How to make
The salmon fillet is washed, the bones are removed and it is dried perfectly with kitchen paper.
The sugar and salt are mixed and half the amount is spread evenly in a small bowl. The fish fillet is placed on this layer with its skin side down, then it is covered with the remaining amount of salt and sugar.
Press it down well to make the crust thick and if necessary, add more salt.
A heavy object is placed on the salted fish, which additionally presses it and it helps the process of separating liquids from the fish and it ripens faster.
The bowl is stored in the refrigerator for 24 hours - no less, no more, so that the salmon doesn't dry out too much, since the salt extracts all the juices from it.
After this time, remove the fish fillet, wash it under a gentle stream of cold water and dry it. You will see how it has darkened slightly, how it has hardened and ripened.
Drizzle the salmon with olive oil and store it in the refrigerator.
You can cut it into thin fillets and pour a generous amount of olive oil over it, so that it will last longer.
Prepared this way, the salmon is incredibly tasty - a delicacy, which you can easily make at home and without any effort.
Use at your discretion for a variety of dishes, salads, toasted slices of bread with olive oil or cream cheese and caviar.
Enjoy!
