PICKLED SOCKEYE SALMON

smoked salmon 1
SOCKEYE SALMON
5 pounds sockeye salmon fillets, 2 quarts vinegar, 1/4 cup peppercorns, 1 1/2 teaspoons ground nutmeg, 6 teaspoons ground mace, 1/4 cup white truffle oil, 1 cup sea salt, 2 cups water, 1/4 cup pickling spices, 1/8 cup sugar, 3 garlic cloves, 1/2 cup red onion slices, 3 beets, cooked and thinly sliced, 1/4 cup capers, drained, 1 serrano pepper, sliced.
Skin, and remove pin bones from the salmon.  Get 1/2 yard of cheesecloth, wrap the salmon in the cheesecloth.  Get out a large pot add enough water to cover the salmon liberally add salt and simmer for 5-7 minutes.  Remove from the pot, put on a dish, and refrigerate for 1-2 hours. While the salmon is in the frig make up the pickling liquid.  Remove the salmon from the frig, unwrap and rinse with cold water and drain well.

 

Pickling Liquid: Get out a 2-quart sauce an.  Add the vinegar, water, truffle oil, pickling spice, nutmeg, mace, garlic, salt, and sugar. Bring to a simmer, then remove from the stove, set aside until the liquid is completely cooled.  Refrigerate.
Get out a gallon storage bag. Add the salmon, onion slices, beet slices, dill weed, pepper and pickling liquid, including the spices.  Refrigerate for 2-days.  As soon as the 2-days are up its time for some good eating.  Thinly slice and serve plain on flatbread or top with the pickling spices, onions, capers, and beets on a bed of crisp lettuce.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.