Sandwiches with salted salmon are considered an excellent option for an aristocratic breakfast, they can also decorate any festive table. Salted fish is not difficult to find in the nearest supermarket, but it is better to cook it yourself. Today we will tell you how to pickle salmon at home.
How to salt salmon dry
You will need:
- salmon fillet - 1 kilogram,
- coarse salt - 2 tablespoons,
- sugar - 1.5 tablespoons.
- spices (dried dill, oregano, coriander, black and white pepper) - to taste.
Cooking method
- Rinse the salmon fillet with cold water. Dry with paper towels.
- Mix salt, sugar and prepared favorite spices. By the way, if you do not want to interrupt the taste and aroma of the fish with seasonings, then you can easily do without them, being content with only salt and sugar.
- In the resulting mixture, we thoroughly “bread” the salmon.
- We spread the fish skin up in an enameled or glass container. We cover with a lid. We leave for a couple of hours. After the specified time, the fish must be sent for a day in the refrigerator. Then you can take a sample!
Salmon salting in brine (wet method)
You will need:
- red fish steaks - 1.5 kilograms,
- water - 1 liter,
- salt - 3 tablespoons,
- sugar - 1 tablespoon,
- vinegar - 1 tablespoon,
- bay leaf - 2-3 pieces,
- allspice - 5-7 peas,
- coriander - to taste.
Cooking method
- We clean the salmon from scales, rinse thoroughly in cold water. Cut into bite-sized pieces.
- Pour water into a saucepan and bring to a boil.
- Add sugar, salt, bay leaf, pepper and coriander to boiling water.
- At the very end, pour vinegar into the brine and remove from heat.
- Place the fish in a container.
- Pour the cooled marinade, which must first be filtered.
- We put the fish in the refrigerator and, licking saliva, we expect a couple of days. That is how long it takes for the salmon to be ready. Bon Appetit!
Recipe for quick pickling of salmon
You will need:
- salmon fillet - 2 kilograms,
- salt - 6 tablespoons,
- sugar - 3 tablespoons.
Cooking method
- We remove the skin from the salmon. We wash the fish well. Dry with paper towels. We cut into small pieces.
- Mix salt and sugar.
- Dip each piece of fish in the spice mixture.
- We put the fish in a container in which it will be salted.
- Cover with cling film and leave for a few hours room temperature(if you put the fish in the refrigerator, it will settle down a little longer). Literally in 2 hours the fish is ready to eat!
Lightly salted salmon at home
You will need:
- salmon fillet on the skin - 1 kilogram,
- coarse salt (preferably sea) - 2 tablespoons,
- sugar (can be brown) - 1 tablespoon,
- Freshly ground black pepper - optional
Cooking method
- Rinse the fish with cold water. Dry with paper towels.
- Mix salt, sugar and pepper.
- At the bottom of a glass bowl with high sides, pour 1/2 of the spices.
- Put the fish skin side down in a bowl.
- Sprinkle with the remaining mixture.
- Wrap the shape with cling film. We send the fish for 12 hours in the refrigerator.
- At the end of the specified time, remove the film, drain the resulting brine, and clean off the spices remaining on the fish fillet. We send the fish back to the refrigerator. A day later, lightly salted salmon is ready!
Lightly salted salmon with lemon
You will need:
- salmon fillet - 1 kilogram,
- salt - 4 tablespoons,
- sugar - 4 tablespoons,
- lemon - 1 piece.
Cooking method
- Mix salt and sugar.
- Pour spices into the bottom of a glass container.
- We wash the salmon fillet, dry it, do not remove the skin.
- Put the fish skin side down on the spices.
- Topped with freshly squeezed lemon juice.
- We leave the fish for a couple of hours to pickle at room temperature, then send it to the refrigerator for a couple of days. Before use, salmon should be wiped with a clean napkin, cut into pieces, served as an appetizer or used as an ingredient for sandwiches. Eat for health!
Salting salmon at home, as you can see for yourself, is not so difficult. The main difficulty that you will have to face is to endure a couple of days until the fish reaches readiness. Self-salted salmon turns out to be many times tastier than the purchased analogue, besides, you can be sure that it does not contain any dubious additives and harmful preservatives, which means that you can feed your favorite household members without fear with such a fish. Perhaps you have your own way of salting salmon, we will be grateful if you share it in the comments to this text.
