Pickled Salmon
This recipe needs to be started the day before and needs a couple of days to pickle before eating. You need 1 large or 2 smaller (about 500ml each) sterilised jars and lids for this recipe.
Prep Time
Prep Time
  1. Remove the skin from the salmon and cut it into chunks of about 2cm. Place the cut salmon into a ceramic or glass bowl and toss with the sea salt. Cover and refrigerate it over night.
  2. In a saucepan add the vinegar, water, sugar and spices. Bring to the boil and then simmer for 5 minutes. Set aside to cool completely. (I usually do this at the same time as I prepare the salmon and just leave it to cool overnight)
  3. The following day rinse the salmon pieces and pat dry with a piece of kitchen towel. Layer the salmon, onion, lemon and tarragon in the jars. Pour over the brine making sure that the salmon filling is completely covered by the vinegar mixture. Store in the fridge for two days before eating. The salmon will keep in the fridge for 2 weeks.
Recipe Notes

You can use dill instead of the tarragon and green spring onions also work well in place of the red onion. You could also try layering some thinly sliced fennel in the jar.

You can also change the spices that you use in the pickle mixture. Fennel seeds work well, as do dill seeds.