Raw marinated salmon with red onions

Recipe for 4 persons

600 g Lostallo salmon (or wild salmon)
5 red onions
400 g water
80 g sea salt
40 g sugar
2 bay leaves
5 peppercorns
2 lemons, large
20 g  white balsamic vinegar
1 red onion
50 g water
50 g white balsamic vinegar
25 g sugar
3 peppercorns
1 tsp mustard seed
1 bay leaf
1 pinch of salt
4 tbsp crème fraîche
1 bunch radishes
1 bunch spring onions
1 jar salmon roe


Dice the peeled red onions and mix with the remaining ingredients (except for the spices and lemon) into a fine paste in a blender or other container. Add the zest of the lemon and mix the juice of the lemon with the spices. Place the salmon in a deep dish (e.g. a gratin dish) and pour the onion marinade over it. Cover and leave to marinate in the fridge for about 2-3 hours. Finely slice the remaining red onion. Bring the water, vinegar, sugar and spices to the boil, pour over the onions while hot and allow to infuse. After 2-3 hours, remove the salmon from the marinade, rinse well and pat dry. Strain the marinade through a fine sieve or coffee filter and season to taste. Drain the red onions and slice the radishes and the spring onions. Use a sharp knife to carve the salmon into thin slices.

You can cut the salmon and vegetables into any shape you like. If you don't like or can't eat raw marinated salmon, you could also sauté it or confit it in oil and enjoy it with the rest of the ingredients in exactly the same way.


First place the salmon in a relatively deep serving dish. Then add dots of crème fraîche and garnish with the radishes, onions and spring onions.
Add some of the salmon roe and finally pour in the onion stock. Season with a little fleur de sel.


Preparation 20 minutes
Marinating 2-3 hours
Serving 15 minutes

Shopping list

600 g Lostallo salmon (or wild salmon)
1 jar salmon roe
1 cup crème fraîche
1 bunch spring onions
1 bunch radishes