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Ræst lax (fermented salmon): recipe illustration
Salads & starters

Ræst lax (fermented salmon)

Ræst lax is salmon that is salted and then fermented for several weeks in its brine. Its firm, tangy flesh is eaten in thin slices, often with bread and butter, at celebrations and in Faroese homes.

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Ingredients

Ingredients

Saumure

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the salmon fillet, dry it thoroughly and cut it into two pieces of equal size.
  2. Mix the coarse salt, sugar and crushed pepper in a bowl.
  3. Rub the flesh of both pieces generously with this mixture, skin included.
  4. Place one piece, flesh side up, in a deep dish, then lay the other on top, flesh against flesh.
  5. Cover with cling film, put a weighted plate on top and refrigerate for 3 to 5 days, turning the fish once a day.
  6. Once the fish is firm and slightly translucent, rinse it quickly under cold water and pat dry.
  7. Slice it thinly on the diagonal with a flexible knife, removing the skin.
  8. Serve with buttered rye bread and, if you like, a few sprigs of dill.

Variations and tips

Milder version. Shorten the resting time to 2 days and increase the sugar for a rounder flavour.

With what you can find here. Cold-smoked salmon can stand in, but it does not ferment: prepare it instead like gravlax, in the fridge for 24 hours.

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Original Ecomely recipe.