Salting Pink Salmon with Lemon
Description
The recipe won't take much time. This appetizer keeps for 2–3 days when refrigerated. Salted pink salmon can be served with potato dishes; it can also be used to garnish sandwiches, bruschetta, salads, and the like. Serve it only chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients. Clean the red fish of its skin, remove the backbone, and rinse thoroughly in water.
- 2
Step 2
Place the flesh in a deep container, patting it dry with paper towels or napkins. You can leave it uncut, but the salting time will then increase by a day. Salt and pepper it. If there are many pieces of fish, salt and pepper each layer.
- 3
Step 3
Blanch the lemon and slice half of it, removing the seeds. Place on top of the fish slices.
- 4
Step 4
Massage with your hands so that juice is released from the lemons and absorbed into the fish flesh. Place in the refrigerator or leave in a cool place for approximately 1–2 days.
- 5
Step 5
After the specified time, the appetizer will be ready to serve. For longer storage in a container or glass jar, remove the lemon slices, as they will turn bitter.
- 6
Step 6
Place the pink salmon pieces on a plate and serve. You can also make sandwiches with sliced pink salmon and lemon.