Lightly Salted Pink Salmon
Description
The appetizer is prepared quickly and simply. I think such a recipe will come in very handy on the eve of the New Year holidays. Price-wise, pink salmon is not an inexpensive fish, but salmon is even more expensive, so you can make this substitution—I assure you, no one will notice the difference. The fish can be served in pieces or added to another dish. Serve the appetizer to the table.
Instructions
- 1
Step 1
1. I cut open the belly, remove all the innards, then rinse thoroughly inside and out.
- 2
Step 2
2. I cut off the tail and head, and put the fish in the freezer for a few minutes—it’s easier to clean that way.
- 3
Step 3
3. I remove the skin from slightly frozen fish; it’s very easy and simple.
- 4
Step 4
4. While the fish is still partially frozen, I remove the backbone and bones. Then I cut the carcass into pieces, each about 0.5–1 cm thick.
- 5
Step 5
5. I pour water into a bowl and add salt, stir until fully dissolved, then place the fish in it and leave for 15 minutes.
- 6
Step 6
6. After the allotted time, I take out the fish and drain it in a colander, leaving it for a couple of minutes.
- 7
Step 7
7. I transfer the fish into a container with a tightly fitting lid, sprinkling each layer with black ground pepper.
- 8
Step 8
8. Pour sunflower oil over it and refrigerate for at least 3 hours.
- 9
Step 9
9. I serve the ready lightly salted pink salmon in pieces with a wedge of lemon and fresh herbs.