Cooking description:
A fragrant and juicy salmon appetizer will decorate any table: festive or weekday. It can be served on canapes, on sandwiches, with a side dish or simply on a platter, garnished with fresh herbs. The appetizer is stored for about a week in the refrigerator, but almost never survives until the end of the term - it is eaten faster!
Main Ingredient: Fish and Seafood / Salmon / Vegetable Oil
Dish: Blanks / Salting
Ingredients:
- Salmon - 300 Grams
- Vegetable oil - 100 Milliliters (odorless)
- Salt - 0.5 Teaspoons
- Ground black pepper - 0.5 Teaspoons
Servings: 3-4
How to cook "Salted salmon in oil"
Prepare the indicated ingredients. It is advisable to first purchase a small piece of fish and try to salt it in order to know if you will like this option of salmon salting.
Rinse a piece of fish in water, cut off the skin with scales from it with a sharp knife and rinse again.
Cut into thin slices, although you can also pickle whole. But slicing reduces the cooking time.
Place 3-4 slices in a glass container: jar, container, or bowl with a lid. Sprinkle some salt and ground black pepper on top. If you like salting with granulated sugar, then add it.
In this way, fill the container completely, alternating layers of salmon and spices.
Pour vegetable oil into a container so that it completely covers the fish slices. The oil should be odorless; cold-pressed olive oil is ideal. Screw the lid back on and place in the cold for about 2-3 days, shaking the contents of the container every day to evenly brine.
Serve chilled with slices of bread or other savory pastries.