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.
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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 €
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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: French bean salad with vinaigrette , Potted meat (rillettes), Pickled gherkins, Roast potatoes "à la provençale", Mackerel rillettes, ... See them all 16
Oil
Like these other recipes: Thai-style Chicken with Cashew Nuts, Eggplant Polpette, Chicken fillets with cancoillotte sauce, Mont d'or in brioche, Creamy asparagus and meat timbale, ... See them all 104
Peppercorns
Like these other recipes: Herb olive oil, Home-made chilli oil, Red mixed pickle, Feta in olive oil with herbs, Preserved lemons, ... See them all 5
Cooked potatoes
Like these other recipes: Creamy artichokes, The strange gratin, Pollack Parmentier, Creamy spinach à la Lombarde, Gratin Parmentier, ... See them all 58
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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.