If every year you put sandwiches with red fish on the holiday table, but the guests eat them politely and the children frown, then the problem is most likely not in the presentation, but in the fish itself. Even expensive cuts are often too salty, dry or have a strong “pharmacy” smell due to preservatives or improper storage. You can fix this in 10 minutes and without replacing the fish.
Before serving, soak salmon or salmon slices in the following mixture:
- 1/2 cup cold boiled water,
- 1 tsp. honey,
- 1 tsp. freshly squeezed lemon juice,
- 2-3 sprigs of dill or parsley.
Leave in the refrigerator for 10–12 minutes.
Honey neutralizes excess salt, lemon softens the smell and adds freshness, and herbs add a subtle aroma, like freshly caught fish. After this treatment, salmon becomes tender, juicy, with a velvety taste and goes well with pancakes, cottage cheese, avocado or just toast.
Next, assemble the canapés as usual: a thin pancake, a spoonful of cream cheese, a slice of fish, a sprig of dill. But now every piece will be balanced.
Serve immediately or let sit in the refrigerator for no more than 30 minutes; the fish should not be overcooked.
Bon appetit!
Question and answer:
Can sugar be used instead of honey?
You can, but honey works more smoothly and adds a slight fruity note.
Is the marinade good for smoked salmon?
Yes, especially if it's over-salted. But reduce the soaking time to 5-7 minutes, as smoked fish is more tender.
