October 05, 2018
Lunch, Fish, Salmon,
Appetizers, Add it in the lunch box, Easy/Beginner Cooking, No-Cook, Weeknight Meals, Refrigerator, No Eggs, Non-Dairy, Spices more
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"From one of our national supermarkets and their free monthly magazine May 2018."
Using your gingers, feel fillets for bones and carefully remove any with tweezers and note that it is best to use fish with skin on a sit helps to hold the flesh together.
Mix together cooking salt, sugar and any spices (for European flavour try fell seeds, dill sprigs, citrus zest and grated beetroot) and for( Asian flavour, try kaffir lime, coriander, chilli and ginger) - sprinkle all over the fish and gently rub onto its flesh.
Wrap fish tightly in several layers of plastic wrap and place in a deep dish to capture any liquid.
Place a board straight onto the top of the fish, then top with several cans to weight it down and refrigerate for 48 hours, turning over every 12 hours.
Drain off liquid and unwrap fish and rinse lightly in cold water and pat dry with paper towel.
Stor in an airtight container in the fridge for 5 to 7 days.
Slice thinly and serve with rye bread and cucumber salad.
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