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 layer on a strip of wax
paper. Sprinkle the fish evenly with the salt and let it rest at
room temperature for about 30 minutes. Then drop the salmon into a
colander and run cold water over it to rinse off the excess salt.
Pat the fish dry with paper towels and pack the pieces tightly into glass
or earthenware jars or crocks. Pour the hot vinegar-and-spice mixture
over the salmon, ½ cup at a time, allowing the liquid to seep down slowly
to the bottom of the jar before adding more.
Cool to room temperature, tightly cover with foil or plastic wrap, and
refrigerate the salmon for at least 24 hours before serving.
Tightly covered, it can safely be kept in the refrigerator for about a week.
You could also substitute trout. My family used to live on Trout Pond Lane
