Salted pink salmon snacks recipes. Salted pink salmon at home: an affordable delicacy! Recipes for salted pink salmon and the secrets of salting it at home. Salted pink salmon salad with potatoes and olives

Red fish is not only healthy, but also very tasty. Dishes made from it become a decoration for the festive table. If you are on a limited budget, it would be a good idea to prepare salted pink salmon salads for your guests. Such recipes will also appeal to those who seek to eat low-calorie foods, because pink salmon is not as fatty as other members of its family. There are a lot of recipes for appetizers based on lightly salted salmon or trout fillets. Pink salmon is suitable for cooking any of them. Both those who watch their figure and those who like to eat a hearty meal will find a suitable dish option for themselves.

Cooking features

The technology for preparing salted pink salmon salads can be different - it all depends on the chosen recipe. However, there are several secrets that will help you make a truly tasty snack from this fish, without spending a lot of money.

Pink salmon salted with your own hands is tastier and cheaper. Filleting red fish is not a task so difficult that a novice cook cannot cope with it. By purchasing fresh frozen whole pink salmon for subsequent salting, you also “risk” receiving a bonus in the form of caviar.
When purchasing lightly salted pink salmon fillet in a store, pay attention to the composition and expiration date. Ideally, if the composition does not include anything other than fish and salt, the presence of dyes and similar additives should alert you. You should not take fish that is about to expire: experience shows that it may turn out to be “smelly.” Choose a product that has been released recently.
When slicing pink salmon for a salad, be careful not to get any bones or scales in it - they can be found in home-salted fillets and in store-bought products.
Puff salads from salted pink salmon are made at least 2 hours before the feast, so that the ingredients included in them have time to soak in the sauce. It is recommended to mix ordinary salads and, most importantly, season them with sauce as late as possible - this way they will not spoil longer.
If you are watching your figure, add as little mayonnaise as possible. A bag with a hole made in it with a toothpick will help you dose it by applying a thin mesh. It needs to be filled with sauce and applied to the salad, squeezing through a thin hole. If you don’t count calories and want to feed your guests heartily, you don’t have to skimp on the sauce, since pink salmon is not an oily fish.
There is no need to salt lightly salted pink salmon salad, otherwise it will be impossible to eat. It wouldn’t hurt to include foods that balance the salty taste of the fish in your appetizer: eggs, potatoes, carrots, rice.

Pink salmon goes well with onions, citrus fruits, carrots, eggs, cheese, potatoes, caviar, squid and shrimp, and rice. Including them in a dish would be a good idea.

When preparing a salad from salted pink salmon, do not put all of it into the appetizer - leave a few slices for decoration.

Salted pink salmon salad with potatoes and olives

lightly salted pink salmon fillet – 0.3 kg;
potatoes – 0.3 kg;
olives – 130 g;
garlic – 2 cloves;
wheat crackers – 80 g;
mayonnaise - to taste.

Cooking method:

Wash the potatoes and boil them in their skins. Once cooled, peel. Cut into small cubes.
Cut the pink salmon into the same pieces and mix it with the potatoes.
Drain the jar of olives. Cut the olives into rings and add to the other ingredients.
Add the crackers. They should be flavored with red fish (salmon, trout, pink salmon) or garlic. Homemade crackers with an original taste are also suitable.
Crush the garlic with a hand press and mix with mayonnaise.
Season the salad with the resulting sauce and transfer to a salad bowl.

This is one of the simplest pink salmon salad recipes, but the appetizer prepared according to it turns out to be truly delicious.

Pink salmon salad with red caviar

lightly salted pink salmon – 0.25 kg;
potatoes – 0.4 kg;
carrots – 0.2 kg;
fresh cucumber – 0.2 kg;
green onions – 100 g;
hard cheese – 100 g;
chicken egg – 6 pcs.;
red caviar – 100 g;
garlic, mayonnaise - to taste.

Cooking method:

Boil carrots and potatoes in their skins. Remove from water and cool. Remove the skin. Grind separately on a coarse grater.
Boil the eggs. Place under running cold water so that they cool faster and then clean well. Remove the shell. Remove the yolks. Grate the whites and yolks, placing them on different plates.
Finely chop the green onions.
Cut pink salmon into cubes. Some of the fish can be left to decorate the salad.
Rinse the cucumber, pat dry with a napkin, and cut off the ends.
Cut the cucumber into small strips.
Mix mayonnaise with garlic passed through a press.
Grind the cheese on a grater with narrow holes.
Place a cooking hoop on the dish. A ring from a springform pan will do.
Distribute the boiled potatoes inside the ring and brush them with sauce.
Place pink salmon on potatoes. Sprinkle it with green onions. Cover it with a mesh of mayonnaise.
Place cucumber straws on top and cover with mayonnaise.
Make the next layer of carrots coated with sauce.
Place egg yolks on top and coat with sauce.
Sprinkle with grated cheese.
Remove the culinary wrap, coat the edges of the salad with mayonnaise, sprinkle them with grated egg white.
Before serving, place red caviar on the cheese, distributing it evenly over the surface of the appetizer.

