Lightly salted salmon with pink pepper
8 servings
25 minutes
Basic recipe, but with New Year's additions: rosemary, zest. Simple manipulations - and a delicious snack is ready. In principle, you can eat salmon in a day, but you can leave it in the freezer until the holiday (at the same time, it will be easier to cut it into thin slices).
1
Wash the rosemary, pluck the leaves, and place them in a bowl.
- Fresh rosemary: 10 g
2
Crush both types of pepper into large pieces and add to the rosemary.
- Pink peppercorns: 8 g
- Black peppercorns: 5 g
3
Wash the oranges and lemons. Grate the zest (without the white part) and add it to the bowl.
- Orange zest: 4 g
- Lemon zest: 4 g
4
Add salt. Mix the salt well with all the additives.
- Coarse sea salt: 40 g
5
Coat the salmon with the mixture from the bowl on all sides. Wrap tightly in plastic wrap.
- Salmon: 500 g
6
Leave in the refrigerator for twelve hours.
7
After twelve hours, rinse the salmon thoroughly under cold running water.
8
Wipe dry. You can wrap it in film again and store it in the freezer.
9
Thirty to ninety minutes before serving, take out of the freezer and slice thinly. Then let it thaw and, if desired, garnish with zest and rosemary.
- Fresh rosemary: 10 g
- Orange zest: 4 g
