Salted fish - definitely something that will make any table beautiful. What features are not only open in the holders of the salmon... Sandwiches, rolls, salads... Hurry up to cook!
Video recipe:
INGREDIENTS
How quickly pickle red fish
- Mix the salt, sugar, dill and pepper.
- Fish Wash and pat dry using paper towels.
- Pour the mixture on a board for salting and carefully roll it each piece of fish.
- Put in a pre-prepared dishes.
- For salted fish an amount of salt is sufficient.
- If we want to leave for 3-4 days, then pour the rest of the mixture and spread on top.
- Cover with foil.
- Food film is not necessary to use fish should breathe.
- Put into the refrigerator.
- After 3 hours, the fish will give juice.
- Turn the carcass and leave for another 6-8 hours.
Subtleties of salting and storage
For long-term storage keep in its own juice (up to one week).
For quick storage, cut into thin slices and pour vegetable oil.
Bon Appetit!
Festive interesting recipes:
baked mushrooms
Lavash rolls with red fish
New Mimosa salad taste better ...