Finnish-style fish
Description
Perfect for the table and with drinks. What Russian doesn’t love salted red fish! A piece of rye bread spread with butter and topped with a slice of tender salmon is not only the perfect breakfast but also an appetizer. And who better to learn how to salt fish from than the Finns, for whom it is one of the main staples in their diet. The cuisine of this people has many ways of preparing salmon, but this Finnish-style fish recipe differs from the others: a large amount of dill and a little strong alcohol give it a special aroma and flavor. Salmon or trout prepared this way are simply divine! I haven’t tried it myself, but I think this salting method would work for certain types of white fish as well. If you make it, share your opinion. Serve the appetizer at the table.
Instructions
- 1
Step 1
Clean the fish: gut it, remove the head and tail, and rinse thoroughly. Separate the fillets from the bones. You can remove the skin or leave it on—I prefer salting the fish without it.
- 2
Step 2
Wash and pat dry the dill. Finely chop part of it.
- 3
Step 3
Mix the salt and sugar. Place the fillet on foil, parchment paper, or in a dish. Drizzle evenly with alcohol and rub well with the salt and sugar mixture.
- 4
Step 4
Season with pepper and sprinkle with chopped dill. Arrange whole sprigs over the surface—they are only for aroma; once the fish has cured, they can be removed.
- 5
Step 5
Stack the fillets together with the treated sides facing each other. Cover with a lid or wrap in paper and leave at room temperature for several hours. Then refrigerate for 2 days. After that time, the fish can be removed.
- 6
Step 6
Remove excess dill, cut into thin slices, and serve!