Lightly salted salmon


Salmon fillet 200 g

Salt 3 tbsp. l.

Sugar 1 tbsp. l.

Olives for decoration

Olives for decoration

Lettuce leaves for decoration

Pomegranate seeds for decoration


Remove the intercostal bones from the salmon with tweezers and sprinkle with a mixture of salt and sugar on both sides. Let stand overnight, then wrap in plastic and put in the freezer for a while. Cut the frozen salmon into plastic. Place on lettuce and garnish with olives and olives and pomegranate seeds.

Bon appetit!