There are delicacies that are not subject to fashion or oblivion, without which it is impossible to imagine a festive table, which are a sign of a holiday. We are talking about salmon, which embodies an elite treat, and therefore our recipes on how to quickly and tasty pickle salmon at home will allow you to pamper yourself on weekdays. Magnificent, incomparable taste and appearance, universal combination with other products - everything makes this delicacy product royal!
When buying salted salmon in a store, we cannot be sure of the high quality of the product, knowing the tricks of sellers or manufacturers. And why buy a finished product if we can learn the principles of salting salmon and salt it at home - in our own kitchen?
Rules for salting salmon at home
There are two technologies for home salting red fish:
- Dry Ambassador
- Salting in brine
Let's look at salting recipes and find out how to properly and tasty salt salmon fish. It is simple and fast, especially if you have purchased a high-quality freshly frozen product.
Fresh or chilled salmon fish can only be seen for sale in cities and towns on the coast of the Atlantic Ocean or rivers, lakes of this ocean basin.
The classic dry pickling mixture includes an equal amount of granulated sugar and coarse salt. And already this mixture can be enriched with herbs, spices and spices. Experience comes after 2-3 salmon pickles and consists in compiling own recipe salted fish.
On average, a kilogram of fish requires 4 tbsp. spoons of pickling mixture.
How much salted salmon in a dry mix? It depends on the recipe, slicing the fish and the temperature regime of salting.
How to salt salmon, a recipe for dry salting with dill
Ingredients
- - 4 things. + -
- - 3 tbsp. l. + -
- - 3 tbsp. l. + -
- - 100 g + -
Cooking
- We wash the steaks, dip the water with napkins. We cut each steak along the ridge, maintaining the integrity of the skin. We remove the ridge and pull out the bones with culinary tweezers.
- We prepare the pickling mixture by simply mixing salt and sugar. We carefully rub our steaks with this composition.
- We cover the bottom of the enameled bowl with dill sprigs (1/3 of the prescription amount), put 2 steaks on the dill, skin side down. We cover them with the next portion of dill (only twigs!). We cover the steaks under the dill with the remaining pieces of fish skin out. We get one like this fish sandwich with dill!
- On top of the “sandwiches”, we again lay the dill, cover with a flat plate of a diameter smaller than that of the bowl and put the load.
- We salt in the conditions of the kitchen for 6-8 hours, and then we move the salting to the refrigerator for another couple of days.
Dry salting recipe for salmon bellies
Let's look at how to salt salmon bellies at home. There are certain rules for their ambassador:
So, how to salt salmon bellies yourself? We will need about 300 g of bellies, 2 tbsp. coarse salt and 1 tbsp. Sahara.
We dry the cleaned and washed bellies on a paper towel, put them in a bowl and sprinkle with a mixture of salt and sugar according to the recipe. Stir, cover with a plate and leave in the kitchen to salt for 2 hours.
If you made salting in the evening and want to leave the bellies in the salt for the whole night, then put 1 tbsp of salt. a spoon so that the product does not oversalt. Use exactly the same recipe for salting salmon ridges - you won't go wrong! Delicious and inexpensive!
Recipe for dry salting with spices and lemon
Ingredients
- Salmon fillet - 600-700 g
- A mixture of salt and sugar - 2 tbsp each.
- Lemon - 1 fruit
- Ground allspice - to taste
- Bay leaf broken - 2 leaves
- Dill
- Parsley
Cooking
- We prepare the pickling mixture: we combine salt, ground allspice, sugar, chopped dill and parsley, broken bay leaf.
- We spread the pickling mixture in a bowl, put the fish fillet cut into large pieces on top and carefully rub the mixture into the fish fibers. Sprinkle lemon juice on all sides. You can also cut the lemon fruit into rings and overlay each fillet.
- We close with a flat plate of a smaller diameter and put it under oppression. We place in the cold for a day (or on the balcony or in the refrigerator).
During the day, a brine is formed, which must be drained, and all the spices are scraped off with a knife and wiped with a cooking napkin. Salted salmon is ready!
The recipe is good because vodka breaks down fats, making the fibers dense and elastic. In addition, vodka is a reliable disinfectant solution, and the fish is salted quickly and evenly.
- For a dry pickling mixture, mix 2 tbsp. coarse salt and 1.5 tbsp. granulated sugar.
- Sprinkle the red fish fillet with the pickling mixture, additionally rubbing it with your hands.