There is no point in decorating the salad with caviar in advance - once it has weathered, it will become covered with a crust that will stick to your teeth, this will spoil the taste of the dish. If you prepare the salad correctly, it will become the main decoration of the holiday table.

Salad of salted pink salmon and crab sticks

salted pink salmon – 0.2 kg;
frozen crab sticks – 0.2 kg;
chicken egg – 6 pcs.;
potatoes – 0.5 kg;
hard cheese – 0.2 kg;
mayonnaise - to taste.

Cooking method:

Cool the boiled potatoes in their jackets, peel them, and chop them on a coarse grater.
Boil the eggs hard. After cooling under running cold water, peel and grate coarsely.
Without defrosting, remove the crab sticks from the film and grate them into a separate container.
Finely grate the cheese.
Cut pink salmon into cubes.
Place potatoes in a salad bowl and brush with mayonnaise.
Place eggs in the next layer and coat them with sauce.
Mix crab sticks with a spoon of mayonnaise, place on eggs, smooth with a spoon.
Sprinkle with cheese and brush with sauce.
Place pink salmon pieces on top.

The salad can be collected not in a salad bowl, but inside a culinary ring, then it will resemble a cake. The appetizer looks good if you collect it in bowls - this option is optimal when serving the dish in portions. In this case, pink salmon can be cut into slices, made into flowers and put one bud in each bowl.

Salted pink salmon salad with rice

salted pink salmon – 0.3 kg;
chicken egg – 3 pcs.;
salad onion – 100 g;
pickled cucumbers – 150 g;
rice – 150 g;
mayonnaise - to taste.

Cooking method:

Cool the hard-boiled eggs, peel and cut into small cubes.
Rinse the rice thoroughly so that it does not stick together during cooking. Boil in lightly salted water (you don’t need to add salt). Rinse again and wait for it to cool.
Cut the cucumbers into small cubes.
Finely chop the onion.
Cut the red fish into small cubes.
Place all ingredients in a bowl, add mayonnaise, stir.
Transfer the appetizer to a salad bowl.

This salad is quite economical; it can be prepared not only for holidays, but also on weekdays. The pickled cucumbers in its composition can be replaced with salted or fresh ones, resulting in a snack with a new taste. The taste of the salad will change even more if you replace the cucumbers with grapefruit slices.

How to decorate a salad

The best decoration for a salted pink salmon salad will be the pink salmon itself.

Place the salad on a platter, giving it the shape of a starfish, and cover with thin slices of red fish.
Place the pink salmon cut into small pieces around the perimeter, like flower petals, fill the middle with grated yolks or caviar, separate the central circle from the “petals” with finely chopped herbs or olives.
Roll a thin but long plate of pink salmon into a roll, lightly squeeze it on one side, and place it on parsley leaves. A red fish rolled in this way resembles a rose. You can make a lot of these “flowers”, so the salad will resemble a pink bouquet.
You can also make flowers from pink salmon that look like calla lilies. To do this, it is cut into square plates and rolled up so that they resemble bags. The figures are laid out on the surface of the salad. Then carrots, cucumbers or bell peppers are cut into strips, one stick is inserted into the center of each “bag”. The figurines become like calla lilies. All that remains is to make them stems and leaves from green onions and fresh herbs.

Flowers on the surface of a salted pink salmon salad can be made from vegetables and cheese, if these products are included in the appetizer.

Pink salmon salads are not difficult to prepare, they are relatively inexpensive, but they turn out tasty, satisfying and elegant. It’s not a shame to put such snacks on the holiday table.

The fish that we will talk about today is very healthy, tasty, and its proteins are easily absorbed by our body.

Apparently, because of this, salted pink salmon at home (very tasty, like salmon) is often served not only as a main dish, but also as an appetizer. On any table, such a treat is literally in great demand, because the fishy delicacy literally melts in the mouth and shares its piquantness with the taster.

Today I will tell you how to properly salt your favorite pink salmon at home with your own hands in different ways, and I will also share simple secrets of choosing quality fish. We’ll talk about all this in more detail later.

How to choose good pink salmon for salting

To salt delicious pink salmon with your own hands - a dietary product and very delicate - you first need to buy a high-quality fish carcass. This is easy to do if you know exactly what to look for when purchasing.

Among all the fish variety, choosing a fresh, not rotten and unspoiled carcass is quite simple. Fresh pink salmon does not have an unpleasant odor, its eyes are not cloudy, and its gills are red.
For the salting process, fish that is frozen fresh or chilled is ideal.

