Dry-salted chum salmon
Description
The recipe won't take much time. You can prepare a wonderful appetizer for a holiday table or buffet a day in advance—for example, from keta salmon! The fish will turn out very juicy and flavorful; serve it with bread, pickled onions, sliced lemon, etc. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare part of the chum salmon. Remove the scales from the skin, rinse in water, and pat dry with paper towels, removing excess moisture. Cut into pieces.
- 2
Step 2
Mix the salt and ground black pepper. Rub the fish flesh with the mixture and place it on a plate or in a bowl. It is best to use a dish with raised edges, as a small amount of liquid will be released during salting.
- 3
Step 3
Place the container in the refrigerator for 24 hours. During this time, the fish will absorb the brine and become lightly salted, and a small amount of liquid will be released. If you prefer a saltier snack, leave the chum salmon in the refrigerator for 2–3 days. Don't forget to turn it over.
- 4
Step 4
Rinse the chum salmon pieces and pat them dry with paper towels again. Salt on the surface of the fish is no longer needed; the flesh has already absorbed the required amount of salt.
- 5
Step 5
Cut the flesh into slices, arrange on a plate, and serve with pickled onions and fresh herbs. If desired, drizzle the pieces of salted keta with neutral vegetable oil.