Pickled Salmon With Two Sauces

Recipe Ingredients

		Tuna Sauce
1		Tuna in olive oil - (6 oz) - drained
5		Flat anchovy filets
3 tablespoons	45ml	Lemon juice
2 tablespoons	30ml	Capers - drained
3/4 cup	177ml	Olive oil
		Tartar Sauce
1/2 cup	118ml	Sour cream
1/4 cup	59ml	Mayonnaise
1 tablespoon	15ml	Lemon juice
1/4 cup	15g / 0.5oz	Diced red onion
3 teaspoons	15ml	Capers - drained, chopped
3 tablespoons	45ml	Thinly-sliced fresh basil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Salmon
6		Salmon filets - (3 lbs total) (large)
4		Bay leaves
1 teaspoon	5ml	Whole peppercorns
3 tablespoons	45ml	Pickling spice
10 cups	2370ml	Cold water
1		Onion - thinly sliced
2		Carrots - thinly sliced (large)
1		Celery stalk - thinly sliced
1/4 cup	59ml	White wine vinegar
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Sugar
		Thinly-sliced lemon - for garnish

Recipe Instructions

For the Tuna Sauce: In a food processor or blender, blend the tuna, anchovies, lemon juice and capers until smooth. Continue processing and pour the olive oil in a steady thin stream, through the feeder tube, until the consistency of a thick sauce. Transfer to a bowl, cover with plastic wrap and chill 1 hour. (Makes about 1 cup)

For the Tartar Sauce: Mix together the sour cream, mayonnaise, lemon juice, onion, capers, basil and salt and pepper to taste in a bowl. Cover with plastic wrap and refrigerate 1 hour. (Makes about 1 cup)

For the Salmon: Wrap the filets in cheesecloth and tie with string. Place the bay leaves, peppercorns and pickling spice in a separate square of cheesecloth, tying the ends with string to form a pouch.

In a heavy pot, bring the water, onion, carrots, celery, white wine vinegar, salt, sugar and bay leaf mixture in the pouch to a boil. Simmer for 30 minutes; remove the pouch from the broth.

Gently lower the cheesecloth-wrapped salmon into the simmering broth and cook 3 minutes. Cool the fish in the broth to room temperature, about 45 minutes.

When cool, remove the fish from the broth, unwrap it and transfer to a serving plate using a large spatula. Serve with the two sauces, garnished with lemon slices.

This recipe yields 6 to 12 servings.

Each of 12 servings: 354 calories; 689 mg sodium; 54 mg cholesterol; 27 grams fat; 5 grams saturated fat; 7 grams carbohydrates; 21 grams protein; 0.99 gram fiber.

Source:
The Los Angeles Times, 09-26-2001

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