Salted salmon at home

8 servings
20 hour

Prepare all the necessary products. Take the chilled salmon - in such fish there are much more useful substances than in frozen. Although there is an opinion that when frozen in fish, all bacteria and microorganisms that can be dangerous to humans die, and such fish can be salted without fear. Salt is better to use coarse, mainly sea, any sugar - both white and brown are quite suitable.

Mix the sugar and salt.

At the fish, remove the ridge and, if possible, the bones along the ridge and cut into two halves. It is best to take the central part of the fish for salting, the one that is thicker: it will cut perfectly, the pieces will be even and beautiful. I do not remove films on fish before salting: I will remove them after the fish is salted, and with them the remains of salt and sugar.

Sprinkle the fish generously from the inside with half the loose mass. At this stage, you can add different seasonings and spices to your taste: bay leaf, dill, and someone likes lemon. I'm not a third-party supplement of extra tastes and aromas when salting fish. Especially salmon: its taste is already too noble to clog it with some kind of additional aroma.

Place the pieces of fish on top of each other, skin up. Sprinkle the remaining salt over the skin-side fish.

Place the salted fish in a container, cover and refrigerate for 14-16 hours. Someone believes that fish in brine should be turned over. I never do this and everything sleeps perfectly!

Cut such a fish thinly and thinly! Great for both a sandwich and a salad. Enjoy your meal!