When you taste such a beautiful pickled salmon for the first time, you want to close your eyes and enjoy the taste. The aroma with spicy notes is unforgettable. It goes without saying that you want to stock up on at least one jar of delicious snacks for your fridge!
It is necessary
- -300 grams of salmon (fillet cut into pieces),
- -1 medium carrots,
- -1 onion.
- Marinade:
- -300 ml of white wine vinegar,
- -150 grams of cane sugar
- -1 tbsp. a spoonful of allspice (slightly crushed),
- -200 ml of water,
- -3 leaves of lavrushka,
- - dill to taste.
Instructions
Step 1
Cut the fillet into small slices.
Step 2
Wash carrots, peel, three coarsely (you can cut into thin strips - to taste). Cut the peeled onion into thin rings.
Step 3
Pour soapy water into a small basin, wash two half-liter jars in it. We put clean jars in the oven (140 degrees) for 15 minutes for sterilization. Banks can be sterilized in any other way - as best they can.
Step 4
While the jars are sterilized, prepare the marinade for the fish. Put cane sugar in a small ladle (you can replace it with the usual one), fill it with vinegar, a glass of water (200 ml) and add allspice. We put the ladle on low heat and heat until the sugar is completely dissolved (stir). Bring the marinade to a boil and boil for about a minute. Remove from heat and cool.
Step 5
In the meantime, the banks were sterilized and had time to cool down. Put salmon fillets with carrots and onions in jars. Put lavrushka leaves on top and fill with cooled marinade. We close the jars with lids and put them in a cool place for 3-4 days.
Serve pickled salmon with slices of rye bread and green lettuce.
