Pickled Salmon

Recipe Ingredients

2 cups	474ml	White vinegar
1 1/2 cups	355ml	Water
6 tablespoons	90ml	Sugar
2 tablespoons	30ml	Kosher salt
2 lbs	908g / 32oz	Salmon fillets - skinned and boned
2 tablespoons	30ml	Pickling spice
6		Bay leaves
2		Onions - sliced 1/4" thick

Recipe Instructions

Bring the vinegar, water, sugar and salt to a boil. Let cool completely. Cut the salmon into pieces approximately 1"x2".

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 onions, then repeat the cycle until you have used everything up.

Pour the cooled marinade over the fish.

Cover and refrigerate at least 3 days. Serve the salmon with its onions, with matzo and butter and sliced cucumbers with sour cream dressing, or if serving with a meat meal, just with matzo.

NOTES : From "The Jewish Holiday Kitchen" by Joan Nathan. Schocken Books, New York: 1988

Source:
Joyce Goldstein (Square One, SF)

Rating

Average rating:

7.8 (4 votes)

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