Svella Culla (Pickled Fish) - cooking recipe

Ingredients

coarse salt (lots of it)
2 salmon (I use sockeye)
BRINE
1 cup white vinegar
1/4 cup brown sugar
3 tablespoons pickling spices
bics sweet mix pickle juice or any sweet pickle juice
onion
2 whole red peppers (optional)
2 bay leaves

Preparation

Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top. Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off. Leave for at least a month.
After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so. Cut into strips. Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine. Layer in a glass gallon jar with onions, add the cooled brine. Set in the fridge for a couple of weeks and enjoy!