The Crooked Billet

Pickled Salmon

Serves 6-10

Pickled Salmon

I’m a big fan of soused or roll mop herrings. Here’s a recipe using the same principle to souse salmon. I’ve used a lovely quality cider vinegar with complimenting aromatic flavours to give a gentle fruity pickle.

I serve this pickled salmon with a warm potato salad made with crème fraîche & dill. Great with dark rye bread & sour cream.

600g – 1kg fillet of organic salmon scaled, skin on

100g Malden sea salt

2 medium red onions, finely sliced

For the pickle:

2 oranges

800ml cider vinegar

1 teaspoon black peppercorns

1 teaspoon coriander seeds

4 teaspoons all spice

1 tbsp Demerara sugar

Check the salmon for any pin bones & remove them using tweezers. Carve the salmon horizontally in 5mm slices. Have three 500ml preserving jars sterilised & ready for use.

Dissolve the salt in 700ml water to make a brine, add the salmon pieces. Leave them to soak for 1 hour.

Meanwhile, prepare the pickle. With a vegetable peeler or knife, peel the zest from oranges in thick strips. Put the peel in a pan & add the vinegar, peppercorns, coriander seeds & all spice berries. Stir in the sugar & slowly heat to a simmering point. As soon as the mixture simmers remove from heat & leave to cool.

Drain the salmon pieces & pat them dry on kitchen paper. Top each slice with a little red onion, fold in half & secure with cocktail sticks. Pack the salmon tightly into the jars.

Gently pour the marinade over the salmon, evenly dividing the zest & seeds amongst the jars. Make sure the fish is covered with pickle & twist the jars or tap them on the work surface to release any trapped air bubbles. Cover tightly.

Chill the fish for at least 3 days before eating. They are best after 7 days but will keep for up to 2 weeks.

Try them with warm potato salad, made with crème fraîche & dill. They are also delicious with dark rye bread & sour cream.