How to pickle salmon

Video: RECIPES BEST SALMON PICKLED AT HOME #pickledsalmon

Content

Part 2 of 3: Treatment with alcohol and marinade
Part 3 of 3: Pickling salmon
Tips
What do you need

1 Choose a fatty and fresh fillet. The pickling process maximizes the fishy taste and adds sophistication, since after pickling the fat content and smell of fresh fish go away. The fresher and fatter the fish, the better the taste of the finished product will be, so choose only high-quality salmon.

Check the fish label. Salmon should not be frozen. The easiest way to buy such fish is in the summer, when the season is salmon. Fish that have been frozen and then thawed will not taste like this.
For eight servings, you will need a kilogram fillet, with the skin in place. The flesh should be bright orange-pink in color and firm enough. The hide should be bright and shiny, not darkened or spoiled.
Try to buy fish on the day of pickling. Store in refrigerator until use.

2 Choose a liquor. Today it is becoming more and more popular to rub the fish with alcohol before marinating. Vodka, bourbon, whiskey, or other spirits don't really pair well with store-bought smoked salmon, but when pickled, it allows for a better flavor. You only need a few tablespoons to grate the fillets before marinating.

3 Prepare the marinade. The most basic ingredient is salt. Salt absorbs moisture from fish fillets, alters flavor and texture, and acts as a natural preservative. Sugar, spices and citrus peel are added to enhance the aroma. Try out the simplest marinade to start with, then start adding your favorite spices and alcohol to add a special flavor. The following proportions are used per kilogram of fish:

1/2 cup extra salt (not rock salt, which can spoil the taste)
3 tablespoons white sugar
3 tablespoons fresh chopped herbs of your choice: oregano, dill, basil, fennel, or mix
1/2 tablespoon white pepper
Optional: 1 tablespoon lemon zest

Part 2 of 3: Treatment with alcohol and marinade

1 Rinse and dry the salmon. When ready to marinate fish, remove from refrigerator, rinse in cold water and pat dry with paper towel.
2 Place the salmon on several layers of plastic wrap. For pickling, you need to wrap it tightly in plastic. Tear off the required amount of film and place on a baking sheet. Then place the fillets, skin side down, in the center of the foil.
3 Remove the bones. Gently press down on the fish fillets with your fingers to feel for small bones. They are usually closer to the center of the fillet.They must be removed before marinating, as they will interfere with slicing. Once you find the bone, remove it with long-jawed kitchen tongs, being careful not to damage the fillets. The bones can be thrown away.
4 Salmon fillet processing. It's time to rub the fish with alcohol and apply the marinade to it to begin the marinating process. The marinade should be enough to cover the fillets on both sides. It is better to overdo it than to use an insufficient amount of marinade, as the fish can always be rinsed afterwards.
- Rub the fish with alcohol. Use a couple of tablespoons of alcohol to rub the fish on both sides. No effort needed; rub the alcohol lightly over the surface.
- Apply the marinade. Spoon the marinade all over the fillet. Turn the salmon over and process the other side.

Part 3 of 3: Pickling salmon

1 Wrap the fish tightly. Lift the edges of the cling film and wrap the fish tightly without leaving any air holes. Better to use more film.
2 Press down on the salmon. Place the second pallet on top of the first. He should stand directly on the fish. If you don't have a suitable tray, look for another flat-bottomed cookware or plate. Place a heavy vase, brick, or preservation jar on top. This will help to press the marinade ingredients into the salmon, creating the necessary conditions for the marinating.
3 Refrigerate for 72 hours. During this time, the fish must not be touched. Many cooks recommend three days in the refrigerator, although some recipes indicate two. This is a matter of taste, and if you like less salted fish, then two days will be enough.
4 Unfold and rinse the fish. Remove the fish from the refrigerator and peel off the plastic wrap. Rinse the fish under cold running water to remove salt and other ingredients. If you skip this step, the salmon will be too salty.
5 Slice the salmon. Use a very sharp knife and cut horizontally from the top (do not cut vertically as a steak). Graavilochi has a bright taste and smell, so thinner pieces will be more appetizing. Salmon is ready to eat.
- Taste the fish. If it is too salty, rinse it again before slicing.
- Best served with salmon with a fresh baguette, cream cheese, red onions and capers. It will also be a great addition to salads, pizza, pasta and other dishes.

Tips

Season the pickled salmon with olive oil and fresh herbs.
Pickled salmon can be added to soup, salads or sandwiches.
Brown sugar can be used for a sweeter flavor.
For a quick version of pickled salmon, cut the fish into thin slices, apply the salted marinade on both sides, wrap in plastic and refrigerate for two hours.