Mild Fish Pickle

Recipe Ingredients

3 oz	85g	Tuna - salmon or anchovy
2 teaspoons	10ml	White wine
1 tablespoon	15ml	Vinegar
1/2 teaspoon	2.5ml	Mustard seed
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Celery seed - (or lovage)
1 tablespoon	15ml	Olive oil
1/2 teaspoon	2.5ml	Honey
1		Basil
1/4 teaspoon	1.3ml	Thyme
1		Mint leaf - finely chopped

Recipe Instructions

In a mixing bowl, thoroughly combine all ingredients.

This fish pickle may be stored in the refrigerator in a glass jar for up tsp 2 weeks, and should then be replaced.

Source - The Roman Cookery of Apicius

Source:
Joyce Goldstein

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