Marinated wild salmon

Ingredients for 10 servings:

• 600 g salmon, fresh wild salmon (about 1/2 side), e.g. sockeye
• 2 tsp sea salt
• 400 ml vinegar, decent but not too expensive white wine vinegar
• 200 ml white wine, dry
• 400 ml rapeseed oil, virgin
• 100 ml oil, virgin walnut or grape seed oil

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

easy to prepare and can be kept for a long time in the refrigerator

Wash the salmon and pat dry. Use tweezers to remove any remaining bones. Hold the salmon side by the tail end and use a sharp knife to cut the fish into approximately 10mm thick slices. Hold the knife at a slight angle and “pull” the salmon pieces from the skin, just like carving smoked salmon. Mix sea salt, vinegar, and white wine and pour over the salmon pieces to coat them. Cover and refrigerate for 10-12 hours. Then drain and store the salmon, again covered, in the oil. The marinated salmon tastes delicious with semi-dried tomatoes, pine nuts, and cracked pepper on arugula, but also makes a great addition to any appetizer platter. Always serve the salmon at room temperature. It will easily keep in oil in the refrigerator for 10 days. If you can’t get wild salmon, a good farmed salmon from Ireland or Scotland will do (just not the mushy, oily Norwegian salmon).