Rimmad (curing) salmon with scrambled eggs and flavouring snaps

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Now you have to go out and catch a fresh salmon for this dish

600 to 800 grams of salmon
4 dl water
60 g salt
40 g sugar
2 tsp. mustard seeds
1 tsp. coriander seeds
1 tsp. dill seeds
1/2 tsp. whole white pepper
1 dl dill schnapps
1 bunch fresh dill

Make salt content:
13% or 12 B before the schnapps is added
10.7% or 10 B after the schnapps is added
I am an angler in Scandinavia
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Recipe Nr. 14
Rimmad (curing) salmon with scrambled eggs and flavouring snaps
Rimmad (curing) salmon with scrambled eggs and flavouring snaps

Procedure without liability: Catch the salmon and use the large middle piece of approx. 600 to 800 g. Fillet the fish so you have two pieces. Cut away side bones with a sharp knife and take out the nerve legs with strong tweezers or pliers. Take a bowl or a dish in which the two sides of the salmon can lie. Pour a cold brine according to this recipe over the fish and put it all in the fridge for a day or two. Thin side 1 day - thick side 2 days. See also under alternative method.

Preparation for rim salting: Boil 4 dl water, 60 g salt, 40 g sugar, 2 tsp. mustard seeds, 1 tsp. coriander seeds, 1 tsp. dill seeds, tsp. whole white pepper and the dill sticks. The dill leaves are used for decoration. When the layer is hand-warm, add 1 dl spice schnapps. Cool the layer completely in the fridge and then pour over the salmon. After 1 to 2 days in the refrigerator, the salmon is taken out and rinsed briefly under cold, running water. Pat dry with paper towel and cut into thin slices. Arrange on serving plates and garnish with chopped dill.

Serving: Scrambled eggs or egg yolk are served with the dish. Break 4 eggs into a bowl and add 4 tbsp. cold water and 2 tbsp. spice schnapps and beat well with a hand whisk until everything becomes "airy". A dab of butter on the pan and melt it over medium heat. Pour in the egg yolk and let it harden under the lid over medium heat. Season with salt and white pepper when the eggs are done. Distribute it on the plates next to the salmon.

Tip: Small new Danish potatoes boiled in lightly salted water are also good for the dish. Very small, new Danish potatoes only need to be boiled for 15 minutes, after which the water is poured off and they are briefly air-dried. Put the potatoes back in the pot, and 2 tbsp. spice schnapps is poured over. Put the lid on and shake the pot briefly until the schnapps has been absorbed into the potatoes.

Drinking: Drink your favorite beer with the dish and wash it down with the rest of the spice schnapps. You will hear the angels sing. This dish originates from Sweden and is called "Rimmad Lax".

Alternative method: Dry salting is also an option for rimmed fish - here salmon - but remember that all fish MUST first be frozen at -20 C for at least 24 hours. It is to kill any Herring Worm and Cod worm. Thawing must take place in the refrigerator to avoid excessive liquid loss. Salmon, which rimmed, is prepared by first being frozen, then seasoned with salt and sugar - perhaps also a few spices. I hereby give the recipe for a salmon side of 1000 grams, so you can scale down/up according to your own weight. Just remember the weight is of the finished cleaned fish with skin.

Salting according to the equilibrium method 2.6%

1000 g cleaned salmon side with skin
26 g Ls salt or Kosher salt
13 g Muscovador cane sugar light
3.3 g Dill dried
1.6 g Pepper, white from the mill
2 cl Dill schnapps or Whisky
Alternative method
Rimmad (curing) salmon for 4 days
Rimmad (curing) salmon for 4 days

Procedure without liability: Place the cleaned salmon side in a dish with the skin side down - or a Gastrobakke. Just remember that pat the fish dry first. Drizzle the fish with dill schnapps or Whisky, spread salt, sugar and pepper from the mill on the meat side and sprinkle dried dill over. The salmon is a fatty fish and must be marinated for 4 to 6 days in the fridge at a maximum of 5 C. Measure the thickness of the salmon, if it is 20 mm thick and above then 6 days, under 20 mm thick then 4 days - a good rule of thumb. You can advantageously mix all the spices in a bowl and sprinkle it over the fish in an even layer.

A fish emits approx. 5% moisture, so it would be a good idea to put the fish on a rack at the bottom of the dish. Alternatively, the dish must be emptied of moisture 1 to 2 times a day. And remember that aluminum trays are a NO GO for food when salt and acid are used.

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