Pickled Salmon
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 lbs Salmon fillet
2 tbs sugar
1/4 Cup Pickling Spice
2 tbs kosher salt
1 tsp ground black pepper
2 Cups White Wine Vinegar
1 large onion, sliced

Preparation

1 Remove skin from salmon and cut into 1.5 inch cubes. Place all ingredients in a non-reactive sauce pan and bring to a boil. As soon as the vinegar boils, remove the pan from heat and allow to cool to room temperature. This method will cook the fish perfectly. 2 Place the entire contents in a glass jar and refrigerate overnight before serving.

About


Pickled salmon is good served cold, by itself, in a salad with a vinaigrette or mustard dressing.  Also good on crackers or bagels with cream cheese. This preparation will keep in the refrigerator for up to two weeks.