Pickled Salmon
To serve 12 as a first course
2 cups white distilled vinegar
2 cups water
1/4 cup olive oil
2 small onions, peeled, sliced into
¼ inch-thick rings
2 medium-sized bay leaves,crumbled
2 teaspoons mustard seeds
2 teaspoons whole cloves
2 teaspoons whole white peppercorns
1 teaspoon whole black peppercorns
5 pounds fresh salmon, boned,
skinned and cut into 1 inch pieces
1 tablespoon salt
Combine the vinegar, water, olive oil, onions, bay leaves, mustard seeds,
cloves, and white and black peppercorns in a 2- to 3-quart enameled or
stainless-steel saucepan. Bring to a boil over high heat, reduce the heat to
low, and simmer partially covered for 45 minutes.
Meanwhile, spread the salmon pieces in one Read more [...]
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