- In conclusion, sprinkle the fish with vodka (30 ml is enough).
After 8-10 hours, light-salted salmon just asks to lie down on a piece of bread!
Salmon salted in brine is just as good as dry salting. In general, the required amount of sugar and table salt does not change. The only difference is that the fish pieces are not rubbed with a dry mixture, but are poured with room temperature brine.
Salted salmon, instant recipe with sea salt
An excellent recipe for salting salmon fish in just 2 hours!
Pickle for salmon: 2 tbsp sea salt, 2 tbsp. granulated sugar and half a liter of water.
It is necessary to bring the water to a boil, dissolve salt and sugar in it, wait for the secondary boil and turn it off. After cooling, we filter the brine and fill it with red fish.
After 2 hours, put it on a plate, remove the brine with a napkin and cut into thin slices. Beautifully laid out on a dish and served, decorating with suitable vegetables or herbs.
Lightly salted salmon, recipe for instant salting in strong brine
The recipe is suitable for fast food snacks when time is on complicated recipe simply no!
- Frozen fish (without defrosting) cut into thin slices.
- Preparing a strong brine: 5-6 tbsp. salts are dissolved in 1 liter of cold boiled water. We get a very strong saline solution.
You can check the saturation of the brine with a piece of raw peeled potato: if it floats to the surface of the brine, then its concentration can quickly salt the fish.
Dip the fish slices in the brine for 10 minutes. Next, take them out and remove the salty moisture from their surface with paper towels. We put it in a plastic food container, pour it with refined sunflower oil and leave it in the cold for 40-50 minutes.
Ready! Serve on a platter topped with pickled onions and lemon rings.
How to pickle trout (salmon) in a quick way using rum
Fragrant, slightly salted trout will be ready in 5 hours, and quick salting trout with rum will give you a pleasant taste and excellent aroma.
As you can see, the question of how to pickle salmon is very easy to answer! The recipes are all simple and accessible, no special skills and experience are required. Basically, red fish is salted with dry salting, and in the process of salting it is constantly turned over so that it is evenly salted in own juice. Royal deliciousness!
Festive canapes with trout from the chef
Sandwiches are always an excellent choice for a quick meal delicious table, on a holiday it is worth working a little more. At the same time, you can not really move away from the sandwich essence of the buffet table. Our chef offers to build unusual canapés with trout.
Today I decided to pickle salmon at home and what came of it?
And it turned out, my friends, first-class light-salted delicious fish home cooking- A delicacy! You definitely can’t buy this in a store, even if you choose from the best manufacturers.
Salmon (I took just such a fish with red meat - I like it the most) came out surprisingly the first time you just lick your fingers! Moderately salty, moderately fatty and very, very tasty.
That's it, I'm sharing the recipe, maybe someone wants a red salted fish right now.
Recipe for homemade lightly salted salmon in a dry way
By the way, salted salmon will be ready in 7-10 hours. If you salt it in the morning, then by dinner you can already serve it to!
Ingredients:
- Salmon (fish fillet) - 1 kg.,
- Lemons and oranges - 3 pieces each,
- Salt - 4 table. spoons,
- Sugar - 1-2 table. spoons,
- Peppercorns (preferably white, if you can’t find it, take black) - 6-7 pieces,
- Coriander - 1 teaspoon,
- Lime - 2-3 pieces.
Dry cooking method: How to pickle salmon at home
You can try to cut the fish into pieces first and then pickle. They say that a different taste is obtained if you add vodka or make a pickle and salt directly into the jar (then just in pieces).
It's all the same, even if you choose my recipe for salting salmon, even in brine - the dish is just a "bomb", I tell you for sure! Try at least once, to try to cook, and you will refuse store options. Especially at home is clearly cheaper!
In addition, a couple more recipes for salting red fish (again, salmon, but it turns out not bad on the other hand).
And it’s a sin not to use such an exquisite product!
How to pickle salmon at home: a recipe with vodka
As you may have guessed, the main ingredient in this performance will be vodka - our little white one. Expensive, many would think? And you do not think - you just try, look at the prices in stores and what you will get. Thank you later!
Products:
- Salmon (or trout) - 1 kg. - fillet or closer to the tail,
- Vodka - 50 grams (enough for such a volume of fish),
- Salt - a couple of tables. spoons
- Sugar - 1-2 table. spoons,
- Spices - to taste.
