The fish component of the table is an integral part of any holiday, it is difficult to argue with this fact. Consider the issue in more detail. Norwegian salmon is a true decoration of the festive table. However, few cook this dish on their own. Most people just order it at restaurants. However, with the help of our article you can cook the fish yourself. We will describe in detail several ways. The salted salmon, the recipe of which we will provide you with, will not differ from purchased in a store or ordered in a restaurant.
So, for cooking you will need: allspice - peas, fresh salmon, salt - preferably large, white ground pepper, bay leaf. Salted salmon, the recipe of which you see below, is worth taking note of the hostesses, who are used to surprising everyone with their culinary talent.
Method of preparation: first you need to prepare the fish. Be sure to wash, carefully clean the salmon from the scales, remove the insides. After that, wash the product thoroughly again.
Then cut the salmon in half lengthwise - this will allow you to easily get all the bones. Then put the salmon on a bag or paper, previously sprinkled with salt. Top the fish again pour salt. Then sprinkle the fish with pepper, add peppercorns. And on top we cover the fish with bay leaves. Fold the paper or bag tightly. After that we put the fish in the refrigerator. The day she should stand. After a day, we get the salmon, deploy it, wash it. Serve it to the table better cut into pieces, peeled and seasoned with pepper in addition.
If you do not get rid of the insides of the fish before you salt it, then the intestines will give a bitter taste to the whole fish.
There is such an option: cook fish in brine. To do this, you need dill, 1 tablespoon of salt, 2 tablespoons of sugar. With all this we rub the pre-cleaned fish, sprinkle the paper with this mixture, tightly wrap the salmon fillet in it. Leave this bundle in the refrigerator for three days. Such cooking and time will make the fish more salty than in the first version.
Salted salmon can be prepared in another way. It is as follows: you only need a fish, fine salt and ground black pepper.
Thoroughly cook the fish: we clean it of bones and viscera, if necessary, cut off the head. Remember, for taste, the quality of this treatment is very important. Do not leave it whole, but cut into thin strips. Then wipe the resulting parts with a mixture of pepper and salt, and put the strips in a container, pour salt and pepper there too. There should be a lot of salt and pepper, as a result, the fish will still be lightly salted - the salting time affects here. At room temperature, such a fish is left to languish for only 40-60 minutes.
You can easily use this fish as an alternative substitute for sushi toppings. It fits perfectly in this case and will be no worse than red fish or salmon.
The salted salmon, the recipe of which we have revealed to you, will certainly please your second half. This dish can act as the main one. In some cases, it is used as a snack. The salted salmon, the recipe of which you see now, has a delicate taste. By the way, you can control the salinity level of this fish yourself. There is no better beer snack than salted salmon. You know the recipe, it remains only to follow it!
So, as you can see, the main difference between these recipes in the time of salting. If you want the salmon to be barely salty, use the third option, if the medium-salted one is the second, and if you want the salt to feel good, the third. By the way, if you do not like pepper, you can replace it with other spices. That’s the whole secret!