Cold Pickled Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 1 salmon
- 60 g salt
- 40 grams sugar
- 5 g pepper - rains, black
- 5 g pepper - rains, white
- 5 g juniper berries
- 5 g allspice
- 5 g coriander
- 0.5 ½ bunch dill
- some lemon balm
- some peppermint
- 2 glasses cognac or gin or grappa
Print Recipe
Pin Recipe Instructions
- First fillet the salmon so that two sides of the salmon are available. You can make wonderful fish stock from leftovers.
- Or buy fillets straight away
- Grind in a mortar: pepper, juniper, allspice, coriander
- Finely chop: dill, lemon balm, peppermint
- Mix all ingredients, rub salmon with 1 glass of cognac. Place one half of the salmon in a dish and cover the meat side with the spice mixture. Place the second half of the salmon on top. Leave covered.
- Turn after 12 (better 24) hours and leave for another 12 (or 24) hours.
- Occasionally pour the resulting stock over the fish.
- To serve, place salmon on a board and cut into thin slices almost horizontally with a (salmon) knife.
- My honey-dill sauce is served with it.
- Drink: dry white wine, or sparkling wine, prosecco.
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