Pickled Salmon with Purple Onion & Salmon Cream


By Chef Micah Wexler of Mezze

Pickled Salmon

1 Salmon Filet, skin off

1/2 cup Brown Sugar

1/2 C Kosher Salt

Clean salmon of any grey meat or blood line.

Mix together brown sugar and 1/2 cup salt.

Place a layer of the salt/sugar mix on a sheet of plastic wrap. Place the salmon on top and then cover with the remaining salt/sugar mix and wrap up in the plastic. Place in the refrigerator for 1 1/2 hours.

Salmon Pickling Liquid

2 C Water

2 C White Wine Vinegar

1/2 C Sugar (white)

1/2 C Kosher Salt

2 Onions – sliced

In a pot, bring the water, vinegar, white sugar, 1/2 cup salt, and onions to a boil. Then cool. Remove salmon from the cure and wash off all salt/sugar. Place the salmon in the cooled pickling liquid overnight.

Purple Onion

1 White Onion

2 Roasted Red Beets

1 C Salmon Pickling Liquid

Slice onions as thin as possible. Grate the beets and mix with the onions.

Bring the pickling liquid to a boil and pour over the onion/beet mixture. Allow to steep in the liquid until cool and the onions have been stained purple.

Salmon Cream

1/4 C Creme Fraiche

1/4 C Cream Cheese

Allow the cream cheese to soften to room temperature. Blend cream cheese and creme fraiche together.

Plate pickled salmon with marinated fingerling potatoes, beets, onions, salmon cream, rye puree (optional), smoked salmon roe and dill as shown. Serve with rye bread.

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