Hot Fish Pickle

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Yield:

1.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

3 ounces Tuna, salmon or anchovy

1 tablespoon White wine

1 tablespoon Vinegar

1 tablespoon Olive oil

1 Clove garlic, crushed

1/4 teaspoon Pepper

2 teaspoons Parsley

1/4 teaspoon Rosemary, ground

1/4 teaspoon Sage

1 Mint leaf, finely chopped

1 pch Basil

Preparation

1

In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored for up to 2 weeks in the refrigerator, and should then be replaced.

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