Wednesday, May 19, 2010
Pickled salmon might sound really strange, but it's a very classical Swedish dish. The sweet-sour combination is spot-on, and it's perfectly complimented by pink peppercorns. You need to find white distilled vinegar which is about 12% - if the bottle says stronger, or weaker, adjust accordingly.
This is great as part of a larger spread. I served it with basil aïoli, and potato salad with asparagus and mustard. A herby yogurt sauce would also be nice.
It's best prepared the day before serving.
about 750 g salmon fillet
600 ml water
150 ml white distilled vinegar
2 large yellow onions
2 bay leaves
10 white peppercorns
10 whole allspice peppercorns
20 pink peppercorns (plus more for serving)
2 tbsp salt
100 ml sugar
Heat the oven to 150°C. Deeply score the salmon but without cutting through the skin. Place, skin-side down, in an oven-proof dish.
Slice the onions, and place in a pot with the spices, salt, sugar, vinegar and water. Bring to a boil, and pour over the salmon. Cover with foil and place in the hot oven for about 8-10 minutes. Cool, and then place in the fridge overnight.
Before serving, transfer the salmon to a serving platter, and remove as many of the peppercorns as you can. Top with some of the pickled onions, and sprinkle with some crushed pink peppercorns.
Recipe in Swedish: