INGREDIENTS

INSTRUCTIONS

SERVES 12 AS AN APPETIZER
This dish is a regular and beloved treat in the Northwest. The background
of the recipe is more Scandinavian or Jewish than it is Northwest Indian.
The Indians would often dry or smoke salmon, but this method of
preservation is popular throughout the area.
One thing to remember: Solly, my friend at the Pure Food Fish Company in
the Pike Place Farmer's Market in Seattle, has taught me an interesting
fact about salmon. The fat is found in the skin and next to the bones.
Since it is fat that gives a rancid flavor to the fish, you must be careful
to remove both the fat and the bones if you are to have a truly
sweet-tasting pickled salmon.
Sprinkle the salmon on both sides with the salt. Rub it in a bit. Cover
and refrigerate overnight.
Wash the salt from the salmon and place in a solution of vinegar and
brown sugar. Cover and refrigerate for 3 days. Then, add the remaining
ingredients, cover, and return to the refrigerator for an additional 3
days.
Slice salmon thin, across the grain, before serving.
This is great as a first course or appetizer served on thin-sliced dark
bread or on rye crackers.
REQUIRES 6 DAYS TO MARINATE
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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