Lightly Salted Salmon

Ingredients

Sugar 2 tbsp

Salmon 1000 g

Salt 3 tbsp

Wash the fish thoroughly and, without peeling the skin, carefully cut it along the spine.

In a small bowl, mix the sugar and salt (do not use iodized salt). Then, thoroughly rub the fish inside and out with the prepared sugar and salt mixture.

Place the fish in a glass, metal, or enamel container, cover with a lid, and refrigerate for two to three days. Once the fish is cooked, peel the skin, scrape off excess salt, and use.

This salted fish can be stored in the refrigerator for three to four days. For longer storage, remove the bones and skin, then cut the fillet into thin strips (like herring, into small pieces).

 Carefully place the fish in a clean, dry jar and cover with vegetable oil (sunflower oil is fine). Eat it after 12 hours. This way, you can use the fish as an appetizer, make sandwiches or salads, or use it as a filling for pies or puff pastries.

Enjoy your meal!