Succulent Estonian Silgusoust

Name: Succulent Estonian Silgusoust
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g smoked herring or any smoked fish; 1 onion; 2 cloves garlic; 2 tablespoons dill; 400g potatoes; 1 bay leaf; Salt and pepper; 750ml fish stock; 150ml sour cream; 2 tablespoons butter; 2 tablespoons lemon juice; 1 tablespoon capers

A Traditional Fish and Potato Delight

Silgusoust is a beloved Estonian dish combining smoked fish and potatoes, creating a comforting and flavorful stew that's perfect for chilly evenings.

1 h 30 min
4
Intermediate

Ingredients

For the Fish Base

500g smoked herring or any smoked fish

fillets

1 onion

finely chopped

2 cloves garlic

minced

2 tablespoons dill

finely chopped

For the Potatoes

400g potatoes

peeled and cubed

1 bay leaf

whole

Salt and pepper

to taste

For the Broth

750ml fish stock

homemade or store-bought

150ml sour cream

full-fat

2 tablespoons butter

unsalted

For the Final Touch

2 tablespoons lemon juice

freshly squeezed

1 tablespoon capers

drained

Preparation

Marinating the Fish

Rinse the smoked fish fillets

Rinse the smoked fish fillets and pat dry.

Slice the fillets

Slice them into bite-sized pieces.

Mix with dill

Mix with dill and set aside in the refrigerator.

Preparing the Potatoes

Peel and cube the potatoes

Peel and cube the potatoes uniformly for even cooking.

Leave the peel on the potatoes for added texture and nutrition if desired.

Boil potatoes

Boil in salted water with a bay leaf until tender. Drain and set aside.

Do not overboil the potatoes to prevent them from becoming mushy.

Season potatoes

Season with salt and pepper to taste.

Cooking Process

Base Sautéing

Sauté onions and garlic in butter in a large pot until translucent.

Use medium heat for sautéing onions. Sauté for about 10 min.

Incorporating Fish

Add the marinated fish and sauté briefly.

Combining Potatoes

Gently fold in the cooked potatoes, then pour in the fish stock and let simmer.

Reduce to low heat and simmer for 20 min.

Plating & Serving