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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.

150 K 4× 4.4/5 (17 reviews)

1 day 40 min. difficulté

Easy

$4.95

4 people

9 Ingredients

Last modified on: December 4^th 2011

For this recipe: I want to make it (570×) I made it (485×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 40 min.

Resting: 1 day

All in all: 1 day 40 min.

When should you start or finish this recipe?

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.

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.

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.

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish

How much will it cost?

For 4 people : $4.95
Per person : $1.25

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 4 comments already posted on this recipe

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
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
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
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

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