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
4.25 €
4 people
9 IngredientsLast modified on: December 4th 2011
For 4 people, you will need:
- 1
1 fillet fresh salmon - 2
400 g coarse salt - 3
1 carrot - 4
1 onion - 5
2 bayleaves - 6
3 sprigs thyme - 7
5 g peppercorns - 8
200 ml oil - 9
4 cookeds potatoes - Total weight: 1,555 grams
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 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).
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 5 g 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 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.
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 | 20 RDI=6 % | 150 RDI=10 % | 200 RDI=30 % | 2,460 RDI=120 % | 10,290 RDI: 120 % |
| 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 4 people : 4.25 €
- 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: Stock-pot fish , How to prepare white beans, Roast potatoes "à la provençale", How to prepare broccoli, Mackerel rillettes, ... See them all 16
Oil
Like these other recipes: Chocolate orangettes for Erika, Tortilla Comtoise, Gratin du Nord, Boeuf (beef) bourguignon, Croque-monsieur complet, ... See them all 102
Peppercorns
Like these other recipes: Herb olive oil, Home-made chilli oil, Preserved lemons, Red mixed pickle, Feta in olive oil with herbs, ... See them all 5
Cooked potatoes
Like these other recipes: Oven omelette, Artichokes with beef, Potatoes with bacon and herbs, Croque-monsieur gourmand, Country filo tart, ... See them all 57
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011550 K 44.3 25 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011379 K4.3 1 hour 15 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019409 K4.5 4 hours 20 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017481 K4.2 2 hours 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011774 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.