***It is not recommended to use fresh fish that has not been frozen, since it is exposure to low temperatures that allows you to kill all harmful microorganisms in raw pink salmon.

It is also very important to buy fish from trusted producers. If you have any in mind, then I advise you to definitely use their services. A seller unknown to you may turn out to be unscrupulous, and this may manifest itself in the fact that before selling, he will soak the fish in a special solution, which will increase its weight.

General principles for salting pink salmon at home

When using frozen fish, remember: you need to defrost it correctly. This concept includes natural defrosting, and, accordingly, a complete rejection of quick defrosting methods.

***It is highly undesirable to defrost pink salmon in the microwave or using hot water. No matter how much you hurry, the fish carcass must recover from the cold on its own.

First, let it thaw in the refrigerator (move it from the freezer to the middle or bottom shelf of the refrigerator), and then put it on a plate, where it will continue, or rather, complete the defrosting process - slowly and evenly.
Cleaning fish from fins should be done with special scissors - they greatly facilitate this unpleasant process.

***But the knife must be used very carefully, since there is a high risk of damaging the delicate skin of an expensive representative of the salmon family.

It is important to salt pink salmon in a glass container. Containers made of plastic, and especially metal, should not be used.
Any salt is suitable for salting, except iodized salt.
Chopped fresh herbs (any to your taste) and fragrant chopped garlic will help to add an unusual piquant aroma and taste to appetizing, like salmon, salted (at home) pink salmon. But apple cider vinegar and lemon juice can make it softer and more delicate.
Store the finished salted pink salmon fish on the refrigerator shelf for a short time. There is no point in increasing the shelf life of the delicacy by keeping it in the freezer.

Very tasty salted pink salmon at home, like salmon (dry salting recipe)

The first recipe that we will consider is the technology of salting without marinade. Only three dry ingredients will be used: salt, sugar and, in fact, the red fish itself.

Of course, you will have to tinker with preparing the red fish, but if you know what awaits you - a flavorful and satisfying appetizer - you can work hard.

Ingredients

Pink salmon – 1-1.5 kg;
Sugar – 2 tbsp. l.;
Salt – 3 tbsp. l.

How to salt pink salmon correctly and tasty at home without marinade step by step

Cutting up a red fish carcass for dry salting

We defrost the entire pink salmon in advance (as described above), but not completely. Let the carcass remain a little icy - this will make it easier to cut it.
So, we clean the still slightly frozen fish of scales, then cut off the head (it is not suitable for salting, but you can make a tasty fish soup from it) and rip open the belly, removing all the entrails.
Under running water, wash the cut, cleaned pink salmon inside and out.
Now we make an incision on the back. The fins can be removed at this stage, but if they do not bother you, you can cut them off later along with the skin.

***For those who want to salt the red flesh with skin, I advise you to cut off the fins not with a knife, but with scissors (as already written above).

Using a knife and our own hands, we separate the delicious meat from the salmon family from the skin. If the skin has separated from the meat, carefully cut it off. We carry out this labor-intensive procedure on each side.
We also cut off the tail - we don’t need it: it has quite a lot of bones and veins, so it, like the head, can be safely left for cooking homemade fish soup.
Finally, we separate the fish from the ridge. We do this exclusively with our hands, since they feel the bones that need to be removed better than any device. At this point, the cutting of the pink salmon is completed - the beautiful tender fillet is ready for salting.

Step-by-step dry salting of pink salmon in pieces

First, combine the specified amount of salt and sugar in a bowl.
We divide the fillet into pieces (but if you want to salt the fillet, you can skip this step).
Pour the sweet and salty mixture into the bottom of a glass container (for example, a food container).
Next, place the fish pieces on it, sprinkle them thoroughly with the same mixture and cover with a second layer of chopped pink salmon. Sprinkle the second layer generously with salt and sugar and cover the container tightly with a lid.
We put the red fish to salt in the refrigerator for a day (not to be confused with the freezer). After 24 hours, the fish will be completely salted and ready for tasting.

This completes the classic dry salting process. You can try your delicacy and enjoy its extraordinary aroma and even more original taste.

How to quickly salt pink salmon steaks in a spicy-salty marinade

This culinary instruction is very similar to the previous one, even the salting time is the same, the only difference is that the salting method is different.

Ingredients

Fish steaks (pink salmon) – 5 pcs.;
Water – 0.5 l;
Bay leaf – 3-4 pcs.;
Salt – 2 tbsp. l.;

Sugar – 1 tbsp. l.;
Vegetable oil – 2-3 tbsp. l.;
Black peppercorns – 5 pcs.

