Salt-cured fish has long been a part of Jewish tradition, although it's not until recently that lox has been made out of delicious salmon filets. Luckily, salty fish fans need not be Jewish, nor do they have to visit a synagogue to sample this treat. You can make it yourself, in a process that has survived the test of time, no doubt, because it's so simple to make.
Things You'll Need
- Two salmon filets
- Three tablespoons of coarse salt
- Plastic wrap
Carefully, remove the salmon's small bones from the filets, either with tweezers or by hand.
Sprinkle the filets with coarse sea or kosher salt, on both sides of the filet.
Fit both filets together, to reform a 'whole' fish. Wrap the whole fish with plastic wrap.
Set your salmon in the refrigerator for twelve hours. As juices collect, flip the fish.
Remove your filet from the plastic wrap, scrape off the salt, and wipe it clean with a paper towel. Rinse in cold water.
Take a taste. Fish that is too salty should be soaked in fresh water, to remove the excess.
Serve, cutting thin slices at an angle.
Tips & Warnings
- The fish can be soaked as long as necessary, to achieve the desired level of saltiness.
- Finer (table) salt is more quickly absorbed, which can result in excessively salty fish.
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