Tag Archives: salted salmon

Russian cured salmon

¬†As I promised the recipe of classic Russian cured salmon. ūüôā

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

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Combine salt and sugar in a small bowl, mix it with a¬†spoon. ūüôā

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

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

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

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

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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!

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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. ūüôā

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Breakfast. Russian Salted Salmon.

¬† ¬†What homemade breakfast is¬†enjoyable for you?¬†For me it is a sandwich with homemade salted salmon. Thin slices of salmon on a piece of Russian rye bread. May be some butter, chopped dill.. No words! It sounds so delicious, so amazing! I’m already hungry! ūüėÄ
¬†¬† You can also add a¬†thin slice of lemon or lime.¬†The citrus really comes through, but doesn’t overpower the delicate taste of cured salmon. Such breakfast would be a great start to the day for sure!
¬†¬† Don’t forget to prepare a cup of fresh coffee or tea. Now you can enjoy the¬†incredibly tasty¬†breakfast!
     
¬†¬† We do like a red fish in Russia!¬† But during Imperial times in Russia not only fish with red meat were called “red”. Sturgeon, ¬†beluga (hausen) and sterlet were served for imperial dinners as “red fish”. List of red fishes was named not¬†by the color of the meat or by the breed, but by¬†excellent and tender taste, a certain size, and the prestige! It’s fishing was very difficult and sometimes dangerous. For example, beluga could weight up to 200-300 kg and could easily sinks the fishing boat. In 1827 beluga was fished with weight around 1500 kg!!! Siberian sturgeon got the title “The king fish” for it’s¬†strength¬†and size. So such dainty fishes been expensive, not everybody could buy it. Only for imperial family, noblemen and gourmets. Fishes with red meat (salmon) were more ordinary¬†and¬†often¬†were made salty for long¬†storage.
¬† ¬†Popular and widely-sold types of red fish in Russian are chum salmon and¬†pink or¬†hunchback salmon (they’re not very expensive), salmon and ¬†trout are more expensive species but definitely more tastier fishes. Nowadays,¬†it’s possible to¬†buy already salted salmon in supermarkets but many Russian women prefer to buy a whole fish (often it’s sold frozen) and cure it themselves. The¬†weather in Russian is cold most of the time, so fish’s head, tail and fins go well into soups and chowders, such comforting and nourishing¬†meal can easily warms you up.
 Cured salmon can be eaten as is, or on a slice of your favourite bread. It is a delicious appetizer, which accompanies vodka and other strong drinks. More pure vodka Рmore salmon should be eaten, it helps to reduce an alcoholic intoxication.
¬† I’m sure your guests would be glad to taste Russian salted salmon¬†and interested in the recipe.¬†Shall we keep it¬†in a secret?¬†Can’t say for you, but I’ll show you how to prepare it soon (you can find the recipe by clicking here).
  Stay healthy!