Lightly Salted Salmon Bellies

Appetizers | Norwegian cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe can also be used for salting fish fillets; just increase the quantities while maintaining the proportions.

Ingredients

Coarse Salt - 1 teaspoon
Salmon bellies - 10.6 oz
Sugar - 1 teaspoon
Dried Barberry - ½ teaspoon
Dried Chamomile - a pinch
Ground Nutmeg - on the tip of a knife
Apple Cider Vinegar - 2 teaspoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the salmon bellies from scales, remove fins and membranes, wash, and dry with a paper towel.

Step 2

In a bowl, mix 1 heaping teaspoon of salt, 1 level teaspoon of sugar, and the dried spices.

Step 3

Thoroughly coat the bellies with the salt mixture. Pack tightly in a glass or ceramic container. Cover with a plate and place a weight (for example, a half-liter jar filled with water) on top. Place in the refrigerator for one to one and a half days.

Step 4

After that, transfer the bellies to parchment paper and store them this way, as the fish will absorb the necessary amount of salt within a day.

Step 5

For serving: drizzle with apple cider vinegar and let marinate for 15-20 minutes. Use 2 teaspoons of vinegar for 300 grams of fish; if serving less fish for yourself, just lightly sprinkle with apple cider vinegar.