Hold your finger on a fish fillet just above the ribs, felt for the bone to remove a serrated knife or tweezers. The ribs are cut with a sharp knife. Sprinkle the fish with vodka, salt and two tablespoons of salt, a teaspoon of sugar. Leave colitisa low for 6-8 hours.

Boil water, add sugar, salt, wine vinegar, cranberry sauce, allspice, cloves, Bay leaf, crushed garlic and dill. As soon as the marinade comes to a boil, turn it off and let it cool. I recommend a marinade to try and adjust it to your liking, you may need to add a little more sugar and less salt, or Vice versa.

Salted fillet to get out of salt, a bit of her shake, lay the fillets in the marinade. Marinate 8-10 hours. After a while to get the fish from the marinade, dry with paper towel, transfer to a dry dish, drizzle with olive oil. Kept this fish 3-5 days.

For salad - boil potatoes in their skins, cool, peel, cut lengthways on four parts. Onion sprinkle with wine vinegar and leave for a couple minutes to marinate. Mix potatoes, onion, olives or olives, pepper pink pepper. Season the salad with olive oil, salt, sprinkle with chopped greens. Thinly slice the marinated salmon, put on top of potatoes.