Chef Nataniel Spiegel Shares Homemade Pickled Salmon Recipe for Elegant Shabbat Meals

Nataniel Spiegel presents a simple yet refined homemade recipe for pickled salmon with beetroot, dill, and aromatic spices. The preparation requires planning ahead, as the salmon needs to rest in the refrigerator for 12 to 48 hours to develop the desired texture and flavor. This dish, reminiscent of a gourmet restaurant appetizer, is easy to make at home, with most of the work done during the chilling process.

The recipe calls for about one kilogram of salmon fillet with skin, cooked beetroot purée, coarse salt, sugar, coriander seeds, mustard seeds, peppercorns, fresh chopped dill, and lemon zest and juice. The process involves mixing all ingredients except the salmon, layering the mixture in a tray, placing the salmon skin-side down, covering it with the remaining mixture, and sealing it tightly with cling film before refrigerating.

Longer pickling times result in a firmer, saltier fish, with 12 hours yielding a softer texture. After pickling, the salmon is rinsed in cold water to remove excess salt, dried, sliced, and served. Spiegel suggests garnishing with aromatic green oil, candied orange peel, and edible flowers for an elegant presentation.

This recipe is ideal for a festive Shabbat dinner, allowing home cooks to create a professional-level pickled fish dish. Spiegel invites readers to share their results and photos, with a chance to win a couple's dinner at the kosher Luzhna restaurant in Beit Shemesh, courtesy of Channel 7's food section.