Pickled Salmon
Pickled salmon is a classic dish in Scandinavian and Nordic cuisine, often enjoyed with rye bread and dill sour cream. Salmon is particularly well-suited for pickling, as its rich, oily texture perfectly absorbs the vinegary and spicy brine. The traditions of curing and pickling date back centuries, when fish were preserved with salt and vinegar for the long winter months. This recipe is a modern and easy-to-prepare version of this traditional Scandinavian dish. If you love fresh, tangy, and spicy flavors, be sure to try this recipe!
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Ingredients for this recipe
Servings: 4
500
g
Fresh Salmon Fillet
1
l
Water
250
ml
White Vinegar
30
g
Salt
20
g
Brown Sugar
3
cloves
Garlic
1
Red Onion
2
Bay Leaves
1
tsp
Black Peppercorns
1
tsp
Mustard Seeds
1
tbsp
Fresh Dill
50
ml
Lemon Juice
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Preparation Steps
1
Thoroughly rinse the salmon fillet under cold water and pat it dry with paper towels.
2
Using a sharp knife, slice the salmon thinly to speed up the pickling process.
3
In a sterilized jar, layer the salmon slices with the thinly sliced red onion and garlic cloves.
4
In a saucepan, bring the vinegar, water, brown sugar, salt, bay leaves, black peppercorns, mustard seeds, and dill to a boil. Allow to cool to room temperature.
5
Pour the cooled brine over the salmon, then add freshly squeezed lemon juice for extra flavor.
6
Seal the jar and refrigerate for at least 24 hours to allow the flavors to meld.
7
For the best flavor, let it stand in the refrigerator for at least 48 hours before serving.
