Cold cooked salmon

You can cook a whole filet this way, or cut your salmon into smaller squares to make it more suitable for a buffet. Here I used the equivalent of 500 gr / 1 lb. worth of “pavé de saumon” cut into 3x3 cm bites. Bring to a boil 0.5 dl white vinegar (fourth of a cup), 0.5 dl sugar, 3 dl water (or more if needed to cover all the fish pieces), salt, 1 thinly sliced red onion, 1 carrot cut in chunks, 10 white pepper corns, fresh dill. Once it’s boiling, add the fish pieces (and some boiling water if there is not enough liquid to cover the fish), cook for 2 minutes then remove from the heat and let the fish cool in the stock. Serve with pressed cucumbers (shown here as sandwich toppings).

You can then re-use the cooked onion slices and carrots (chopped) in a lentil salad, adding a slightly sweet taste.