Salted Salmon на русском
This is a lengthy but easy way to treat salmon, which can later be used in many dishes, such as fish soup, sushi, Russian fish and beetroot salad, fish and onion pie, fish rolls with soft cheese, etc. Thin soft juicy slices of salt fish go really well laid between crispy potato cakes with the whole stack dressed with lemon and mustard vinaigrette - this makes a perfect Sunday champagne brunch. You can put a slice on a piece of fresh buttered baguette or eat it on its own dipped in Soya sauce sashimi style.
Mix two tablespoons of salt, one tablespoon of sugar and 20 ml of vodka and use the mixture to rub one kilo of salmon or trout. Put the fish skin side down on a flat dish, sprinkle with a pepper mix, and cover with some bay-leaves. Cover with plastic wrap and leave in the fridge for 2-3 hours or until the fish lets out some juices, then turn over. Marinate for 24 hours overall turning every 2-3 hours. Vodka is optional, it gives the juices more syrupy texture.