Lightly salted salmon
4 servings
30 minutes
Salted salmon is a true embodiment of European culinary elegance. This recipe reveals the natural flavor of the fish, accentuated by a light spiciness and a delicate balance of salt and sugar. Cognac adds refined woody notes, while the pepper mix enhances the richness of aroma. The dry salting process makes the meat firm yet retains its juiciness. This delicacy pairs perfectly with black bread, fresh vegetables, and sauces based on sour cream or mustard. Salted salmon is often served at festive tables and used as an appetizer for white wines and sparkling drinks. This cooking method is rooted in the traditions of European fish appetizers, where the natural taste of the product is valued with minimal ingredients.
1
Prepare the fillet: use tweezers to remove all large bones, rinse under running water, and gently pat dry with paper towels.
- Salmon fillet: 400 g
2
Heat the pepper mixture in a dry pan over low heat for one minute. This will enhance the aroma of the pepper. Grind it in a mortar.
- Mixed peppercorns (four peppers): 1 teaspoon
3
Brush the fish with cognac using a culinary brush.
- Cognac (brandy): 2 tablespoons
4
Mix salt, sugar, and pepper and thoroughly rub the fish.
- Coarse sea salt: 3 tablespoons
- Sugar: 1 tablespoon
- Mixed peppercorns (four peppers): 1 teaspoon
5
Place the fish skin-side down in a suitably sized container. Cover with a lid and refrigerate for two days.
- Salmon fillet: 400 g
6
Before use, rinse the fillet under cold running water and dry with paper towels.
- Salmon fillet: 400 g
