Salted fish in stores is quite an expensive product. It is not known with what spices it was salted and how fresh the salting was. Pink salmon, salted on its own, will be much tastier than bought, its cost will be cheaper, and it can become a real delicacy on the festive table. Moreover, it is not at all difficult to pickle it. All you need for this is salt, sugar, spices and seasonings. Below in the article will be given general recommendations and recipes on how to pickle pink salmon at home.

For salting, both fresh pink salmon and frozen are suitable. You can salt red fish, both a whole carcass and cut into small pieces, fillets or steaks. The only thing to remember is that the salting process, depending on the recipe chosen, takes time: it will take several hours to a day to get salted fish.

Basically, frozen pink salmon is offered in stores, as it is stored longer at very low temperatures. There are also options for cut fish, but the price is higher. You can take uncut fish, because its preparation for salting will be simple.

A truly delicious salted fish comes from fresh pink salmon. Before buying, fresh fish should be checked for smell and appearance: when pressed, the former shape of the fish should quickly recover and smell pleasant.

If frozen fish is bought for salting, it must first be thawed. For defrosting, it is better to leave the carcass in the refrigerator overnight. During this time, it will melt and it will be easier to cut it.

Defrosting is allowed at room conditions (when they forgot to take the fish out of the freezer or bought it frozen in the store), leaving it on the table for 2-3 hours. During this time, it will melt and it will not be difficult to carve it.

How to cut pink salmon before salting

The preparation technology before salting is the same for fresh and frozen fish.

The head, fins and tail are cut off. An incision is made in the abdomen, and all the insides are removed.

Then the carcass is washed with running water.

If you want to pickle only the fillet, then you need to remove the skin from the cut fish.

Rinse the cut pink salmon again with cold water and dry well with paper towels so that less moisture remains in it.

Salted fish is cooked dry and wet. The dry version involves only the addition of salt and spices, and the wet type of salting involves immersing pink salmon in marinades, juices and brines.

When red fish is salted in brine, a weight is required so that the carcass is completely covered with it and evenly acquires a salty taste.

To get lightly salted pink salmon, you do not need to marinate it for more than a day and, after removing it, pat it dry with a paper towel. Put the salted fish in a container and add sunflower oil.

An easy way to salt pink salmon is to rub it with a mixture of salt, sugar, spices and spices. Prepare, as a rule, such a mixture in a ratio of 1: 2 (sugar to salt), spices are taken to your liking. The amount depends on the size of the fish, the main thing is that the meat should be plentifully processed with a curing mixture.

Salted pink salmon can be stored in the refrigerator for only 3-4 days. It is better to put the remaining salted fish in the freezer, wrapping it in cling film or putting it in a container with a lid.

For salting pink salmon, you can use any dishes, except for metal, because it can give the fish an unpleasant metallic taste. Ceramic or glass is best suited for this purpose.

Dry salting of pink salmon

Divide the prepared carcass into two fillets or cut into pieces. Place meat side out on a cutting board and season generously with the salt and sugar mixture.

Place the meat side by side and wrap tightly in paper towels.

Put in a tray, bowl or deep plate. Put a load on top: cover the fish with a cutting board or plate and put a jar of water. Place in refrigerator or other cool place.

After 5-6 hours, turn the fish over to the other side.

In a day we will get salted fish, and in 2-3 days already salted. Unroll the carcass and remove the remaining salt.

The fish is served at the table, cut into pieces and poured over with sunflower oil.

How to pickle pink salmon in a marinade

The classic recipe for pickling pink salmon in brine is this. For 1 kg of pink salmon fillet take:

• Water - 1 liter;
• Sugar - 150 grams;
• Salts - 150 grams;
• Mustard - 30 grams;
• Bay leaf - 2 pieces;
• Allspice - to taste.

A pre-cleaned fillet is taken and divided into several pieces.

Fillet pieces are immersed in the cooled brine. It takes at least 4 hours for the meat to be completely salted. Pink salmon fish meat is taken out of the brine and served at the table.

Salted pink salmon

This method of cooking fish involves keeping pink salmon for a short time in a prepared saline solution, as well as a reduced salt concentration.

To prepare slightly salted pink salmon for 1 kg of fish, take:

• Salts - 1 tablespoon;
• Sugar - 1 teaspoon;
• Vegetable oil (odorless) - 100 ml;
• Black pepper - to taste;
• Coriander - a couple of pinches or to taste

Prepare fish and cut into small pieces.

Mix sugar and salt in a bowl.

Arrange the fish pieces in a single layer in a container, drizzle with vegetable oil and sprinkle with a mixture of salt, sugar, black pepper and coriander. Black pepper should be coarsely crushed. If desired, you can add a few peas of allspice. Pairs well with white pepper.

Do the same with the next layer. Lay out all the fillet pieces in layers.

Cover the container with a lid and refrigerate for at least 5 hours.

Pink salmon for salmon in brine

Pink salmon meat is not very fatty, but it can be made more juicy if vegetable oil is added during salting. Then such pink salmon will taste very similar to salmon. You can salt the fish in brine or dry method.

To prepare the brine you need:

• Water - 1.0-1.3 liters
• Salts - 5 tablespoons

Cool the boiled water and dissolve 5 tablespoons of salt in it.

We cut the pink salmon, remove all the bones from the meat and cut into pieces about 4 centimeters.

Shredded fish is placed in brine for 10 minutes. Then drain the brine, and dry the fillet pieces with a paper towel or napkins.

After removing from the brine, put in a glass dish and pour vegetable oil. Take any oil: sunflower, olive or other.

We put the fish in the refrigerator for 40 - 60 minutes.

If the brine is not enough to completely cover the entire fish, then you need to carefully move it every 5-10 minutes. In this case, you need to keep the fish in brine for a little longer.

As a result, there is no faster salting of pink salmon in time, and most importantly, in terms of taste, it corresponds to another red fish - salmon. The fish turns out tender, but if it turned out too salty, then you can soak it in water.

Salted pink salmon in brine

There are many options for brines that will make the taste of the fish rich. If you need to salt pink salmon tasty and quickly, use this recipe.

To prepare a brine for 1 kg of pink salmon, you need:

• Water - 1 liter;
• Salts - 3 tablespoons;
• Sugar - 2 teaspoons;
• Bay leaf - 2 pieces;
• As spices:
• Allspice and black or white pepper;
• Mustard (grains or ground).

