Pickled Salmon Recipe. Serving Ideas
Pickled Salmon
Pickled Salmon. Strictly speaking, is not cooked: Please don’t gasp! Salmon pickles much the way herring and pickles do, in a brine. The combination of vinegar-salt-sugar cures the fish quickly and effortlessly. The ketchup imparts wonderful color and a pleasing sweet-and-sour flavor to the pickled salmon. No, there doesn’t seem to be a limit on how many hats salmon can wear: All delicious, all quick, all healthy! There is hardly any shmogersbord without some pickled salmon recipe or other.
Pickled Salmon: Multiple uses!
It is delicious alone, with tiny boiled potatoes or on top of mixed greens, on toast or crackers. This is a Russian favorite that takes only a minute to prepare and keeps for up to a week in the refrigerator. Move over once in a while, pickled herring, we love you, but here is a most welcome change! It makes a great first course, and it looks great on a buffet display.
Serving ideas:
Are are just some ideas on how to present it, in a platter, as an appetizer or in salads. The salmon is intensely flavored, so you hardly need to add any seasonings if any.
On toast
As an appetizer, with diced cucumber and avocado, with a dollop of creme fraiche or plain yogurt
With diced boiled potatoes
It Keeps Well!
No double dipping, this goes without saying i hope! Store in a glass jar, making sure the brine covers all the solids. You will enjoy it a good few days
Ingredients
- 2 pounds salmon fillets, skin and bones removed, cut in 1-inch cubes
- 1 medium onion, cut into very thin slices (use a food processor)
- 1/2 cup natural ketchup
- 1 cup cold water
- ½ cup apple cider vinegar
- ¼ cup sugar
- 4 bay leaves
- 12 whole black peppercorns
- 4 whole cloves
- 1 tablespoon sea salt
Instructions
Bring water to boil in a large pot. Add salmon and blanch, for just a minute or two. Drain the salmon thoroughly. Transfer to a wide mouth glass jar without crowding or squeezing (2 jars if you are using smaller jars. My estimate is, 2 1-quart jars total), layering it alternately with onions. In a saucepan, bring the ketchup, water, vinegar, sugar, bay leaves, peppercorns, cloves and salt to a boil. Pour the boiled mixture over the salmon mixture in the jar, making sure all ingredients are submerged (add a little water if necessary). Let the jar come to room temperature, then refrigerate. It will be ready in two days. Use the pickled salmon within a week after it's ready.
To serve the pickled salmon, remove the salmon with a slotted spoon, onions and all, discarding all liquid. Serve alone, with mixed greens and/or tiny boiled potatoes.
I’m a lifelong Alaskan and I have only pickled salmon one way. I am an Eskimo/Cherokee/Czech. I look forward to trying your recipe. My way consists of pint jars with lemon/ onion/ pickling spice/ salmon or halibut. I drool turning the jars in the fridge for five to seven days….twice a day.
Jeffrey, Yours is well worth trying as well. Question, when you say you turn the jars, you turn them upside down in the fridge? No risk of leaking? Bell/mason jars, I assume? I use them all the time, but never tried turning them upside down.
Can you pressure can the pickled salmon? So that it will be shelf stable?
Jennie I certainly wouldn’t try this in a home kitchen setting. The shelf stable fish products we see in stores are made commercially, following many guidelines and regulations. The good news is, this preparation takes minutes to make.