An old-school recipe from a famous Montreal steakhouse.
This is easier to plate up when poached in portions: remove salmon skin and cut fish into four equal rectangular pieces. Bring water, salt, and bay leaf to a gentle boil, lower in the salmon and poach until just done through, about 3 or 4 minutes. Remove and let cool.
Place the rest of the ingredients, except the onion, in a small saucepan and heat just until the sugar and salt dissolve, then remove from heat and let cool. Place the salmon portions in a storage container or small baking dish, cover with the onion slices, and pour in the fully cooled pickling liquid (through a strainer, if you like). Store covered overnight in the fridge to let the flavors develop, and the onion wilt. Lasts at least 3 or 4 days and up to a week. Serves 4.
Note: if you use a pickling spice mix with crumpled bay leaves, use the strainer. For home use, I just pick out the bay leaves and serve with the other whole spices.
Ingredients
Directions
This is easier to plate up when poached in portions: remove salmon skin and cut fish into four equal rectangular pieces. Bring water, salt, and bay leaf to a gentle boil, lower in the salmon and poach until just done through, about 3 or 4 minutes. Remove and let cool.
Place the rest of the ingredients, except the onion, in a small saucepan and heat just until the sugar and salt dissolve, then remove from heat and let cool. Place the salmon portions in a storage container or small baking dish, cover with the onion slices, and pour in the fully cooled pickling liquid (through a strainer, if you like). Store covered overnight in the fridge to let the flavors develop, and the onion wilt. Lasts at least 3 or 4 days and up to a week. Serves 4.
Note: if you use a pickling spice mix with crumpled bay leaves, use the strainer. For home use, I just pick out the bay leaves and serve with the other whole spices.
Leave a Reply