Kaluga Recipe

Prepare fish

If using whole small fish: scale, gut, and rinse thoroughly under cold water. Pat completely dry with paper towels. If using fillets: rinse and pat dry. Trim any bones or bloodlines so you have clean pieces about 1–1.5 cm thick.

Make cure mixture

In a bowl combine the coarse sea salt (120 g), granulated sugar (30 g), crushed black peppercorns (1 tbsp), and crushed juniper berries (1 tsp, if using). Zest the lemon and mix the zest into the cure to add fresh aromatics.

Layer and cure

On a rimmed baking tray or in a shallow dish, spread a thin layer (about one quarter) of the cure mixture. Lay the fish pieces skin-side down in a single layer without overlapping. Sprinkle a little of the remaining cure evenly over the fish, then scatter half of the chopped fresh dill across the pieces. If using whole fish, place cavity side up and press a small pinch of cure into the cavity. Continue layering (cure, fish, dill) if you are doing multiple layers, finishing with a generous layer of cure on top.

Weight and refrigerate

Cover the fish tightly with plastic wrap, then place a flat plate or cutting board on top of the fish and weigh it down with cans or a heavy skillet (about 1–2 kg of weight). Refrigerate for 18–36 hours depending on thickness and desired cure intensity: 18–24 hours for a lightly cured, tender texture; 30–36 hours for a firmer, saltier result.

Rinse and rest

When curing time is done, remove weight and unwrap. Rinse each piece briefly under cold running water to remove excess cure, or wipe gently with a damp cloth if you prefer less water contact. If you used vodka/neutral spirit, you can lightly wipe the fish with it now to neutralize any lingering odors (2 tbsp applied to a cloth). Pat the fish dry thoroughly with paper towels.

Slice

Using a sharp slicing knife, slice the cured fish thinly at a slight angle into bite-sized pieces or thin roubles for serving. Arrange slices skin-side down or as desired on a tray.

Finish and serve

Drizzle the sliced fish with extra-virgin olive oil (about 2 tbsp) and scatter the remaining chopped dill and a few whole capers. Serve with lemon wedges to squeeze over, thinly sliced red onion, crème fraîche or sour cream, and rye or pumpernickel bread. Garnish with chopped chives. Keep chilled and consume within 3–4 days.

Toast or warm the rye/pumpernickel slices lightly if desired. Spread a small dollop of crème fraîche on each slice and top with a few slices of the cured fish, a caper or two, a sliver of red onion, and a sprinkle of chives.

Alternatively, serve fish on a platter with bowls of crème fraîche, capers, sliced red onion and lemon wedges allowing guests to assemble their own bites.