Pickled Northern Under a Fur Coat
Contributor at Harvesting Nature
Cooking gives me a creative outlet to transform wild game and bring it into traditional recipes from around the world to help expand people's perceptions.My goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.
I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.
I hope that by sharing and celebrating the food I create with the fish and wild game I harvest, I can highlight the great contribution so many hunters and anglers have made to conservation in this country, and reflect the freedom we have to enjoy America's great outdoors.
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This classic Russian winter recipe, Russian Shuba Salad, is a great cold salad traditionally layered with potatoes, onion, carrots, eggs, beets, mayonnaise, & pickled herring. But I used Northern Pike caught while ice fishing here in North Dakota. For the pickled pike, you can use Hank Shaw’s recipe, found here.
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Pickled Northern Under a Fur Coat
Course: Wild RecipesServings
4
servingsPrep time
30
minutesCooking time
30
minutesIngredients
1/4 pound pickled Northern Pike, chopped
10 baby carrots, boiled and grated
1/2 medium onion, chopped
1/4 cup beets, cooked and chopped
1/4 cup mayonnaise
1 hardboiled egg, white & yolks separated & chopped
Preparation
- Use 4-inch mini Springform cake pan or something similar on a large plate and begin by placing potatoes on the bottom.
- Then layer pickled fish, then onion, then carrots, then beets, with a little mayonnaise in between each layer. Place in fridge overnight.
- Before serving, lift cake pan gently off layered mold. Top with chopped egg. Finally, garnish with fresh dill and serve with rye bread or crackers.
