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Sweet and sour marinated salmon with horseradish



Sweet and sour marinated salmon with horseradish

Serves 10


10 medium slices of salmon or salmon trout or other firm fish with skin on

6 Tbsp sunflower oil for frying the fish

½ cup or more of matzah meal

3 large red onions sliced thinly

4 Tbsp raisins

6 bay leaves

1 cup balsamic vinegar or red wine vinegar

½ cup white vinegar

1 cup dry white wine

1 cup water

200g sugar

1 Tbsp whole peppercorns

2 Tbsp strong red horseradish

½ cup sour cream (can leave out and serve only with horseradish)


For the salmon, start making the sweet and sour mixture first. Heat a medium-sized pot with two Tbsp oil and fry the red onion until soft. Keep heat low so it doesn’t burn. At the same time, you can add the raisins.

Once the onions are soft, add the bay leaves, peppercorns, balsamic, white wine vinegar, white wine, water, and sugar, and cook slowly on low heat until slightly reduced. Check for seasoning.

In a non-stick frying pan, heat the rest of the oil, dry off the salmon pieces, and dust with matzah meal, lightly fry the salmon until nice and brown on each side, about two to three minutes per side. Remove from heat and set aside.

Place the fish in a platter, and pour the sweet and sour sauce over it. Do this while all is still hot, and allow to marinate for a few hours or overnight.

This can be made two days in advance.

For the horseradish cream, mix the sour cream and horseradish together, serve with the salmon, or just serve with plain horseradish.

Serve fish on a platter with the sweet and sour sauce, garnish with fresh herbs.

Did you miss Sunday night’s webinar or are you just eager to try the recipes for yourself?

Find all the recipes here:

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  • Juliet Sack is a prolific chef, and runs the Sally Williams School of Cookery, which was founded in 1971.

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