Salted salmon bellies

Before salting, cut off the fins from the bellies, then soak the tummies in cold water for half an hour.
When the bellies are soaked, carefully remove the skin from them, prying with a knife from one edge, and then rinse again.
Cut the tummies into pieces and set aside for now.
When the fish is prepared, you can start preparing a dry mixture for salting. To do this, mix both types of pepper with salt and sugar in a plate, finely chop the lavrushka there.
Peel and slice the onion into half rings.
Dip each piece of the abdomen into the mixture with the side where the skin was. Put the fish in tight rows in a jar, alternating with onions.
Squeeze the juice out of the lemon and pour it over the bellies on top.
Next, you need to press down the pieces of tummies with a press, and wrap the jar itself with a film or plastic bag and put it in the refrigerator.
For a weak salting, a day of aging is enough, for an average - two, for a strong one it takes three days.

Use ready-made fish to make sandwiches or serve, for example, with potatoes. Also, salted salmon bellies will be an excellent snack.

Bon appetit!