Salmon oil from salmon
Salmon oil is a great invention of mankind! In the morning it can be spread on toast and eaten with egg and a Cup of coffee. On the festive table, you can use it for stuffing quail eggs, filling snack profiteroles, small canapés. You can cook any of the salmon fish. But I assure you that when grinding you will not feel the difference of what kind of fish it is made from expensive salmon or pink salmon over budget. But oil is not worth saving! Take good butter, for example "Ecomilk" 82.5% of


  • Salmon

    300 g

  • Salt

    2 tsp

  • Sugar

    0.5 tsp

  • Cognac

    0.5 tsp

  • Butter

    300 g


I used a fillet of salmon. In my opinion it is most suitable for salmon oil, as the structure of the salmon fillet is very soft, gentle. You can use the already salted salmon is ready and you can prepare it by the Express way
For quick pickling of salmon fillets cut very finely (the smaller the cut, the faster salted fish). Fold chopped salmon into a container, add salt, sugar, cognac, stir, cover. Leave at room temperature. Fish will be ready in 40-60 minutes
For 1-2 hours remove from the refrigerator oil, it should be very soft. Do not stint on good oil, I used butter TM "Ekomilk" 82.5% of it is very tasty, creamy with a real taste from my childhood!
Put in a bowl of salted salmon and butter. The amount of oil from 200 to 300 grams. The more oil the more tender taste.
Grind everything in a blender until smooth
Salmon oil at room temperature is very convenient to transplant from a pastry bag. This trick will come in handy for holiday meals. But for everyday breakfasts - just fold the salmon oil in container with lid and store in the refrigerator. The cooled oil will become more solid. Stored oil is in the refrigerator up to 1 week. It can be frozen for future use in the container. Frozen butter is stored in the freezer up to 1 month
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