Salting Salmon Bellies
Description
Salting salmon bellies doesn’t take much know-how: fish and seasonings every home has, plus a day of patience. After just one day of curing, you get a splendid appetizer for vodka or beer. If you like, you can also add some fish spices to the seasonings listed above. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Wash the bellies thoroughly and clean off the scales and fins. You can leave the fins, by the way, if you like them with fins.
- 3
Step 3
Mix all the spices: salt, sugar, black peppercorns, and crushed bay leaf.
- 4
Step 4
Rub each piece of salmon thoroughly with the spice mixture. Layer in a deep bowl.
- 5
Step 5
Then place a flat plate on top and press down on it (a jar of water works well as a weight, for example). Refrigerate the fish for 24 hours.
- 6
Step 6
Before serving, remove excess salt from the ready salmon belly pieces (you can even rinse them briefly, if you like, if you don't want it too salty). Serve with lemon and herbs.