Salted pink salmon on vodka

Step-by-step cooking

1. Step 1:

   

   My way of salting is more like pickling. Cut the fish into fillets.Let's leave the fillet skin down in some tray and do the marinade. The marinade is designed for fish weighing 1.5 kg.

2. Step 2:

   

   In a mixture of salt and sugar, add coarsely ground white pepper (it goes better with fish). Finely chop the dill, grind it with a mixture of salt, sugar and pepper and leave it to give juice.

3. Step 3:

   

   Add a little saffron.

4. Step 4:

   

   And now the most interesting ingredient that is added to the dry mixture at the last moment is vodka or cognac. "Firewater" it takes so much for the mixture to turn into mush.

6. Step 5:

   

   "Firewater" it takes so much for the mixture to turn into mush.

7. Step 6:

   

   We cover the fillet pieces with it and put them on top of each other with pulp to pulp.

8. Step 7:

   

   In this form, the fish must be kept in the refrigerator for a day, then scrape off excess salt from the surface with a knife, which has not been absorbed, wrap the fish in a clean towel and store it that way. Ready in 2-3 days.