Anton Mosimann

Marinated Scottish Salmon: Version 1

Saumon d’Ecosse mariné

Preparation info
  • About

    10

    people
    • Difficulty

      Easy

Appears in
Cuisine Naturelle
Cuisine Naturelle

By Anton Mosimann

Published 1985

  • About

Here are two methods of ‘pickling’ salmon: one which takes 24 hours, and one which takes only 10-15 minutes. As the salmon in both cases is to be served virtually raw, it must be extremely fresh. In the first recipe, the quantity of sugar has been reduced to a minimum.

Ingredients

  • 1.5 kg (3-3½ lb) whole Scottish salmon
  • 30 g (1¼

Method

  • Carefully fillet the salmon and remove the bones.
  • Coat with a mixture of the remaining ingredients, place in a suitable dish, cover and store in the refrigerator.
  • Marinate the fish for 24 hours, occasionally moistening it with the liquid that is produced.
  • Remove from the marinade and cut as smoked salmon. Use the dill as garnish.
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