This entry was posted on Saturday, August 25th, 2007 at 8:56 pm and is filed under Salmon. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 6 slices salmon
- 3 onions, sliced
- 3 cups water
- 2 teaspoons salt
- ½ cup lemon juice
- ½ cup white vinegar
- 1 teaspoon pickling spice
- 1 bay leaf
- ¼ teaspoon whole peppercorns
Combine the onion, salmon, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.
Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over the fish and chill 24 hours before serving. Serves 6 to 8.