Lard is commonly referred to as a fatty pork product, but this is a different story. Murmansk lard is a lightly salted mackerel appetizer, slightly reminiscent of the taste of boiled crayfish. The second name is mackerel stroganina. The dish goes well with beer and vodka, besides, it is easy to prepare at home. The whole process will take 8 hours.
Murmansk fat recipe
Ingredients:
- mackerel – 350-400 g (one medium fish);
- salt – 0,5-1 teaspoon;
- ground black pepper – 0,5 teaspoon or to taste;
- garlic – 4 medium cloves (optional);
- Paprika – 1 teaspoon;
- fresh dill – a third of the bunch.
Separately, you will need cling film to wrap the fish.
For medium salting, one mackerel requires 1 teaspoon of salt, for weak salting, half a teaspoon is enough. Garlic can be omitted, but in the classic recipe it is an essential ingredient, because it is difficult to imagine lard without garlic.
Technology of preparation
1. Remove the head, tail and entrails from the defrosted mackerel, then rinse the carcass.
2. Make a cut along the spine and remove the fins. Divide the fish lengthwise into two parts. Remove all bones.
3. Chop dill.
4. Sprinkle the inside of the mackerel (both halves) with salt and grind. Add ground black pepper and paprika, rub again lightly.
5. Peel the garlic, cut into small pieces and evenly divide along the inside of the mackerel. Sprinkle dill on top.
6. Combine both parts of the carcass on cling film, wrap the fish in film and form a roll. Be sure to wrap the tips so that the mackerel is completely isolated from the external environment.
7. Leave the carcass for 2 hours at room temperature, then put in the refrigerator for 6 hours, then for 2 hours in the freezer.
8. Unpack the finished Murmansk fat and cut into pieces. The shelf life in the freezer in a film is several months.
Detailed step by step video recipe.
