Rybnoye Satsivi (Fish in Georgian Walnut Sauce)

Total Time
Prep 30 mins
Cook 30 mins

This recipe is from an old newspaper clipping my grandmother added to her recipe box. This cold fish dish is very popular in Russia. It says that you can use the walnut sauce hot or cold with hot or cold chicken or game.

Ingredients Nutrition


  1. Poach the fish in salted water with some lemon juice. Remove the fish from the stock and cool. Save 1 cup of the stock for later use.
  2. Finely chop the onions and garlic and fry lightly in melted butter. Add flour to make roux, then add the fish stock, stiring constantly.
  3. When it comes to a boil, remove from heat.
  4. Chop or grind walnuts, add them and all the other ingredients to the sauce. Mix thoroughly and cool.
  5. Pour the sauce over the fish and serve.
Most Helpful

This is a really different salmon dish then I am used to. I made this for lunch today. I love that it is a cold dish. Great for the summer! The salmon was cooked perfectly. The sauce was easy to prepare. I left out the bay leaves for personal preference but I do not think I missed anything. Nice subtle cinnamon flavor. I am glad I tried this recipe. I will make this again.

susie cooks June 18, 2008