This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Salmon marinated like herring
In this recipe, the salmon is cured in coarse salt, then left to marinate in oil with herbs, spices, carrots and onions. Salmon prepared like this is served sliced thinly on a bed of potatoes.
1 day 40 min.
Easy
2 people
9 IngredientsLast modified on: December 4th 2011
For 2 people, you will need:
- 1
½ fillet fresh salmon - 2
200 ml coarse salt - 3
½ carrot - 4
½ onion - 5
1 bayleaf - 6
1.5 sprig thyme - 7
2.5 ml peppercorns - 8
100 ml oil - 9
2 cookeds potatoes
Change measures:
Times for this recipe
Preparation: 40 min.
Resting: 1 day
All in all: 1 day 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Spread about one third of 200 ml coarse salt in a single layer on a baking sheet and place ½ fillet fresh salmon on top (use salmon fillets of around 300g).
Stage 2 - 5 min.
Cover the salmon completely with the remaining salt and leave like this for 24 hours in the fridge.
Stage 3 - 2 min.
After this time, remove the fish from the salt and rinse thoroughly under running water.
Stage 4 - 1 day
Leave the salmon to soak in cold water for 24 hours, changing the water after 12 hours.
Stage 5 - 10 min.
Stage 6 - 1 min.
Put 2.5 ml peppercorns in the bottom of a terrine, then add half the onions, carrots, thyme and bayleaves.
Stage 7 - 1 min.
Place the drained and dried salmon fillet on the top.
Stage 8 - 4 min.
Add the rest of the carrots, onion, thyme and bayleaves, then cover with the groundnut oil.
Leave to marinate for at least 48 hours.
Leave to marinate for at least 48 hours.
Stage 9 - 2 min.
On the day when you want to eat it, drain the salmon, wipe with absorbant paper and slice thinly.
Stage 10 - 4 min.
Slice 2 cookeds potatoes and arrange on a plate.
Tip: if the potatoes are cold, put the plate in the microwave for a few seconds to heat them throgh.
Tip: if the potatoes are cold, put the plate in the microwave for a few seconds to heat them throgh.
Stage 11 - 2 min.
Spread the carrots and onions over the potatoes. Don't drain them too thoroughly, but let some of the oil marinade trickle over the potatoes.
Stage 12 - 2 min.
Arrange the sliced salmon on the top.
Serve without delay before the potatoes go cold.
Serve without delay before the potatoes go cold.
Remarks
Don't throw the marinade away. The oil will have absorbed the flavour of the herbs and spices, so it can be used for cooking.
And to drink?
A dry white wine, such as a muscadet.
Keeping: Several days, or even weeks in its marinade in the fridge.
Source: Based on a recipe in the Libération newspaper from Jean-Pierre Vigato.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 7 RDI=3 % | 70 RDI=7 % | 100 RDI=20 % | 1,230 RDI=60 % | 5,150 RDI: 60 % |
| Per 100 g | 1 RDI=0 % | 9 RDI=1 % | 10 RDI=2 % | 160 RDI=8 % | 660 RDI: 8 % |
| Per person | 3 RDI=2 % | 40 RDI=3 % | 50 RDI=8 % | 610 RDI=30 % | 2,570 RDI: 30 % |
How much will it cost?
- For 2 people : 2.15 €
- Per person : 1.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Coarse salt
Like these other recipes: French bean salad with vinaigrette , Foie gras cured in salt, Stock-pot fish , Mackerel rillettes, Pickled gherkins, ... See them all 16
Oil
Like these other recipes: Onion fondue, Sausage and mashed potatoes, Spinach and cashew brik rolls, Warm scallop and cabbage salad, Montagnon rice, ... See them all 93
Peppercorns
Like these other recipes: Home-made chilli oil, Herb olive oil, Red mixed pickle, Feta in olive oil with herbs, Preserved lemons, ... See them all 5
Cooked potatoes
Like these other recipes: Winemaker's toast, Gratin of Jerusalem artichokes à la Comtoise, Artichokes with beef, Baked salmon fillet, Oven omelette, ... See them all 53
Other recipes you may also like
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.May 10th 2023239 K4.5 1 hour 6 min.
Apple and almond gratin
Imagine a gratin, but sweet, made with apples and toasted ground almonds. This delicious dessert combines apples and almonds with a vanilla custard-like mixture - simply yummy!February 8th 201760 K4.6 1 hour 5 min.
Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.June 11th 201749 K4.1 40 min.
Mixed salad with curry mayo
A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.May 10th 202359 K 30 min.
Panettone
Panettone is a brioche-style Italian loaf, made with dried fruit (raisins and candied peel) and flavoured with left-over citrus fruit. The recipe is a bit complicated but, above all, it takes time, a great deal of time...April 15th 2020149 K5 1 day 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 4 comments already posted on this recipe
Small bug with the "For..." converter, but the amount of salt is quite the same (and very approximative) you just need enough salt to totally cover the salmon fillet, so about 400g for a fillet of about 300g.