Pear and ginger chut­ney

Recipe Phillippa Cheifitz

House and Leisure Food - - CONTENTS -

4T salt 1–1.5kg Nor­we­gian Salmon, skinned and fil­leted, in one or two pieces 2 large onions, peeled

and sliced in rounds 5 cups cold wa­ter 1 cup vine­gar 1 cup sugar ½ cup mixed pick­ling spices, in­clud­ing co­rian­der seed, mus­tard seed, dill seed, all­spice, bay leaf and dried chilli pep­per 2 cups sour cream ½ cup but­ter­milk (or more, as de­sired) Rub the salt into the sur­face of the fish, cover, weigh down and re­frig­er­ate for two days, turn­ing oc­ca­sion­ally. Then soak overnight in cold wa­ter in the re­frig­er­a­tor, chang­ing the wa­ter once. Cut the fish into large chunks. Place in a glass bowl, lay­er­ing them with the onion slices. In a mix­ing bowl, stir the wa­ter, vine­gar, sugar and mixed pick­ling spices un­til the sugar dis­solves. Pour the mix­ture over the salmon and leave on the counter top overnight so that the pick­ling process be­gins. In the morn­ing, re­frig­er­ate and al­low it to mar­i­nate for two days un­til ready to use.

Make the sour-cream sauce by com­bin­ing the sour cream with but­ter­milk (or more, if too thick) and two ta­ble­spoons of the pick­ling mari­nade. Serve the pick­led salmon por­tions with a dol­lop of sour-cream sauce each.

Serves 8

Pick­led salmon with sour-cream sauce

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