Pickled Sockeye Salmon
1 serving
480 minutes
Marinated salmon is a refined dish of European cuisine that embodies the harmony of freshness, aroma, and subtle flavor. This method of preparing fish comes from traditional Scandinavian recipes where salting and marinating preserve juiciness and reveal natural flavor nuances. The tender salmon fillet is infused with a marinade of citrus juices, herbs, and spices, acquiring a vibrant aroma and a piquant aftertaste. The finishing touch is fruit smoke that adds delicate woody notes to the fish, making it a truly gourmet treat. It is the perfect dish to serve as an appetizer, especially accompanied by fresh green salads and light white wines.
1
Clean the fish from scales and place it in a deep dish. Mix orange juice, lemon juice, salt, and sugar. Grate the zest on a fine grater. Chop the herbs finely.
- Red salmon: 100 g
- Lemon juice: 10 ml
- Blood orange juice: 50 ml
- Coarse sea salt: 40 g
- Sugar: 20 g
- Orange zest: 1 g
- Dill: 5 g
- Coriander leaves: 2 g
- Coriander seeds: 1 g
- Fresh thyme: 1 g
- Green basil: 2 g
- Fresh mint: 2 g
- Ground white pepper: 1 g
2
Mix all ingredients and pour the marinade over the fish. Leave for 4 hours, then flip the fish and let it marinate for another 4 hours. Once the fish is marinated, remove excess marinade and herbs.
- Red salmon: 100 g
3
Fish acquires a pleasant aroma and aftertaste if it is briefly exposed to fruit smoke after marinating. You can use a professional smoker or smoke it at home. For this, you need to lay two layers of foil in a pan, place fruit wood chips and thyme on the foil. You can add cane sugar and green tea (in granules). Cover the pan with a mesh. Place the fish on the mesh and cover it with foil to prevent smoke from escaping. Put the pan on low heat for 10-15 minutes.
- Fresh thyme: 1 g
- Coriander seeds: 1 g