Wednesday, May 19, 2010

Pickled Salmon


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.

Pickled Salmon
(printable recipe)

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:
Inkokt lax


Puglette said...

yum!! i think it must be my swedish heritage, but the pickled fish recipes always appeal to me.

pharimba said...

How do you make spanish ham, Jamón Serrano?

Anonymous said...

Hello, I have only 5% acidity vinegar. How would I got about adjusting the acidity upwards like you recommend?

Anne said...

Pharimba - well, you take a pig. And dry it. No, seriously - I have no idea? It's something I'd never think to make myself.

Anonymous - you'd have to do some math, but I'd wager that about 300 ml vinegar and about 450 water would be roughly the same.

Wilda said...

Hello. I found your pickled salmon recipe through a Google search and I have made it twice now. It is so easy and really tasty. Thanks for sharing it.

Warm wishes from Wilda
Sheffield, England