Although the vinegary taste of soused fish may not appeal to everyone, I've found it a refreshing way to serve cold salmon, provided there are also some softer flavours, such as cucumber, hard-boiled eggs and bread to go with it.
- Preheat the oven to 150C. Use fresh salmon, cut from the thick end of the fillet. Use tweezers to pull any bones from the salmon. Lay the salmon in a Pyrex baking dish and sprinkle salt generously on all sides. Place the salmon skin-side up and set aside for 30 minutes while you prepare the remaining ingredients.
- Slice the onion finely and place over and around the salmon, together with the spices and herbs. Sprinkle the sugar in the dish beside the salmon.
- Pour in the vinegar and top up with enough water to cover the fillet. Cover the dish with a lid or foil. Place in the oven and bake for 25-30 minutes until the salmon feels firm when pressed with your finger. Remove from the oven and leave to cool in the liquid. Store the fish, still covered with the sousing liquid, in the refrigerator for 12-48 hours before serving.
- To serve, use a fish slice to lift the salmon out of the dish, pull off the skin and place on a platter with the more attractive side facing up. Decorate the plate with herbs, such as chives, parsley or dill.