A traditional Latvian platter of hot-smoked trout and mackerel, served with rye bread, horseradish cream, and pickled onions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large wooden board
Garnishes: dill, lemon wedges, pickled onions
Accompaniments: rye bread, horseradish cream, butter
Instructions
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1
Arrange smoked trout and mackerel fillets on a large serving platter.
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2
Mix sour cream with horseradish and lemon juice. Season with salt.
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3
Quick-pickle red onion slices by tossing with vinegar and a pinch of sugar for 10 min.
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4
Place horseradish cream, pickled onions, and lemon wedges around the fish.
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5
Garnish generously with fresh dill.
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6
Serve with sliced dark rye bread on the side.
Did You Know?
Latvia has over 12,000 rivers and 2,000 lakes, and fish smoking has been practiced since before recorded history.
Chef's Notes
Equipment Tips
- serving platter
- sharp knife
- small bowl
Garnishing
dill, lemon wedges, pickled onions
Accompaniments
rye bread, horseradish cream, butter
The Story Behind Kūpināta Zivs
Smoking fish is one of the oldest preservation techniques in Latvia, essential for surviving long Baltic winters. Latvian smokehouses traditionally used alder wood, which imparts a distinctive mild, sweet flavor. The smoked fish platter remains a centerpiece of Latvian hospitality.
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