Cooking method:
- Wash and clean the fish - prepare for quick salting.
- We take a glass tray (for example, for baking in the oven). We fall asleep salt, sugar and spices, mix.
- Rub salmon on all sides with this salty mixture and sprinkle vodka on top.
- It is better to cover with a lid or cling film, and oppression from above (not very heavy).
- We clean in the refrigerator for 10-12 hours. If you salt it in the evening, then by morning it will be possible to make sandwiches with lightly salted red fish.
The entire "juice" of such a recipe is in vodka. It gives vodka an unusual taste and also makes fish meat more elastic - it does not fall apart. The salmon will completely absorb the vodka, and you will not even feel the smell of alcohol.
And here is another recipe, but already in the bank.
How to pickle salmon or trout in a jar in brine at home - in pieces or whole?
Honestly, this salting method is the fastest - 2 hours and the red salted fish is ready on the table! Marinade silt brine, call it what you want, gives the fish the opportunity to pickle (soak) evenly. If you wish (and I insist) prepare the brine in the same way as for marinating or cooking salted cucumbers or a tomato.
Ingredients:
- Red fish - half a kilo,
- Salt 2 table. spoons,
- Sugar - 1 table. a spoon,
- Water - 300-400 ml.,
- Lavrushka, peppercorns or other spicy seasoning - optional.
Recipe for lightly salted salmon at home:
- Again, like previous versions, wash the fish.
- Cut into slices (you can of course whole, but it will be salted longer than slices).
- Boil the brine. To do this, sugar, salt and water on fire, bring to a boil and boil for 3-4 minutes.
- We prepare the container (if you immediately eat, then use an ordinary glass or plastic bowl, and if for the winter, then the jar is sterilized accordingly).
- Lay the fish in layers. A layer of fish, a layer of spices.
- Fill with brine (marinade) and put in the refrigerator.
- After 2 hours, you can serve it on the table and make red fish canapes.
This delicacy, although it has become more expensive, is just as popular on our tables. Therefore, today I want to tell you how to pickle salmon at home. It will be very tasty, I have tried all the recipes more than once.
Why did I choose salmon? Yes, because, like trout, it always turns out tender and juicy in a salty form. Yes, this fish is fatter than pink salmon or coho salmon, but it is more pleasant to eat it on sandwiches or in the form of cuts. But everyone knows that fatty fish species are the most valuable for us, they contain the same polyunsaturated fats that are very important for humans. And how many trace elements that our body can only get from the outside. And what a taste!!! Just a pleasure to eat an ordinary sandwich with butter and a thin strip of lightly salted salmon.
Salmon salting at home is not so difficult. Many are simply afraid to try, preferring to buy by no means an expensive product in a store. But after all, salting is much tastier at home. Plus, it's completely free of preservatives.
cook salted salmon At home, it’s actually not difficult, but by the way, like any other. You just need to know some technical points and choose the right salting object.
Secrets of cooking salted salmon at home
Salmon is not the cheapest fish. Therefore, in order not to throw money away and not spoil the final product, we will choose only fresh fish for salting. Fortunately, now in any supermarket you can buy a fresh chilled carcass.
But here, too, you need to carefully approach the purchase, some sellers freeze the fish too much to keep it longer, but this one will no longer suit us, because it will turn out dry after salting, then you can just buy pink salmon.
For salting, it is not necessary to buy a whole fish, just choose a good piece with a fresh cut and bright flesh, without whiteness or yellowness.
If, nevertheless, it is not possible to buy fresh fish, and you have to take a frozen one, then pay attention that the fish is not thawed several times and was caught recently. The color of the fins will tell you about freshness, in old fish they are usually yellowish.
If you know how and are not afraid to cut the fish yourself, then you can safely buy the whole carcass, but it’s better to take a smaller piece to start with.
When salting, to make the fish juicy, coarse salt is most often used, only it should be white, and not dirty gray. You can take sea or ocean.
To make the fish with a piquant taste, fragrant, various spices are added to it during salting. You can add them according to your own taste or buy ready-made ones.
For salting, only enameled, plastic or glassware is used. If you salt fish in a metal container, you will immediately feel an unpleasant taste of metal.
