How to cook salted salmon?

Traditionally, the "king" of mushrooms is considered to be a boletus or white, but many mushroom pickers are sure that the redhead can also claim the championship on the culinary "Olympus".

This bright fungus can be found among young pines and in spruce forests. Our "hero" has a remarkable appearance, so it's pretty easy to find out. Reds differ in orange-red coloring with concentrically arranged dark circles on the stem. On the fracture of the pulp, the ungainly milky juice is allocated. The hat of this type of mushroom can reach up to 17 cm in diameter, while the young mushrooms differ from the old "brethren" with a domed shape of the cap. We must remember that for culinary purposes it is more suitable for young fungi, since the old red-haired will most likely turn out to be wormy.

Collect this kind of mushrooms is not difficult, since they never grow one by one. Having stumbled upon one redhead, you can safely stop, somewhere nearby it will be his "family".

Red fish are classified as first category mushrooms, they are eaten fresh, canned, salted and marinated. Today we will tell you about the ways of pickling these bright mushrooms.

The first way, using which you can get salted salmon, is called a cold ambassador. Mushrooms need to be sorted, cleaned from the stuck garbage and cleaned thoroughly. If the legs are too long, they need to be cut off. Then we put the red mushrooms in a suitable dish, placing their hats down. The layers of mushrooms need to be packed tightly, the height of each layer about six centimeters. Sprinkle each layer of stuck redhead with salt. On a kilo of mushrooms you need to take from forty to sixty grams of salt.

When all the mushrooms are laid, a wooden circle of this diameter is placed on top of them to cover the entire surface. A load is placed on top of the circle. Traditionally, for these purposes, a stone that was thoroughly washed and scalded with boiling water was used, but it can be replaced with a three-liter jar full of water or other suitable object. The main thing is that the cargo pushes out all the air that remained between the mushrooms. In a couple of days, the juice will appear in the dishes, and the salted salmon, prepared in this way, will be ready only on the fortieth day after the ambassador.

You can use another method of preparing this delicious snack, the so-called "dry" ambassador. The essence of this method is that the mushrooms do not need to be washed, they simply need to be thoroughly cleaned. Since the redheads grow in coniferous forests, they usually do not have contaminants, so it will not be difficult to clean them. We start cooking the redheads. Prepared mushrooms add to the dishes, pouring salt at a rate of forty grams per kilogram of red. No other spices should be added, as they will break a delicate aroma. After the redheads are salted, they can be placed in clean jars, filled with freshly prepared brine and sterilized. Half-liter jars sterilize half an hour. Liter - for ten minutes more. Then the banks are rolled up and sent to storage in a cool place. It is important to keep the salted rozhiki at a plus temperature, since with freezing, the mushrooms lose their taste. But storage in the heat will have a bad effect on the quality of canned food, ideal conditions are considered to be 3-5 degrees above zero.

Ready-made salted salmon is served as a snack, seasoned with vegetable oil and finely chopped onion. They can be used to prepare a variety of salads and vinaigrettes.

In addition, mushrooms cooked in this way can also be used for cooking hot dishes - mushroom soup, potatoes stewed with mushrooms, mushroom pilaf, various casseroles. Use salted rozhiki and for toppings in pies and patties. Pizza with these mushrooms can be very tasty.