Dry Method of Salting Salmon
Description
The recipe won't take much time. In this recipe, you'll learn the dry-cure method for salting salmon. This curing method works for any fish, but keep in mind that the level of saltiness depends not on the amount of salt the fish is in, but on the curing time. For lightly salted fish, keep it in the salt mixture for 8–10 hours; for heavily salted fish, 24–36 hours. You can use parsley instead of dill, but I personally prefer dill. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. First, make a salt mixture. To do this, mix salt, sugar, and finely chopped herbs.
- 2
Step 2
2. Spread a little of this mixture on the bottom of the container in which you will be salting the fish. Place the fish, cleaned of scales, on top and carefully coat it with salt on all sides.
- 3
Step 3
3. Wrap the mold in foil and leave the fish to cure. For lightly salted fish, keep it in this condition for 8–10 hours. To prepare heavily salted fish, keep it in the salt mixture for 24–36 hours. After curing, rinse the salt off the fish with cold boiled water and pat dry with a paper towel.