Salmon can be salted in only two ways:
- In brine (wet)
- Dry salting
Traditional recipe for salted salmon
We will need for a kilogram of fish:
- Three tablespoons of sugar and salt
- Bunch of fresh dill
Salting process:
Rinse the prepared fillet pieces and pat dry with paper towels. We prepare special dishes for salting, chop the dill into small branches. Mix sugar with salt.
Rub the pieces well with the mixture on all sides. We put the first in a bowl on the skin, meat up. We generously flavor with herbs and cover with a second piece, which is obtained with the skin up. We cover this “sandwich” with a plate and leave it for five or six hours just at room temperature. Then for a day we hide on the top shelf of the refrigerator.
Salmon pickling in brine
For a kilo of fish we will take:
- Heaping tablespoon of coarse salt
- Three tablespoons of sugar
- a tablespoon of 9% vinegar
- Litere of water
- Five peas of allspice
- Oregano to taste
- Two leaves of lavrushka
Salmon salting process:
We start with the marinade, that is, with the brine, well, call it whatever you want. We add spices to the water, salt, boil for five minutes, at the end we pour vinegar. Let cool down. In the meantime, let's take care of our fish.
We first wash the piece, previously, if necessary, having cleaned it of scales. We cut into pieces, which we will serve to the table. We put it in a container in which the fish will be salted. Pour the marinade that has cooled down and put it on the shelf of the refrigerator to stand for two days. Just don't eat it all!
How to pickle salmon in brine quickly
A recipe for those who don't like to wait a long time, or simply don't have enough willpower.
We will prepare for the recipe:
- Half a kilo salmon fillet
- Half a liter of water
- Two tablespoons of regular salt and granulated sugar
How to pickle salmon quickly:
First of all, we cook the brine from water with the addition of salt and sugar. We put it to cool, and we ourselves take on the fish. If there are a lot of scales, then you need to clean, select the bones, rinse and dry with a paper towel.
We put the fish in a convenient dish and fill it with brine, which should already be cooled down. Let it soak for two hours. Then we take out the fillets, remove the excess brine and cut to the table.
Spicy salted salmon
The recipe, I'll tell you, is just waste. The main thing is to cook such a fish very quickly, and it turns out yummy !!! If guests are on the doorstep, it is precisely such a fish that will help you out, even if on the table besides it there will be only bread and potatoes in their uniforms, you will be remembered as a great hostess.
We will prepare the following ingredients:
- Kilo salmon
- Half a liter of water
- Three tablespoons of salt without a slide, preferably large sea salt
- One medium bulb
- Two tablespoons of vegetable oil
- Tablespoon of 9% vinegar
- Nine black peppercorns
- Three Lvarushki
How to do spicy ambassador salmon at home:
If you have a whole fish carcass, then first take care of cutting, remove the fins, clean the scales, remove the bones. after that, it must be washed under running water, dried and cut into fairly large pieces.
You need to prepare the brine in advance, just dilute the amount of salt required according to the recipe in the cooled boiled water. pieces fish fillet we put it on the skin in a bowl and fill it with a saline solution, we just put it on the table to salt out for two hours. In order for the fish to be all under water, it is better to press it with a small load placed on a plate.
After two hours have passed, the brine is completely drained. Now we need such a marinade - We take a glass of cooled boiling water and dilute vinegar in it. Pour the fish in the same bowl, let it brew for five minutes. Then add chopped onion, parsley, peppercorns and sunflower oil. Leave for another twenty minutes, if you can stand it. After the fish will be ready.
Salted salmon at home
Very, very, very, I recommend it to all lovers of lightly salted fish. the recipe is usually asked by everyone who has ever visited me and tried such a creation.
For the recipe we need products:
- Kilo salmon fillet
- Two dining rooms with a small slide of coarse salt
- Tablespoon of sugar
- Ground black pepper of your choice
How to make salted salmon:
First, as always, the fish needs to be cleaned, rinsed and patted dry with a paper towel. Pour salt, sugar and pepper into the bowl, mix everything and pour half of the mixture to the bottom of the dish, where the fish will be salted. Lay the fillet pieces on the mixture with the skin on and sprinkle the remaining mixture on top.
Tightly close the container with fish and hide in the refrigerator for twelve hours. After we open it and see the released brine, it must be drained and the remnants of spices removed from the fish. We close the dishes again and now put them in the refrigerator for a day. After the fish is ready.
Lightly salted salmon according to a quick recipe
To be honest, I am opposed to quick recipes that relate to fish. Well, imagine how many extraneous living creatures there can be. But who does not risk, he waits a long time for a delicious fish.
