Marinated fresh salmon - this recipe is a substitute for fresh smoked salmon that can be found in stores. It has a different taste and texture, and is more intense in taste. It represents a traditional Nordic recipe that has been made for many years.
Marinated fresh salmon
This recipe is a substitute for fresh smoked salmon that can be found in stores. It has a different taste and texture, and is more intense in taste. It represents a traditional Nordic recipe that has been made for many years.
- 10 tablespoons of Himalayan salt (or other coarse grain)
- 5 spoons of Demerara sugar
- 2 tablespoons coriander (coarsely chopped)
- 2 tablespoons peppercorns (coarsely ground)
- 1 lemon peel (grated)
- 1 lime peel (grated)
- 1/2 cup honey brandy (Or another liqueur)
- 1.5 kg Salmon fillet (from stomach)
- 1 salt allspice
- 1 lime (cut into thin and wide pieces)
Buy and clean salmon as fresh as possible.
Fillet 1.5 kg, two approximately equal pieces.
Mix 10 tablespoons of Himalayan salt, 5 tablespoons of demerer sugar, 2 tablespoons of crushed coriander, 2 tablespoons of crushed pepper, grated lemon and lime peel.
Coat the fillets with honey on all sides.
Unroll the cling film and sprinkle one quarter of the mixture on the foil, place the first fillet, and again sprinkle one quarter of the mixture so that the fillet is completely rolled in the mixture. Put fresh dill over the entire surface of the first fillet and arrange the lime over the dill.
Roll the second fillet in one quarter of the mixture on one side. put the rolled side on the fennel and lime arranged on the first fillet. So that dill and lime wedges are sandwiched between two fillets. Sprinkle the remaining one-fourth of the mixture on top of the second fillet.
Wrap the resulting fillet sandwich tightly with self-adhesive foil. Wrap further in aluminum foil and pierce three to four holes on both sides with a knife, so that the liquid can come out, which will drain from the fish.
Place in a tray or other container in which the liquid will drain, the tray in the refrigerator, and something heavy on top so that the fillets are pressed well from above.
Every 12 hours, drain the water, and turn the fillets to the other side, and put the load back on them.
After 48 hours, unroll the foils, clean the fillets from the mixture and dill as best as possible.
Cut into thin pieces less than 5 millimeters thick if possible.
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