1.   Lay the fish in the cooled liquid.

2.   Pour the cooled pickling liquid and onions over the salmon, making sure the fish is covered by the liquid.

3.   Strain the cooled liquid through a fine sieve into the reserved juice, pressing down with the back of a spoon to extract all the liquid.

4.   Strain the cooled liquid through a fine sieve into the remaining juice, pressing down with a spoon to extract liquid.