Main Course · Dinner · Eastern European ·

Succulent Estonian Silgusoust

Name: Succulent Estonian Silgusoust
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g smoked herring or any smoked fish, fillets; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons dill, finely chopped; 400g potatoes, peeled and cubed; 1 bay leaf, whole; Salt and pepper, to taste; 750ml fish stock, homemade or store-bought; 150ml sour cream, full-fat; 2 tablespoons butter, unsalted; 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon capers, drained

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

4.4(787 reviews)

·By Ethan Brooks·January 9, 2026

Succulent Estonian Silgusoust — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Base

For the Potatoes

For the Broth

For the Final Touch

Nutrition

Per serving

Calories: 565 kcal
Protein: 39.6 g
Carbs: 23.8 g
Fat: 33.4 g
Fiber: 2.7 g

Whole recipe

Total

Calories: 2261 kcal
Protein: 158.3 g
Carbs: 95.1 g
Fat: 133.7 g
Fiber: 10.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g smoked herring or any smoked fish fillets	1350	140	0	80	0
1 onion finely chopped	44	1	10	0	1.7
2 cloves garlic minced	9	0.5	2	0	0.1
2 tablespoons dill finely chopped	7	0.6	1.1	0.1	0.6
400g potatoes peeled and cubed	308	8	70	0.4	8
1 bay leaf whole	0	0	0	0	0
Salt and pepper to taste	0	0	0	0	0
750ml fish stock homemade or store-bought	45	5	2	2	0
150ml sour cream full-fat	284	3	7	28	0
2 tablespoons butter unsalted	204	0	0	23	0
2 tablespoons lemon juice freshly squeezed	8	0	2.6	0.1	0.1
1 tablespoon capers drained	2	0.2	0.4	0.1	0.3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Rinse the smoked fish fillets
Rinse the smoked fish fillets and pat dry.
2
Slice the fillets
Slice them into bite-sized pieces.
3
Mix with dill
Mix with dill and set aside in the refrigerator.

Preparing the Potatoes

1
Peel and cube the potatoes
Peel and cube the potatoes uniformly for even cooking.
Tip: Leave the peel on the potatoes for added texture and nutrition if desired.
2
Boil potatoes
Boil in salted water with a bay leaf until tender. Drain and set aside.
Tip: Do not overboil the potatoes to prevent them from becoming mushy.
3
Season potatoes
Season with salt and pepper to taste.

How to Make Succulent Estonian Silgusoust

Total time: 2 h · Yields 4 servings

1
Base Sautéing
Sauté onions and garlic in butter in a large pot until translucent.
2
Incorporating Fish
Add the marinated fish and sauté briefly.
3
Combining Potatoes
Gently fold in the cooked potatoes, then pour in the fish stock and let simmer.