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Man verzeihe mit dass ich hier einem Punkt deutlich widerspreche. Tiefgekühlter Lachs eignet sich nur sehr bedingt zum "trockensalzen", durch die Verletzungen der Zellmembranen beim Einfrieren (Ausnahem: Schockgefrostet) verliert der Lachs zu viel Zellflüssigkeit. ansonsten ist das Rezept gut, wenn weißer Zucker durch Rohrrohzucker ersetzt wird schmeckt es noch feiner.
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
