| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Jewish |
Appetizers, Fish, Kosher/pare, Passover |
10 |
Servings |
INGREDIENTS
| 2 |
c |
White vinegar |
| 1 1/2 |
c |
Water |
| 6 |
tb |
Sugar |
| 2 |
tb |
Kosher salt |
| 2 |
lb |
Salmon fillets, skinned and boned |
| 2 |
tb |
Pickling spice |
| 6 |
|
Bay leaves |
| 2 |
|
Onions, sliced 1/4" thick |
INSTRUCTIONS
Bring the vinegar, water, sugar and salt to a boil. Let cool completely.
Cut the salmon into pieces approximately 1"x2". In a ceramic crock, glass
bowl, or plastic container, place a layer of salmon pieces, then a
sprinkling of pickling spices and bay leaves, a layer of onions, then
repeat the cycle until you have used everything up. Pour the cooled
marinade over the fish. Cover and refrigerate at least 3 days. Serve the
salmon with its onions, with matzo and butter and sliced cucumbers with
sour cream dressing, or if serving with a meat meal, just with matzo.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books,
New York: 1988
Recipe by: Joyce Goldstein (Square One, SF) Posted to MC-Recipe Digest V1
#551 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997
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