Salting Sockeye Salmon
Description
A delicious appetizer for any gathering. You can cure the colorful fish in 2 days and serve it on a holiday table as a cold appetizer or as a filling for bruschetta, sandwiches, and canapés. It's best not to use other spices so as not to overpower the flavor of the fish itself. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Remove the skin from the fish fillet and remove any bones, if present. Rinse the fish fillet thoroughly to remove scales and pat dry with paper towels.
- 2
Step 2
Place in a deep container or in a container with high sides. Sprinkle with salt and coat the flesh with salt on all sides, gently rubbing it in.
- 3
Step 3
Sprinkle with ground black pepper on all sides. If desired, you can add a little dried dill or other seasonings, but avoid strongly flavored ones so they don't overpower the taste of the fish.
- 4
Step 4
Cover the container with plastic wrap, leaving a small opening so the flesh can "breathe." Place the container in the refrigerator for 1–2 days, turning it twice a day for better curing.
- 5
Step 5
After the specified time, the flesh will be well salted and will release a lot of liquid. Drain it, and lightly rinse the fish to remove excess salt.
- 6
Step 6
Slice the salted keta salmon into slices and serve with fresh herbs, bread slices, baguette, and toasted bread.