Description
This recipe I learned from the program "Dialogues about fishing". Very exciting show, as salmon grown on farms and foraged in the open sea. In the end the hosts were invited to the table to taste fresh fish. Norwegians themselves say that such fish thermally processed – only to spoil. It is necessary to consume raw. Then all the aroma and taste is preserved, and spices them shade and emphasize. After tasting, we fell in love with this recipe and I use it for more than one year.
Ingredients
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Salmon
300 g
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Onion
1 piece
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Black pepper
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Lemon
0.5 piece
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Salt
0.5 tsp
Cooking
Take here's a nice piece of salmon or trout. You can probably use another red fish, but I have not tried. Needless to say, the fish must be fresh and from a reliable supplier.
Peel them and remove all the bones. On the inner side of the abdomen, cut away the tape.
Cut salmon pieces.
Largest approximately. It can be a little smaller.
A thickness not exceeding 5 mm.
Take onion and cut it in half rings.
Mix salmon with onion, add freshly ground black pepper, salt and lemon juice (I have lime). Mix well.
Here the photo needs to be seen, as the fish changes its colour from bright to slightly whitish. It went marinating process. Give the fish to stand for 20 minutes. During this time, stir a couple of times to gasolinas-zamarenov of alas evenly. For full salting fish this time is enough, because the pieces are very thin.
Put in a bowl or, like me, served in portions, garnished with vegetables and herbs. Bon appetit!
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