Ingredients
-
6
-
1
-
1/2
-
3
-
1
-
-
1
-
-
-
-
-
-
-
-
Directions
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. |