First, prepare the brine for pink salmon. All components are mixed except mustard. At the very end, add mustard to the brine. Pour pink salmon with prepared brine (room temperature). After 3 hours, it will be ready if cut into small pieces. Larger pieces require more salting time.

Pink salmon in quick-salted brine may fall apart a little if defrosted fish was used. Spices and spices are added to the brine according to taste preferences. To get rid of the bitterness characteristic of pink salmon, you can add a little lemon juice or table vinegar to the brine.

How to pickle pink salmon in oil

For cooking in oil for 1 kg of pink salmon you need:

• Salts - 3 teaspoons;
• Vegetable oil - 1/2 cup (100-125 ml).

Wash and cut pink salmon: remove the skin and separate from the bones.

Cut the finished fillet into pieces half a centimeter thick.

Put the chopped pieces in a deep plate, add salt and spices as desired. Mix. Drizzle with vegetable oil and mix again.

Transfer the fish to a jar and refrigerate for 8-10 hours. During this time, the pink salmon will be salted.

Another way to salt salmon in oil.

For 700 grams of pink salmon you need:

• Vegetable oil - 100 ml;
• Salts - 2 tablespoons;
• Sugar - 1 teaspoon;

As spices:

• Black (white) pepper - to taste;
• Bay leaf - to taste.

Rinse salmon and remove skin and bones. Cut the fish fillet into small pieces.

I'm preparing the brine. Mix vegetable oil with salt, add sugar, bay leaf and black or white pepper to be crushed.

Mix the pieces of pink salmon filled with brine and send them to the refrigerator. After 10 hours you can try the fish.

Salted pink salmon with onion in oil

According to this recipe, salted pink salmon will be ready in 2 hours and it will turn out very tasty and tender. To salt pink salmon, for 2 carcasses of fish you need:

• Water - 1 liter;
• Salts - 5 tablespoons;
• Vegetable oils - 150 ml;
• Bulb onion - 1 head

Gutted fish cut into pieces. It is best to start slicing when the fish is slightly frozen. We put the pieces of fish in a convenient container.

Prepare brine. Add salt to chilled boiled water and stir. Fill them with fish.

Leave the pink salmon soaked in brine at room temperature for one hour.

Take the fish out of the brine and pat dry. Put in a deep plate or bowl. Put chopped onion on top and pour sunflower oil. Put the pink salmon in the refrigerator for 40-60 minutes.

Any type of salted pink salmon can be used cut into fillets or cut into pieces. The thinner the sliced ​​fish, the faster it will absorb salt and salt.

Salting pretty fast way preparation of pink salmon, which allows, without losing taste, to store fish in the refrigerator for several days. Salted pink salmon can be served as a separate dish, garnished with onions and herbs, or used as an ingredient in salads, sandwiches, stuffed pancakes and many other dishes.

How to salt pink salmon in the monastery, see the video

How to cook pink salmon in the oven juicy and soft - this question worries many housewives. Often, baked fish turns out to be dry, since pink salmon meat is lean, and this can thoroughly spoil the impression of the dish. When using dry oven heat, you should take a few extra steps to prevent the fish from drying out while baking.

First of all, if your goal is to get a soft, juicy fish, choose chilled pink salmon, not frozen, as when frozen, the fish can lose its taste and beneficial properties. Since pink salmon, like all salmon, is a very delicate fish, it cooks very quickly, so it is important not to overcook it in the oven, otherwise you will have to be content with dry fish. Pink salmon - depending on the size - is baked, on average, from 15 to 30 minutes.

To make the fish juicy, it must be lubricated with a sufficient amount of vegetable or olive oil before baking. To make this task easier, use a special culinary brush. The oil helps the fish stay moist inside while exposed to the dry heat of the oven.

Roasting pink salmon in aluminum foil not only makes it easier to clean the pan or pan later. This method keeps moisture inside the foil to prevent the fish from drying out. This method also allows you to add various flavors to pink salmon - for example, you can complement the fish with lemon, orange, various herbs and vegetables for a richer taste. Ground black pepper, minced garlic, dill, thyme and Italian seasonings go well with pink salmon. Alternatively, special baking bags can be used, which also keep the fish juicier. Lubrication of fish with oil when baking in foil or bag the best way will affect its juiciness and softness.

You can also marinate pink salmon fillets to make the fish juicy, soft and fragrant. Fish can be marinated in oil, vinegar, or lemon juice, combined with desired seasonings. Marinating for 30 minutes before roasting is sufficient.

To add extra juiciness to pink salmon, you can use sauce - the fish will partially absorb it and become more moist. For example, you can make a sauce for hastily by whisking together regular yogurt, honey, mustard and chopped dill. You don’t need to marinate pink salmon in the sauce - just grease the upper surface of the fish with it before sending it to the oven. The easiest option is to grease the pieces of fish with mayonnaise and bake, which will also give the fish softness and juiciness.

So, if you are wondering how to cook pink salmon in the oven juicy and soft - go ahead, get acquainted with our selection of recipes!

Salmon baked with butter and lemon

Ingredients:
500 g pink salmon fillet,
1-2 tablespoons vegetable or olive oil
2-3 slices of lemon or orange
salt and pepper to taste.

Cooking:
Preheat oven to 200 degrees. Lay a portioned piece of pink salmon in the center of a square piece of foil. Be sure to use enough aluminum foil to wrap around the entire piece of fish.
Drizzle the top of the fish with oil. Season with salt and pepper to taste. If desired, you can use your favorite spices, such as basil or oregano. You can also bake vegetables such as onions, zucchini and tomatoes along with pink salmon in foil. Add lemon or orange slices to enhance the flavor.
Fold the edges of the aluminum foil over the pink salmon so that the fish is completely wrapped. Bake for about 15-20 minutes or until the fish is fully cooked.

Baked pink salmon in mustard-honey marinade

Ingredients:
400 g pink salmon.
For marinade:
2 cloves of garlic
3 tablespoons lemon juice,
3 tablespoons of honey
3 teaspoons mustard,
1/8 teaspoon salt
1/8 teaspoon chili pepper
3 pinches ground black pepper
parsley.

Cooking:
Preheat oven to 200 degrees. Mince the garlic and mix all the ingredients for the marinade together thoroughly. Cut the pink salmon in half and marinate for 30 minutes to 2 hours, turning the fish several times. Put the pink salmon on a baking sheet or in a baking dish and bake for 12 minutes. Garnish the fish with chopped parsley and serve immediately.

