Pickled Salmon
20 min. Recipe Yield:
500 g Difficulty:
Medium recipe
Pickled salmon is a German cuisine recipe, one of the ways to pickle salmon. For this food recipe, it is not necessary to purchase a whole fish fillet, you can use small pieces as well. The fish is salted with dry salting, but not completely buried in salt and spices, the salmon is rolled into the salting mixture, wrapped in stretch wrap and in the refrigerator. After 2 days, the fish is ready. Salt for salting is best used sea salt.
Recipe Ingredients
Cooking Recipe
For a pickled salmon recipe, it is not necessary to purchase a whole carcass or a whole fillet of salmon, you can also use small pieces or steaks.
Finely chop the dill and mix with sea salt, sugar and coarsely ground black pepper.
Dip the salmon in a mixture of dill and spices; this is easy to do on a board or in a shallow plate.
If you use two pieces of fish this is even better. Connect the two pieces so that they are adjacent to each other with meat and wrap with cling film.
Place the salmon in the refrigerator for 3 days, turning occasionally so that the fish is evenly salted. Finished pickled salmon thinly cut, place on a flat dish, garnish with dill sprigs, drizzle with lemon juice and serve.