The fish was then wrapped in clingfilm, placed in a dish, some weights went on top (2 cans of tomatoes) and I stored it in the fridge - flipped it over once at saturday night.
This is a method to pickle salmon the scandinavian way called graved lachs - burried salmon. In former times the salmon (rubbed with sugar and salt) was burried in soil to keep the fish fresh. No need to do this in the time of refridgerators, maybe the temperature is slightly too cold. The fish will not be as fermented as in former times.
Today I rinsed the fish, patted it dry with paper towel and sliced the fish into thicker slices (yes did it with the vegetable knife I bought in Tokyo)
I prepared potato-pumpkin pancakes to go with. Therefore I grated (into medium stripes):
- 5 medium small potatoes
- round end of a smaller butternut squash (peeled, seeds scraped out)
- 1 egg,
- 1 spring onion, finely chopped,
- 1 bunch parsley, minced
- 1 teaspoon salt
- some pepper
- 1 tablespoon potato starch
I chopped the spring onion and the parsley with the new vegetable knife, went very smooth..
I fried the pancakes in 3 batches in a pan in a good amount of oil:
I took 1 very heaped teaspoon of the mixture for one small pancake and pressed the mixture into a flat round shape. The oil should not be too hot to start with, medium high heat is recommended, because the pancakes should roast nicely and slowly to become crisp and not turn out roasted outside and raw inside. The potatoes will take some time. After one side was roasted and the edges crisp I flipped the patties over and fried the other side.
I placed the fried pancakes on paper towels to reduce the fat content.
I placed some slices salmon on top of each pancake and added a small amount of horse radish cream (whipped cream mixed with grated horse radish)