Salted pink salmon with vodka

Step-by-step preparation

Cooking time: 3 day

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.

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.

3. STEP 3

   

   Add a little saffron.

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.

5. STEP 5

   

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

6. STEP 6

   

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

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, which has not been absorbed, wrap the fish in a clean towel and store it that way. Ready in 2-3 days.