Herring Style Cured Salmon
There is fish restaurant in my neighborhood that sells something very similar to this Herring Style Cured Salmon. They call it Red Herring which is kind of a cute name. I tasted this at my friend Sabrina’s house and I couldn’t stop eating it. It’s got everything I love about salmon and herring in one. I knew I had to recreate it home. I didn’t realize how simple it would be. It needs about a day to cure but is only about 15 minutes hands on. This fish dish is perfect to serve as an appetizer or when you crave a salty snack. It stays for a few weeks in the fridge.
The ingredients – missing blackpepper
Clean the fish
Add salmon to bowl with salt mixture
After 12 hours
Slice onions
Cured Salmon
Add onions and oil to bowl
Add salmon
Store in a container
Serve
- 2 cups salt
- ½ cup sugar
- 2 lbs fresh sushi grade salmon
- 1 small white onion
- 1 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 cups sunflower oil
- Clean salmon to remove any of the gray flesh and cut into three pieces
- Mix salt and sugar
- Take half the salt and sugar mixture and add to a bowl with the salmon pieces. Cover well
- After 12 hours drain the water and add the rest of the salt and sugar mixture
- After another 12 hours wash and pat salmon and cut into small slices
- Cut onion into thin slices and add to a clean bowl
- Add sunflower oil, black pepper, 1 teaspoon salt and 1 teaspoon sugar
- Mix well
- Refrigerate for 12 hours
- Serve on crackers with a slice of onion and capers
Leave it up to Batsheva to figure out how to match the best herring in LA!
Thank you!!
I can’t see the recipe
Not sure why it got deleted. It’s there now.
does this specifically need sunflower oil? don’t have any on hand
Any non flavored oil would work. Olive oil is too strong but you can use Canola if that’s what you have
This was an instant hit in my family!! i thought i would make it and it would last a couple of weeks. Well, there’s just a little bit left 🙂
So happy they liked it! It’s kind of addictive
FYI this is something i ALWAYS have in my refrigerator We all really love it. Thank you so much..
So happy to hear that! I haven’t made it in forever!
Must it be sushi grade salmon?
It needs to be very fresh since you are not cooking it. I like to err on the side of caution. Let me know how it comes out
i already did twelve hours in the fridge and there’s no water to pour off
Hi – Sorry for not responding sooner! Send me a pic at batsheva@kitchencoup.com
can i use frozen fish?
i don’t recommend. I suggest getting the best salmon you can find
Can I do with just salt no sugar
yes