Pawaru-Grahmata

№ 33III. nodaļa

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Pickled salmon

  • Serves 6 as a cold starter
  • about 40 minutes, plus 2 days in the vinegar
  • Melnraksts · vēl nav izmēģināts

1796Laschu turreht.

Modernizētslpp. 150 · PDF 164
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Boil the 600 ml vinegar for 1 minute, then leave it to cool completely.
  2. Bring the salted water to the boil in a wide pan. Slide in the salmon, bring back to a gentle simmer and skim off the foam. Add the 50 ml vinegar, the peppercorns and the bay leaves, and poach very gently for 5–7 minutes, until the salmon is just cooked through (60 °C in the centre).
  3. Lift the slices out with a slotted spoon, drain, and leave them to cool on a plate. Chill them in the fridge.
  4. Scatter a third of the bay leaves and allspice over the bottom of a clean 1.5 l glass jar or ceramic crock. Lay in half the salmon, then another third of the spices, then the rest of the salmon and the last of the spices.
  5. Pour over the cold boiled vinegar until it covers the fish by at least 1 cm. Cover and refrigerate for 2 days before eating.
  6. Serve cold, lifting the slices out with a clean fork.

Notes

What the book says vs. what we added

the book poaches the salmon in salted water, skims it and adds vinegar, pepper and bay leaves; it then layers the slices in a small cask with bay leaves and allspice and covers them with vinegar that has been boiled and cooled again. The amounts, times, the jar and the fridge are ours. The recipe follows on from 03-030: the fish it boils is the salmon from there, cut into finger-thick slices.

Keeping

the book keeps the cask for "a few weeks" in a cool cellar and eats the fish cold. Keep it in the fridge, always under the vinegar, and eat it within 2 weeks.

Vinegar

neat vinegar, as in the book, makes a sharp pickle. For a milder one, use 2 parts vinegar to 1 part water (not in the book), and eat it within a week.

Salmon

wild Baltic salmon is now scarce and its fishing is strictly limited. Use farmed Atlantic salmon, certified wild salmon or sea trout.

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