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
12 people
9 IngredientsLast modified on: December 4th 2011
For 12 people, you will need:
- 1
3 fillets fresh salmon - 2
1 litre 200 ml coarse salt - 3
3 carrots - 4
3 onions - 5
6 bayleaves - 6
9 sprigs thyme - 7
15 mls peppercorns - 8
600 ml oil - 9
12 cookeds potatoes
Change measures:
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 1 litre 200 ml coarse salt in a single layer on a baking sheet and place 3 fillets 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 15 mls 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 12 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 | 50 RDI=20 % | 440 RDI=40 % | 1 RDI=0 % | 1,970 RDI=100 % | 8,270 RDI: 100 % |
| Per 100 g | 1 RDI=0 % | 10 RDI=1 % | 0 | 50 RDI=2 % | 200 RDI: 2 % |
| Per person | 3 RDI=2 % | 40 RDI=3 % | 0 | 160 RDI=8 % | 690 RDI: 8 % |
How much will it cost?
- For 12 people : 11.50 €
- Per person : 1.00 €
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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: How to prepare white beans, Stock-pot fish , How to prepare spinach, Gravlax, Pickled gherkins, ... See them all 16
Oil
Like these other recipes: Boeuf (beef) bourguignon, Bourguignon potatoes , Onion fondue, Sausage and mashed potatoes, "Au vert" beef, ... See them all 96
Peppercorns
Like these other recipes: Herb olive oil, Feta in olive oil with herbs, Preserved lemons, Home-made chilli oil, Red mixed pickle, ... See them all 5
Cooked potatoes
Like these other recipes: Mont d'or in brioche, No-pastry spinach and potato quiche, Erika's ceviche, Gratin of Endives with Mont d'Or, Salad paysanne, ... See them all 55
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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.