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Fotografía Chef Signature Chef

Method:

 

Salt the salmon on all sides. Put the salmon in the cooler for 1 hour.
Take the salmon out and rinse under cold water. Pat dry.
Roll the salmon tight in clingfilm to the shape of a cylinder.
Leave overnight in the cooler.
Serve with slices of cucumber, sour cream and your favorite herbs.

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Method:

 

Salt the salmon on all sides. Put the salmon in the cooler for 1 hour.
Take the salmon out and rinse under cold water. Pat dry.
Roll the salmon tight in clingfilm to the shape of a cylinder.
Leave overnight in the cooler.
Serve with slices of cucumber, sour cream and your favorite herbs.

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Ingredients 4 persons
  • 1 salmon loin in 2 cm pieces
  • drycuring: 70 gr salt. 30 gr sugar
Recipes. The Cook & Chef Institute