SMELT, PICKLED SMELT

Serves 4 to 6

INGREDIENTS

• 2 pounds cleaned smelt
• 3 cups water
• 1 tsp. salt
• 1/4 tsp. white pepper
• 2 bay leaves
• 1 cup onion, sliced
• 3 cups white vinegar*

DIRECTIONS

Cook fish in water, salt, pepper and bay leaves and onion in a covered pan for 12 minutes.

Drain and measure fish stock; you will need about 2 cups.

Add the vinegar to the stock and bring to a boil.

Cook 5 minutes and cool in refrigerator at 40 F or lower.

Pour over fish, let stand in refrigerator for several hours.

*If the taste of vinegar is too strong, offset it by adding 1/4 to 1/2 cup sugar.

North Dakota State University Extension Service
www.ext.nodak.edu

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