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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 whole frozen freshwater whitefish (nelma, taimen, or comparable fish), approx. 2.5 lb (1.1 kg) usable weight
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 small red onion, very thinly sliced, about 3 oz (85 g)
- 2 tbsp (30 ml) sunflower oil or melted unsalted butter
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 g) prepared horseradish or hot mustard
- Fresh dill or chives for garnish, to taste
- Vodka, chilled, for serving

Instructions

1. Ensure the fish is deeply frozen (ideally at least 12 hours at -10°C/14°F); keep it in the freezer until 10–15 minutes before serving so it remains very firm but not rock-hard.
2. Remove scales if present and rinse briefly under cold water; pat dry and place on a very cold metal or wooden board. Using a very sharp knife held almost parallel to the surface, slice thin strips lengthwise from the frozen fish—aim for paper-thin pieces that curl slightly as they warm.
3. Arrange the shaved fish slices on a chilled platter. Scatter the thinly sliced red onion over the fish.
4. Drizzle sunflower oil or melted butter evenly, then sprinkle coarse sea salt and freshly ground black pepper to taste. Add a few drops of lemon juice if desired.
5. Serve immediately with small dollops of horseradish or hot mustard on the side, garnish with dill or chives, and present chilled vodka for sipping alongside.