Lightly Salted Salmon Bellies
Appetizers • Norwegian
Description
This recipe can also be used for salting fish fillets; just increase the quantities while maintaining the proportions.
Ingredients
- Coarse Salt 1 teaspoon
- Salmon bellies 10 oz
- Sugar 1 teaspoon
- Dried Barberry ½ teaspoon
- Dried Chamomile a pinch
- Ground Nutmeg on the tip of a knife
- Apple Cider Vinegar 2 teaspoons
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the salmon bellies from scales, remove fins and membranes, wash, and dry with a paper towel.
Step 2
In a bowl, mix 1 heaping teaspoon of salt, 1 level teaspoon of sugar, and the dried spices.
Step 3
Thoroughly coat the bellies with the salt mixture. Pack tightly in a glass or ceramic container. Cover with a plate and place a weight (for example, a half-liter jar filled with water) on top. Place in the refrigerator for one to one and a half days.
Step 4
After that, transfer the bellies to parchment paper and store them this way, as the fish will absorb the necessary amount of salt within a day.
Step 5
For serving: drizzle with apple cider vinegar and let marinate for 15-20 minutes. Use 2 teaspoons of vinegar for 300 grams of fish; if serving less fish for yourself, just lightly sprinkle with apple cider vinegar.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!