What festive table is complete without salted red fish? Sandwiches, canapes are prepared with it, added to salads, wrapped in pita bread, or simply beautifully served sliced with fragrant herbs or bright lemon slices. Learn how to deliciously pickle salmon at home.
It is advisable to take salmon for salting chilled, but frozen will do just fine, only it must be defrosted naturally, without resorting to the appropriate microwave or warm water.
A simple recipe for dry salted salmon
Ingredients:
- 1.5 kg of salmon;
- 150 g of fine salt;
- 130 g of sugar;
- 1 tsp each rosemary and tarragon.
Thoroughly wash the piece of fish and carefully cut the ridge out of it, getting two identical pieces. Cover the bottom of a deep flat-bottomed bowl with a third of the sugar, salt, and spice mixture. Place the fillets there, one skin side down, the other up, sprinkling them equally with the remaining dry food. Press down on the fish with a bowl of water installed on it and leave in the refrigerator for 24 hours.
Salting salmon in brine
Ingredients:
- 1, 2-1, 5 kg of salmon;
- 1 liter of water;
- 120 g of fine salt;
- half a lemon;
- 2 dried cloves;
- 3-4 peas of allspice and black pepper;
- 2 bay leaves.
Pour water into a small saucepan or saucepan and bring to a boil on the stove. Stir and completely dissolve the salt in it, toss in the cloves, bay leaves and peas. Place the lid on the dish, let the brine cool to room temperature and remove the spices from it.
Prepare the fish as mentioned in the previous recipe, remove the skin, remove the large bones from the fillet with tweezers and cut it into thin transverse slices. Place them in a tight container and top with lemon juice and salted liquid. Tighten it with cling film or cover and salt the salmon for 24 hours, placing it in the cold. Blot the finished fish with a paper towel, store in vegetable oil.
Norwegian salmon ambassador
Ingredients:
- 2 salmon fillets weighing 1 kg;
- 100 g of coarse salt;
- 50 g of sugar;
- 1 orange;
- 1 lemon;
- 100 g of dill;
- 4 tsp strong alcohol (vodka, gin, cognac, whiskey);
- 1/2 tsp ground black pepper.
Combine the sugar and salt and grind the fish fillets on all sides. Scald the orange with boiling water and wipe dry. Finely grate the orange and yellow citrus zest, only the colored part. Chop the dill sprigs, stir in the zest and black pepper.
Place the salmon in a glass or ceramic pan in layers, alternating with herbs and spices and pouring over the alcohol. Press down the fish with a load and refrigerate for 12 hours, then turn the pieces over and salt for another half day. Squeeze the lemon and orange juice and marinate the sliced salmon in it for 3-5 minutes before serving.
