Pickled salmon
Pickled salmon; we’re making this for Christmas! It’s a vibrant and tangy dish that brings together the best of two worlds: spanking fresh salmon and the bold punch of pickling. Historically, pickled fish was an excellent way to preserve fresh catches before refrigeration, making it a staple in colder climates (like Scandinavian countries) where fresh food was hard to come by in winter months. It’s a technique that gives salmon a wonderfully sharp, slightly sweet edge that’s both exciting and refreshing. It also does some real magic in the texture department; that flesh really turns silky like you wouldn’t believe.
Making pickled salmon at home is super easy and surprisingly quick, with no special skills needed. You simply combine a few ingredients, cut your fish fillets into large-ish pieces, then let it marinate for a bit… and voilà! You’ve got an impressive dish that looks and tastes like you spent hours in the kitchen. The marinade typically consists of vinegar, sugar, salt, and spices, which balances the richness of the fish while infusing it with flavour. You can even customise with herbs like dill, or mustard seeds or even celery seeds to add your own flair.
As for serving, pickled salmon is versatile. Serve it as an appetiser on crisp crackers, piled high on a fresh salad, or even as a sandwich topping for a Scandinavian-inspired brunch. It pairs beautifully with rye bread, boiled potatoes, cucumber and sour cream or mayo—classic Nordic flavours that make it really shine. It also works with avocado, cream cheese, and a sprinkle of chives for a delicious open-faced sandwich or bagel topper.
MAKES 1 x KG
1kg salmon fillets, pin boned and skinned
500ml (2 cups) white wine vinegar
750ml (3 cups) water
15g (⅓ cup) pickling spices
3 tbsp sea salt
¼ cup caster sugar
2-3 white or red onions, peeled and thinly sliced
Slice the salmon into 2cm pieces.
In a medium saucepan add the white wine vinegar, water, pickling spices, sea salt and caster sugar to the boil over a medium-high heat. Remove and let cool to room temp. Layer the salmon and onion in a non-reactive dish and pour over brine. Cover, then refrigerate for 24-36 hours. The salmon needs to be totally submerged.
When ready to serve, remove from the refrigerator and serve with your favourite condiments - crackers, capers, olives, dill and sour cream dip, or as we have done here - open sliders.