Baked salmon stuffed with cheese and mushrooms

Ingredients:
1 pink salmon
2 bulbs
100 g cheese
200 g champignons,
80 g mayonnaise,
3 garlic cloves,
1/2 lemon
seasoning for fish
salt and ground black pepper,
butter.

Cooking:
Rinse pink salmon, make an incision along the belly, gut, remove the spine and all small bones. Drizzle the fish with lemon juice and set aside.
In a bowl, mix mayonnaise with salt and fish spices. Add garlic passed through the press, mix. Lubricate the fish inside and out with the resulting sauce and leave to marinate for half an hour.
Chop mushrooms and onions and fry in butter. Stir the mixture with grated cheese, season with salt and pepper. Put the resulting filling into the cavity of the fish, wrap it with cooking string, wrap in foil and put in the oven for about 1 hour.

Marinated baked pink salmon with yogurt, mustard and dill sauce

Ingredients:
For pink salmon in marinade:
4 pink salmon fillets,
4 tablespoons lemon juice,
2 tablespoons vegetable or olive oil
4 tablespoons fresh dill.
For sauce:
60 ml plain yogurt
3 tablespoons of mustard,
3 tablespoons fresh dill
2 tablespoons lemon juice.

Cooking:
Combine all marinade ingredients in a large bowl. Put the fish in a bowl so that it is evenly covered with marinade. Cover and refrigerate for at least 30 minutes or up to 6 hours.
Mix all sauce ingredients in a small bowl. The sauce can be stored in a covered container in the refrigerator. Preheat oven to 200 degrees. Place salmon on a baking sheet lined with foil, season with salt and pepper to taste, and bake for 10 to 15 minutes. Serve fish with prepared sauce.

Pink salmon baked with vegetables

Ingredients:
500 g pink salmon fillet,
6 potatoes
2 bulbs
2 boiled beets,
2 carrots
300 ml heavy cream
2 tablespoons of mustard,
1 teaspoon dried basil
salt and ground black pepper.

Cooking:
Cut the salmon fillet into thin long pieces. Dice vegetables. In a deep bowl, mix cream, mustard, dried basil, salt and pepper. Put the vegetables in a baking bag and pour in the cream mixture. Seal the bag and shake gently to coat the fish and vegetables with the mixture. Bake in a preheated oven at 200 degrees for about 45 minutes.

We hope that the question of how to cook pink salmon in a juicy and soft oven will no longer bother you, because your fish - thanks to our tips and recipes - will always turn out just delicious! Bon Appetit!

Red fish is a popular delicacy in many countries, which is included in the daily diet and served on holidays. A very common way to cook red fish is to salt it, and in our article we will talk about how to salt pink salmon at home.

Salting pink salmon at home is a quick and budgetary method of preparing fish, thanks to which the final product can be stored in the refrigerator for some time and served in various ways. For example, salted pink salmon can be used as an ingredient in sandwiches, canapés, appetizer rolls, stuffed pancakes, salads, or simply served as an appetizer and addition to side dishes. So, sandwiches with salted pink salmon are a great way to satisfy the hunger of unexpected guests or capricious children with poor appetite. There are also many recipes for salting pink salmon, and all of them are elementary in execution. Salting fish at home is not associated with difficulties and time-consuming. You just need to buy quality fish and follow our recommendations below.

Of course, the most delicious salted pink salmon is obtained from fresh fish, but if it is not possible to purchase it, then frozen is also suitable. If you buy fresh fish, pay attention to its smell and appearance. Fresh pink salmon smells quite pleasant, and its flesh is a bit like the flesh of a cucumber. Fresh fish is very dense and quickly returns to its original shape if you press it with your fingers. The skin of a quality fish is also smooth and elastic. If you are using a frozen product, it must be thawed before cooking. It is best to place the fish on the bottom shelf of the refrigerator, but never use a microwave or hot water for this.

To salt pink salmon, you can use both a whole fish and individual pieces of fillet. Alternatively, the fish can be cut into very thin slices. With this method, pink salmon is salted very quickly (literally in a few hours), and due to the fact that it does not need to be cut, it is very convenient to use fish for making snacks, for example, sandwiches. Before salting, the fish must be thoroughly washed, cleaned of scales, tail, fins and head removed, gutted (if required), butchered and bones removed. Rinse the prepared fish again inside and out, dry thoroughly with paper towels and cut into portions, if necessary. The fish can be left with the skin on or removed, depending on preference. Salting pink salmon can occur in two ways - dry, in which salt and spices are used, and wet, in which various marinades and brines are used.

For classic dry salting, a mixture of salt and sugar is used, which is rubbed on all sides of the fish. On average, a kilogram of fish requires 2 tablespoons of salt and half as much sugar. You can also use spices if you like, such as black pepper, coriander, mustard seeds, ground rosemary, bay leaves, and fresh dill or parsley. After that, the fish must be placed in a container or other container, closed and refrigerated for about a day. To cook pink salmon in a wet way, it is necessary to fill it with brine with the addition of spices, then cover and refrigerate for 24 hours. The finished product is stored in the refrigerator for about 4 days, after which it is better to put the salted fish in the freezer. It is extremely difficult to spoil salted pink salmon - the fish will absorb exactly as much salt as necessary. It is best to salt the fish in a plastic container, glass bowl or enamel bowl. It is better to refuse metal utensils, as the fish can acquire the taste of metal.

So that you no longer have questions about how to salt pink salmon at home, we bring to your attention a selection of recipes with which you can prepare a delicious fish appetizer.

Ingredients:
1 kg pink salmon,
2 tablespoons of salt
1 tablespoon of sugar.

Cooking:
Cut the prepared fish to make two fillets. Mix the sugar and salt in a bowl and rub the fish evenly on both sides. Connect the two halves, wrap with plastic wrap and send to the refrigerator. After 24 hours, pink salmon is ready for use. Before serving, pink salmon can be poured with vegetable oil.

Salted pink salmon

Ingredients:
1 pink salmon (about 1.5 kg),
1 tablespoon salt
1 teaspoon sugar
100 ml vegetable oil,
coarse black pepper to taste
coriander to taste.