Pickling pink salmon in marinade: a quick recipe at home

Place the prepared steaks on the bottom of the salting container (if you have whole fish and you get the steaks yourself, then see the method for cutting the carcass in the recipe above) and season them with spices.
We make the marinade: boil water, then bring its temperature to room temperature, then mix with sugar, salt and stir until they are completely dissolved.
Pour the prepared marinade over the fish pieces – the liquid should cover them completely. Next, cover the glass container with a lid and place it in the refrigerator for exactly one day.
A day later, remove the fish from the marinade, transfer it to a dry, clean container and pour in sunflower (in our case it will be vegetable) oil to soften it a little.

***The calorie content of salted pink salmon is not so high - only 160-170 kcal per 100 g. Such indicators allow you to enjoy your favorite product from the heart and enrich your body in such a “tasty” way with useful elements that are fully contained in this variety red fish.

You can make many delicious dishes from salted pink salmon: canapés, sandwiches, salads and many other unusual snacks. The main thing is to know how to prepare delicious salted pink salmon at home.

Since it also belongs to the salmon family, housewives often try to pickle pink salmon as salmon and make it just as tasty. I have described the recipes for pickling with marinade (brine), oil and without them (the “dry” version) - you just have to choose the most suitable one for yourself and try it in your kitchen.

I wish you good luck and bon appetit!

I looked to see if there was a similar recipe in the group, but I couldn’t find it. So I'm sharing. Moreover, the recipe is very successful for those who love fish snacks. Salmon was expensive before, but now its price is unaffordable for many ordinary citizens...
I want some tasty fish...
I recently found a recipe for pink salmon “with salmon” on the Internet. I took this recipe as a note to prepare fish this way for the weekend. And I cooked it!
The recipe said that the fish turns out tasty and juicy - I confirm: DELICIOUS!!!
So:
Take one medium-sized fish (mine was about 1 kg). We defrost (not completely - otherwise cleaning and processing the fish will be very problematic. Your hands, however, get very cold when cutting, but cutting a medium-thawed fish is much faster and more convenient!), clean the fish, cut off the head, fins and tail. Using a sharp knife, make an incision along the back. And separate the fish fillet from the bones, starting from the tail. I didn’t pick out the bones in the fillet, but you can remove them with tweezers. I also did not remove the skin from the fish - I defrosted more than I would have liked - I missed it! And I had to cut the fillet together with the skin! Cut into pieces wide, the recipe said no more than 1 cm, I cut more than 1 - I got 2 - 2.5 cm. Pour boiled and COOLED water over the cut fish, dissolving 150 g of salt in it so that a small peeled fresh potato I swam in it, not drowned. It was written that the fish should be kept in this solution for 20 minutes! I kept it for about an hour. Then we rinse the fish pieces in cold water, then place the fish pieces on a paper towel or an old kitchen towel to remove excess moisture. Place the dried pieces of fish in a wide-bottomed bowl in layers, pouring odorless vegetable oil over each layer! I did this - but my advice is just lay out the whole fish in layers and then pour vegetable oil on top - it will be enough! Otherwise, the fish turns out fatty. And also, when you soak in a salty solution, add 50 - 70 grams of vodka or TABLE vinegar to the solution! So that the fish is not like mine - blurry, with vodka or vinegar it will become more elastic and will hold its shape well. I know this from home-salted herring! This time I didn’t do that and it didn’t turn out the way I wanted. The recipe said that the fish can be eaten within an hour after pouring oil over it and keeping it in the refrigerator for about an hour. I made it through the night. I keep the herring for about 3 days - it is a more dangerous fish and it is dangerous to eat it so soon, even though it is from the sea. I read: is it possible to eat pink salmon after 1 hour, an hour and a half... What they write is also dangerous... Although I know very well that sterlet and sturgeon are also salted in the same way as pink salmon is eaten, and the same pink salmon caviar is fresh... But it’s fresh... Only take the fish good quality (in the store I can tell the fish by the eyes; if they are not sunken, and they are there, it means the fish was not defrosted - frozen several times (which is what we like to do in our stores!) and it was stored correctly! ). It’s not a fact that salmon sold in stores is not dangerous, although it costs many times more!
Enjoy your meal!

Almost no feast is complete without appetizers with red fish. Despite the fact that salmon and trout are considered the most popular and noble varieties, pink salmon will be a worthy competitor to them. To stay within your budget and be sure of the quality of the saltiness, you can choose the fish and cook it yourself. How to salt pink salmon at home is described in our article.

Pink salmon is rich in polyunsaturated fatty acids, proteins, calcium and vitamin PP. Low calorie content and low cost make it a particularly attractive red fish. During heat treatment, especially frying, it will lose some of its nutritional value. To preserve the maximum amount of vitamins, it is better to bake or pickle it. Salting pink salmon is a quick way to prepare fish that will decorate the table and retain its taste and nutritional properties for a long time.

