Dry salted salmon

Dry salted salmon

Preparation description:

A wonderful appetizer for a festive table or buffet can be prepared in a day, for example, from chum salmon! The fish will turn out very juicy and tasty, serve it with bread, pickled onions, sliced ​​lemon, etc.

Prepare part of the salmon. Cleanse the skin from scales, rinse in water and dry with paper towels, removing excess moisture. Cut into pieces.

Mix salt and ground black pepper. Rub the mixture into the flesh of the fish and put it on a plate or in a bowl. It is advisable to use dishes with sides, as a small amount of liquid will be released during the salting process.

Place the container in the refrigerator for a day. During this time, the fish will soak and become lightly salted, a small amount of liquid will stand out. If you like a more salty snack, then leave the salmon in the refrigerator for 2-3 days. Don’t forget to turn it over.

Rinse the pieces of salmon and blot them again with napkins. Salt on the surface of the fish is no longer needed, the pulp has already absorbed the right amount of salt.

Cut the pulp into slices, put on a plate and serve with pickled onions and fresh herbs. If desired, pieces of salted chum salmon can be sprinkled with vegetable oil without aroma.

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