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Mouthwatering Smoked and Pickled Salmon Recipe

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Ingredients

Adjust Servings:
6 slices smoked salmon
1 medium spanish onion, thinly sliced
1/2 cup oil
3 tablespoons wine vinegar
1 clove garlic, smashed
salt and pepper
1 small bay leaf
dill
bay leaf

Nutritional information

169.1
Calories
163 g
Calories From Fat
18.2 g
Total Fat
2.4 g
Saturated Fat
0 mg
Cholesterol
0.6 mg
Sodium
2 g
Carbs
0.3 g
Dietary Fiber
0.8 g
Sugars
0.2 g
Protein
20g
Serving Size

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Mouthwatering Smoked and Pickled Salmon Recipe

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    Cuisine:

    Love this recipe. I put all the ingredients in a zip lock bag, surrounded the fish with onions and the brine and flipped the bag everytime I opened the fridge. The paler picture shows the salmon just as I was putting it into the brine the darker one on the plate shows the cured salmon. This was part of my fish course on my Christmas Eve Smorgaasbord. ( I also served Herring titbits, anchovies and Herring cured in wine) I was a little slow in getting it started only 4 days before serving it but it still had wonderfujl flavor. The left overs went back into the brine until New Years Thanks Derf - great recipe

    • 17330 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Smoked Salmon – Pickled, Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter Looks great on a buffet table , Love this recipe I put all the ingredients in a zip lock bag, surrounded the fish with onions and the brine and flipped the bag everytime I opened the fridge The paler picture shows the salmon just as I was putting it into the brine the darker one on the plate shows the cured salmon This was part of my fish course on my Christmas Eve Smorgaasbord ( I also served Herring titbits, anchovies and Herring cured in wine) I was a little slow in getting it started only 4 days before serving it but it still had wonderfujl flavor The left overs went back into the brine until New Years Thanks Derf – great recipe


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    Steps

    1
    Done

    In a Medium Deep Ceramic Bowl, Just Wide Enough to Hold a Slice of Smoked Salmon Spread Out Flat.

    2
    Done

    Divide the Onion Slices Into Separate Rings and Arrange Alternate Layers of Smoked Salmon and Onion in the Bowl.

    3
    Done

    Combine the Oil, Wine Vinegar and Garlic in a Separate Bowl and Whisk Well.

    4
    Done

    Season With Salt and Pepper and Add the Bay Leaf.

    5
    Done

    Pour the Marinade Over the Salmon and Onions, Cover Tightly and Leave to Marinate in the Refrigerator For 8 to 12 Days.

    6
    Done

    When Serving, Drain Off the Marinade and Garnish Each Salmon Slice With Onion Rings, Bay Leaves, Fresh Dill or Both.

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