| This recipe is liked by 0 person(s). |
Pickled Salmon
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients: | |
| 1-2 pound | salmon, tail filet |
| 1 tablespoon | sugar |
| Dillweed | |
| 2 tablespoons | coarse salt |
| 1 teaspoon | black pepper |
Directions:
Clean and pat dry the filet of salmon.
Mix the dry ingredients together.
Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days.
To serve, slice thinly on the diagonal and arrange on rye or dark brown bread.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.