Salmon Pickling

Fillet the salmon and pull the husks (small bones). The skin remains on.

Mix 2 parts salt and 1 part sugar (1 part = 100 g/kg salmon) with crushed bay spice, mustard seeds, peppercorns, orange and lemon peel, dill or whatever else tastes good. It is best to coarsely grind a little salt with the other spice ingredients except dill and sugar in a moulinette or similar and then stir in the rest without the dill.

Sprinkle a small amount of the dressing over a deep enough dish, place the salmon skin side down, and sprinkle the rest of the dressing over it. Sprinkle the coarsely chopped (cut) dill on top (the stems actually offer the same) and let everything sit together, covered, for 20-24 hours (depending on the thickness of the salmon).

When the salmon is good, remove the pickle and rinse and pat the salmon. If it has been on the pickle too long, you can still save it by soaking it (5-10 min). Before you cut the salmon, you can sprinkle chopped dill on it. It looks better and adds a little bit to the taste.

The salmon is cut open (by me anyway) from the head end to the tail end, but that is up to everyone.

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