This post is made in partnership with Kvarøy Arctic Salmon
Pickled salmon, or syltet laks, is a triumph of a dish. It’s an elegant way to preserve ingredients that can be enjoyed the very next day and all week long. And it all starts with high quality, Fair Trade Certified Norwegian salmon from Kvaroy Arctic’s 3rd-generation family-owned farm – responsibly raised in the cold Arctic waters just off the western coast of Norway – giving it that superior flavor and texture.
As a matter of fact, pickled salmon also has a connection to Norway’s Constitution, as it was one of the dishes served to the Norwegian Constituent Assembly in 1814 as they set forth creating this important document. (see here)
A good dousing of salt and an hour in the refrigerator provides a quick cure for the salmon filets. When ready, the filets are cut into bite size pieces and layered with raw onions into a glass jar before a simple brine of salt, sugar, vinegar and spices is poured on top. A night in the refrigerator brings all of the flavors together.
Homemade flatbreads serve as the base for the pickled salmon. And a dollop of sour cream and a sprinkling of fresh dill is all you need before diving into this delicious dish.
It’s simple to make while packing so much flavor into every bite – it’s no wonder then that it continues to live on as a heritage dish here in Norway.
Pickled Salmon (syltet laks)
Serves 4 to 6
- 1.1 pounds (500 g) Kvarøy Arctic Salmon filets
- 2 tablespoons salt
- ½ cup (120 ml) white vinegar
- ½ cup (120 ml) granulated sugar
- 1 cup (240 ml) water
- ½ tablespoon black peppercorns
- ½ teaspoon juniper berries
- ½ teaspoon allspice berries
- 1 bay leaf
- 1 medium onion, thinly sliced
Place the salmon filets in a dish. Sprinkle the salt all over the filets, covering them completely. Refrigerate for 1 hour.
In a small saucepan, bring the vinegar, sugar, water, black peppercorns, juniper berries, allspice berries and bay leaf to a simmer over medium-high heat, whisking until the sugar has dissolved. Set aside and let cool completely.
After the salmon has been in the refrigerator for 1 hour, rinse the filets under cold water to remove the salt then pat dry with paper towels. Cut the filets into bite size pieces.
In a large glass jar with a lid, layer ½ of the onion slices on the bottom of the jar then top with ½ of the salmon pieces. Repeat with the remaining onion slices and salmon then pour the cooled brine on top. Close the lid on the jar and refrigerate for 1 day before serving.
Serve the pickled salmon on top of Norwegian flatbreads or crackers and top with the pickled onions, sour cream and fresh dill.
Store in the refrigerator for up to 1 week.