To Kipper Salmon

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

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(A Modern Method)


  • A fresh salmon
  • herring-salt,1
  • Demerara sugar
  • olive oil
  • rum or whisky


Cut the salmon in half lengthwise, remove the backbone and wipe the fish carefully with a dry cloth. Lay the halves side by side on a suitable tray and cover entirely, above and below, with herring-salt. Leave for twenty-four hours. Wipe off the surplus salt and hang the sections to drip in a still, cold atmosphere for, say, six hours. Replace them on the clean tray, smother them with olive oil