How to make
Freeze the salmon for 24 hours and then defrost it. This is a rule for cases when we want to consume fish, that will not undergo heat treatment. It is important to to be done, because sometimes there are parasites in raw fish, which cause gastrointestinal disorders and only by freezing they are destroyed.
Clean the fish from any internal hidden bones, if there is skin, leave it. Wash and dry it well.
Crush the pepper in a mortar and finely chop the dill. Mix them well, until they release their aromas.
Pour the vodka, add both types of salt and sugar and stir.
Spread a large layer of clear plastic wrap on a flat surface. Spread a thin but dense layer of the prepared mixture on it, so that the size of the layer is as big as the pieces of fish.
Place one salmon fillet, cover it with the marinade and place the other one, on which you can spread the last layer of the mixture. Cover it well on the sides and wrap tightly with foil.
Place in a baking pan and press it on top with a weight, which presses on the fish. Refrigerate it for 24 hours.
Turn the package with the fish to the other side and press it again and store it in the refrigerator for another 24 hours.
Remove the salmon fillets, wash them well with cold water and dry them.
That way you can store it in olive oil and cut the marinated fish for a sumptuous appetizer.
In this case, I suggest you cut the fillets into thin pieces using a very sharp and thin knife.
Grease each slice with olive oil.
Prepare a mixture for filling the rolls by mixing the cream cheese with dill, parsley, pepper and lemon juice and peel - very finely grated. Optionally, flavor the filling with more spices or a sour lemon taste.
Put the cream cheese in one half of the thinly sliced marinated salmon and roll it tightly. Place each of the prepared fish rolls on a tomato slice.
Serve the appetizer rolls of homemade marinated salmon with a bottle of chilled fine white wine.
Enjoy your meal!
