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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pickled Salmon Recipe

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This recipe for Pickled Salmon is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. Water
1 C distilled White Vinegar
3 T. Sugar
1/2 t. salt
1 Small white onion, thinly sliced
1 Lemon, thinly sliced
1 T/ Mustard Seeds
1t. Black Peppercorns
2 Bay Leaves
3/4 C. firmly packed Dill Sprigs
2 pounds Salmon fillet, skinned, rinsed, dried, and cut into small pieces.
Directions:
Directions:
In a saucepan combined the water, Vinegar, Salt Onion, Lemon, Mustard Seeds Peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring until the Sugar melts. Remove from heat and cool. Put the fish and Dill sprigs in a glass container and pour the cooled vinegar solution over this, gently stirring to coat all the pieces. Cover and refrigerate for at least 24 hours. ( may be up to 4 or 5 days)
To serve, pour off the liquid (strain some and toss with warm boiled potatoes) and arrange the salmon with the pickled onion and lemon in a bowl

 

 

 

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