SMELT, PICKLED SMELT
Serves 4 to 6
• 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*
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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