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  • Salmon escabeche

    1 vote
    Salmon escabeche
    Prep: 30 min Cook: 1 min Servings: 8
    by Guest of winter
    58 recipes
    >
    Salmon poached in vinegar, wine, oil and spices, delicious served on toast, as a tapa, flaked in a salad or on its own.

    Ingredients

    • 850g fresh salmon
    • 2 tbsp coarse salt
    • 1 tbsp black pepper grains
    • 2 bay leafs
    • 10 sprigs parsley, chopped
    • 2 sprigs thyme (if using plain dried leaves, a couple of pinches)
    • 1 clove
    • 2 tbsp Spanish pimentón (I strongly recommend you to go for the real thing, the flavor is very distinct)
    • 0.5l virgin olive oil (Please, don't use any. Other. Type. Of. Oil)
    • 1,5dl cider vinegar
    • 1dl good white wine

    Directions

    1. Get yourself a good-looking and skinned piece of salmon.
    2. Cut the salmon in cubes (let's say 2"-3" pieces) and lay them on a shallow pot, large enough to keep the salmon in one layer. Avoid metallic utensils when using vinegar, as it reacts with some metals.
    3. Sprinkle the salt first and then the rest of the herbs and spices. Toss the salmon lightly to distribute more evenly.
    4. Pour all three liquids, wine, vinegar and oil and put the pot on the stove; turn the heat on.
    5. Bring slowly to a boil and turn the heat off immediately the moment the first bubble appears. Cover with a lid, set aside and let the salmon cook in the remanent heat while releasing its juices.

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