Salted salmon is an expensive delicacy, but its pleasant spicy taste will leave few people indifferent. So experienced and enterprising housewives learned how to pickle salmon on their own.
It is necessary
- - an enameled pan;
- - 1 kg of fresh salmon belly;
- - 1 tbsp. salt;
- - 1 tbsp. Sahara;
- - 2 tbsp. vinegar;
- - 15-20 peas of black pepper;
- - a pinch of ground black pepper;
- - 2 cups of chilled boiled water.
Instructions
Step 1
Salmon need to be washed and de-scaled. You can also salt the abdomen with scales, but then it will get your hands dirty while eating. Then put the prepared salmon in a saucepan and cover it with sugar, salt, and black pepper. Mix everything well and add the peppercorns.
Step 2
Mix water with vinegar and fill the seasoned belly with this mixture. We cover the pan with a lid or plate, on which we put a three-liter jar of water as a load. The brine may come out a little, so you need to take care of this beforehand.
Step 3
The loaded fish should be placed in a dark and cool place for 2-3 days. After the salting period, you need to drain the brine and take out the salmon, which can be sprinkled with lemon or lime juice.
