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 cooked potatoes
• Total weight: 1,552 grams

How long does it take?

Time required

Keeping:

Several days, or even weeks in its marinade in the fridge.

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Step by step recipe

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Stage 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).

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Stage 2

Cover the salmon completely with the remaining salt and leave like this for 24 hours in the fridge.

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Stage 3

After this time, remove the fish from the salt and rinse thoroughly under running water.

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Stage 4

Leave the salmon to soak in cold water for 24 hours, changing the water after 12 hours.

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Stage 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.

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Stage 6

Put 5 g peppercorns in the bottom of a terrine, then add half the onions, carrots, thyme and bayleaves.

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Stage 7

Place the drained and dried salmon fillet on the top.

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Stage 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.

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Stage 9

On the day when you want to eat it, drain the salmon, wipe with absorbant paper and slice thinly.

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Stage 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.

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Stage 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.

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Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 4 people : 4.23 €
• Per person : 1.06 €

Change currency:

Your 4 comments or questions on this recipe

• Hi JH, I'm very interested in this recipe. As there is only me, I changed the number of people from 4 to 2 (I eat a lot!). The amount of salmon didn't change but the amount of salt had halved. How much salt should I use to cure the salmon for 2 people and how big the fillet? Many thanks for you previous comments.
  Posted by marty december 7^th 2011 at 10:12 (n° 1)
• Hi Marty,
  
  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.
  Posted by jh december 7^th 2011 at 19:25 (n° 2)
• Having prepared the salmon fillet as shown, had it last night - absolutely delicious. Definitely have this again - and soon.
  Posted by marty december 15^th 2011 at 08:45 (n° 3)
• I really like this recipe. I have "modified" it in that I slice the salmon very thinly, then place each small strip on a small "biscuit" that has some herby soft cheese and serve it with aperros. Always popular.
  Posted by marty august 19^th 2013 at 18:33 (n° 4)

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