Marilyn Littman's Amazingly Easy and Amazingly Delicious Pickled Salmon
Sep
25
Written by:
9/25/2008 11:21 AM
Marilyn Littman's Amazingly Easy and Amazingly Delicious Pickled Salmon
2 cups white vinegar
1 1/2 cups water
6 tablespoons sugar (or Splenda) 2 tablespoons kosher salt
2 pounds salmon fillet, skin and bones removed
2 tablespoons mixed pickling spices
6 bay leaves
2 white or yellow onions, sliced 1/4" thick
1. Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
2. Cut the salmon into pieces, approximately 1"x 2".
3. In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, than a sprinkling of pickling spices and bay leaves, a layer of onions, then another layer of salmon, spices and onions, continuing until you have used all. Pour the cooled marinade over the fish. Cover the container. Refrigerate
3 - 4 days. ( I wrap the spices in a coffee filter so they can be removed easily.)
4. Serve the salmon along with its marinated onions, with matzo and butter and sliced cucumbers with a sour cream dressing, or if serving a meat meal, merely on matzo to serve as an appetizer.