This Nordic recipe is of a salmon cooked in coarse salt that resembles smoked salmon.
Learn more about Marilyn Beyda de Dana
Ingredients10 portions
Preparation
Wash and dry the two loins of salmon and put one in a refractory with the skin for low and the other on a board. After preparing them, one is placed over the other so that they finish marinating.
Sprinkle the two loins with pepper and dill, then with salt and sugar.
The loins are sawn as in "sandwich", in the refractory, with the skin on the outside. It is important to put them on a fret with the high edge because the salmon will release a lot of water.
The refractory is closed with self-writable paper or with aluminum foil and the cans with weight are put on top to press the salmon. It is refrigerated for 20 hours.
Then the salmon is removed and the water and coarse salt are removed. The loins can be washed to remove the surplus and put back in a clean refractory, closed with aluminum foil and to the refrigerator.
It is almost horizontally cut to serve and lasts about 10 days refrigerated.
To make it last longer, the loins can be frozen when they are already cured in the salt. It is easier to cut them semi frozen.
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