Prep 30 mins
Cook 288 hrs
Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.
- 6 slices smoked salmon
- 1 medium Spanish onion, thinly sliced
- 1⁄2 cup oil
- 3 tablespoons wine vinegar
- 1 clove garlic, smashed
- salt and pepper
- 1 small bay leaf
- bay leaf
- In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
- Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
- Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
- Season with salt and pepper and add the bay leaf.
- Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
- When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.
Love this recipe. I put all the ingredients in a zip lock bag, surrounded the fish with onions and the brine and flipped the bag everytime I opened the fridge. The paler picture shows the salmon just as I was putting it into the brine the darker one on the plate shows the cured salmon. This was part of my fish course on my Christmas Eve Smorgaasbord. ( I also served Herring titbits, anchovies and Herring cured in wine) I was a little slow in getting it started only 4 days before serving it but it still had wonderfujl flavor. The left overs went back into the brine until New Years Thanks Derf - great recipe