Sliced Muksun with Black Thursday Salt

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

As an additional side dish to the sliced fish, pickled cabbage and generally fermented cabbage pair very well, as well as pickled grapes.

Ingredients

Muksun - 10.6 oz
Black Salt - 0.2 oz
Ground Black Pepper - a pinch
Scallions - 0.4 oz

Step by Step guide

Step 1

The muksun fish for preparing stroganina should be frozen at the lowest possible temperature. It should also be stored at that same temperature at all times — this ensures, first of all, sanitary safety, and secondly, better preserves the texture of the meat. Instead of muksun, any other frozen fish can be used, preferably from the salmon family.

Step 2

Carefully slice the frozen fish into thin pieces using a very sharp knife, taking care not to cut yourself.

Step 3

Arrange the slices on pre-chilled plates, sprinkle with a mixture of salt and pepper, and top with finely sliced green onions. Serve immediately, without waiting for the fish to thaw.