Smoked Salmon – Pickled

Smoked Salmon – Pickled

  • Prep Time: 30 mins
  • Total Time: 288 hrs 30 mins
  • Servings: 6-12
  • About This Recipe

    “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.”


  • 6slicessmoked salmon
  • 1mediumSpanish onion, thinly sliced
  • 1/2 cupoil
  • 3tablespoonswine vinegar
  • 1clovegarlic, smashed
  • salt and pepper
  • 1smallbay leaf
  • dill
  • bay leaf
  • Directions

  • 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.
  • Reviews

  • ” 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 YearsThanks Derf – great recipe”