Homemade Salted Salmon
by Editorial Staff
Do you like lightly salted red fish? Or they also say – slightly salted. I really love. Pamper yourself and make your own lightly salted salmon or trout. Or lightly salted trout or salmon. Lightly salted trout or lightly salted – call it what you want, the taste does not change.
Ingredients
- Salmon fillet on skin – 1 kg
or trout fillet on the skin – 1 kg - Sea salt – 2 tbsp
- Sugar – 1 tbsp
- Black pepper (optional) – to taste
Directions
- Rinse the red fish fillets on the skin with cold water and dry well with paper towels.
- Make cuts across the skin across the ridge. Check the fillet for bones. If necessary, remove fish bones using tweezers.
- Combine salt, sugar and pepper in a cup, mix well. Devide into two parts.
- Pour half of the salt and sugar on the bottom of a glass dish with high sides. Place the fish, skin side down.
- Sprinkle with the remaining salt and sugar on top.
- Tighten the fish dish with cling film and refrigerate for a day.
- Drain the brine before serving. Clean excess salt with a knife. Peel the fillets and cut into slices.
- Place in an oval dish. Decorate with herbs, lemon and olives.
Tip: This fish can be stored in the refrigerator for no more than a week.
Enjoy your meal!
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