Recipe for home-pickled salmon - works and tastes heavenly!
Ingredients for the home-pickled salmon (serves 4)
- One bundle of herbs of your choice (dill, fennel greens, coriander or thyme are particularly suitable)
- 2 untreated lemons, zest grated (use the juice of one lemon)
- 1 untreated orange, Grated peel
- 300 g fine sea salt
- 200 g sugar
- 1 tbsp black peppercorns, coarsely crushed
- 600 g fresh salmon fillet, in one piece (with skin)
How to pickle salmon:
- Preparing the pickling:
- Mix the fine sea salt, sugar, plucked and chopped herbs, grated lemon and orange zest and crushed peppercorns in a large bowl.
- Squeeze the juice from one lemon and add it to the marinade. Mix the ingredients thoroughly.
- Pickle the salmon:
- Place the salmon skin-side down in a dish with high sides to prevent the liquid from running out.
- Spread the marinade evenly over the fish and press down lightly so that the salmon is well covered.
- Cover the dish with cling film and place in the fridge.
- Leave the salmon to marinate for 8-12 hours. The longer it marinates, the more intense the flavor will be.
- Finish:
- Carefully remove the salmon from the marinade and scrape off the excess mixture without rinsing the fish.
- Cut the salmon into thin slices with a sharp knife.
Serving suggestion:
- Serve the pickled salmon with fresh bread, crispbread or a salad.
