Pickled Salmon

Recipe Ingredients

2 lbs	908g / 32oz	Salmon fillets - skinless, boneless
1/3 cup	78ml	White vinegar - distilled
1/2 tablespoon	7.5ml	Mixed pickling spices
1 tablespoon	15ml	Brown sugar
1/2		Onion - peeled and sliced
6		Lemon slices - thin
3 tablespoons	45ml	Salt

Recipe Instructions

Sprinkle the salmon on both sides with the salt. Rub it in a bit. Cover and refrigerate overnight.

Wash the salt from the salmon and place it in a solution of vinegar and brown sugar. Cover and refrigerate for 3 days.

Uncover, add the remaining ingredients, then cover and return to the refrigerator for an additional 3 days. Slice the salmon thin, across the grain, before serving.

This is great as a first course or appetizer served on thin-sliced dark bread or on rye crackers.

Source:
THE FRUGAL GOURMET by Jeff Smith - From the 08-21-1991 issue - The Springfield Union-News

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