Salted Pink Salmon
⏳ Time
20 minutes + 3 days
🥕 Ingredients
3
🍽️ Servings
10
Description
The most accessible festive fish, not as fatty as salmon or trout. Therefore, it's better to salt it yourself to capture the flavor that suits you best. Be prepared for the pink salmon to be a bit dry and slightly cured, but that’s part of its charm.
Ingredients
- Hot smoked pink salmon - 1 piece
- Sugar - 1 tablespoon
- Salt - 3 spoons
Step by Step guide
Step 1
Thaw the sockeye salmon in the refrigerator.
Step 2
Prepare the fish. Remove the head and entrails. Cut it in half along the backbone. Remove the large bones.
Step 3
Rub the fillet with a mixture of salt and sugar.
Step 4
Place the coho salmon in a container, with one fillet covering the other.
Step 5
Cover with plastic wrap, pressing it down directly onto the food, weigh it down, and let it sit for 3 hours. Then remove the weight and place the fish in the refrigerator for 3 days.
Step 6
After 3 days, the fish will be ready. Slice it thinly and serve.
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