Salted red fish, be it salmon, trout, pink salmon or chum salmon, are perfect for making delicious holiday sandwiches. It is nice to combine it with boiled potatoes, bitter black bread. Moreover, pieces of hand-made salting will be much tastier, and not vacuum-packed slices bought in a store. Dry salting of red fish with sugar and aromatic spices will allow you to taste the fat slices the next day, praising a simple recipe.
It is necessary
- - 1 kg of any fresh red fish - trout, chum salmon, salmon;
- - 2 tablespoons of salt;
- - 1 level tablespoon of sugar;
- - ground black and red pepper;
- - bay leaves;
- - fresh herbs (basil or parsley) - if desired, you can not add at all.
Instructions
Step 1
To begin with, wash the whole fish or a piece of it, cut it, carefully separating the flesh from the bones. Cut off the fins with scissors. Pull out individual large bones with ordinary tweezers, so the fillet will not be too damaged.
Step 2
In a dish, mix salt and sugar, ground red and black pepper, other spices as desired. If you want to achieve more aroma and spicy aftertaste, add chopped herbs.
Step 3
Thoroughly roll all fillet pieces in a sweet-salty mixture with pepper, sprinkle on top. Leave a little salt in a bowl.
Step 4
Wrap the red fish slices in the manner of a roll, spread over the bottom of the container. Put a few bay leaves on top, sprinkle the rest of the mixture and seasonings. If you wish, you can wrap the fish pieces with plastic wrap.
Step 5
Close the container with a tight lid, leave on the kitchen table for 5-6 hours.
Step 6
Put the container with salted trout or pink salmon in the refrigerator overnight. You can try it in the morning - the fish will just have time to get salted.
