Entree: Russia – Bashkir & Ural Region – Уральская строганина ➤ Uralskaya stroganina (Paper-thin slices of frozen raw freshwater fish served chilled with simple seasonings and condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

Frozen freshwater whitefish: 1 whole, approx. 2.5 lb (1.1 kg) usable weight; for the nutrition estimate, use raw rainbow trout as an explicitly labelled catalog example. The stated 1.1 kg is already usable edible weight.
Coarse sea salt: 10 g
Freshly ground black pepper: 2 g
Red onion, very thinly sliced: 1 small, about 3 oz (85 g)
Sunflower oil: 2 tbsp (30 ml; approximately 28 g)
Fresh lemon juice: 1 tbsp (15 ml; approximately 15 g)
Prepared horseradish: 1 tbsp (15 g)
Fresh dill, chopped: 5 g, for garnish
Vodka, chilled: 120 ml total for serving (not included in the plated fish)

Instructions

1. Use fish that has been commercially frozen and handled for raw consumption; home freezing for 12 hours at -10°C is not an adequate parasite-control measure. Keep the fish frozen until preparation.
2. Remove scales if present, rinse briefly under cold water, and pat dry. On a clean, chilled board, use a very sharp knife to shave paper-thin strips from the firm frozen fish.
3. Arrange the fish on a chilled platter and scatter the thinly sliced red onion over it.
4. Drizzle with sunflower oil and lemon juice, then sprinkle with salt and black pepper.
5. Serve immediately with prepared horseradish on the side and chopped dill as garnish. Serve the chilled vodka alongside.