Pickled Salmon in Brine

I love gravlax, I like to collect new recipes and methods to make it. I found this one by accident, you know, click one link, two links… red link, blue link. Adapted from Russian blog Eva1.

I suggest to you to add one more option for raw salmon – soak it in brine. Works well in appetizers or salads, we ate it with Fast Salted Lemons with Garlic and Parsley, Russian rye bread and onion. Pickled Salmon in Brine

1 lb. raw salmon fillet (with or without skin)
1 tbsp. salt
1 tsp. sugar
1 cup of water
4-5 peppercorns (I added some juniper berries)

Bring to boil water, add salt, sugar, and peppercorns. Let cool for room temperature. Cut salmon in convenient pieces (about 1 inch), put into jar, pour brine in top to cover salmon. Cover and put in fridge for at least 2 days.

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