- 2 fresh and clean salmon loins
- 3 red onions
- 600 gr. of coarse salt
- 600 gr. of sugar
- Sweet smoked paprika powder “La Chinata”
- Olive oil
- Salmon roe
We take off all of the fat and the thorns from the salmon loins.
We mix the salt, the sugar and the sweet smoked paprika powder “La Chinata” in a bowl.
In a big bowl, we put the salmon with the skin part downwards, we put the dill leaves above, we cover it all with the salt, sugar and sweet smoked paprika powder “La Chinata” mix that we have done previously, and we book it on the fridge from 36 to 48 hours.
Once spent this time, we take out the salmon, we remove the salt with the hands, and then we have to drench the salmon in water, and after that, we must dry it carefully with a cloth.
We place it in another big clean bowl and we cover it with olive oil and sweet smoked paprika powder “La Chinata”. This way, the salmon can be saved in the fridge up to seven days.
We peel the onions and cut them into strips, we fry it in a pot with a little bit of olive oil until soft, then we add the honey, we caramelize it all and we let it cool, until that, we book it in the fridge.
We take out the salmon from the oil, we dice it in four pieces of 100 gr. each one and we take off the skin. We book the rest in the fridge in the same oil for another day.
We put a piece on each plate, we place the onions and the salmon roe above, and finally we decorate it with the dill.