materials?

1 piece of salmon

Just cover the salmon with sea salt

Mix vanilla dill with other herbs

Sugar and salt 1:1

How to make Norwegian salmon?

if a piece of salmon is frozen, it should be thawed at room temperature. Chop up the vanilla, the better (I use thyme and dill, which are sold in Metro Supermarket. You can change thyme into any herb you like, such as rosemary, but dill is required). Put the thawed salmon in an insurance box, cover the front and back with chopped herbs

Then mix sea salt and sugar 1:1, which must be sea salt, and the salt is salty. The mixed sugar and salt are also applied to the salmon meat on both sides, carefully and completely covered. I usually use almost half a bottle of sea salt, of course, depending on the size of the salmon. Then cover the sealing cover and put it in the refrigerator. After waiting for 24 hours, take out

the salt to force out all the water in the salmon. You will find that the salmon feels hard. Wash off all the salt and vanilla crumbs on the surface of the freshly taken salmon with clear water, and dry it with a kitchen paper towel.

Use a sharp knife and cut it into thin slices. There are many ways to eat it. It can be mixed with vegetable salad, coarse grain bread and cheese. If you find that your salmon is still soft after 24 hours, then the time may not be in place. It is possible that the amount of salt and sugar is too small. After all, everyone buys different sizes of salmon. Just remember that both sugar and salt must cover the salmon, and so must the minced herbs.

tips

the salmon in this recipe is a bit like air-dried meat. The materials are simple, and the taste of the food itself is preserved.