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Categories: Fish and shellfish, Main courses

Pickled salmon with two sauces

Pickled salmon with two sauces
Los Angeles Times

Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom Kippur ... Read more

Total time: 1 1/2 hours | Serves 10 to 12

Tuna sauce

  • 1 (6-ounce) can tuna packed in olive oil, drained
  • 5 flat anchovy filets
  • 3 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • 3/4 cup olive oil

Step 1In 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.

Tartar sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 cup diced red onion
  • 3 teaspoons capers, drained and chopped
  • 3 tablespoons thinly sliced fresh basil
  • Salt
  • Freshly ground pepper

Step 1Mix 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.

Pickled salmon

  • 6 large salmon filets, about 3 pounds total
  • 4 bay leaves
  • 1 teaspoon whole peppercorns
  • 3 tablespoons pickling spice
  • 10 cups cold water
  • 1 onion, thinly sliced
  • 2 large carrots, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/4 cup white wine vinegar
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 lemon, thinly sliced, for garnish

Step 1Wrap the filets in cheesecloth and tie with string.

Step 2Place the bay leaves, peppercorns and pickling spice in a separate square of cheesecloth, tying the ends with string to form a pouch.

Step 3In 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.

Step 4When 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.

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.
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