Cooking:
Cut the prepared fish into small pieces. Mix salt and sugar in a small bowl. Put the first layer of fish in a container, brush lightly with oil, sprinkle with a mixture of salt and sugar, black pepper and coriander. Repeat layers until you run out of fish. Cover the container and refrigerate for at least 5 hours.

Salted pink salmon with dill

Ingredients:
1 kg pink salmon,
3 tablespoons of coarse salt,
3 tablespoons of sugar
200 g fresh dill.

Cooking:
Rinse the fish, dry it, cut it into two parts, remove the bones and remove the skin. Mix salt and sugar and carefully rub this mixture into the fish fillet on both sides. Rinse and dry the dill thoroughly. Put a third of the dill in a container where the fish will be salted. Put one fish fillet on top, then a layer of dill, the second fish fillet and the remaining dill. Cover the container and put a load on top, for example, a filled three-liter jar. Store for 8 hours at room temperature, then refrigerate for 2 days. After 2 days, remove the dill, cut the fish into slices and serve.

Ingredients:
1 kg pink salmon,
2-3 tablespoons of salt,
6-8 peppercorns,
1 tablespoon of vinegar
50 ml vegetable oil,
1 onion
Bay leaf.

Cooking:
Cut the prepared fillet into pieces and put in a container for salting. In a separate bowl, prepare the brine by mixing the salt thoroughly with 500 ml of water. Pour the brine over the fish and put oppression on top. Let stand at room temperature for 1.5 to 2 hours, then drain the brine and pour new brine from 1 cup of water and a spoonful of vinegar. Leave the fish in it for 5 minutes. Drain the brine, add chopped onion, bay leaf, pepper, vegetable oil to the fish and mix well. After 15-20 minutes, the fish is ready to eat.

Salted pink salmon in marinade

Ingredients:
5 pink salmon steaks,
2 tablespoons of salt
1 tablespoon sugar
0.5 liters of water,
3-4 bay leaves,
5 black peppercorns,
2-3 tablespoons of vegetable oil.

Cooking:
Put the steaks in a bowl and add spices. To prepare the marinade, boil water, and then cool it to room temperature and mix with salt and sugar until completely dissolved. Pour the marinade over the steaks. The water should completely cover the fish. Cover the container and refrigerate for a day, then remove the fish from the marinade, transfer to a container and pour vegetable oil for softness.

We hope that now it is very clear to you how to salt pink salmon at home simply and quickly. Our recipes will allow you to salt fish using the simplest ingredients, and get a delicious product that can be used both on its own and as a component for various snacks.

Pink salmon in cooking is used in the preparation of soups, second courses and for salting. However, during heat treatment, the fish turns out to be rather dry. Salted salmon, combined with various ingredients (lemon, mustard, honey, orange, and others), allows you to achieve the same delicate taste as more expensive salmon. For salting, they mainly use fillets, cutting the carcass of the fish into pieces, but you can cook it whole.

Ingredients:

• pink salmon fillet - 1 kg;
• vegetable oil - 100 ml;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking:

Salting pink salmon at home is easy and simple. At the same time, you can be sure of the quality of cooking without the use of preservatives and flavorings. This recipe is notable for the absence of additional spices.

The calorie content of salted pink salmon is 169 kcal / 100 g, and 85 g of fillet contains 10 g of fish oil. Red fish often has a slight bitterness, which is eliminated by salt, and spices with sugar give it a delicate taste and aroma. In Japan, sea salt is used to salt pink salmon. It is believed that it makes the taste of fish more natural.

There are several basic methods for preparing salted pink salmon at home:

• rubbing with salt in a dry state (dry method);
• soaking for a short time in a salt solution (salted pink salmon);
• aging in a marinade with the addition of spices and herbs (spicy salting);
• salting in oil.

Quick salting

Ingredients:

• pink salmon - 1 pc. (weighing 1-1.2 kg);
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.;
• coriander - 4 pcs.;
• black allspice peas - 4 pcs.;
• vegetable oil - 2 tbsp. l.

Cooking:

1. 1. Defrost pink salmon. If necessary, butcher it: rip open the abdomen, remove the insides, cut off the tail, head, fins, peel off the scales. Rinse the fish inside and out. You can leave the skin on.
2. 2. Separate the fish fillet from the ridge, cut into bars 3 cm thick across the ridge.
3. 3. Pour salt, sugar, add coriander, peppercorns, mix them.
4. 4. In another dish with a flat bottom, put 1 layer of fish, sprinkle with spices, pour over with oil, cover and place in the refrigerator. Salted pink salmon can be eaten after 18-20 hours.

Salting for 1 hour

Ingredients:

• fish fillet - 800 g;
• boiled water - 1 l;
• salt - 4-5 tbsp. l.;
• olive oil - 5 tbsp. l.

Cooking:

1. 1. Defrost freshly frozen fish fillets at room temperature, but not completely, so that it is easier to cut with a knife. Wash and cut it, as in the first step-by-step recipe.
2. 2. Prepare a strong saline solution. For 1 liter of water, 4-5 tbsp. l. salt. Put the pieces of fish in the brine for 10-15 minutes.
3. 3. Place the salted fish in layers in another pan, pour each of them with oil.
4. 4. Remove pink salmon in the refrigerator for half an hour.

Fish according to this step-by-step recipe cooks very quickly and has an incomparable taste. You can pickle it immediately an hour before the arrival of guests, and then serve it on the table in the form of tartlets, sandwiches, a la carte snacks or use it in salads.

Checking the concentration of salt in water is done using potatoes - for this you need to peel a potato the size of a chicken egg and lower it into water. If it floats, then the brine is cooked correctly.

In brine with sugar

Ingredients:

• fresh salmon fillet - 1 kg;
• sugar - 200 g;
• salt - 200 g;
• boiled water - 1 l.

Cooking:

1. 1. Cut the fillet into pieces, as in previous recipes.
2. 2. Pour water into a deep bowl, mix and dissolve the salt and sugar.
3. 3. Put the fish in the brine and soak for 3-4 hours.
4. 4. Drain the liquid, serve pink salmon on the table.

The large amount of sugar used in this recipe gives the fish a piquant taste. When using powdered sugar, pink salmon is more tender.

In the salmon

Ingredients:

• pink salmon (or other red fish) fresh or frozen - 1 medium-sized carcass (1-3 kg);
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• dried dill - 1 tbsp. l.;
• garlic - 2 cloves;
• ground black pepper - to taste.

