Christmas Party Feast Series: Eastern European Salted Salmon Gravlax Salmon

After mixing sea salt and yellow sugar, apply half of it to one side of the fish.

2. Sprinkle half of the lemon peel (yellow part) on the fish.

3. Spread the dill on the fish.

Finally, there are shredded onions.

5. Cover with a layer of cling film.

6. Invert the fish with plastic wrap and place it on a clean baking dish.

7. Repeat steps 1-5 above

8. Cover the fish with plastic wrap to ensure that the entire body is wrapped in plastic wrap.

9. Cover a baking tray and press a heavy object on top. Store in an environment below 4 degrees Celsius for 24-48 hours. During this period, it is necessary to clean up the excess water from the salmon 2-3 times.

This is salmon that has been salted for 48 hours. (The following part has gif display in the original text of the WeChat official account Chubbylens) Remove all the fresh-keeping films, wipe off all the spices used for salting, and rinse the fish body with drinking water. After using kitchen paper to absorb moisture, place the fish on a cooked food cutting board for processing. In order to improve the taste of the food, it is best to cut the fish slices thin and large. Therefore, if the selected salmon is not too thick, it is recommended to use a 45 degree oblique slicing method. In addition, the Japanese master Yusheng taught: Try not to cut fish fillet back, that is, cut it all with one knife, steady, accurate and ruthless. The fish fillet produced in this way has the best taste.

11. In terms of sauce, the most traditional way to eat is: mayonnaise, yellow mustard, sea salt, pepper, lemon juice, chopped dill, and a little olive oil.

12. In addition, I also recommend a Southeast Asian style sauce: lemon juice (lime is better), fish sauce, yellow sugar, and sirloin sauce.

13. Pair potato chips or thin crisps with salted salmon and sauce: a perfect match!