Lightly salted salmon
This recipe can be used to cook any red fish - salmon, salmon or trout. The fish has a nice balanced flavor and is very easy to prepare. The finished fish can be used for slicing, salads and sandwiches.
The fish can also be used in salads and sandwiches.
Composition:
- fresh red fish - 1 kg
- salt - 3 tbsp.
- sugar - 2 tbsp.
Cooking low-salt salmon:
Wash the fish and, without peeling off the skin, cut along the backbone.
In a bowl, mix salt (you can't use iodized salt) and sugar.
Rub the fish inside and out with the salt and sugar mixture. Put the fish in a metal, glass or enameled container, cover with a lid and put it in the refrigerator for 2-3 days.
And put the fish in a metal, glass or enameled container, cover with a lid and put it in the refrigerator for 2-3 days.
Peel the finished fish from the skin, scrape off excess salt and use. Salted fish can be stored in the refrigerator for 3-4 days. For longer storage, peel the fish from the skin and bones and cut the fillet into thin strips (like herring, into pieces about 1-1.5 cm wide). Put the fish in a clean dry jar, pour vegetable (sunflower) oil and use it in 12 hours.
Such fish can be used as an appetizer, make salads or sandwiches with it, as well as put it in the filling for puff pastries or pies.
Bon appetit!
