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Salted pink salmon under the dry method

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2864
Kitchen World
Calorie content 161.7 kcal
Portions 6 port.
Cooking time 12 h.
Proteins * 12.3 gr.
Fats * 3.9 gr.
Carbohydrates* 1 gr.
* per 100 gr. product
Salted pink salmon under the dry method
Content

Salting pink salmon dry is easy at home. The fish will resemble salmon in taste and appearance. Use the finished product for cold snacks.

Ingredients

Cooking process

step 1 out of 9
We completely defrost the pink salmon carcass at room temperature, then rinse the product and let it dry.
step 2 out of 9
Cut the prepared carcass into two halves along the ridge.
step 3 out of 9
Carefully remove the peel from the fish. It is convenient to do this with a sharp knife.
step 4 out of 9
You should also remove small bones from the fillet.
step 5 out of 9
Mix salt, sugar and black pepper separately.
step 6 out of 9
Pour a small part of the dry mixture at the bottom of the plastic container.
step 7 out of 9
Next, lay out the prepared fillet. Pour lemon juice over it and rub with the remaining mixture of their sugar, salt and pepper.
step 8 out of 9
We close the container with a lid and leave it in the refrigerator for 10-12 hours. It is possible for the night.
step 9 out of 9
Cut the prepared salted pink salmon into small pieces and serve!

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