Salting Red Fish with Dill
Description
The recipe won't take much time. If you've never salted red fish before, try doing it with spices and dill — no one will turn down such a cold appetizer! You can leave the fish in the brine for a maximum of 4 days; after that, it's best to drain the brine and coat the fish with vegetable oil. But as a rule, a dish like this never lasts until that point. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy chilled or frozen red fish, thaw it at home, and remove the skin along with the scales. It comes off easily with a sharp knife.
- 2
Step 2
In a deep container, mix sugar, salt, and ground black pepper. The salt must be non-iodized! Do not add other spices, as they may overpower the flavor of dill.
- 3
Step 3
Rinse the red fish (the tail portion is used), pat it dry with paper towels, and place it in a container. Rub with spices on all sides.
- 4
Step 4
Rinse the fresh dill and chop it, then sprinkle it over the fish.
- 5
Step 5
Carefully salt the salmon so the herbs release their juice. The chopped dill should evenly cover the fish pieces. Place the preparation in the refrigerator for 2–3 days, covered with plastic wrap but leaving a small opening for air. Turn the fish pieces over to the other side every day.
- 6
Step 6
After 2 days, you will see how much liquid the salt has drawn out of the fish flesh. After 2 days, the fish will taste lightly salted; after 3 days, it will be perfectly salted.
- 7
Step 7
Remove the fish from the brine, slice it, and arrange on a plate. Serve with bread, croutons, and pampushki.