Episode #35 Pickled Salmon
- 1 small saucepan
- measuring cups
- measuring spoons
- 1 large bowl
- plastic wrap
- 3/4 teaspoon kosher salt
- 2/3 cups sugar
- 1 cup white vinegar
- 1/2 cup water
- 1 1/2 pounds fresh salmon filet
- 2 large onions sliced about 1/4 inch thick
- 1 tablespoon plus 1 teaspoon pickling spice
- 5 whole bay leaves
Sour Cream Sauce:
- 1/4 cup sour cream
- 1 tablespoon of the marinade
- In small sauce pan combine the salt, sugar, vinegar, and water.
- Bring to a boil and let completely cool.
- Cut salmon into small pieces about 1 1/2 by 1 1/2 inches.
- Separate the onion slices into rings.
- In a large bowl lay salmon pieces, and sprinkle with pickling spice, and two bay leaves and then a layer of onions and repeat these layers until all ingredients have been used.
- Pour cold marinade over onion, salmon, and spices
- Cover with plastic wrap.
- Place in the refrigerator to marinade for 4 days
- On the third day gently stir all of the ingredients so they will mix well with the marinade.
- The pickled salmon is ready to eat on the 4th day and will keep in the refrigerator for 7 to 1 0 days
- To make the sauce, remove the salmon and combine with the strained liquid and sour cream in a glass or a non reactive metal bowl and mix well.
- It is best to mix the sauce several hours before serving so it will not take away from the taste of the pickled salmon.
- Serve the sauce with the salmon.
Note: If you have to skin the salmon yourself. Cut it into 1 1/2 inch lengths and with a knife against the skin. Slowly separate the salmon from the skin. Make sure to buy a good quality pickling spice so that spices will not be extremely tiny and will stick to the salmon.
Serves 8 to 10