Entree: Russia – Buryat & Lake Baikal – Сагудай ➤ Saguday (Marinated raw freshwater fish salad from Buryatia dressed with onion, oil, and seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (450 g) omul or other fresh whitefish fillets, skin removed and pin-boned, thinly sliced
- 1 medium red onion, about 6 oz (170 g), thinly sliced
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) sunflower or neutral vegetable oil
- 1 tbsp (15 ml) white vinegar or fresh lemon juice
- 2 tbsp (6 g) chopped fresh dill
- 1 pinch crushed red pepper flakes (optional)

Instructions

1. Pat the fish slices dry and arrange them flat in a shallow nonreactive bowl or plate.
2. Sprinkle the salt evenly over the fish and let rest 5 minutes to begin firming the flesh.
3. Add the thinly sliced onion and black pepper over the fish, then drizzle with the oil and vinegar.
4. Gently toss or turn the fish slices so all pieces are lightly coated; cover and refrigerate 15–30 minutes to mellow the onion and lightly cure the fish.
5. Just before serving, scatter chopped dill and optional red pepper flakes over the fish and serve chilled with dark rye or boiled potatoes.