Choose a high-quality pink salmon carcass. Fresh chilled fish should have “clean” eyes, red-pink gills, intact skin, and intact fins. Frozen carcasses must have a certificate indicating the place of catch and expiration date, but the quality can be fully verified only after defrosting.
It is better not to buy ready-made pink salmon fillets, especially in unverified places, as unscrupulous sellers soak them in phosphates to increase weight and make them look more presentable.
It is better to defrost frozen fish on the bottom shelf of the refrigerator. Defrosting in water or water will damage the fibers and loss of nutrients.
For pickling, you will need glass, plastic or clay dishes. A metal container exposed to salt can ruin the taste and appearance of the fish.
The appearance of the product can be spoiled by iodized salt, so it is better to use regular rock salt.
Due to the delicate and at the same time elastic muscle tissue, the time for salting pink salmon usually does not exceed a day.
The finished product should be stored in the refrigerator and not frozen in the freezer, so as not to spoil the taste of salted pink salmon.
If the fish has been salted too well and seems over-salted, you can fill it with chilled boiled water and leave for a few minutes.
Salted fish can be stored in the refrigerator for several days. For greater preservation, the pieces must be greased with vegetable oil.

How to deliciously salt pink salmon and how to cut it correctly?

Wash the fish and clean the scales.
Cut off the head, tail and fins with a special knife for cutting fish, but do not throw them away. This “waste” will make a delicious fish soup.
Rip open the belly and remove the entrails.
If there is caviar in the belly, it can also be salted.
You can cut the fish into any pieces you want. Removing the skin or not is also at your discretion.

Salting pink salmon at home can be done in two ways: wet, using marinade or brine, and dry, using only salt and spices.

For dry salting, it is better not to remove the skin from pink salmon, and use coarsely ground salt. This way the fish will be salted quickly.

Ingredients:

pink salmon fillet – 1 kg;
salt – 4 tablespoons;
sugar and spices as desired.

How to pickle pink salmon at home?

Cut the prepared fish into large pieces and remove small bones.
Sprinkle the pieces with salt and place the salted meat next to each other.
Wrap the pieces in cotton cloth and put them in the refrigerator on a wooden board.
You can also place the fish wrapped in a cloth in a glass container and press it down with a jar of water or a saucepan.
During the night the fish will have time to salt. Remove excess salt and rinse gently with water.

Ambassador of pink salmon to salmon

To make pink salmon fattier, the recipe uses vegetable oil. The fish prepared according to this simple recipe differs little from salmon.

pink salmon – 1 kg;
lemon juice – 1 tablespoon;
salt – 2 tablespoons;
bay leaf – 1 piece;
sugar – 1 tablespoon;
vegetable oil – 2 tablespoons;
peppercorns – 10-12 pieces.

How to salt pink salmon with butter?

Prepare the fillet, slice it thinly and place it in a salting container.
Add lemon juice to the fillet and stir.
Sprinkle pepper, sugar, salt and chopped bay leaf on top.
Place the fish in the refrigerator for 24 hours, pressing it down with pressure.
After a day, grease the pieces with oil and try.

In the marinade

An excellent option for preparing lightly salted pink salmon at home is to use a marinade.

pink salmon – 5 steaks;
sugar – 1 tablespoon;
water – 0.5 l;
salt – 2 tablespoons;
peppercorns – 5 pieces;
bay leaf – 4 pieces;
rast. oil - 3 tablespoons.

How to pickle pink salmon at home?

Place the prepared steaks in a bowl and add spices.
To make the marinade, boil water, add salt and sugar, and cool to room temperature.
Pour the marinade over the fish so that it is completely submerged in water.
Close the container and put it in a cool place for one day.
Then remove pink salmon from the marinade and pour oil to soften.

After freezing, fish loses some of its beneficial properties due to the appearance of ice, which destroys muscle fibers. If during the processing of fish the bones are easily separated from the meat, this indicates that the carcass was frozen and thawed several times, which certainly affected its quality. High-quality fish will not separate from the bones so easily, and it can be safely salted.

Ingredients:

How to salt pink salmon after freezing?

Prepare pink salmon for salting.
Mix sugar with salt and thoroughly coat the fish pieces with the mixture.
Place the fish in the refrigerator for 1 day.
A higher concentration of salt will salt the product stronger and faster. Finished fish can be stored for no more than 3 days.

This cooking recipe will surprise all guests.

Ingredients:

pink salmon fillet – 1 kg;
orange - 2 pieces;
salt – 2 tablespoons;
dill - a bunch;
sugar – 1 tablespoon.

For the sauce:

honey – 20 g;
mustard – 20 g;
vinegar – 20 g;
rast. butter – 40 g.