For the recipe we will need products:
- Kilo fillet of salmon (two halves)
- Six tablespoons without top of coarse salt
- Ten peas of allspice
- Five leaves of laurel
- Ground white pepper to taste
How to pickle salted salmon:
We cut the fish if you bought the whole carcass. If you have a piece of fillet, then it is enough to peel off the scales, select the bones, rinse and blot it. We will salt in cling film, without dishes, well, you can take some kind of pallet or cutting board to make it more convenient ..
On the table you need to spread a film and sprinkle a quarter of all salt on it, put two leaves of parsley, broken into pieces and a quarter of peppercorns of peas. For all these spices, be sure to lay one half of the fillet skin down. Sprinkle half of all the salt on it, two leaves of parsley and half of the peppercorns. We cover the second fillet on top and sprinkle it with the remaining salt and spices. now we wrap the fish tightly in a film and put it on the top shelf in the refrigerator for the night.
We cut the finished fish into thin slices and sprinkle with white fragrant pepper, which, like no other, suits the fish.
Salmon is a fish of high status, it can be boiled, fried, baked, stewed, and of course, salted salmon, including at home. With the proposed recipes, we will try to conquer the gastronomic Erverst.
Preparing salmon for salting at home
For salting you need to take fish good quality without foreign smell and without mechanical damage. If the salmon is freshly frozen, let it thaw slightly in a natural way so that it does not deform during its further processing. If you have a whole non-gutted carcass, then you need to butcher it.
Remove the head, fins, cut the abdomen and gut the insides. Flatten into two halves: in the first part, the fillet with the spine will remain, and in the second part, the fillet. After separating the vertebral bone and all costal bones. Cut into pieces, the larger their size, the brighter the color of the pulp will remain after salting.
There are three ways to salt fish: dry, wet and mixed:
Dry Ambassador- when the carcasses are sprinkled with salt, sugar and wrapped in waterproof food paper or folded into dishes, closed and kept for the specified time.
Wet Ambassador- this is when the prepared semi-finished product is poured with chilled brine made from salt and various spices.
Combined method- it is used in cases where the fish is well ripened and then stored longer. It is first salted in the first way, and then it is also poured with brine and kept for at least 36 hours.
For salting fish, you can additionally use ginger roots, your favorite herbs, vodka, cognac, lemon, bay leaf and other additives.
1. Lightly salted salmon with dill
The process of such salting salmon is quite fast and even novice cooks can do it.
Components:
- apple cider vinegar - 1.5 tablespoons;
- sugar - 1 teaspoon;
- olive oil - 80 milliliters;
- fresh dill - 3 teaspoons;
- ready-made mustard - two tablespoons.
For fish:
- salmon - 800 grams;
- sugar - 50 grams;
- sea salt- 2 tablespoons;
- freshly ground black pepper - 1 teaspoon;
- vodka - 2 tablespoons;
- chopped dill - 5 tablespoons, or more.
Cooking technology
1. Pour a mixture of sugar, sea salt and pepper into a convenient bowl.
2. Chop dill greens and also drown in the prepared mixture.
3. Cut the salmon into fillets without rib bones, let dry and lay skin down on the dill. There should be two pieces.
4. Grate each fish semi-finished product with the remaining mixture, which was covered with the bottom of the dish.
5. Sprinkle with vodka.
6. Cover with a lid and place the load.
7. Place in a cold place for a day, but after 10 hours turn the pieces of fish over.
8. For dressing, effectively mix the products listed in the recipe and put in the refrigerator for an hour.
5. Shake all the spices and dill at the salmon, sprinkle with fresh dill.
6. When serving, pour over the sauce.
The taste of salmon can be varied by adding various seasonings and various additives. You may be surprised, but it turns out that many people like to add fresh berries (lingonberries, cranberries, cloudberries) and lightly salted salmon becomes not only tastier, but also looks beautiful with a scattering of berries.
Components:
- salmon - two fillets;
- sea salt - 70 grams;
- lingonberries - 2 handfuls;
- demerara sugar (brown cane sugar);
- fresh or dried dill - 2 bunches;
- ground white pepper - 1 teaspoon;
- pink pepper for decoration - 5-6 peas.
