Pickled Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 d 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 salmon approx. 2.5 kg - 2 halves, deboned
- 1 tablespoon pepper, black, whole
- 1 tablespoon pepper, white, ground in a mortar
- 4 tablespoon sea salt
- 2 tablespoon juniper berries, roughly ground
- 2 tablespoon juniper berries, whole
- 1 tablespoon pepper, red (red berries)
- 4 tablespoon honey, liquid (we used Turkish fir honey)
- 1 tablespoon cane sugar
- 7 stalks oregano, with flowers
- 4 piece (s) bay leaves
- 1 piece (s) ginger, approx. 6 cm, roughly chopped
- 1 large onion (s), red, cut into thin rings
- 1 bunch dill, (a very large bunch)
Print Recipe
Pin Recipe Instructions
- Distribute the order of the ingredients one after the other on both halves of the salmon, then fold the two halves of the salmon together so that the sides are flush with each other.
- Halve the salmon. Wrap both halves well in cling film so that the stain can be absorbed well.
- Then wrap it generously with newspaper and tie it tightly with a cord.
- Weigh down the packaging in the refrigerator, we have tied everything up again with wooden boards.
- The salmon stays in the refrigerator for 4-5 days and has to be turned regularly (2-3 times a day).
- This ensures that the stain is well distributed.
- After this resting time, the salmon is unpacked and the herbs are removed, including all grains.
- Finally, we add a pinch of colored pepper from the mill over the salmon and fresh dill, finely chopped
- A honey mustard sauce goes well with it.
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