on top of it, flesh-to-flesh, so the skin is on the outside of the 'sandwich'.
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8
Cover the dish tightly with plastic wrap. Place a light weight (like a small cutting board or a plate) on top of the fish to help the salt penetrate.
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9
Refrigerate for at least 12 hours for a light cure ('malo-solnaya'), or up to 24 hours for a firmer, more traditional texture.
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10
After curing, remove the fish from the dish and quickly rinse under cold water to remove excess salt. Pat dry immediately.
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11
Using a sharp knife held at a 45-degree angle, slice the fillets into thin, translucent slices, carving the meat away from the skin.
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12
In a separate bowl, toss the sliced red onions with the lemon juice and a pinch of sugar. Let them sit for 5 minutes to soften their bite.
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13
Arrange the fish slices on a chilled platter. Top with the marinated red onions and a generous dusting of fresh dill.
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14
Drizzle the fragrant sunflower oil over the fish just before serving to add a glossy sheen and a nutty aroma.
💡 Chef's Tips
Always use a glass or ceramic container for curing; metal can react with the salt and give the fish a metallic taste. If you cannot find Muksun, Arctic Char or Omul are excellent substitutes due to their similar fat content. For the best flavor, use unrefined sunflower oil (the kind that smells like toasted seeds), which is the traditional pairing in Russia. Don't skip the sugar in the cure; it doesn't make the fish sweet but rather rounds out the salt and keeps the flesh tender. If you find the fish too salty after curing, soak the fillets in cold milk or water for 20 minutes before slicing.
🍽️ Serving Suggestions
Serve with chilled shots of premium Russian vodka to cut through the richness of the fish. Pair with warm, boiled baby potatoes tossed in butter and even more fresh dill. Spread a thick layer of butter on Borodinsky black bread and top with a slice of the fish for the ultimate open-faced sandwich (buterbrod). Accompany with a side of fermented pickles or sauerkraut for a bright, acidic contrast. A glass of dry, crisp Riesling or a cold lager also complements the oily, salty profile perfectly.