INGREDIENTS

INSTRUCTIONS

clean the fish and pat dry. In a tin (like the one for English Cake) spread
salt to cover the bottom. put the fish in it and fill the belly with salt
and cover on top with more salt. You'll need about 1 cup or more.
Refrigirate for 24-48 hours but not more.
Rinse the fish and cut in slices about 1/4 inch or 1 cm. You can serve as
is on the same day, or with lemon juice, oil and onions, and if you like
black olives. It can be an appetizer or on a buffet or with drinks, great
with cream cheese and chala. I make at least two at a time. One goes in an
instant. The second is skinned and sliced and put in a jar with lemon &
onion wedges in alternate layers, covered with 1/2 lemon juice and 1/2 oil.
This way it will keep for a month in the fridge.
This is really an "old world" recipe as the story in my family is that my
grandfather was the expert on it and he is gone over 90 years ago.
Posted to JEWISH-FOOD digest by "shoshana kessel" <shoshana_k@hotmail.com>
on Nov 25, 1998, converted by MM_Buster v2.0l.

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