Lightly salted Baltic salmon

Our local Baltic salmon, which differs from its counterparts in a paler pink color, and after spawning, from November to the end of January, salmon meat is slightly brighter in color than cod.

Ingredients

• Baltic salmon 2 kg
• salt 2.5 tbsp
• sugar 2.5 tsp
• dill 1 bunch (s)
• black pepper to taste
• vodka 3 tbsp
• olive oil 2 tablespoons

Directions

1. Baltic salmon.
2. Butcher filleted Baltic salmon with skin
3. Fillet fish with skin ..
4. Pat the fillet with a paper towel
5. We will salt the fillets with skin. Blot the fillets with a paper towel.
6. Drizzle over the salmon with vodka, sprinkle with a mixture of salt, sugar and ground pepper
7. We mix salt and sugar. Sprinkle the fillet with vodka and sprinkle on both sides with a mixture of salt and sugar, ground black pepper.
8. Sprinkle salmon with dill, drizzle with olive oil
9. Then finely chopped dill and drizzle with olive oil.
10. Wrap salmon in wax paper or baking paper
11. Put the pulp fillets on top of each other, wrap them in wax paper or baking paper.
12. Put the salmon in the refrigerator for 6 hours
13. We put in the refrigerator for 6 hours.
14. Turn salmon over and refrigerate for another 6 hours
15. Then turn over and set for another 6 hours.
16. Step 9
17. Lightly salted Baltic salmon ready
18. The fish is ready! Remove the dill with a paper towel and cut into slices.