Cooking
Remove all bones from the salmon. Mix rock salt, sugar and white pepper. Place two fillets, skin side down, in a bowl and sprinkle with the prepared mixture. Add chopped greens or cover with whole branches. Put both fillets on top of each other, cover with a flat plate and put a jar of water on top. Place in refrigerator for 48 hours. Sprinkle the finished fillet with pink peas, cut with a sharp knife when serving.
3. Gravlax classic - a popular recipe
According to this recipe, they like to salt salmon in Scandinavian countries. Previously, the ancient Svei called the method of salting - buried. The word itself says that the fish were buried in something. Yes, they hid salmon in the ground or sand. First rubbed with various spices and salt, then buried. With the advent of refrigerators, the cooking technology has changed, which we will get to know in detail.
I have:
- salmon fillet - 1.2 kilograms;
- coarse sea salt - 3 tablespoons (without top);
- sugar - 2 tablespoons;
- ground black pepper - 2.5 teaspoons;
- dill greens - as needed or 1 large bunch.
Cooking
Take fatty salmon, the fresher the better. If it is frozen, then thaw a little, cut into fillets with skin, but without rib bones. Cut into pieces of approximately 500-600 g. The flesh with red flesh should be dense and bright in color.
Mix coarse sea salt with sugar ground pepper. Sprinkle generously on all sides. Next, take the foil, spread out the dill branches, then the pieces of fish, overlapping each other. Put dill between them too. If desired, you can also sprinkle with chopped dill. We pack and place on the shelf of the refrigerator.
Withstand about 48 hours. The fish will soak well and ripen. Using a sharp knife, we clean the fish from the salt mixture and cut into slices. Glavax, can be used to make sandwiches, festive snacks, and for beer lovers it is divinely delicious!
Well, this recipe, obviously for lovers of something new and spicy, then fly in ...
Ingredients:
- salmon fillet with skin - 600 grams;
- coarse salt - 3.5-4 tablespoons;
- cane sugar - 2 tablespoons;
- fresh horseradish root - 50 grams;
- small beetroot - 1 root vegetable;
- vodka - 50 grams;
- lemon zest - from one citrus;
- dill - 1 large bunch.
According to the recipe for glavlax with beets, we cook it like this:
Sprinkle prepared pieces of salmon fillet with vodka, after 10 minutes rub with a mixture of salt and sugar. Peel and grate fresh horseradish roots. Put the horseradish mixture on the fish. Then top with boiled grated beets, sprinkle with lemon zest and chopped dill.
Wrap tightly in several layers in a film, lower it into a deep container, press it with a load and send it to the refrigerator. After two days, unfold the film, peel off the fur coat - gravlax will turn out with a beetroot edging, and horseradish will give a sharp taste.
5. How to pickle salted salmon with lemon
Sometimes very fatty salmon goes on sale, so when salting, you want to add other ingredients that suit it and harmonize perfectly with each other. That's just the lemon will strengthen spicy taste, and slightly curdle the fat.
Composition of raw materials:
- red fish (salmon) - 1.2 kilograms;
- lemon peel - from one fruit;
- sugar - 2 tablespoons;
- salt - 3 tablespoons;
- water - 1.5 cups;
- greens - optional.
According to the recipe how to pickle salted salmon with lemon we cook like this:
Cut the salmon into large pieces, carefully pull out the bones. Put a pillow of chopped lemon slices on the bottom of the dish, then pieces of fish, grated lemon zest, greens you like and pour with chilled brine. Cover with a plate and put in a cold place. In two days the fish will be ready.
6. Salmon salted with honey
Salmon, yes, plus honey - it's unusual, delicious and very tasty! It's easy to prepare and eats quickly. In addition, this recipe is for those who limit themselves to the use of hot spice salt.
Ingredients:
- salmon fillet - 1 kilogram;
- salt - 3 tablespoons;
- honey (preferably flower) - 1 tablespoon.
Cooking salted salmon with honey
Prepare salmon for salting. Cut into pieces weighing 200 g. Grind coarse sea salt with honey separately. Coat the pieces of fish on all sides and leave for 20 minutes. After wrapping in foil paper, place the glass jar under the lid in the refrigerator for at least 24 hours.
Then you can cut and eat. To extend the shelf life, you can put the sliced \u200b\u200bfish into bags in one layer and place in the freezer.
In conclusion, I want to say that rather than buying red fish in stores, which is many times more expensive, it is better to skillfully cook at home. It will be safer and tastier!