Cooking:

1. 1. Wash and clean the fish from scales. Make incisions, pull out the ridge and large bones, wash.
2. 2. Prepare a mixture of salt, hot pepper and sugar in a cup. Grate the pink salmon inside and out.
3. 3. Squeeze the garlic in the press, distribute it over the carcass, sprinkle with dill.
4. 4. Wrap pink salmon in canvas or parchment, place in a plastic bag.
5. 5. Put fresh fish in the freezer for 3 days, then in the refrigerator to thaw. If the fish was frozen before cooking, then it is immediately placed in the refrigerator for 3-7 days. Salting can be done as a whole or in pieces. Before eating, the fish is cleaned of salt.

With vodka

Ingredients:

• pink salmon fillet - 1-1.2 kg;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vodka - 50 ml.

Cooking:

1. 1. Mix salt and sugar in a bowl or plate.
2. 2. Cut the fillet into large flat pieces of 5-7 cm.
3. 3. Rub each slice with a mixture of sugar and salt.
4. 4. Put the fish in 1 layer in a flat dish and pour vodka over it.
5. 5. Put oppression in pieces and put in the refrigerator overnight.
6. 6. The next morning, the snack is ready to eat.

To taste salty pink salmon, you need to use vodka, and not other alcoholic beverages. When finished, the smell of alcohol is no longer felt, and the texture of the fish is tender and dense, with well-salted flesh. You can additionally put your favorite spices and herbs in the pickling mixture.

in a lemon

Ingredients:

• pink salmon fillet - 1 kg;
• lemon - 1 pc.;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• sunflower oil - ½ tbsp.

Cooking:

1. 1. Wash, dry and cut the fillet into thin slices.
2. 2. Mix sugar with salt, rub the fish with them.
3. 3. Wash the lemon, cut into half rings with the zest.
4. 4. Put the fish and lemon into the salting container, alternating their layers. The top layer should be covered with lemon.
5. 5. Pour in the oil, close the container and refrigerate for 1 day.

Thanks to lemon, slightly salted pink salmon is well saturated with marinade and acquires a very delicate taste.

In mustard sauce

Ingredients:

• pink salmon fillet - 1 kg;
• mustard powder - 1 tbsp. l.;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9% - 1 tbsp. l.;
• vegetable oil - 200 ml;
• boiled water - 300 ml.

Cooking:

1. 1. Prepare the fillet, as in the classic step-by-step recipe.
2. 2. Dissolve sugar and salt in water, then add mustard, stir thoroughly, pour in vinegar.
3. 3. Put the pieces of fish in the brine, press down with oppression and marinate for 3-5 hours in the refrigerator.
4. 4. Transfer the finished dish to a jar and pour oil over it.

The taste of such fish is more like pickled pink salmon, since the recipe contains vinegar, and thanks to mustard, the dish is especially tender and juicy.

with lime

Ingredients:

• pink salmon fillet - 1 kg;
• lime - 3 pcs.;
• salt - 2 tbsp. l.;
• white pepper - 1 pinch.

Cooking:

1. 1. Salt the fillet, as in the classic recipe.
2. 2. Wash the lime, remove the peel, grate it, and chop the pulp and chop in a blender.
3. 3. Mix lime gruel with zest, salt and pepper.
4. 4. Cut pink salmon into thin slices, place in a container, spread lime mixture on top. Marinate in the refrigerator overnight.

The combination of lime (or lemon) flavor with pink salmon is very harmonious. Additionally, before marinating, fish can be smeared with a thin layer of mustard sauce or spices can be added, and for greater juiciness, after salting, pour vegetable oil. This dish has a refined, amazing taste.

With tangerines

Ingredients:

• tangerine - 4 pcs.;
• pink salmon fillet - 1 kg;
• salt - 2 tbsp. l.

Cooking:

1. 1. Prepare the fillet as usual: wash, dry, cut into slices.
2. 2. Wash tangerines, peel, divide into slices, chop each of which into slices 0.5 cm thick.
3. 3. Put the fish on the bottom of the salting container, sprinkle it with salt, lay out half of the tangerines, then repeat the layers.
4. 4. Close curing dishes, put in the refrigerator for pickling for 1 day.

Tangerines can be replaced in this recipe for 2 pcs. oranges. During pickling, fruits release juice, the fish is saturated with it and acquires a unique taste and aroma. Pink salmon is juicy and tender.

With onions in 2 hours

Ingredients:

• pink salmon fillet - 0.5 kg;
• onion - 1-2 pcs.;
• vinegar 9% - 2 tbsp. l.;
• vegetable oil - ½ tbsp.;
• salt - 1 tbsp. l.

Cooking:

1. 1. Wash the fillet, dry it, cut into thin pieces of 0.5 cm thick, put in a bowl and sprinkle with salt.
2. 2. Wash and peel the onion, chop into half rings. Put it in a cup, pour boiling water over it, stand for 5 minutes, drain the boiling water.
3. 3. Add vinegar to a cup with onions, mix, pour in vegetable oil. Divide the mass into 2 equal parts.
4. 4. First put pink salmon in the container, then half of the onion, repeat the laying of the layers. Pour the rest of the oil from the onion bowl.
5. 5. Close the container, put in the refrigerator to pickle for 3 hours.

Pink salmon with onions, cooked in 2 hours, has a piquant taste. Faster salting is provided by the addition of vinegar. Instead of ordinary table vinegar, it is allowed to use apple, wine or rice. This dish will keep for 3 days in the refrigerator.

With mustard and coriander

Ingredients:

• pink salmon - 1 carcass;
• mustard - 3 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 2 tbsp. l.;
• ground coriander - ½ tsp;
• vegetable oil - 5 tbsp. l.

Cooking:

1. 1. Wash, clean and cut the fish into 2 fillets.
2. 2. Mix coriander in a cup with salt and sugar.
3. 3. Sprinkle the fillet pieces with the prepared mixture.
4. 4. Pour vegetable oil into a cup, add mustard and stir.
5. 5. Put 1 fillet into the container, pour half of the marinade, put the second piece of pink salmon, pour in the remaining sauce.
6. 6. Seal tightly, put in the refrigerator for 6 hours, then swap the fillet pieces and marinate for another 12 hours.
7. 7. Before serving snacks on the table, dry the fillets with napkins and cut into pieces.

Thanks to the use of mustard and coriander, the appetizer acquires an original taste. For more piquancy, mustard can be used mixed with mustard seeds.

