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.

Todd the Dog 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

Anonymous said...

Is it supposed be cooled and put in the frig with or without the liquid?

Sandy Halifax N.S.