Salmon marinated like herring

Step by step recipe:

  1. Salmon marinated like herring : Photo of step #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. Salmon marinated like herring : Photo of step #2
    Cover the salmon completely with the remaining salt and leave like this for 24 hours in the fridge.
  3. Salmon marinated like herring : Photo of step #3
    After this time, remove the fish from the salt and rinse thoroughly under running water.
  4. Salmon marinated like herring : Photo of step #4
    Leave the salmon to soak in cold water for 24 hours, changing the water after 12 hours.
  5. Salmon marinated like herring : Photo of step #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. Salmon marinated like herring : Photo of step #6
    Put 5 g peppercorns in the bottom of a terrine, then add half the onions, carrots, thyme and bayleaves.
  7. Salmon marinated like herring : Photo of step #7
    Place the drained and dried salmon fillet on the top.
  8. Salmon marinated like herring : Photo of step #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. Salmon marinated like herring : Photo of step #9
    On the day when you want to eat it, drain the salmon, wipe with absorbant paper and slice thinly.
  10. Salmon marinated like herring : Photo of step #10
    Slice 4 cooked 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. Salmon marinated like herring : Photo of step #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. Salmon marinated like herring : Photo of step #12
    Arrange the sliced salmon on the top.

    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.

Source:

Based on a recipe in the Libération newspaper from Jean-Pierre Vigato.

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