Salted Red Fish
Description
The appetizer is quick and easy to prepare. For this recipe, use prepared red fish — salmon or trout fillets. In this form, the fish will cure faster and develop a balanced flavor. Use the finished salted red fish for sandwiches and other appetizers. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making salted red fish. Any chilled red fish will work for this recipe — salmon or trout.
- 2
Step 2
In a separate container, mix the salt and granulated sugar.
- 3
Step 3
Add black peppercorns and bay leaves, broken into small pieces.
- 4
Step 4
Prepare a container for salting the fish. Spread half of the salt, sugar, and spice mixture on the bottom.
- 5
Step 5
Place the washed piece of red fish fillet on the salt mixed with sugar. Salt the fish on the skin side.
- 6
Step 6
Sprinkle the red fish with the remaining spices.
- 7
Step 7
Place several lemon slices on the fish, or simply pour lemon juice over the fillet. Cover the dish with plastic wrap and refrigerate to marinate for 5–6 hours.
- 8
Step 8
The red fish has finished curing in salt; the fillet will be firm and hold together. Drain off the liquid that has been released, remove all the spices, rinse the fish under running water, and pat it dry with paper towels to remove excess moisture.
- 9
Step 9
Remove all bones with tweezers, and slice the fillet of salted red fish into thin pieces, cutting away from the skin. This fish can be kept in the refrigerator for a couple more days.
- 10
Step 10
Serve the prepared appetizer.