| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
4 |
– 8 |
INGREDIENTS
| 4 |
sl |
Salmon steak (or baby salmon steaks, or salmon trout steaks) |
| 1 |
md |
Onion, sliced |
| 1 |
ts |
(or less) salt |
| 3 |
|
Bay leaves |
| 1 |
|
Box (1 oz.) raisins |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Vinegar |
INSTRUCTIONS
Place all ingredients in a saucepot. Cover with water. Bring to a boil.
Cover, and cook for 1/2 hour on a small flame. Chill, and enjoy. PS - This
also freezes well, but as with all fish dishes, not for too long! It can
(and should) be made at least one day in advance, and will last for about 5
days in the fridge.
Posted to JEWISH-FOOD digest V97 #037
From: Unkap@aol.com
Date: Tue, 24 Sep 1996 23:31:38 -0400
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”