Salting red fish
Description
This appetizer is quick and easy to prepare. Tasty sandwiches, bruschetta, canapés, salads, and other cold appetizers are made with salted red fish. Keep in mind that after one day of curing, the fish will be lightly salted; after two days, it will be perfectly salted, and so on. The shelf life of the appetizer is no more than 5 days in the refrigerator, although it usually does not last that long. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Cut the skin off a piece of salmon along with the scales, fillet it, and remove the backbone. Rinse the flesh in water and pat it dry with paper towels. Place it on a plate or serving dish.
- 3
Step 3
Sprinkle all the spices onto the fish flesh and thoroughly rub them in, gently massaging it.
- 4
Step 4
Rinse the dill and chop it finely. Place the salted pieces of red fish in a deep container, but not a metal one. Spread the chopped dill on top and distribute it over the flesh. Cover the container with plastic wrap or a bag, leaving an opening for air circulation so the appetizer does not “suffocate.” Place it in the cold for about a day.
- 5
Step 5
After the specified time, the salt will draw liquid out of the fish—you will see it in the container. In return, it will absorb the salt and spices. After 24 hours, the lightly salted red fish is ready.
- 6
Step 6
Shake off the spices, slice it thinly, and arrange it on a plate, or serve it with unsweetened pastries.