Pickled salmon (syltet laks)

Photography and Recipe by Nevada Berg

Serves 4 to 6

• 1.1 pounds (500 g) Kvarøy Arctic salmon filets

• 2 tablespoons salt

• 1/2 cup (120 ml) white vinegar

• 1/2 cup (120 ml) granulated sugar

• 1 cup (240 ml) water

• 1/2 tablespoon black peppercorns

• 1/2 teaspoon juniper berries

• 1/2 teaspoon allspice berries

• 1 bay leaf

• 1 medium onion, thinly sliced

DIRECTIONS

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.