Seilaks is salted and smoked pollock fillet, that is dyed with red salmon color and put in soybean oil. It is quite salty and kind of sour but it really delicious. And best of all it’s super easy to make. This recipe is the fast version so i use liquid smoke insted of cold smoking the fish.
- 1 Pollock fillet (or cod)
- Liquid smoke (or wood vinegar)
- Red salmon color (can also use red food coloring or tandoori coloring)
- Soybean oil
- Add enough sea-salt so it cover the the bottom of a container.
- Rub salt all over the fillet and push it into the salt in the container.
- Cover with salt. I use sea-salt and i top it of with table salt.
- Put it in the fridge and leave it for 2-3 days
- Remove the fillet and rinse well under running water to remove all the salt.
- Cut the fish against the grain into thin slices.
- Mix 1 liter of water with 4 grams of red salmon color and a about 0.5 a tsp of liquid smoke or wood vinegar.
- Add the slices of saltet pollock into the water mix and put the container into the fridge and leave it over night.
- Add the fish into a jar and pour soybean oil to completely cover the fish and seal jar.
Place the Seilaks on buttered bread and eats it like an open-face sandwich. Goes well with hard boiled egg or in a salad.
Time: 4 days