Salted red fish is an excellent appetizer that is sold at lightning speed across the plates at the festive table. This pleasure is not cheap, and thrifty housewives should learn several ways of how to salt salmon or trout on their own. In addition, this way you can be more confident in the quality of the original fresh product.
An easy way to pickle salmon or trout
Ingredients:
- 2 fillets of salmon or trout, 200 g each without skin;
- 2 tsp vegetable oil;
- 1 tbsp. coarse salt.
A plastic bag for salting fish seems more convenient than cling film, but it can suffocate and ruin the product.
Rub the pieces of red fish with salt and place them on the rectangles of cling film. Drizzle over them with vegetable oil, wrap hermetically and gently “massage” the fillets with your fingers so that the fat is evenly distributed over its surface. Incubate salmon or trout for 2 hours at room temperature, then refrigerate for 24 hours.
Lightly salted salmon or trout
Ingredients:
- 1 kg of red fish (salmon, trout) in a piece;
- 3 tbsp. fine salt;
- 1 tbsp. Sahara;
- 5 peas of black and allspice;
- 2 bay leaves.
Do not pour out the brine from the salted red fish, it will retain the leftovers better if you do not eat it completely.
Fillet the fish, carefully separating the ridge and skinning. Pull out all the bones with tweezers if possible. Combine salt and sugar, add half of this mixture, plus 2-3 peas of each pepper and 1 crushed bay leaf in the bottom of an enamel container or small saucepan. Place the salmon or trout slices on top side by side and sprinkle with the remaining spices.
Place the lid loosely or tighten with plastic wrap and refrigerate for 12 hours, then turn the fish over and refrigerate again for 12 hours. Remove the peppercorns and bay leaves and cut into slices.
Spicy salmon or trout
Ingredients:
- 1 kg fillet of salmon or trout;
- 4 tsp sea salt;
- 2 tsp Sahara;
- 1, 5 tsp dry juniper berries;
- 1 tsp mixtures of peppers (green, black, white and red);
- a quarter of a lemon;
- 2 tbsp. gin or vodka.
Grind in a mortar or grind the juniper berries and pepper mixture in a coffee grinder. Combine the resulting dry mass with salt and sugar. Place the fillets, skin side down, in a pickling dish (bowl, container, saucepan), drizzle with lemon juice and alcohol. Cover it with the prepared spices and rub in lightly. Let the salmon or trout lie down for 10-15 minutes, then turn the pieces over to the other side, press down with oppression, for example, with a plate with a liter jar of water placed on it. Refrigerate red fish for 24 hours.
