Salting Pink Salmon

Description

The appetizer is quick and easy to prepare. How do you salt pink salmon at home? I’ll gladly tell you, because I no longer buy salted red fish from the store. The salt should be coarse-grained, so the fish will take as much as it needs. White peppercorns should be crushed before rubbing the fillet. After the fish has salted enough, scrape off the excess salt and spices. Salted pink salmon made with this recipe makes the most tender sandwiches and canapés. Try it. Serve the appetizer at the table.

Instructions

1. 1

   Step 1

   Pat the fillets dry with paper towels and remove any remaining bones.

2. 2

   Step 2

   Place the fillet skin-side down, and generously rub the top with salt, sugar, and pepper, and sprinkle with fresh chopped dill.

3. 3

   Step 3

   Place both pieces with the salted sides facing each other and wrap tightly in plastic wrap.

4. 4

   Step 4

   Under a not-too-heavy press, the pink salmon should stay in the refrigerator for at least 24 hours, but preferably 2–3 days.

5. 5

   Step 5

   Can be served as a standalone appetizer as a sliced platter, or as an additional ingredient in canapés, sandwiches, and salads.