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How to salt red fish
The recipe for Norwegian-style fish or gravlax will please those who wonder how to salt red fish deliciously. This exquisite dish is very easy to prepare. Fatty sea fish is suitable for salting: salmon, trout, salmon, chinook, pink salmon, grayling. An important condition is that it must be fresh. It is best to buy a chilled carcass to be sure of its quality. Before salting, the fish must be frozen. This will help get rid of harmful microorganisms that can inhabit the surface of the fillet. The freezing time varies from one to three days. Let's prepare lightly salted salmon at home. The Norwegian method of salting fish is very simple. You will need a minimum of ingredients and ten minutes of your time!
Ingredients
Show ingredients
To salt red fish deliciously, you need to prepare the following components:
- sugar - 1 tsp;
- salmon fillet (or another red fish) - 300 g;
- sea salt - 2 tsp;
- dill - a small bunch;
- lemon zest - 1/2 tsp;
- brandy - 1 tsp;
- orange zest - 1/2 tsp;
- peppercorns.
Preparation
- Combine sugar with lemon zest, fine sea salt, and orange zest. Mix the ingredients.
- Add brandy and thoroughly mix the salt with the sugar and zest.
- Roll the salmon fillet in the mixture of sugar, salt, brandy, and citrus zest.
- Sprinkle the fillet with chopped dill and crushed peppercorns. Cover the salmon with a lid and send it to the refrigerator. The salting time for homemade lightly salted salmon varies from 12 to 24 hours.
- If you salt the fish overnight, then by morning the aromatic Norwegian salmon will be ready! This lightly salted red fish can be used for making salads, rolls, sandwiches, and various appetizers. Bon appétit!
Now you know how to salt red fish deliciously. The salmon fillet in the Norwegian style will surprise you with its spicy taste and delicate aroma of herbs, citrus, and pepper. The fish appetizer turns out very tender and appetizing, and the homemade lightly salted salmon remains firm, retaining its structure and original taste.
