Fish component of the table - an integral partany holiday, this fact is difficult to argue. Let's consider the question in more detail. Norwegian salmon is a true decoration of the festive table. However, few cook this dish yourself. Most people just order it in restaurants. However, with the help of this article, you can prepare the fish yourself. We will describe in more detail several ways. Salted salmon, the recipe of which we will give you, will not differ from what you bought in a store or ordered at a restaurant.
So, for the preparation of the dish you will need: sweet pepper - peas, fresh salmon, salt - better large, white ground pepper, laurel leaf. Salted Salmon, recipe which you see below, it is worth taking note of the hostesses, who are accustomed to surprise everyone with their culinary talent.
Method of preparation: first you need to prepare the fish. Be sure to wash, thoroughly clean the salmon from the scales, get the entrails. After that, thoroughly rinse the product again.
Then cut the salmon in half along - thisit will be easy to get all the bones. Then we put the salmon on a bag or paper, previously sprinkled with salt. From the top of the fish again we pour salt. Then sprinkle the fish with pepper, and add the pepper-peas. And from above we cover the fish with laurel leaves. Fold tightly the paper or bag. After that, we put the fish in the refrigerator. Day she must stay. In a day we take out salmon, turn around, wash it. Serve it to the table better cut into pieces, peeled and seasoned with pepper additionally.
If you do not get rid of the insides of the fish before you salt it, the intestines will give a bitter taste to the whole fish.
There is also such an option: to cook fish in brine.To do this, you will need dill, 1 tablespoon of salt, 2 tablespoons of sugar. We rub all the previously cleaned fish, sprinkle this mixture of paper, we tightly wrap the fillet of salmon. Leave in the refrigerator this package is recommended for as long as three days. Such cooking and time will make the fish more salty than in the first variant.
Salted salmon can be cooked in another way. He is the next: only a small fish, small salt and black pepper are needed - ground.
We carefully prepare the fish:cleanse from bones and entrails, if necessary, cut off the head. Remember, for the taste of the quality of this treatment is very important. Do not leave it whole, but cut into thin strips. Then the parts are wiped with a mixture of pepper and salt, and put the strips in a container, we also pour salt and pepper. Salt and pepper should be a lot, as a result, the fish will still be lightly salted - it affects the time of salting. At room temperature, this fish is left to languish for only 40-60 minutes.
This fish you can easily use as an alternative substitute for fillings for sushi. It fits in this case perfectly and will be no worse than red fish or salmon.
Salted salmon, the recipe of which we have revealed to you,will certainly have to taste your second half. This dish can act as the main one. In some cases, it is used as a snack. Salted salmon, the recipe of which you see now, has a delicate taste. By the way, you can control the salinity level of this fish yourself. There is no better snack for beer than salted salmon. The recipe you know, it remains only to follow it!
So, as you can see, the main difference between these recipesin the time of salting. If you want the salmon to turn out to be hardly salty, use the third option, if the medium salted water is the second, and if you want the salt to feel good, the third one. By the way, if you do not like pepper, you can replace it with other spices. That's the whole secret!
