"Drunk" Salmon
Description
For salting fish, you can use regular table salt; just use level and slightly underfilled spoons. You can also add finely chopped dill during the process; it will lend the fish its flavor and aroma. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients. If the fish was frozen, thaw it first and pat it dry with paper towels. Run your index finger along the backbone of the fillet and remove all bones with tweezers.
- 2
Step 2
Place the piece of salmon in a deep bowl skin-side down, sprinkle the fish with salt and sugar.
- 3
Step 3
Dip the fish in a mixture of salt and sugar on all sides, including the skin.
- 4
Step 4
Spritz the salmon with good-quality cognac.
- 5
Step 5
Cover the bowl of fish with plastic wrap and refrigerate for 24 hours. The next day, turn the salmon skin-side up, cover with plastic wrap again, and return to the refrigerator for another 24 hours.
- 6
Step 6
Drain the salty brine, shake off any remaining salt, and pat the fish dry again with a paper towel. Remove the skin, slice the fillet into thin slices, and serve.