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.
102,246 44.3/5 for 15 ratings
Grade this recipe: Last 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 cooked potatoes - Total weight: 1,552 grams
How long does it take?
Time required for this recipe:
Keeping: Several days, or even weeks in its marinade in the fridge.
| Preparation | Resting | Start to finish |
|---|---|---|
| 38 min. | 1 day | 1 day 38 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,458 Kcal or 10,291 Kj | 16 gr | 147 gr | 201 gr |
| 123 % | 6 % | 14 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 1 gr | 9 gr | 13 gr |
| 8 % | <1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 615 Kcal or 2,575 Kj | 4 gr | 37 gr | 50 gr |
| 31 % | 2 % | 3 % | 8 % |
How much will it cost?
- For 4 people : 4.23 €
- Per person : 1.06 €
Source
Based on a recipe in the Libération newspaper from Jean-Pierre Vigato.More recipes?
This recipe uses (among others) | Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Preserved lemons, Gravlax, Fish in a salt crust, Mackerel rillettes, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Duo of slow-cooked pork, Boeuf (beef) bourguignon, Rémoulette of celeriac, Chicken and mushroom brik rolls, Curried tuna cubes, ... All |
| Peppercorns: You can get more informations, or check-out other recipes which use it, for example: Feta in olive oil with herbs, Herb olive oil, Preserved lemons, ... All |
| Cooked potato: You can check-out other recipes which use it, like for example: Creamy spinach and potato gratin, Stuffed mushrooms au gratin, Gratin of Endives with Mont d'Or, Artichokes with beef, Winemaker's toast, ... All |
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Post your comment or question
Your 4 comments or questions 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.