With oranges and honey sauce

Ingredients:

• pink salmon fillet - 1 kg;
• orange - 2 pcs.;
• salt - 2 tbsp. l.;
• dill - 1 bunch;
• lemon juice - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• olives - 4-5 pcs.

For sauce:

• honey - 20 g;
• mustard - 20 g;
• vinegar - 20 g;
• vegetable oil - 40 g.

Cooking:

1. 1. Prepare the fillet, as in the classic step-by-step recipe. Grate with a mixture of sugar and salt.
2. 2. Wash the orange, peel, cut into half rings.
3. 3. Finely chop the greens.
4. 4. Transfer the fish with oranges to a container, sprinkle with dill.
5. 5. Close the container, store in the refrigerator for a day.
6. 6. Mix honey, mustard and vinegar to make a sauce.
7. 7. Cut the finished pink salmon into thin slices, sprinkle with lemon juice, garnish with olives or olives, sprigs of greenery. Serve the sauce in a separate bowl.

Honey can also be used as a marinade in 3 ways:

• with soy sauce (2 tablespoons of honey and 100 ml of sauce);
• with mustard and hot pepper (1 tbsp mustard, 2 tbsp honey, 1 pinch of pepper);
• with lemon (2 tablespoons of honey and freshly squeezed juice of 1 lemon).

Pieces of pink salmon are smeared with marinade and kept in the refrigerator for 1 day.

In oil, "under the salmon"

Ingredients:

• fresh-frozen pink salmon - 1 carcass (0.8-1 kg);
• sea ​​salt or table salt - 4-5 tbsp. l.;
• boiled water - 1 l;
• vegetable oil - 100 ml.

Cooking:

1. 1. Prepare the fish, as in the quick salting recipe. Cut the fillet into portions.
2. 2. Dissolve salt in water. The brine must be concentrated. His readiness to check with a raw egg - lower it into the liquid, if it pops up, then everything is done correctly.
3. 3. Put pink salmon in a saucepan, pour brine over it so that it completely covers the pieces. Keep for half an hour.
4. 4. Rinse the fillets in water, put in a colander or dry with paper towels.
5. 5. Place pink salmon in a dish for salting and pour oil, close it and refrigerate for half an hour. Before serving, the delicacy can be sprinkled with lemon juice.

Pink salmon in oil is especially juicy, soft and tasty. By itself, this fish is rather dry, but when cooked according to this recipe, it becomes similar to trout or salmon.

In spicy mustard brine

Ingredients:

• pink salmon fillet - 1 kg;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• powder mustard (or its seeds) - 1 tbsp. l.;
• bay leaf - 1 pc.;
• black allspice - 5 pcs.

Cooking:

1. 1. Prepare the fish carcass as usual, cut into pieces 3 cm thick.
2. 2. Mix sugar, salt and spices in a saucepan, pour 1 liter of water and boil to dissolve these ingredients more quickly.
3. 3. Cool the brine to room temperature, pour over the fish.
4. 4. Cover with a lid or a flat plate, place the weight and keep in the refrigerator for 6-12 hours.

In such a brine, salting pink salmon is allowed as a whole, but in pieces it turns out faster. When salting, you can add chopped onions and herbs, they will add more spiciness and piquancy to the appetizer.

Salting after freezing and thawing

Ingredients:

• pink salmon - 1 kg;
• salt - 4 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking:

1. 1. Wash pink salmon, cut, cut into pieces.
2. 2. Combine sugar with salt.
3. 3. Rub the pieces well with this mixture.
4. 4. Put the fish in the refrigerator for 1 day. The finished snack should be stored for no more than 3 days.

The increased amount of salt in this product will help salt pink salmon stronger and faster.

With repeated freezing and thawing, fish loses its taste and useful qualities, as ice destroys muscle fibers. It is not difficult to determine such a carcass - the bones are separated from it much more easily than from a freshly frozen one.

A quick way to "wet salt" in a spicy marinade

Ingredients:

• pink salmon carcass - 1 pc.;
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.;
• boiled water - 1 liter;
• black peppercorns - 10 pcs.;
• vegetable oil - 3 tbsp. l.;
• bay leaf - 1 pc.

Cooking:

1. 1. Cut and wash the fish. Cut into pieces 3-5 cm in size, put in a container or jar.
2. 2. Boil water in a saucepan, add spices, boil for 5 minutes, then cool.
3. 3. Pour marinade over pink salmon, put it in the refrigerator for 12 hours.
4. 4. Serve on the table, dousing the fish with vegetable oil and garnishing with chopped herbs.

Whole salting

Ingredients:

• pink salmon carcass - 1 pc. (1 kg);
• sugar - 2 tbsp. l.;
• salt - 3 tbsp. l.;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.

Cooking:

1. 1. Defrost and cut the carcass, rinse in running water, dry, peel, divide into 2 loin parts.
2. 2. Combine salt and pepper.
3. 3. Roll the fish in this mixture on all sides, put in a dish for salting, adding bay leaves.
4. 4. Cover and salt the pink salmon in the refrigerator for a day.
5. 5. If the fish is a bit dry, cut into portions, put in a jar, pour vegetable oil and keep another 12 hours in the refrigerator.

The fillet is salted faster. You can salt the whole carcass, for this they prepare a strong brine with the addition of sugar, vinegar and spices and salt the pink salmon for 1-2 days in the refrigerator.

With spicy sauce

Ingredients:

• pink salmon carcass - 1 pc. (1 kg);
• sugar - 1 tbsp. l.;
• salt - 100 g;
• orange - 2 pcs.;
• dill - 1 bunch;
• French mustard seeds - 20 g;
• honey - 20 g;
• vinegar - 20 g;
• olive oil - 40 g.

Cooking:

1. 1. Cut the pink salmon carcass, wash, dry and cut into slices 3 cm thick.
2. 2. Wash oranges, cut into thin slices.
3. 3. Mix sugar and salt in a bowl and rub the fish with them.
4. 4. Put the pieces of pink salmon in a dish for salting, sprinkle with dill on top, put the chopped orange.
5. 5. Salt the fish in the refrigerator for 1 day.
6. 6. Mix mustard, honey, vinegar and oil in a bowl.
7. 7. Serve the fish on the table along with the sauce.

Salting pink salmon milk

Ingredients:

• milk - 500 g;
• sugar - 20 g;
• salt - 20 g.

