Skilandis su Marinuotais Grybais

Skilandis su Marinuotais Grybais

Recipes with Skilandis

This is a cold plate, not a cooked dish. Thin-sliced skilandis and pickled forest mushrooms, chanterelles or porcini, arranged on dark rye with a few drops of the pickling brine over the whole plate. The forest is the common element: the same autumn woods that provided the pig's feed also supplied the mushrooms. The pairing works because the brine's acidity cuts through the smoked fat and resets the palate.

Prep Time

15 min

Cook Time

0 min

Servings

4

Difficulty

Easy

Ingredients

  • 100 g skilandis, sliced paper-thin
  • 200 g pickled forest mushrooms (chanterelles, porcini, or mixed), drained with 2 tablespoons brine reserved
  • 4 slices dark rye bread
  • 1 small red onion, thinly sliced into rings
  • 2 tablespoons cold-pressed sunflower oil or mild olive oil
  • 1 tablespoon reserved mushroom pickling brine
  • Small bunch of parsley or dill, leaves only
  • Black pepper, freshly ground

Steps

1

Remove the skilandis from the refrigerator 15 minutes before assembling. Slice it very thin.

2

In a small bowl, toss the drained mushrooms with the oil, the reserved brine, and a grind of black pepper. Let this stand for 5 minutes.

3

Place a slice of dark rye on each plate. Arrange 4 to 5 skilandis slices on the bread, slightly overlapping. Spoon the dressed mushrooms alongside or over the skilandis.

4

Scatter a few rings of red onion over the mushrooms. Add fresh parsley or dill leaves. Serve immediately.

Tips

Use pickled mushrooms with some sharpness to them, not sweet-pickled varieties. Lithuanian forest mushroom pickles use salt, garlic, and bay leaf rather than sugar, which is the style that works best here. If you can only find commercially pickled mushrooms, add a small splash of cider vinegar to increase the acidity.