Prepare one of the most popular appetizers at celebrations
Marinated salmon is, together with spanish ham, one of the most appreciated appetizers in any celebration. Both delicacies give splendor to the premiere of a gastronomic evening, placing it at the level of the best foodie.
Unlike smoked salmon, where the fish receives the smoke from the burnt wood giving it a characteristic flavor, the marinated salmon is based on a mixture of salt, sugar, herbs and spices. This technique has its origin in the Middle Ages, when fishermen from northern European countries were looking for the conservation of fish pieces for longer. In Scandinavia, they call it gravlax, which means “buried salmon”. And it is that during the fishing season, the pieces were placed underground, where the temperature was somewhat colder, to ensure its curation.
This elaboration is easy to do at home. And if it is accompanied by a good piece of whole wheat bread spread with butter, a few spoonfuls of fresh cream and a touch of dill, it becomes an exquisite appetizer for any occasion.
Do not wait any longer, go to the fish shop and ask for a salmon. There is no better idea to surprise your guests.
How to make a marinated salmon
For the salmon
- ½ pink salmon
- 1 kg of salt
- 1 kg of white sugar
- 1 lemon
- 1 lime
- 1 orange
- 10 grains of black pepper
- ½ glass of brandy
- ½ fresh dill bunch
- Extra virgin olive oil
For the crème fraîche
- 500 ml of cream
- 80 g of butter
For the herbal butter
- 100 g of butter
- 1 tablespoon very chopped onion
- 1 teaspoon of concentrated tomato
- 1 teaspoon of green pepper
- Pinch of curry
- Drops of Perrins and Tabasco
- Dijon mustard
Directions step by step
- At the time of buying the salmon, ask the trusted fishmonger a half salmon with skin. Remove all the central bones with the help of a pair of tweezers.
- In a bowl, mix the salt and sugar together with the zest and juice of a lemon, a lime and an orange. Add brandy, pepper and chopped fresh dill. Mix well.
- In a dish, arrange half of the mixture. On this, place the salmon loin with the skin facing up and the meat stuck to the marinade. Cover with the rest of salt, sugar and aromatics.
- Cover with plastic wrap and leave in the fridge for 24-36 hours. The time will depend on how we like salmon better. If we like more cured, more time, or otherwise, less hours. Also from its thickness, the finer, the less time.
- After hours have passed, remove the salmon loin from the marinade and remove the excess salt and sugar. Wash the piece in water and dry very well with paper.
- Mix the olive oil with the chopped dill and spread it over the salmon. Keep it cold.
- To use it, place the salmon with the skin down and with the help of a fine knife, cut thin slices.
- For the crème fraîche, mix the cream with the butter that we have previously taken out of the fridge. Once well mixed, arrange in a glass container and cover the lid with a paper towel. Leave for 12-18 hours outside the refrigerator. After this time, it will be more firm. Now, it’s time to put it in the fridge.
- For the herbs butter, remove the butter from the fridge so that it has a softer consistency. Mix all the herbs and spices together with the butter. Place it in a glass bowl and store in the fridge.
- Arrange a tablespoon of butter in some hot and crispy bread toast and, in others, use the crème fraîche. Place on top of it the thin slices of homemade marinated salmon.
‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.
We present a new harmony with a Chardonnay that explodes in the mouth and keeps the kind and generous notes of fruit with a point of freshness and acidity. This is Miranda d’Espiells … fragrances and flavors that are maintained and increased in aftertaste thanks to the bubbles of a unique water such as S.Pellegrino.
Perfect combination with a fatty fish such as salmon and herbal butter that, at the same time, also adds the flavors of citrus, cream and herbs in an union that expresses a perfect harmony that is enhanced when you balance with this Chardonnay and keep the freshness and elegance with S.Pellegrino water.
Pleasant flavors and textures that make us happier.
- When removing the central bones, hold down the flesh with your fingers to make it easier to detach and remove the bones.
- It is important to place the skin of the salmon upwards so that it is more cured after the process and it is easier to cut it later.