Pickled Chard Stem and Smoked Salmon Recipe

Chard stems: The crunchy, slightly earthy part of the chard plant that adds texture and flavor when pickled.

Smoked salmon: Thinly sliced fish with a smoky taste that pairs perfectly with the tangy pickled stems.

White vinegar: Provides the acidity needed to pickle the chard stems and balance the flavors.

Water: Used to dilute the vinegar for a milder pickling liquid.

Sugar: Adds a touch of sweetness to balance the sourness of the vinegar.

Salt: Enhances all the flavors and helps with the pickling process.

One simple but important step in this recipe is making sure the sugar and salt fully dissolve in the vinegar and water mixture before you add the chard stems. Here’s how you can do it without any trouble:

1. Pour the white vinegar and water into a bowl first.
2. Add the sugar and salt on top.
3. Use a spoon to stir gently but steadily. Keep stirring until you don’t see any grains of sugar or salt at the bottom of the bowl.
4. If you want to be extra sure, taste a tiny bit of the liquid. It should taste evenly salty and sweet, not grainy.

Doing this helps the pickling liquid soak into the chard stems better. When the sugar and salt are fully dissolved, the flavors mix nicely, and your pickled chard stems will have a smooth, balanced taste. If you skip this step, you might end up with crunchy bits of salt or sugar that don’t taste great.

I remember the first time I made this, I was in a hurry and didn’t stir long enough. When I bit into the pickled chard stems, there were little salty crystals that surprised me! Now, I always take a minute to stir well, and it makes a big difference. Also, if you want to speed things up, you can warm the vinegar and water a bit before mixing in the sugar and salt. Warm liquid helps dissolve them faster, but just don’t make it too hot or it might start cooking the chard stems when you add them.

This small step makes the whole pickling process smoother and tastier, so it’s worth the extra attention!

• chard stems - Substitute with celery sticks: Celery sticks provide a similar crunchy texture and can absorb the pickling flavors well.

• chard stems - Substitute with asparagus stems: Asparagus stems offer a tender yet firm texture that complements the pickling process.

• smoked salmon - Substitute with smoked trout: Smoked trout has a similar smoky flavor and flaky texture, making it a great alternative.

• smoked salmon - Substitute with smoked mackerel: Smoked mackerel provides a rich, oily texture and a robust smoky flavor.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar offers a slightly sweeter and fruitier flavor, which can add depth to the pickling.

• white vinegar - Substitute with rice vinegar: Rice vinegar is milder and less acidic, providing a subtle tang without overpowering the other flavors.

• sugar - Substitute with honey: Honey adds a natural sweetness and a hint of floral notes to the pickling brine.

• sugar - Substitute with maple syrup: Maple syrup offers a unique, earthy sweetness that can enhance the overall flavor profile.

• salt - Substitute with sea salt: Sea salt provides a more complex mineral flavor compared to regular table salt.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, making it a good alternative for pickling.

• Ensure the pickled chard stems are fully submerged in the pickling liquid before storing. This helps maintain their flavor and texture.
• Transfer the pickled chard stems to an airtight container. Glass jars with tight-fitting lids work best for preserving the pickling brine.
• Store the container in the refrigerator. The pickled chard stems can last up to two weeks when properly refrigerated.
• For the smoked salmon, keep it in its original packaging if unopened. Once opened, wrap it tightly in plastic wrap or place it in an airtight container.
• Refrigerate the smoked salmon immediately after opening. It should be consumed within five days for optimal freshness.
• If you plan to freeze the smoked salmon, wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents the slices from sticking together.
• Label the container with the date of freezing. The smoked salmon can be frozen for up to three months.
• When ready to use, thaw the smoked salmon in the refrigerator overnight. Avoid thawing at room temperature to maintain its quality.
• To serve the dish later, assemble the pickled chard stems and smoked salmon just before serving to ensure the best texture and flavor.
• If you have leftovers of the assembled dish, store them in an airtight container in the refrigerator. Consume within two days for the best taste.

• For a quick and easy method, place the pickled chard stems and smoked salmon on a microwave-safe plate. Cover with a damp paper towel to retain moisture and microwave on medium power for about 30 seconds to 1 minute. Check the temperature and continue heating in 15-second intervals if needed.

• If you prefer a more gentle reheating method, preheat your oven to 275°F (135°C). Arrange the pickled chard stems and smoked salmon on an oven-safe dish. Cover with aluminum foil to prevent drying out and heat for about 10-15 minutes, or until warmed through.

• For a stovetop method, use a non-stick skillet over low heat. Add a splash of water or white vinegar to create steam. Place the pickled chard stems and smoked salmon in the skillet, cover with a lid, and heat for about 3-5 minutes, or until warmed through.

• To maintain the delicate texture of the smoked salmon, consider serving the pickled chard stems cold and at room temperature. This method preserves the flavors and ensures the smoked salmon remains tender and moist.

• Mixing bowl: A large bowl used to combine the vinegar, water, sugar, and salt for the pickling solution.

• Measuring cups: Used to measure the precise amounts of white vinegar and water needed for the recipe.

• Measuring spoons: Used to measure the sugar and salt accurately.

• Knife: Essential for cutting the chard stems into strips.

• Cutting board: Provides a safe and clean surface to cut the chard stems.

• Serving plate: Used to arrange the smoked salmon slices and the pickled chard stems for presentation.

• Spoon: Useful for stirring the pickling solution to ensure the sugar and salt are dissolved.

• Strainer: Used to drain the pickled chard stems before placing them on the smoked salmon.

• Refrigerator: If you choose to serve the dish later, the refrigerator will keep it fresh.

Prepare the pickling solution in advance: Mix white vinegar, water, sugar, and salt ahead of time and store it in the fridge.

Use pre-sliced smoked salmon: Save time by purchasing pre-sliced smoked salmon instead of slicing it yourself.

Quick pickle method: For faster pickling, heat the vinegar mixture slightly before adding the chard stems.

Batch preparation: Pickle a larger batch of chard stems and store them in the fridge for multiple uses.

Organize ingredients: Lay out all ingredients and tools before starting to streamline the process.