Pickled Salmon & Sour Cream
1–1.5kg Norwegian Salmon, skinned and filleted, in one or two pieces
2 large onions, peeled and sliced in rounds
5 cups cold water
1 cup vinegar
1 cup sugar
½ cup mixed pickling spices, including coriander seed, mustard seed, dill seed, allspice, bay leaf and dried chilli pepper
2 cups sour cream
½ cup buttermilk (or more, as desired)
Rub the salt into the surface of the fish, cover, weigh down and refrigerate for two days, turning occasionally.
Then soak overnight in cold water in the refrigerator, changing the water once.
Cut the fish into large chunks. Place in a glass bowl, layering them with the onion slices.
In a mixing bowl, stir the water, vinegar, sugar and mixed pickling spices until the sugar dissolves.
Pour the mixture over the salmon and leave on the countertop overnight so that the pickling process begins.
In the morning, refrigerate and allow it to marinate for two days until ready to use.
Make the sour-cream sauce by combining the sour cream with buttermilk (or more, if too thick) and two tablespoons of the pickling marinade.
Serve the pickled salmon portions with a dollop of sour-cream sauce each.
This recipe originally appeared in our 2014 Food Issue