Salted fish is a very tender and tasty appetizer that goes well with almost any side dish. This dish is prepared very quickly, but it is marinated for 2-5 hours. It is suitable for any strong drinks, both on a daily basis and on a festive table.
Ingredients:
- 1 medium-sized pink salmon carcass;
- spices and salt.
- 1 lemon;
- sunflower oil.
Preparation:
- Peel pink salmon from scales, gut and wash thoroughly, removing fins, tail, head and bones. Cut the prepared carcass along the ridge into two identical fillet pieces. Cut each piece of fillet into portions. You can also use already prepared and pre-frozen fish, which you just need to defrost, cut into two parts and cut in portions.
- Take a container for marinating food. Put one half of the pink salmon slices on the bottom of the container, sprinkle them with salt and spices, and pour over with oil. Mix the whole fish in the container with your hands so that the spices and oil get on each piece, and even out.
- Wash the lemon, first cut into thin rings, and the rings into half rings. Spread half of the sliced lemon evenly on top of the fish.
- Alternate layers of fish, spices, oil and lemon until all ingredients are used up.
- Tighten the contents of the container with cling film, place any load on the film. Put the container with the load in the refrigerator for about 2 hours.
- After this time, remove the load and the film, remove one piece of fish from the marinade and taste it. If it turns out to be slightly salted, then you need to adjust the salt and spice content in the entire container.
- Then return the film and cargo back, and put the container in the refrigerator for another 3 hours.
- After 3 hours, remove the pink salmon salted with lemon from the refrigerator, put on a plate and serve.