To submit:

greenery;
olives;
lemon juice.

How to salt pink salmon with honey?

Prepare fish fillets and dry. Place in a suitable container with a lid, preferably glass or plastic.
Peel the orange and cut into rings.
Finely chop the dill.
Mix sugar and salt and grate the fish.
Sprinkle chopped dill on top and cover with orange slices.
Close the container and put it in a cool place for 1 day.
When the fish is salted, prepare the sauce. To do this, mix all these ingredients until smooth.
Cut the fish fillet into thin slices and place on a plate. Top with olives and herbs and sprinkle with lemon juice. Serve with honey mustard sauce.

To add piquancy and originality, the fish can be salted by adding coriander and mustard.

For the dish you will need:

pink salmon – 0.8-1 kg;
salt – 2 tablespoons;
mustard – 3 tablespoons;
vegetable oil – 20 g;
sugar – 2 tablespoons;
coriander – 1 teaspoon.

The video will show you how to salt pink salmon at home. The main actions are as follows.

Prepare pink salmon fillet.
Grind the coriander in a mortar and mix with sugar and salt.
Sprinkle the mixture over the fillets.
Mix mustard with oil.
Place one fillet in the container where the pink salmon will be salted and pour the sauce on top. Then put the second one and pour in the remaining sauce.
Close tightly and put in the refrigerator. After 6-8 hours, remove the fillets and swap places. Leave for another 10-12 hours.
When the fillet is ready, pat it dry with a paper towel and cut into pieces.

Salted pink salmon snacks

The question of how to salt pink salmon at home has been sorted out. Now let's look at recipes for snacks with salted pink salmon. It is ideal for various snacks, sandwiches and salads.

Appetizer with cheese

An excellent replacement for already boring sandwiches. You will need the following products:

salted pink salmon – 200 g;
mayonnaise – 2 tablespoons;
greenery;
hard cheese – 100 g;
boiled egg - 1 piece.

The step-by-step preparation is as follows.

Grate the cheese on a fine grater along with the egg. Add herbs, mayonnaise and mix.
Cut the fish into thin strips.
Place the filling in the center of the strip and roll it into a roll.
Place an olive, a roll, and then another olive on a skewer so that the rolls do not unwind.
Place lettuce leaves and skewers on a plate and serve.

Lavash snack

This appetizer is quite easy to prepare, but looks festive, elegant and will decorate the table. To prepare, in addition to fish, you will need lavash, creamy soft cheese, dill, and mayonnaise.

The preparation is like this.

Cut the fish into thin pieces.
Finely chop the dill.
Grease the pita bread with cream cheese, mayonnaise, sprinkle with dill.
Arrange the pink salmon pieces and roll into rolls.
Place the finished rolls in the freezer for 15-20 minutes.
Cut the rolls into small pieces.

For this snack, you can use tartlets purchased at the store or prepared yourself. To make the appetizer look impressive and appetizing, you can decorate it with olives, herbs and red caviar.

salted pink salmon – 200 g;
cucumber – 1 medium size;
mayonnaise or cream cheese – 80 g;
mustard – 1 teaspoon;
sour cream – 1 tablespoon;
greenery.

The cooking principle is quite simple.

Cut the salted pink salmon into small pieces.
Peel the cucumber and cut into cubes the same size as the fish.
For the sauce, mix sour cream, mustard, mayonnaise.
Mix chopped pink salmon and cucumber with sauce.
If pink salmon is lightly salted at home, add a little salt to taste.
Fill the tartlets with the prepared mixture.
Decorate the tartlets with sprigs of herbs and place on a plate.

Pink salmon is a delicious red fish that is rich in vitamins and microelements. The important thing is that it grows in natural conditions, which means it is not saturated with hormones and other chemicals. This fish is affordable for many, and in the skillful hands of an experienced housewife it will become a real culinary masterpiece. Especially if you salt it correctly.

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Is it possible to eat red fish to your heart's content? Certainly! If it is pink salmon that is salted on its own.

In this case, the cost of this delicacy is many times lower than in the store.

You can use it to make not only sandwiches, but also a lot of delicious dishes. But how to pickle pink salmon at home?

It turns out that you can cook salted pink salmon very simply and quickly if you have good recipes.

Salted pink salmon - general principles of preparation

Of course, the most delicious dishes are made from fresh fish. But it is not always possible to purchase it. In this case, we use a frozen product. Before cooking, it needs to be thawed, but not in hot water or a microwave; it is better to let the carcass sit slowly on the bottom shelf of the refrigerator.

Then the fish is cleaned of the outer husk, the tail, fins, and head are removed and the internal cavity is washed. The whole carcass is rarely used for salting; most often it is cut into fillets. The tail part of about 10 cm is not used. The fillet can be left with or without skin, at your discretion.

