Entree: Russia – Volga Region – Балык ➤ Balyk (thinly cured and cold-smoked river fish fillet traditionally served sliced)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 hrs 45 min

Total 16 hrs

Ingredients

- 2 sturgeon fillets, skin off, approx. 10 oz (285 g) each
- 1/2 cup (120 g) coarse kosher salt
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (6 g) black peppercorns, crushed
- 1 tbsp (6 g) coriander seeds, lightly crushed
- 2 tsp (4 g) smoked paprika
- 2 bay leaves, crumbled
- 1 tbsp (15 ml) vodka or cognac (optional, for flavor)
- 1 tbsp (15 ml) olive oil
- Wood smoking chips (alder, fruitwood, or oak), enough for 3–4 hours of cold smoke
- Fresh dill for garnish (optional)
- Lemon wedges for serving (optional)

Instructions

1. Pat the fillets dry and trim any thin edges so thickness is even for uniform curing.
2. In a bowl combine kosher salt, sugar, crushed peppercorns, crushed coriander, smoked paprika and crumbled bay leaves; mix thoroughly.
3. Rub a thin layer of vodka or cognac over each fillet (optional), then press the dry cure mixture evenly over both sides of the fillets.
4. Place each fillet in a nonreactive dish, cover tightly with plastic wrap or place in a sealed container, and refrigerate for 12–18 hours for a firm, lightly cured balyk (longer, up to 24 hours, for a firmer cure).
5. Remove fillets from the cure, rinse thoroughly under cold running water to remove excess salt, and pat completely dry with paper towels.
6. Place fillets on a wire rack and refrigerate uncovered for 2–4 hours to form a tacky pellicle that helps smoke adhesion.
7. Prepare a cold-smoking setup: use a dedicated cold smoker, a smoking tube/box with cooling, or set up wood chips in a small smoking pan on very low heat so smoke is produced but the fish stays cool. Maintain fish temperature below 80°F (27°C) while smoking.
8. Smoke the fillets gently for 3–6 hours depending on desired smokiness, replenishing chips as needed. Rotate fillets if smoke distribution is uneven.
9. After smoking, let fillets rest in the refrigerator for at least 4 hours (preferably overnight) to settle flavors.
10. Slice very thinly across the grain and serve chilled with lemon wedges and fresh dill.