Salted salmon
12 servings
15 minutes
Salted salmon is a refined delicacy popular in many parts of Europe. This recipe presents a classic curing method that preserves the fish's natural flavor and highlights its delicate texture. Salmon soaked in a mixture of salt and sugar acquires a subtle balance of sweet and salty taste that pairs perfectly with various sides and sauces. Traditionally, this fish is served as an appetizer on thin slices of rye bread or with lemon and herbs. Salted salmon also serves as the basis for numerous culinary variations, from tartares to rolls. This preparation method has been known since ancient times when fish was salted for long storage, and today it remains one of the simplest and most elegant ways to emphasize the natural luxury of salmon.
1
Rinse the salmon fillet, dry it. Cut off the fatty parts.
- Atlantic salmon: 1 kg
2
Mix sugar and salt. Sprinkle the bottom of a shallow dish with the sugar-salt mixture and place the salmon skin-side down. Generously sprinkle the salty mixture on top. Cover the dish with plastic wrap.
- Salt: 6 tablespoons
- Sugar: 2 tablespoons
- Atlantic salmon: 1 kg
3
Put in the refrigerator for a day.
4
Rinse the fillet from excess salt, dry it. Can be consumed immediately. Store without access to air.
- Atlantic salmon: 1 kg
