Pickled Salmon

Rating: 4.33 / 5.00 (3 Votes)

Total time: 45 min



Scale (leave) the salmon, trim the head and tail, cut open at the back, carefully divide with 2 forks and remove the bone. Put tin foil in a bowl and place the fish halves on it. Then chop the kitchen herbs and mix with the oil. Season the fish with salt and sugar, pour the oil over it and wrap the fish tightly in the tin foil.

Marinate in the refrigerator for 1 to 3 days.

Serve with (new) potatoes and a little butter.

As a beverage in each case after mood: Riesling, white Burgundy or also champagne.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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