Russian cured salmon

 As I promised the recipe of classic Russian cured salmon. 🙂

We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).

Salmon-1

Combine salt and sugar in a small bowl, mix it with a spoon. 🙂

Salmon-2

Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.

Salmon-3

Salmon-4

Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.

Salmon-5

Salmon-6

!!! And above all – pour 50ml vodka over the salmon. It will help to cure the salmon.

Salmon-7

Put the lid or plastic wrap on the dish/container and refrigerate.

Salmon-8

Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!

Salmon-9

Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.

Enjoy this marvelous Russian-style salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. 🙂

Salmon-10

 

17 Comments

    • milkandbun says:

      We love vodka, but mostly we don’t drink a lot of it, just have a shot with salmon or blini and on special occasions like holidays and birthdays.
      What did you try from Russian cuisine? 🙂

  1. Tamara says:

    our family had this after Liturgy one Sunday and loved it! Thank you for posting, we can’t wait to try it. May you have a blessed Lent and Pascha!

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  8. Sasha says:

    I just made this this weekend. I don’t know if this is common but I found the vodka taste to be way too overpowering – it really penetrated the fish. Growing up, I don’t remember my mom ever using vodka to cure the salmon, only salt. Can you advise?

    • milkandbun says:

      Hello! Sorry to hear about that. Of course you can make it without vodka too. But I always cure it with vodka and never felt its taste or smell; my advise – try next time to use only a splash of vodka/1 tbsp per 400-500g fish. Reasons why I prefer to make it with vodka: the fish fillet becomes more dense-not so soft, also vodka is a natural preservative. So, the choice to use it or not is up to you. But I do hope that you will get a perfect and tasty cured salmon next time.! Don’t give up!
      One more tip- you can also add some flavour, like a pinch of dried dill or crushed coriander seeds, or some white pepper.
      Cheers
      Mila

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