📝 About This Recipe
Originating from the nomadic traditions of Central Asia and perfected in the Imperial kitchens of Russia, Balyk is the pinnacle of preserved seafood. This recipe transforms a fatty prime fillet into a buttery, translucent delicacy through a meticulous salt-sugar cure and a fragrant botanical rub. The result is a sophisticated balance of savory, sweet, and herbal notes that melts on the tongue like silk.
🥗 Ingredients
The Fish
- 2 pounds Fresh Salmon or Sturgeon Fillet (Center-cut, skin-on, sushi-grade quality)
The Master Cure
- 1 cup Kosher Salt (Coarse grain is essential)
- 1/2 cup Granulated Sugar (Helps balance the salt and retain moisture)
- 2 tablespoons Black Peppercorns (Toasted and coarsely cracked)
- 1 tablespoon Juniper Berries (Crushed to release oils)
- 2 tablespoons Dried Dill (High quality)
- 1 tablespoon Coriander Seeds (Lightly toasted and bruised)
- 3 tablespoons Vodka or Cognac (Acts as an antimicrobial and flavor enhancer)
Aromatic Finishing Rub
- 1/2 cup Fresh Dill (Finely minced)
- 1 tablespoon Lemon Zest (From about 2 organic lemons)
- 1 teaspoon White Peppercorns (Finely ground)
👨🍳 Instructions
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1
Begin by inspecting your fish fillet. Use tweezers to remove any pin bones and pat the skin and flesh completely dry with paper towels.
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2
In a medium bowl, combine the kosher salt, granulated sugar, cracked black peppercorns, crushed juniper berries, dried dill, and bruised coriander seeds. Mix thoroughly to create a uniform curing blend.
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3
Lay a large piece of plastic wrap on a flat surface. Sprinkle a thin layer of the cure onto the wrap, roughly the size of your fillet.
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4
Place the fish fillet skin-side down onto the salt bed. Drizzle the vodka or cognac evenly over the flesh of the fish.
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5
Pack the remaining salt mixture over the top and sides of the fish, ensuring the flesh is completely encased and no pink is showing.
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6
Wrap the fish tightly in several layers of plastic wrap. Place the bundle in a glass or ceramic baking dish (avoid metal to prevent off-flavors).
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7
Place a second smaller dish or a flat board on top of the fish and weigh it down with two heavy cans or a brick. This pressure helps the cure penetrate and creates the signature dense texture.
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8
Refrigerate the fish for 36 to 48 hours. Every 12 hours, drain any liquid that has accumulated in the dish and flip the fish bundle over.
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9
After the curing period, remove the fish from the wrap. Rinse it thoroughly under cold running water to remove all salt and spices. The flesh should feel firm to the touch and look slightly translucent.
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10
Pat the fish bone-dry with paper towels. At this stage, traditionally, the fish is hung in a cool, breezy spot for 12-24 hours to 'wind-dry' (provialivanie). If you don't have a curing chamber, place it uncovered on a wire rack in the fridge for 12 hours.
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11
Prepare the aromatic rub by mixing the fresh dill, lemon zest, and ground white pepper. Press this mixture firmly into the flesh side of the fish.
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12
To serve, use a very sharp, thin-bladed knife to cut paper-thin slices at a 45-degree angle away from the skin.
💡 Chef's Tips
Always use the freshest seafood possible; since this is a 'cold' process, quality is paramount. Do not use table salt; the fine grains will over-salt the fish far too quickly. If the fish feels too salty after rinsing, soak it in cold milk for 30 minutes to mellow the flavor. For an authentic smoky touch without a smoker, add 1/2 teaspoon of high-quality liquid smoke to the vodka drizzle. Ensure your refrigerator is set to 38°F (3°C) or lower for food safety during the long curing process.
🍽️ Serving Suggestions
Serve on chilled marble slabs with triangles of buttered, toasted dark rye bread. Pair with a glass of ice-cold premium vodka or a crisp, dry Riesling. Accompany with a side of crème fraîche mixed with fresh horseradish and sprigs of fresh dill. Include pickled red onions and caper berries to provide an acidic crunch that cuts through the fatty fish. Add a few lemon wedges on the side for a bright, citrusy finish.