Salmou den Zuur — Curaçao Pickled Salmon

Information

A chilled Curaçao-style salmon appetizer with onions, vinegar and aromatic spices. This cooked-fish home adaptation is inspired by salmou di barí. Allow 12–24 additional hours for refrigerated marinating.

Ingredients

• 600 g fresh salmon fillet, skin and bones removed
• 2 red onions, thinly sliced
• 200 ml white vinegar (5% acidity)
• 200 ml water, plus water for poaching
• 2 bay leaves
• 6 allspice berries
• 6 black peppercorns
• 2 cloves
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 yellow hot pepper, sliced (optional)

Preparation

1. Gently poach the salmon in a separate pan of water until the thickest part reaches 63°C (145°F), about 6–10 minutes depending on thickness. Drain and divide into large bite-size pieces.
2. Boil vinegar, 200 ml water, spices, sugar and salt for 2 minutes. Pour over onions and optional chili in a clean heatproof bowl.
3. Cool the marinade promptly in an ice-water bath. Refrigerate the fish promptly in a shallow covered container, within 2 hours of cooking.
4. When both are cold, combine in a snug covered food-safe container so the fish is covered with marinade. Refrigerate at 4°C or colder for 12–24 hours.
5. Serve cold with bread. Vinegar is for flavor, not a replacement for cooking. Eat within 3 days of cooking, counting the marinating time; keep refrigerated, not at room temperature.