Salmon marinated like herring

December 4^th 2011140 K 44.4

For 4 people, you will need:

Preparation	Resting	Start to finish
40 min.	1 day	1 day 40 min.

1: Spread about one third of 400 g coarse salt in a single layer on a baking sheet and place 1 fillet fresh salmon on top (use salmon fillets of around 300g).
2: Cover the salmon completely with the remaining salt and leave like this for 24 hours in the fridge.
3: After this time, remove the fish from the salt and rinse thoroughly under running water.
4: Leave the salmon to soak in cold water for 24 hours, changing the water after 12 hours.
5: Peel, wash and and slice 1 carrot into rounds.
Peel, wash and slice 1 onion thinly.
Wash and dry 2 bayleaves and 3 sprigs thyme. Cut the bayleaves into 2 or 3 pieces.
6: Put 5 g peppercorns in the bottom of a terrine, then add half the onions, carrots, thyme and bayleaves.
7: Place the drained and dried salmon fillet on the top.
8: Add the rest of the carrots, onion, thyme and bayleaves, then cover with the groundnut oil.
Leave to marinate for at least 48 hours.
9: On the day when you want to eat it, drain the salmon, wipe with absorbant paper and slice thinly.
10: Slice 4 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.
11: 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.
12: Arrange the sliced salmon on the top.
Serve without delay before the potatoes go cold.

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.

December 21^th 2024.