Vodka-Cured Pink Salmon for Sandwiches

Homemade salted fish for your favorite sandwiches.
cook time: 72h
Ethan Rowley
Vodka-Cured Pink Salmon for Sandwiches

Nutrition Facts (per serving)

135
Calories
6g
Fat
1g
Carbs
19g
Protein

Ingredients (10 portions)

Basic:

Sugar 1 tbsp
Salt 4 tbsp
Vodka (Can I have some cognac?) 10 ml
Pepper (Coarsely ground white pepper.) 1 tsp
Dill to taste
Saffron to taste
Pink salmon 1.5 kg

Recipe instructions

Step 1

Step 1
My pickling method is more of a marinating method. Cut the fish into fillets. Leave the fillet skin side down in a tray and start marinating. The marinade is designed for fish weighing 1.5 kg.

Step 2

Step 2
Add coarsely ground white pepper to the mixture of salt and sugar (it goes better with fish). Finely chop the dill, grind with a mixture of salt, sugar and pepper and leave to release juice.

Step 3

Step 3
Add a little saffron.

Step 4

Step 4
And now the most interesting ingredient, which is added to the dry mixture at the last moment — vodka or cognac. You need enough “fire water” for the mixture to turn into a paste.

Step 5

Step 5
You need enough “fire water” for the mixture to turn into a paste.

Step 6

Step 6
We cover the fillet pieces with it and place them on top of each other, flesh to pulp.

Step 7

Step 7
In this form, the fish must be kept in the refrigerator for a day, then scrape off the excess salt from the surface with a knife that has not been absorbed, wrap the fish in a clean towel and store it that way. Ready in 2-3 days.

Additional rubrics

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