Salmon Pickling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 salmon fillet (s), with skin, approx. kg
- 125 g salt
- 50 grams sugar
- 1 tablespoon juniper berries
- 1 tablespoon peppercorns
- 1 tablespoon coriander
- 1 lemon (s), zest or zest
- 1 bunch dill, cut into small pieces
Print Recipe
Pin Recipe Instructions
- Grind the spices and mix with the lemon zest and dill in a bowl. Spread half of the seasoning mixture on a baking sheet, place the salmon fillet on top and pour the remaining seasoning over the salmon. Cover the fish with a board and also weigh it down with a saucepan.
- After 24 hours, turn the salmon, cover again and weigh down. After a further 24 hours, for a total of 48 hours, the salmon is pickled.
- Before you cut the salmon into fine slices, strip off the spices and dill a little and pat dry. It is best to cut the salmon open at the table, otherwise the fine slices will dry out too quickly.
- If you do not like this pickling mixture, we have further ideas, i.e. the sugar-salt mixture as a basis remains, spices or herbs can be replaced by the following variants:
- - honey and chili
- - Basil with orange peel and olive oil
- - Christmas salmon with gingerbread spice
- Good succeed!
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