Pickled Salmon
Recipe by George Montag
- filet of salmon (try to make sure there are no bones) cut in small
pieces about 1"x1"x1/2"
- 1 Cup Water
- 1 Cup Distilled Vinegar
- 3 to 4 T sugar
- 1 lemon sliced as thinly as you can in rounds
- 1 medium onion sliced as thinly as you can in rounds
- 1 T or more pickling spice mix
(This will make enough brine for about 1.5 to 2 lbs of salmon )
- Combine all the ingredients except the salmon bring to a boil. Let
cool.
- Put salmon pieces in a glass dish one layer deep.
- Pour cooled pickling brine over the fish and cover the dish.
- Refrigerate. After a couple of days pack into jars. You can eat it
after the second day but it seems to taste best after the third or
fourth day. It will keep indefinately in the refrigerator.
I think pickling spice mix is available at Corners and or Down Home.
If you can't find the mix the usual ingredients include: coriander
seed, pepper corns, dried whole cayenne, bay leaves, cinnamon stick,
allspice, dill seed. The mix is about 1/2 coriander and small
amounts of the other spices. Don't use ground spices as the brine will
be quite cloudy even with the
whole spices.
Good eating, George
Copyright George Montag 2002
last updated September 4, 2002
(home)
(calendar)
(info)
(articles)
(sponsors)
(links)
(bios)
(reviews)
(travel)
(recipes)
(projects)
(photos)