Amongst pickled salmon recipes, you would ultimately find Gravad Lax. It is absolutely delicious. This method can be used on salmon trout or mackerel.
You need a leap of faith to have a go at this.
Trust me - it's a wonderful taste and so easy to do. It takes about 2 days to be ready to eat.
It's well worth the effort - give it a go.
1 1/2lb (750g)piece salmon fillet - skin on
1 large bunch dill (or tspn dried)
2 tspns black peppercorns - crushed roughly
2 tbspns sea salt
1 tbspn sugar
1 tbspn brandy
In a bowl, mix together the peppercorns, sea salt, sugar and brandy.
Take the piece of salmon and cut it into two fillets.
Put some dill in the bottom of a dish just big enough to take the salmon.
Put one fillet of salmon, skin side down onto the dill.
Rub half the curing mixture into the flesh of the fish.
Sprinkle a little more dill on and then rub the other half of the curing mixture into the other fillet of fish.
Place skin side up.
Cover with foil and then put a weight on top. A saucer with some tin cans will do fine.
Refrigerate and turn every 12 hours.
It will be ready to serve after about 36 hours.
Thinly slice and serve with mayonnaise and salads as the centrepiece of a party.
A friend gave me this gravadlax recipe some years ago - if it's one of your pickled fish recipes, and you want to lay claim to the copyright - then please contact me. Breach of copyright is not intended.
By Liz Alderson, Mar 30, 2016
This Gravad Lax recipe is absolutely delicious.
Prep Time: 2880 minutes
Cook time: 0 minutes
Main Ingredient: salmon fillet, sea salt, brandy