Northumbrian Pickled Salmon

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

A very old feast-day recipe. The salmon is served hot and is pickled to give it flavour, not to preserve it; today we would call it marinated.


  • 2 lb (1 kg) middle cut of salmon
  • 1 teaspoon salt


The marinade was probably served as a sauce originally, but may be a little too sharp for some tastes today. Hollandaise sauce may be preferred.

Put the salmon in a saucepan with enough cold water just to cover the fish. Add the salt and bring gently to the boil. Skim off any froth and simmer