Skinned and boneless wild salmon steak 1.9 Jewish salt ①2 cups (473ml) fresh dill 2 tablespoons (30ml) fennel seeds 1 tablespoon (15ml) coriander seeds 1 tablespoon (/kloc

working methods

1, pull the fishbone

The back of the knife is scraped horizontally along the surface of the salmon steak, and the fishbone is lifted.

Then use tweezers to pull out the fishbones one by one. Prepare a bowl of water next to it and pull out a tweezers, so that the fishbone won't stick to the tweezers. After removing the thorn, pat the salmon steak dry with kitchen paper.

Step 2 make marinade

Stir the salt, dill, fennel seed, coriander seed, white pepper and brown sugar evenly and put them in a bowl.

Step 3 prepare onions

Shred onion, pour in lime juice, stir well and put in a bowl.

4. marinated salmon

Spread a layer of plastic wrap on the chopping board, then sprinkle half of the marinade, then spread the shredded onion on the pigment, and finally spread the salmon on the onion.

Spread the remaining onions on the salmon and pour the remaining marinade on it. Pay attention to cover all around, and cover the fish with marinade.

Roll up the plastic wrap, wrap it tightly, put it in a baking tray (the baking tray is used to catch the leaked soup), and put it in the refrigerator for 24 to 36 hours.

Step 5 Wash and dry

Carefully remove the plastic packaging and throw it away. Collect onions and soup, which can be used in other dishes.

Then rinse the salmon with cold water and dip it in kitchen paper.

Step 6 cut the fish steak

Cut the salmon in half lengthwise with a sharp knife.

Then carefully trim the dark meat on the peeled side.

Cut the thin slice into an inclined plane, the thinner the better. For each piece, wipe the knife with a wet and cold towel. Wrap in plastic wrap and refrigerate for 5 days.