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Pickled Salmon With Two Sauces

Cuisine: Jewish
Type: Fish
Courses: Sauces
Serves: 12 people

Recipe Ingredients

  Tuna Sauce
1   Tuna in olive oil - (6 oz) - drained
5   Flat anchovy filets
3 tablespoons 45mlLemon juice
2 tablespoons 30mlCapers - drained
3/4 cup 177mlOlive oil
  Tartar Sauce
1/2 cup 118mlSour cream
1/4 cup 59mlMayonnaise
1 tablespoon 15mlLemon juice
1/4 cup 15g / 0.5ozDiced red onion
3 teaspoons 15mlCapers - drained, chopped
3 tablespoons 45mlThinly-sliced fresh basil
  Salt - to taste
  Freshly-ground black pepper - to taste
  Salmon
6   Salmon filets - (3 lbs total) (large)
4   Bay leaves
1 teaspoon 5mlWhole peppercorns
3 tablespoons 45mlPickling spice
10 cups 2370mlCold water
1   Onion - thinly sliced
2   Carrots - thinly sliced (large)
1   Celery stalk - thinly sliced
1/4 cup 59mlWhite wine vinegar
1 1/2 teaspoons 7.5mlSalt
1 tablespoon 15mlSugar
  Thinly-sliced lemon - for garnish

Recipe Instructions

For the Tuna Sauce: In a food processor or blender, blend the tuna, anchovies, lemon juice and capers until smooth. Continue processing and pour the olive oil in a steady thin stream, through the feeder tube, until the consistency of a thick sauce. Transfer to a bowl, cover with plastic wrap and chill 1 hour. (Makes about 1 cup)

For the Tartar Sauce: Mix together the sour cream, mayonnaise, lemon juice, onion, capers, basil and salt and pepper to taste in a bowl. Cover with plastic wrap and refrigerate 1 hour. (Makes about 1 cup)

For the Salmon: Wrap the filets in cheesecloth and tie with string. Place the bay leaves, peppercorns and pickling spice in a separate square of cheesecloth, tying the ends with string to form a pouch.

In a heavy pot, bring the water, onion, carrots, celery, white wine vinegar, salt, sugar and bay leaf mixture in the pouch to a boil. Simmer for 30 minutes; remove the pouch from the broth.

Gently lower the cheesecloth-wrapped salmon into the simmering broth and cook 3 minutes. Cool the fish in the broth to room temperature, about 45 minutes.

When cool, remove the fish from the broth, unwrap it and transfer to a serving plate using a large spatula. Serve with the two sauces, garnished with lemon slices.

This recipe yields 6 to 12 servings.

Each of 12 servings: 354 calories; 689 mg sodium; 54 mg cholesterol; 27 grams fat; 5 grams saturated fat; 7 grams carbohydrates; 21 grams protein; 0.99 gram fiber.

Source:
The Los Angeles Times, 09-26-2001

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