Lightly salted red fish

Lightly salted salmon will always find a place on your table - whether it's a holiday or weekdays. After all, this fish makes excellent sandwiches for breakfast or a snack, it is convenient to take to work and to the country or on a trip out of town. And it is very simple and quite fast to cook lightly salted salmon: after all, in a day or two you can enjoy this tender fish. Some people use fish before, but I still prefer and strongly advise not to do this for safety reasons: it is better to hold the fish more in salt, and then soak it to the desired degree of salting.

To get an excellent snack, salmon is covered with a salted mixture of salt, sugar and ground black pepper, pressed down and sent to the refrigerator for 15-48 hours, I recommend turning the fish over several times.
Before eating, wash the fish and thinly slice it - I always cut it into slices (as Ilya Lazerson recommends), this is how sliced fish is convenient for sandwiches and toast.

So, to summarize:
1. Prepare a salting mixture of salt, sugar and pepper.
2. Cover the pieces of fish on all sides with this mixture.
3. Put the fish in a container, cover with a plate and press down with a yoke.
4. Put it in the refrigerator for 1-2 days.
5. Rinse the fish, dry it with a towel and serve.