Salted pink salmon in 16 hours
10 servings
20 minutes
Salted pink salmon in 16 hours is a classic Russian dish embodying ancient fish salting traditions. The preparation process is delicate and requires patience: the salmon fillet is gradually salted with salt and sugar, then soaked in olive oil, acquiring a tender texture and rich flavor. This method allows the fish to stay fresh for three weeks, making it an ideal snack for a traditional table. Salted pink salmon has a mild, slightly sweet-salty taste, and its thin slices pair wonderfully with rye bread, fresh vegetables, and herbs. It’s a great addition to festive gatherings or dinners when you want to enjoy the simple yet refined taste of Russian gastronomic heritage.
1
Prepare all the ingredients.
- Pink salmon fillet: 500 g
- Coarse salt: 180 g
- Sugar: 75 g
- Olive oil: 20 ml
2
Fillet the pink salmon, leaving the skin on.
3
Use tweezers to remove all bones from the fillet.
4
Mix salt and sugar.
- Coarse salt: 180 g
- Sugar: 75 g
5
Sprinkle the fillet with a mixture of salt and sugar on the meat side and leave for 8 hours.
- Coarse salt: 180 g
- Sugar: 75 g
6
After 8 hours, a crust will form on the fillet, which needs to be scraped off.
7
Grease the fish with olive oil and leave it for another 8 hours.
- Olive oil: 20 ml
8
After 8 hours, the salted pink salmon can be served in thin slices or stored in a tightly closed container in the refrigerator. It will last about three weeks.