Lesser-salted red fish

4 servings
1 day

Low-salted salmon will always find a place on your table - be it a holiday or weekdays. After all, with this fish you get excellent sandwiches for breakfast or snack, it is convenient to take to work and to the dacha or on a trip out of town. And cooking low-salted salmon is very simple and quite quickly: after all, in a day or two, others can feast on this delicate fish. Some have consumed fish before, but I still prefer and strongly advise not to do this for safety reasons: it is better to hold the fish more in salt, and then soak it to the desired degree of salt. To get an excellent snack, salmon is covered with a salt mixture of salt, sugar and black ground pepper, pressed with yoke and sent to the refrigerator for 15-48 hours, I recommend turning the fish several times. Rinse and thinly chop the fish before eating - I always cut into slices (as Ilya Lazerson recommends), this is how chopped fish is convenient for sandwiches and toast. So, let's summarize:
1. Make a salting mixture of salt, sugar and pepper.

2. Cover the pieces of fish on all sides with this blend.

3. Put the fish in a container, cover with a plate and crush with oppress.

4. Send to the refrigerator for 1-2 days.

5. Rinse the fish, drain with a towel and serve.