Midsummer, Xmas, Easter.
This salmon is perfect for every occacion.
1 white and 1 red onion / chopped
70 ml white vinegar
3 dl water
1 tbsp salt
1/2 dl sugar
some black and white peppercorns
1 bay leaf
handful of dill
Preheat the oven to 150 C.
Put onions, vinegar, water, salt, sugar, peppercorns, bay leaf and dill into a saucepan and cook for 5-10 minutes.
Place the fish in the baking pan and add the vinegar sauce. Bake for 10-15 minutes.
Let cool down and let stay in fridge over night,
Next day remove the liquid, dill, bay leaf and peppercorns.
Eat vinegar salmon with the onions from the sauce and cooked potatoes.