People on the northern side of the globe invented the same cooking technique with their locally popular spices. A special Estonian delicacy is marinated little oily fish. Since limes or lemons don't grow locally vinegar is used instead.
|Marinate the small oily fish overnight|
500g cleaned raw small oily fish ( raw anchovy, sprat, small sardine)
0.5 - 0.75 teaspoon salt
a 3 finger pinch sugar
1 dl apple or white wine vinegar
black pepper, crushed
1 small onion, sliced in rings
2 tablespoons rape seed oil
Layer the fish tightly side by side in a bowl or a small plastic container. Sprinkle with pepper and allspice in between the layers and add a few slices of onion. Repeat layering.
Mix the vinegar, water, salt and sugar and spread on the fish. Press the fish down a little and cover with a lid or plastic foil and leave overnight in the fridge.
On the next day, drain the fish from the vinegar marinade. Drizzle oil on top of the fish.
|(Est. Marineeritud räim)|
Serve with dark rye bread for the authentic northern taste.
In summer serve with new potatoes with butter and chopped fresh dill.