2020-08-13 / test@t

Lightly salted salmon (trout) with pink pepper

Homemade slightly salted salmon (trout) cannot be compared with the purchased one. This is something incredible! I usually make a lightly salted classic (for sushi), with pink pepper (for sandwiches) or dill (for fried sandwiches). Try it and draw conclusions.

Ingredients

salmon or Trout fillet, fresh, on the skin 400-450 g
coarse (medium) sea salt and white sugar in the proportion - 50/50 (not by weight, by volume)
pink pepper (mill, exceptionally fresh grind)
gauze
cling film

STEP-BY-STEP COOKING RECIPE

Step 1

Introduction. Salmon or trout are perfect for pickling, pink salmon - no, it's too dry, a different technology is used. Buy fresh fillets, preferably vacuum packed. If you see that the fish has dubious brown spots or is clearly "dried" from a long stay on the counter - do not risk it. About salt. Use only sea salt (in no case take iodized or table salt, from such a fine and caustic salt the fish will turn into stone, and salt). Salt grinding depends on your preferences: coarse - for delicate salting, medium - for more intensive.

Step 2

At your discretion. You can cut off the "fat" edge of the fillet, or you can save and salt like this. Either way, check the fillets for small bones. If found - take tweezers and remove. Rinse the fish under running water and pat dry with a paper towel.

Step 3

Prepare the sugar-salt mixture for salting: combine coarse (medium) sea salt + sugar in an equal volume (exactly by volume, not by weight) and mix thoroughly. I usually take ¼ cup sugar and ¼ cup salt.

Step 4

Using a pink pepper grinder, work over the entire fillet. Amount of pepper to your taste. I usually do 15-20 turns of the mill.

Step 5

Dip the fillets in the sugar and salt mixture on all sides. You obviously won't pick up the whole mixture, but a third of it will definitely remain on the fish. Throw away the rest.

Step 6

Measure the gauze (approximately 0.5 m required). Take a dish with sides (I use a regular one for baking) and put cheesecloth in it so that the middle of the piece of cheesecloth falls on the dish, and the ends remain on the table. Put fillets on a dish and wrap the free ends of gauze, as if "wrapping" the fish, arbitrarily, the main thing is that the fillet is covered with layers of gauze along and across, there should be no "windows".

Step 7

Now tightly wrap the fish dish with cling film, airtight. Put a light weight on top (700 g - 1 kg), if you like saltier, or leave it as it is (I just put another dish on top). Refrigerate for 12 hours.

Step 8

After 12 hours, the fish is ready (the photo has a different color temperature, because it was taken in the dark under artificial lighting). Cut off a piece from the fillet, wrap the fish back in cheesecloth and cover tightly with cling film, you do not need to put weight on top. Store in refrigerator for 3-5 days. I love to eat it with a roll, good butter and hot sweet tea. Enjoy your meal!

Preparation time

10m

Cooking time

12h

Servings

Catalog