Salted pink salmon is prepared in two ways:

1. Dry. To do this, simply sprinkle the prepared carcass with salt and spices. The fish will release juice, the salt will dissolve and saturate the product.

2. Wet. For this, marinades, juices, and brines are used. Pieces of fish are immersed in cold filling and wait for readiness.

How best to salt pink salmon at home is up to everyone to choose for themselves. But you can immediately try two or three methods from one fish and choose the option you like best. Moreover, the process itself usually takes little time and, in addition to pink salmon, requires primitive spices that are available in any kitchen.

How to salt pink salmon at home using the dry method

Dry salting is the easiest method, requiring a minimum of products and time. It will take no more than 15 minutes to prepare the fish and the whole process. After a day you can enjoy lightly salted fish, and after three days, salted fish.

1 pink salmon about a kilogram;

1. Clean the fish from any remaining scales; if it was frozen, then thaw it in advance. Cut off the head, fins and 10 cm of the tail. All this can be used on the ear. We take out the backbone, large bones and get 2 fillets with skin. If you have a long container, you can leave it as is. Or cut each one in half.

2. In a bowl, mix salt and sugar and sprinkle the pink salmon pieces with the mixture. Place it in a container, skin side down, and simply sprinkle the remaining spices on top.

3. We put the fish in the refrigerator, after 5 hours we turn the pieces over, you can swap the top and bottom. After a while you can turn it over again.

4. As soon as the pink salmon is salted, you need to take a paper towel and blot the surface well. For juiciness, the pieces are greased with vegetable oil.

How to pickle pink salmon at home in a marinade

Salted pink salmon prepared according to this option can be tasted after 8 hours, but it is better to let it sit for at least 12. Unlike the dry method, the fish turns out to be more aromatic, thanks to the spices included in the composition.

10 peppercorns;

Spoon of dry mustard.

1. We fillet the fish and cut each into pieces, 5 cm wide.

2. For the brine, mix all the ingredients, let it boil, turn it off and cool to room temperature.

3. Pour the cooled brine over the pink salmon, close the lid and remove to marinate.

4. Wipe the finished pieces with a towel. You should not keep fish in brine for more than three days. Then it is better to take it out, put it in a clean container and fill it with oil.

How to pickle pink salmon at home with tangerines

You can also use oranges instead of tangerines. Salted pink salmon turns out very tender, juicy, and tastes very similar to salmon. Salting will take 24 hours. This fish is especially good for sandwiches.

4 tangerines or 2 oranges;

2 pink salmon fillets, with or without skin;

1. If the fillet is ready, then simply wash the pieces and dry them with napkins. If you use whole pink salmon, then cut it into fillets, as described in the first recipe.

2. Peel the orange or tangerines, separate them into slices and cut each one crosswise into 5 mm pieces.

3. Place a piece of fish at the bottom of the container, sprinkle with salt and lay out half of the oranges. Place the second fillet on top, sprinkle generously with salt and lay out the remaining oranges (tangerines).

4. Now you need to close the container with a tight lid and leave for 24 hours. During this time, the fish and oranges, under the influence of salt, will release a sufficient amount of juice, and pink salmon will acquire a unique aroma and taste.

How to pickle pink salmon at home with onions

A recipe for spicy salted pink salmon, for the preparation of which you will need soft vinegar. Apple, wine or rice will do. The advantage of this recipe is the speed of salting. The first sample can be taken after 3 hours.

Half a kilo of pink salmon fillet;

1. Peel the onion and cut it into half rings. Pour boiling water over, leave for 5 minutes, drain in a colander.

2. Let the liquid drain.

3. Add vinegar to the onion, rub it well with your hands, then pour in vegetable oil, preferably odorless, and just mix. Divide the onion preparation into two parts.

4. Let's deal with pink salmon. To do this, cut the fillet into strips half a centimeter thick and sprinkle salt on all sides.

5. Place half the onion on the bottom of the container, and pieces of pink salmon sprinkled with salt on top. Cover everything with the second part of the onion and pour out the remaining oil from the bottom.

6. Cover with a lid and put in the refrigerator for 3 hours. You can store this fish with onions for 3 days in the refrigerator.

How to pickle pink salmon at home with vodka

Another option for dry salting pink salmon, which will certainly delight you with its taste and bright color. And all this thanks to the addition of vodka. Contrary to fears, there will be no smell of alcohol.

400 grams of fillet;

1 teaspoon salt;

0.5 tsp. mixture of peppers.

1. Mix all the spices together in a small bowl, add vodka and rub well with a spoon. Instead of a mixture of peppers, you can simply use allspice or black pepper, at your discretion.

2. We use pink salmon fillet without skin. Rub the piece on all sides with the spicy mixture. We put it in a container, cover the top with a lid that is smaller in diameter, and place a small weight.

