Salted Salmon

Salted Salmon

1 large fresh salmon (start cooking 24–48 hours before serving)
For marinade, per 1 kg of salmon fillet:
500 g of dill (5 large bunches)
1 tbsp salt
1 tbsp sugar
2 tbsp vodka

Step 1
For salmon, remove the tail and head (they will not be needed in this recipe). Rinse the fish inside and out, dry thoroughly with napkins or a towel. Keeping the skin, cut into two fillets. Carefully remove all costal bones.
Step 2
Rub the fillet on the “open” side (where there is no skin) with vodka.
Dill very finely chop. Mix with salt and sugar. Spread the mixture evenly on one half of the fillet.
Step 3
Cover with the other half, squeeze. Wrap in a film, lay in a container, press down on top with a not very heavy load. Leave at room temperature for 2 hours, then refrigerate for 1-2 days.
Then shake off the whole marinade from the fish, wipe with paper towels, thinly chop and serve.

You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта