For lovers of salty fish is to beer.
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Mix salt, sugar and pepper in a bowl. Add finely chopped dill.
Wash salmon under cold water, removing skins, envelops the fillet in the already prepared mixture and put on a large aluminum baking sheet (I had two small ones) and pour the salmon juice of half a lemon;
put the fillets in the refrigerator for 4 hours.
After 4 hours wash the salt off the fish under running water and remove it from the skin.
Leave the fish in the fridge for a few hours.
Then cut the fillet into small pieces. I usually pack the pieces into bags and freeze, then pull one at a time, defrost, cut into thin slices and serve - it really goes well with beer.