Cooking:

1. 1. Wash and dry fish milk with paper towels.
2. 2. Place them in a container, add salt, sugar (you can add spices and spices to taste), close the lid and shake several times to mix everything well.
3. 3. Put in the refrigerator for 2 days.

Milk, like fish meat, can be marinated in a mixture of vinegar, chopped onions and black allspice. In this case, you get a more interesting, rich taste. When serving, milk is decorated with greens and lemon slices.

mustard seeds - 2 tsp;

feta cheese - 100 g;

lemon juice, dill - to taste.

Cooking:

1. 1. Wash the lettuce, put it in a colander so that the water is glass, then spread it on a dish.
2. 2. Hard boil eggs, peel, cut into quarters.
3. 3. Wash the tomatoes and cut into slices.
4. 4. Cut the cheese into cubes.
5. 5. Finely chop the dill with a knife.
6. 6. Chop the onion into rings or half rings.
7. 7. Mix mustard, oil and dill in a cup.
8. 8. Cut the salted pink salmon into cubes.
9. 9. Mix and put eggs, tomatoes, onions, fish on lettuce leaves, pour over mustard dressing, garnish with herbs and serve.

For more spiciness, you can add ground pepper and juice of ½ lemon.

Appetizer with cheese

Ingredients:

• salted pink salmon - 200 g;
• cheese - 100 g;
• pitted olives - 1 can;
• mayonnaise - 2 tbsp. l.;
• egg - 1 pc.;
• skewers (toothpicks) - by the number of servings;
• greens, lettuce - to taste.

Cooking:

1. 1. Boil an egg, peel it.
2. 2. Grind cheese and egg on a grater.
3. 3. Cut the greens.
4. 4. Mix the egg, cheese, mayonnaise and herbs. Cut salted fish into thin wide strips.
5. 5. In the middle of each piece of pink salmon, put the cheese filling, wrap it in a small roll.
6. 6. Pierce the olive with a skewer, then thread it into the fish roll, fixing its edges from unwinding.
7. 7. Put lettuce leaves and rolls on a dish.

Appetizer with lavash

Ingredients:

• pita bread - 2 pcs.;
• salted salmon - 300 g;
• cream cheese - 50 g;
• dill - to taste.

Cooking:

1. 1. Cut pink salmon, as in the previous recipe.
2. 2. Grease pita bread with cream cheese. If the cheese is thick, then mix it in a blender with a small amount mayonnaise.
3. 3. Grind dill.
4. 4. Sprinkle the surface of the pita bread with dill, put the pink salmon, roll into a roll.
5. 5. Place the roll in the freezer of the refrigerator for 15 minutes so that it “grabs”.
6. 6. Cut the roll obliquely into slices 2-3 cm thick.

Such a dish will decorate the festive table, and the use of Armenian lavash with fish goes well as a delicious snack.

Tartlets

Ingredients:

• tartlets - 20 pcs.;
• salted pink salmon - 200 g;
• egg - 2 pcs.;
• cream cheese or mayonnaise - 80 g;
• cucumber - 1 pc.;
• greens and olives - for decoration.

Cooking:

1. 1. Boil eggs, peel, chop on a grater with small holes.
2. 2. Cut the fish and fresh cucumber into small cubes.
3. 3. Mix the resulting components, season with cream cheese or mayonnaise.
4. 4. Arrange the filling in tartlets, decorate with herbs, place 1 olive in the center.

Olives and red caviar can also be used as a decoration, so the tartlets look even more impressive on the festive table.

When choosing fish and cutting it for salting, you must adhere to the following recommendations:

Experienced housewives are guided by the following salting rules:

• Salt should be used plain, not iodized.
• In order for the fish to have a natural flavor, you should salt it in a glass dish.
• Ready snacks should be stored in the refrigerator. You do not need to put it in the freezer, because after defrosting the fish will be tasteless.
• It is necessary to use oppression (or weight), which allows the carcass to marinate more evenly and faster.
• To salt pink salmon as a whole (uncut), it must be rubbed with salt, salt should also be poured into the mouth and gills and a strong saline solution should be injected into the abdomen (using a syringe).
• If the fish turns out to be too salty, then just before eating it should be soaked in water or milk for 2 hours.
• To salt pink salmon, it is better to use coarse salt. It draws moisture out of the fish better than small ones.
• The main proportion for the preparation of brine should be considered as follows - 1 part sugar and 3 parts salt.
• Salting pink salmon for more than 3 days is not recommended. The longer the fish is in the solution, the more salty it becomes.

The following seasonings go well with pink salmon meat:

• dill and parsley;
• thyme;
• black and white ground pepper;
• basil;
• allspice peas;
• rosemary;
• horseradish;
• garlic;
• Bay leaf;
• vinegar;
• mustard.

Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will compete with them. To meet your budget and be sure of the quality of the salinity, you can choose the fish and cook it yourself. And how to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially when frying, it will lose some of its nutritional value. To preserve the vitamins in the maximum volume, it is better to bake or pickle it. Salting pink salmon is a quick way to cook a fish that will become a table decoration and retain its taste and nutritional properties for a long time.

• Choose a quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and whole fins. Frozen carcasses must have a certificate indicating the location of the catch and the expiration date, but it will be possible to fully verify the quality only after defrosting.
• It is better not to buy ready-made pink salmon fillet, especially in unverified places, as unscrupulous sellers soak it in phosphates to increase weight and more presentable appearance.
• Frozen fish is best thawed on the bottom shelf of the refrigerator. Defrosting in water or in water will damage the fibers and lose nutrients.
• For salting, you will need dishes made of glass, plastic or clay. A metal container under the influence of salt can spoil the taste and appearance of the fish.
• The appearance of the product can be spoiled by iodized salt, so it is better to use ordinary rock salt.
• Due to the tender and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
• The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
• If the fish is too well salted and seems salty, you can pour it with chilled boiled water and leave for a few minutes.
• Salted fish will keep in the refrigerator for several days. For better preservation, the pieces must be lubricated with vegetable oil.

How delicious to salt pink salmon and how to properly cut it?

1. Wash the fish and clean the scales.
2. Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. From these "waste" you get a delicious ear.
3. Cut open the belly and remove the innards.
4. If there is caviar in the belly, it can also be salted.
5. You can cut the fish into any pieces you like. To remove the skin or not is also at the discretion.

