Salted salmon with currants
500 g salmon filet
2 tbsp. l salt (preferably large)
2 tbsp. l Sahara
¼ glasses of water
200 g blackcurrant
Sprinkle the salmon fillet with salt, wrap it in parchment or cling film and leave it to salted overnight in the refrigerator.
The next day, remove excess salt from the fillet surface and spread with blackcurrant mixture (boil water with sugar, add chopped blackcurrant, cool). Put the fillet for one night in the refrigerator, then clean the surface of the fillet from berries and cut into thin slices.
Serve with sour cream sauce.
500 g salmon filet
2 tbsp. l salt (preferably large)
2 tbsp. l Sahara
¼ glasses of water
200 g blackcurrant
Sprinkle the salmon fillet with salt, wrap it in parchment or cling film and leave it to salted overnight in the refrigerator.
The next day, remove excess salt from the fillet surface and spread with blackcurrant mixture (boil water with sugar, add chopped blackcurrant, cool). Put the fillet for one night in the refrigerator, then clean the surface of the fillet from berries and cut into thin slices.
Serve with sour cream sauce.
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