Ready fillet opolaskivaniem cooled boiled water, dry it with a cloth, is where we remove the bones, they are generally not a lot, put in a container with the skin down. Measure out the salt and sugar. Oranges thoroughly wash and cut into slices.

Oranges stacked in overlapping, fish.

Mix salt with sugar and fall asleep on top of the oranges evenly and tap lightly. Put in the fridge for 3 hours.

3 hours (can be later), everything depends on the willingness of solenostoma, release the fish from the salt and orange (we throw away sparing) well shake off our fish, you can hands, you can wipe.

And begin cutting the loin with a knife, or (as I saw) a La carte pieces, or something else (if the fish will go in salads).

I cut into thin plates.

Today put in a container, put 2 small Bay leaves, 4 but. gvozdiki and a few peppercorns. Misted lightly with juice of 1/3 lemon. and in the fridge until Easter., and if you just eat it only with lemon juice. If someone is salting the salmon in the container, except the spices and lemon juice, add some good vegetable butter, the fish was juicy. This is from personal experience.