Homemade Salted Salmon
Homemade salted salmonis a recipe.
- salmon (fillet) 600-700 gr;
- salt (sea) 100-150 gr;
- lemon 1 pc;
- Dill 1 bunch.
Wash the fish with cold running water. Blot dry with a paper towel. Wash, dry and coarse dill. Cut the salmon fillet into two parts so that the two parts can be folded skin up with almost no gaps.
Lay the salmon pieces face down on a plate. Spread salt in one layer over the entire surface of the fish. Spread lemon zest on top, dill on top. Gently fold the two pieces together with the skin facing up. Wrap tightly in cling film and place in the refrigerator for 24 hours.
After this time has elapsed, unwind the fish, rinse and dry the salt and greens. Serve or wrap in clean food wrap and store until needed in the refrigerator. (Keep no longer than 1 week.)
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