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Beer Pickled Salmon

Norway > Recipes > Norwegian Cuisine > Beer Pickled Salmon

This is an exiting alternative to Grav Lax. The sweet and sour beer marinade adds a fabulous flavour to the fish.

What You'll Need

  • 1 small salmon (or the desired quantity of fillet of salmon)
  • Marinade consisting of:
    • 1.5 dl (3/4 cup) water
    • 1 dl (1/2 cup) vinegar (7%)
    • 3.5 dl (1 & 3/4 cup) strong, dark beer
    • 2 tablespoons (ts) salt
    • 5 ts sugar
    • 1 ts mustard seed
    • 1 ts whole black pepper
    • 4 laurel leaves
    • 1 onion (thin rings)
    • 5 clove tacks

What to do

  • Mix the marinade and bring it to boil.
  • Cool down and pour over mouthful sized dice of salmon fillets until covered.
  • Refrigerate for at least 12 hours before serving. (The dish will stay fresh for two to three weeks in the refrigerator).
Copyright ©1998 Bernt Lien