Salting pink salmon at home can occur in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, and use coarse salt. In this way, the fish will be salted quickly.

Ingredients:

• pink salmon fillet - 1 kg;
• salt - 4 tablespoons;
• sugar and spices as desired.

How to pickle pink salmon at home?

1. Cut the prepared fish into large pieces and remove small bones.
2. Sprinkle the pieces with salt and fold the salted meat to each other.
3. Wrap the pieces in cotton cloth and place on a wooden board in the refrigerator.
4. You can also put the fish wrapped in a cloth in a glass dish and press down with a jar of water or a saucepan.
5. During the night, the fish will have time to salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon for salmon

To make pink salmon fatter, vegetable oil is used in the recipe. Fish prepared according to such a simple recipe differs little from salmon.

• pink salmon - 1 kg;
• lemon juice - 1 tablespoon;
• salt - 2 tablespoons;
• bay leaf - 1 piece;
• sugar - 1 tablespoon;
• vegetable oil - 2 tablespoons;
• peppercorns - 10-12 pieces.

How to salt pink salmon with butter?

1. Prepare the fillet, cut it thinly and place it in a salting container.
2. Add lemon juice to the fillet and mix.
3. Top with pepper, sugar, salt and chopped bay leaf.
4. Put the fish in the refrigerator for 24 hours, crushing it with oppression.
5. After a day, grease the pieces with oil and try.

in the marinade

An excellent option for cooking salted pink salmon at home is to use marinade.

• pink salmon - 5 steaks;
• sugar - 1 tablespoon;
• water - 0.5 l;
• salt - 2 tablespoons;
• peppercorns - 5 pieces;
• bay leaf - 4 pieces;
• rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

1. Put the prepared steaks in a bowl and add spices.
2. For the marinade, boil water, add salt, sugar, cool to room temperature.
3. Pour the marinade over the fish so that it is completely in the water.
4. Close the container and put it in a cold place for one day.
5. Remove salmon from marinade and drizzle with oil to soften.

After freezing, the fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which probably affected its quality. High-quality fish will not be so easily separated from the bones, and it can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

1. Prepare pink salmon for salting.
2. Mix sugar with salt and carefully coat the fish pieces with the mixture.
3. Place the fish in the refrigerator for 1 day.
4. A high concentration of salt will dry out the product more strongly and faster. Ready fish can be stored no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

• pink salmon fillet - 1 kg;
• orange - 2 pieces;
• salt - 2 tablespoons;
• dill - a bunch;
• sugar - 1 tablespoon.

For sauce:

• honey - 20 g;
• mustard - 20 g;
• vinegar - 20 g;
• rast. oil - 40 g.

For submission:

• greenery;
• olives;
• lemon juice.

How to salt pink salmon with honey?

1. Prepare fish fillet and pat dry. Put in a suitable container with a lid, preferably glass or plastic.
2. Peel the orange and cut into rings.
3. Finely chop the dill.
4. Mix sugar and salt and rub the fish.
5. Sprinkle chopped dill on top and top with orange slices.
6. Close the container and put it in a cold place for 1 day.
7. When the fish is salted, prepare the sauce. To do this, mix all these ingredients until a homogeneous consistency.
8. Cut the fish fillet into thin slices and put on a dish. Garnish with olives and herbs on top, pour over lemon juice. Serve with honey mustard sauce.

To add spice and originality, fish can be salted by adding coriander and mustard.

For the dish you will need:

• pink salmon - 0.8-1 kg;
• salt - 2 tablespoons;
• mustard - 3 tablespoons;
• vegetable oil - 20 g;
• sugar - 2 tablespoons;
• coriander - 1 teaspoon.

How to salt pink salmon at home will show the video. The main actions are as follows.

1. Prepare salmon fillet.
2. Grind coriander in a mortar and mix with sugar and salt.
3. Sprinkle the fillet with the mixture.
4. Mix mustard with oil.
5. In a container where pink salmon will be salted, put one fillet and pour sauce on top. Then put the second and pour the remaining sauce.
6. Close tightly and put in the refrigerator. After 6-8 hours, take out the fillets and swap them. Remove for another 10-12 hours.
7. When the fillet is ready, wipe it with a paper towel and cut into pieces.

Salted pink salmon snacks

We figured out the question of how to salt pink salmon at home. Now consider the recipes for snacks with salted pink salmon. It is ideal for various appetizers, sandwiches and salads.

Appetizer with cheese

A great replacement for already boring sandwiches. You will need the following products:

• salted pink salmon - 200 g;
• mayonnaise - 2 tablespoons;
• greenery;
• hard cheese - 100 g;
• boiled egg - 1 piece.

This is the step by step preparation.

1. Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
2. Cut the fish into thin strips.
3. Put the filling in the center of the strip and roll up the roll.
4. Attach an olive, a roll, and then another olive to the skewer so that the rolls do not unwind.
5. Put the lettuce leaves, skewers on a dish beautifully and serve.

Lavash snack

Such an appetizer is quite simple to prepare, but it looks festive, elegant and will become a table decoration. For cooking, in addition to fish, you will need pita bread, creamy soft cheese, dill, mayonnaise.

That's the preparation.

1. Cut the fish into thin pieces.
2. Finely chop the dill.
3. Lubricate pita bread with cream cheese, mayonnaise, sprinkle with dill.
4. Arrange the pieces of pink salmon and roll into rolls.
5. Ready rolls put in the freezer for 15-20 minutes.
6. Cut the rolls into small pieces.

For this appetizer, you can use store-bought tartlets or make your own. To make the appetizer look spectacular and appetizing, you can decorate it with olives, herbs and red caviar.

• salted salmon - 200 g;
• cucumber - 1 piece of medium size;
• mayonnaise or cream cheese - 80 g;
• mustard - 1 teaspoon;
• sour cream - 1 tablespoon;
• greenery.

The principle of preparation is quite simple.

1. Cut salted salmon into small pieces.
2. Peel the cucumber and cut into cubes the same size as the fish.
3. For the sauce, mix sour cream, mustard, mayonnaise.
4. Mix chopped pink salmon and cucumber with sauce.
5. If pink salmon is low-salted at home, then add a little salt to taste.
6. Fill the tarts with the prepared mixture.
7. Decorate the tartlets with sprigs of greens and arrange on a platter.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced hostess it will become a real culinary masterpiece. Especially if it is properly salted.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.