3. Place in the refrigerator for a day and you can enjoy delicious pink salmon.

How to pickle pink salmon at home with mustard and coriander

Mustard and coriander give salted pink salmon an original taste. For cooking, it is better to use mustard with seeds, not very spicy.

3 tablespoons mustard;

2 tablespoons each of sugar and salt;

A teaspoon of coriander;

1. Cut the fish into two fillets, remove the skin.

2. Crush coriander grains in a mortar and mix with salt and sugar.

3. Sprinkle the fillet on all sides with the resulting mixture.

4. Mix mustard with vegetable oil until smooth.

5. Place a piece of salted pink salmon in a container and pour half the sauce on top. Place the second fillet and pour over the rest of the sauce.

6. Close the container with a lid and place it in the refrigerator for 6 hours. Then we swap the fillets, send the top one down and leave for another 12 hours.

7. Before serving, wipe the fillet with a napkin and cut the pink salmon into pieces.

Salted pink salmon salad with tomatoes

Bright and juicy salad with red fish, tomatoes and lemon dressing. It is better to use dense and fleshy tomatoes, the pieces of which will hold their shape well.

250 grams of pink salmon;

350 grams of tomatoes;

A bunch of green onions;

1. Cut pink salmon into cubes and place in a salad bowl.

2. Cut the tomatoes in half, remove the seeds and liquid. We cut the pulp in the same way as pink salmon.

3. Squeeze the juice from half a lemon, mix with oil and black pepper.

4. Wash the green onion feathers, dry them and chop them finely.

5. Mix the fish with tomatoes, onions, dressing and you can serve. If pink salmon is lightly salted, then the salad can be salted.

Snack of salted pink salmon with cheese

Excellent replacement for sandwiches. To prepare such a snack, in addition to food, you will need skewers or toothpicks.

200 grams of lightly salted pink salmon;

2 tablespoons of mayonnaise;

Greens, lettuce leaves.

1. Finely grate the cheese and also the egg. Add chopped herbs, mayonnaise and mix.

2. Cut pink salmon into thin strips. Place the filling in the center of each piece and roll it up.

3. We put an olive on a skewer, pierce the roll on top, thereby fixing the edges of the pink salmon so that they do not unwind. Similarly, we make rolls from all the fish and filling.

4. Place lettuce leaves on a dish, then rolls and serve.

Snack of salted pink salmon and lavash

This appetizer is prepared simply and quickly, it turns out tasty and elegant. It will decorate any table. For preparation we use thin Armenian lavash. We take the quantity of products “by eye”.

Soft cream cheese;

1. Cut pink salmon into thin pieces. The thinner the better.

2. Chop the dill finely.

3. Grease the pita bread with cream cheese. If the product does not want to smear, then you can add a little mayonnaise and mix with a blender. The mass will become more pliable.

4. Sprinkle the surface with chopped dill.

5. Lay out the pieces of pink salmon.

6. Roll up the roll and put it in the freezer for 15 minutes so that it “sets.”

7. Cut into 2-3 cm pieces, preferably at an angle of 45 °C, and serve.

Snack of salted pink salmon in tartlets

For this snack, you can use ready-made tartlets, which can be purchased at any supermarket or baked yourself. For decoration we use canned olives, but you can take red caviar and place half a teaspoon in the center, it looks even more impressive.

200 grams of pink salmon;

80 grams of cream cheese or mayonnaise;

Greens and olives for decoration.

1. Boil the eggs in advance, cool, peel and grate on a fine grater.

2. Cut pink salmon into small cubes and combine with eggs.

3. Remove the ends of the cucumber, cut into several layers, then into small cubes. Add to the main mass.

4. Season the resulting salad with cream cheese or mayonnaise. You can use both, we focus on the density of the mass.

5. Fill the tartlets with the prepared mixture. We put greens on top and stick an olive in the center.

To salt and store pink salmon, you can use glass, plastic or earthenware, but not metal. Otherwise, the fish will acquire an unpleasant aftertaste that cannot be masked by anything.

If you are lucky enough to purchase ungutted pink salmon with caviar, you can salt it. To do this, the product is cleared of films and placed in a marinade of 200 grams of water, two teaspoons of salt and a spoon of sugar. All ingredients must be mixed and boiled, then cooled. In three hours the delicacy will be ready.

If brine is used to prepare pink salmon, then a load is required. It will help the fish to submerge completely and marinate more evenly.

To prevent the fish from becoming too salty, it must be removed from the brine and wiped dry with paper napkins, placed in a clean container and filled with oil. You can immediately cut into slices.

Overly salted pink salmon can be revived. To do this, the pieces are soaked in fresh milk and kept for 2-2 hours. Then wipe dry, grease with oil and serve.