Home pickled salmon with coriander vinaigrette
easy
30 mins
30 mins
Ingredients
- 100 g Salt
- 50 g Pickling salt (order from butcher)
- 100 g Sugar
- 7-10 Tbsp Pepper
- 1 TEASPOON dried crushed coriander
- 1 TEASPOON Mustard seeds
- 4 cl Aquavit
- 7-10 Tbsp grated rind of 1 untreated lemon
- 1 collar Dill
- 1 (3,2 kg, filleted by the fishmonger) Salmon
- 7-10 Tbsp Lemon and dill
- 2 TABLESPOONS Olive oil
- 4 TABLESPOONS Lemon juice
- 2 TABLESPOONS Sunflower oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON crushed coriander
Directions
- 1
Mix salt, pickling salt, sugar, pepper, coriander, mustard seeds, aquavit, lemon peel and finely chopped dill. Spread half of the mixture on the fat pan. Place the salmon fillets on top with the skin side facing upwards. Spread the rest of the salt-and-spice mixture on top, cover and let it rest in the refrigerator for about 12 hours. Then turn the salmon fillets over and let them soak for another 12 hours. Then remove from the marinade and pat dry with kitchen paper.
- 2
If you divide the salmon fillets once more, you can freeze the pieces. 1/2 salmon fillet is enough for 4 people. Cut into thin slices with a salmon knife or an electric knife and serve garnished with lemon and dill. For the vinaigrette, mix olive oil, lemon juice and vegetable oil. Season to taste with salt, pepper and crushed coriander. Allow to soak a little and serve with pickled salmon
- 3
Per portion (based on 1/2 fillet with vinaigrette) approx. 1340 kJ/ 320 kcal
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