Pickled Salmon
Ingredients
Directions
Prepare the fish
Remove the bones from the salmon.
Make the pickle
Boil the liquor and vinegar with the other ingredients for 10 minutes.
Let the liquid stand to cool.
Pour the cooled liquid over the salmon.
Leave the salmon in the liquid for 12 hours.
Cure and store
Split the fish, rub it with salt, and put it into pickle in tubs.
Keep the fish in the pickle for about six weeks.
When finished, press and pack the fish in casks with layers of salt.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Vinegar (in the method)
- Adds acidity that helps preserve the fish and sharpens its flavour.
- Salt
- Draws out moisture and helps preserve the fish during curing.
- Bay-leaves
- Adds a subtle aromatic flavour to the pickle.
The step that matters
Let the liquid cool before pouring it over the salmon. Boiling liquid poured onto raw fish would partly cook its surface and change its texture, so the pickle should stand until cool.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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