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Pickled Salmon

Henning Stordal, Restaurant Stefan, Hotel Stefan, Oslo / March 2012

Brine 1:
• 1 qt. water
• 1 tsp. white peppercorns
• 1 tsp. cloves
• 10 bay leaves
• 4 tsps. salt
• 2/3 cup granulated sugar
• 1/4 cup red wine vinegar
• 1 2- to 3-lb. salmon

  1. Bring water, peppercorns, cloves, bay leaves, salt and sugar to a boil in saucepan over medium heat.

  2. Cool to room temperature; add vinegar.

  3. Place salmon in a hotel pan; pour brine over salmon.

  4. Cover; refrigerate 24 hours (turn once).

  5. Drain; reserve salmon and bay leaves; discard brine.

Brine II:
• 1 qt. water
• 1 tsp. cloves
• 1 tsp. white peppercorns
• 4 tsps. salt
• 2/3 cup granulated sugar
• bay leaves from Brine I

  1. Bring all ingredients to a rapid boil in a saucepan.

  2. Remove from heat immediately; cool down completely (set saucepan in ice bath).

  3. Cover salmon with brine II; cover; refrigerate 3 days (turn twice).