Red fish salted with beets and ginger, suitable for making snacks and sandwiches. Ginger gives the marinade a little pungency, while beets give the fish a brighter color.

Summary

Ingredients

• Red fish (chum salmon, trout, salmon, etc.) – 200 g
• Salt – 1 tbsp
• Sugar – 1 teaspoon
• Cognac – 1 tbsp
• Fresh ginger, root – 1 cm
• Beets – 1 pc.
• Fresh dill (chopped) – 1 teaspoon
• Ground pepper (a mixture of peppers) – to taste

How to cook lightly salted red fish with beets and ginger:

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Instructions

1. Peel the fish, wash, dry with paper towels.
2. Mix salt, sugar, and ground pepper.
3. Put the fish in a plastic or glass container, sprinkle with cognac.
4. Sprinkle the fish generously with the salt, sugar, and pepper mixture.
5. Peel and finely grate ginger and raw beets.

   

6. Place the ginger on the fish.
7. Cover with beets on all sides and sprinkle with chopped dill. Close the container with a lid and put the red fish with beets, ginger, spices, and herbs in the refrigerator for 10-12 hours for salting.
8. Then remove the beets and ginger, dry lightly salted fish with a paper towel.
9. Lightly salted red fish is ready to eat. You can store it in the refrigerator for about one week.

   

Enjoy your meal!