Smoked Salmon - Pickled

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.”
288hrs 30mins

Ingredients Nutrition


  1. In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
  2. Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
  3. Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
  4. Season with salt and pepper and add the bay leaf.
  5. Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
  6. When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a