Lightly salted salmon

Step-by-step cooking

1. Step 1:

   

   Prepare the products according to the list. I bought fresh trout for salting, you can take the finished fillet.

2. Step 2:

   

   Peel the salmon from the scales, gut, and carve. Cut off the head and tail, they will make a great ear or soup. We will take fillets from the middle part of the carcass for salting.

3. Step 3:

   

   Put salt and sugar in a saucepan in a 3:1 ratio.

4. Step 4:

   

   Add cumin seeds. Mix the resulting salting mixture.

6. Step 5:

   

   Roll the salmon fillets from all sides in the mixture and fold "book".

7. Step 6:

   

   Cover with a suitable plate (I took the same saucepan a little smaller) and put the load - be sure! Under the yoke, the fish becomes elastic. Keep warm for two hours, and then send it to the refrigerator for 2-3 days, during the salting process, the fish needs to be turned over a couple of times.

8. Step 7:

   

   Then rinse the fish under a stream of cold water, if necessary, if it is salty, hold it in water, soak it. Drain with a kitchen towel and cut into thin slices. Put the fish slices on a platter, pour lemon juice, garnish with lemon slices and dill greens.