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.

Summary

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

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Instructions

1. Rinse the red fish fillets on the skin with cold water and dry well with paper towels.
2. Make cuts across the skin across the ridge. Check the fillet for bones. If necessary, remove fish bones using tweezers.
3. Combine salt, sugar and pepper in a cup, mix well. Devide into two parts.
4. Pour half of the salt and sugar on the bottom of a glass dish with high sides. Place the fish, skin side down.
5. Sprinkle with the remaining salt and sugar on top.
6. Tighten the fish dish with cling film and refrigerate for a day.
7. Drain the brine before serving. Clean excess salt with a knife. Peel the fillets and cut into slices.
8. 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!