Preserved Salmon

Squirrels are storing food for winter!That's something our grandmothers did too. It was the only possibility to get through cold winters and to be able to use the vegetables and meats, that were not sold and in season during the cold time of year.

Even I am still storing food, I cook my own Jam, Pesto, preserved Vegetables and Chilies, Sauces etc. And you know what? There are no food coloring or preservatives in them!And now I also preserved some fish, fresh wild salmon. It tastes great, lemony, and is perfect to crispy fresh bread!

For Jar of a 500 ml capacity:

300 g fresh wild Salmon, with or without skin

Salt and Pepper

1 Lemon

2 cloves of Garlic

1/2 tsp dried Thyme

1 Bay-leave

1/2 tsp Peppercorns

1/2 tsp Salt

200 ml Water

150 ml Olive Oil

Cut the salmon into 1 inch stripes, season with salt and pepper.Pour the water and oil into a saucepan and add the salmon stripes. Crush the peppercorn coarsely and add them with the salt, bay-leave and thyme to the pan.

Crush the garlic and add. Add 3 slices of lemon.Bring to a simmer and let simmer partly covered for 12-15 minutes. Mix carefully once, to avoid the fish sticking to the pan.

Pour everything into a clean jar, add the rest of the lemon slices and fill up with olive oil, if needed. Close tightly!

Let the fish marinate for at least 24 hours.

The fish can be kept for up to 4 weeks in the fridge.Best served with fresh, crisp Baguette!