Salted pink salmon in butter with onion
Description
It works both for a holiday and for everyday meals. The shelf life of such an appetizer is 1 week when stored in the refrigerator, but as a rule, it runs out much faster, since everyone wants to try this delicacy. You can freeze portions of pink salmon, thawing them each week and making a new portion of this appetizing dish. The main thing is to be sure to marinate the flesh in spices for 24 hours.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Clean a piece of pink salmon of its skin, scales, and bones, trimming the flesh with a sharp knife. Rinse the flesh in water, pat dry with a paper towel, and place on a plate or in a deep container.
- 3
Step 3
Sprinkle the flesh on all sides with salt and granulated sugar. Remember that the container must have raised sides, as during salting the fish flesh will release liquid.
- 4
Step 4
Add ground black pepper as well. Place the spiced pink salmon in the refrigerator; if desired, wrap the container in plastic wrap so other foods do not absorb the fish aroma.
- 5
Step 5
After 24 hours, the spices will soak into the fish, and it will release liquid. Drain the liquid.
- 6
Step 6
Peel the onion, rinse the dill. Slice the onion into half-rings, and chop the dill.
- 7
Step 7
Slice the salted pink salmon flesh into thin petals and place it in a container with sliced onion and herbs.
- 8
Step 8
Gently mix the contents of the container together. Use it to fill a jar or a lidded container.
- 9
Step 9
Pour odorless vegetable oil into the same container, filling it to the top. Cover with a lid and place in the refrigerator for another day. During this time, the flesh will absorb the onion aroma.
- 10
Step 10
After the specified time has passed, you can taste the appetizer with your loved ones gathered around the table. It is especially delicious for breakfast, served with toasted bread and hot tea!