Pickled Salmon is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of salmon that's sliced, baked with vinegar and seasonings, covered with a plate and allowed to cool before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Salmon.
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This is a classic recipe for a Victorian version of Pickled Salmon that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 345.—PICKLED SALMON.
Split the salmon down the backbone, and divide the halves into pieces about two hands in width ; place these in an earthen pan, sprinkle each piece with salt, and black peppercorns ; pour in vinegar sufficient to cover them ; put the lid on and set the pan in the oven to bake the salmon ; and when done, place a piece of board or a dish on the pieces of salmon with a weight to press them down in their liquor until cold. When required for use, dish up a piece of salmon with some of the liquor; garnish round with fennel and serve it for dinner, luncheon, or supper.
Take the salmon fillets and cut into pieces about 15cm wide. Place these in a large casserole dish and sprinkle each piece with sea salt and black peppercorns. Pour in enough vinegar to cover the fish pieces then cover the casserole dish with a lid and transfer to an oven pre-heated to 180°C. Poach the fish for about 20 minutes, or until cooked through then remove from the oven.
Set a plate on top of the fish, add a weight and set aside until cold. To serve, lift out a piece of fish onto a serving plate, add a little of the stock and garnish with fennel.
