Dry-Salted Red Fish
Description
A tasty appetizer for any gathering. A colorful and delicious red fish appetizer belongs on every holiday table. You can make it yourself in 2–5 days, and you’ll know exactly what went into it — plus you’ll save money. Use it for sandwiches, canapés, and all kinds of salads. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients. You can use any type of red fish: salmon, Atlantic salmon, keta, trout, etc.
- 2
Step 2
Rinse the red fish in water, remove the skin and backbone, and pick all pin bones out of the fillet. In a deep bowl, combine granulated sugar, salt, and ground black pepper. Many also add finely chopped dill, but add the herbs only if the fish will be cured for just one day—otherwise the dill will start to ferment!
- 3
Step 3
Rub each slice of red fish with the spice mixture on all sides. Place the slices in a deep container, cover with plastic wrap so they do not dry out, and refrigerate. Flip the fish pieces to the other side twice a day.
- 4
Step 4
After two days, the appetizer will have a lightly salted flavor, and a lot of liquid will release from it. If you like it that way, rinse the fish pieces to remove the salt and slice them. To get a more heavily salted flavor, leave the fish in the refrigerator for another couple of days.
- 5
Step 5
Cut the dry-salted red fish into slices, arrange on a plate, and serve chilled with lemon and fresh herbs.