📝 About This Recipe
A traditional coastal delicacy, these pickled smelt offer a perfect balance of crispy texture and a sharp, aromatic brine. Lightly fried until golden and then submerged in a vinegar bath infused with allspice, cloves, and red onion, they develop a complex flavor profile that mellows and matures over time. This recipe captures the essence of heritage preservation, turning humble small fish into a sophisticated, bright, and deeply satisfying appetizer.
🥗 Ingredients
The Fish
- 1 pound Fresh Smelt (cleaned, heads removed if preferred)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 cup Vegetable oil (for shallow frying)
The Pickling Brine
- 1.5 cups White vinegar (5% acidity)
- 1 cup Water (filtered)
- 3/4 cup Granulated sugar (adjust for desired sweetness)
- 10 pieces Whole allspice berries (slightly crushed)
- 5 pieces Whole cloves
- 1 teaspoon Yellow mustard seeds
- 1 teaspoon Black peppercorns (whole)
- 3 pieces Bay leaves (dried)
Aromatics
- 1 large Red onion (thinly sliced into rings)
- 1 medium Carrot (peeled and sliced into thin coins)
- 4-5 sprigs Fresh dill (roughly chopped)
👨🍳 Instructions
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1
Rinse the cleaned smelt under cold running water and pat them thoroughly dry with paper towels. Moisture is the enemy of a crispy fry.
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2
In a shallow dish, whisk together the flour, kosher salt, and black pepper to create the seasoned dredge.
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3
Dredge each smelt in the flour mixture, shaking off any excess. You want a very thin, even coating.
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4
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, fry the smelt in batches for 2-3 minutes per side until golden brown and crispy.
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5
Transfer the fried fish to a wire rack set over a baking sheet to drain. This prevents the bottom from getting soggy.
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6
In a medium stainless steel saucepan, combine the white vinegar, water, sugar, allspice, cloves, mustard seeds, peppercorns, and bay leaves.
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7
Bring the brine to a boil over medium heat, stirring until the sugar is completely dissolved. Reduce heat and simmer for 5 minutes to infuse the spices.
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8
While the brine simmers, prepare a clean 1-quart glass jar or a deep ceramic dish. Layer the fried smelt, sliced red onions, carrot coins, and fresh dill.
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9
Carefully pour the hot pickling brine (including all the spices) over the layered fish and vegetables, ensuring everything is completely submerged.
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10
Allow the container to cool to room temperature on the counter. Once cool, cover tightly with a lid or plastic wrap.
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11
Place in the refrigerator for at least 24 hours before serving. This waiting period allows the bones to soften and the flavors to penetrate the fish.
💡 Chef's Tips
Use the freshest smelt possible; they should smell like fresh cucumber, not 'fishy'. To ensure the fish stays intact, don't crowd the pan while frying. If you prefer a less sweet brine, reduce the sugar to 1/2 cup. For a spicy kick, add a few dried chili flakes or sliced fresh jalapeños to the brine. Always use a non-reactive container (glass or ceramic) to avoid metallic off-flavors from the vinegar.
🍽️ Serving Suggestions
Serve chilled on top of buttered dark rye bread or crispbread (knäckebröd). Pair with a dollop of sour cream or crème fraîche and a sprinkle of fresh chives. Accompany with boiled new potatoes tossed in butter and dill for a full meal. Serve alongside a cold pilsner or a shot of chilled Aquavit to cut through the acidity. Include them as part of a larger 'Smörgåsbord' featuring pickles, cheeses, and smoked meats.