Pickled Salmon 2Cuisine: Parve Category: Appetizer Servings: 12 Ingredients:1/2 cups white vinegar2 cups water 1/2 cup sugar 4 tablespoons kosher salt 12 bay leaves 4 tablespoons mixed pickling spices 4 white or yellow onions, sliced 1/4 inch thick 4 pounds salmon fillet, skin and bones removed Instructions:Bring the vinegar, water, sugar, and salt to a boil. Let this mixture cool completely. Cut the-salmon into pieces that are approximately 1 inch by 2 inches. In a ceramic crock glass bowl-or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and-bay leaves, a layer of sliced onions, then repeat the layering of salmon, spices, and onions-until you have used them all. Pour the cooled marinade over the fish. If the fish has a-tendency to float, weigh down the fish with a ceramic plate. Cover the container. Refrigerate-the salmon for 3 to 5 days. Serve the salmon, along with its marinated onions, and rye bread. A sliced cucumber salad with sour cream dressing is also a nice accompaniment. Variation: Let vinegar mix cool slightly, but still hot whilte pouring over raw salmon. Also after 4 to 5 days remove some( about 1/2 cup) of the marinade and mix with our sour cream (dairy or parve) about 1/2 cup. Taste and adjust seasoning. May need more sugar or/and more vinegar. Replace with one cup of marinade. Let stand another 2-3 days.Click Here To Return To The Recipe List This Page Generated By: |