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Title: Pickled Salmon
Categories: Fish Pickle Jewish Appetizer Salmon
Yield: 1 Servings

3mdOnions, sliced
1/2tsWhite pepper
2c;Water, cold
6 Salmon steaks
1/2cWhite vinegar
1 1/2tsPickling spice
5 Whole peppercorns
1 Bay leaf

In large saucepan, combine 1 sliced onion, salt, white pepper, & the cold water. Bring a boil & reduce to simmer. Gently slide in salmon steaks. Simmer for 15-20 mins, until fish is done. In glass or ceramic dish, spread half of remaining sliced onions. Remove salmon from poaching liquid; reserve liquid in saucepan. Place steaks on top of layer of onions & cover w/remaining sliced onions. To liquid in saucepan add vinegar, sugar, pickling spice, peppercorns, & bay leaf. Bring to a boil, reduce to a simmer, & cook for 5 mins. Strain stock & pour over fish & onions. Allow to cool completely, cover & refrigerate for 2 days. Serve cold as an appetizer or lunch dish. Pickle salmon will keep well, refrigerated, for up to a week. Makes 4 to 6 servings or 12 servings as an appetizer.

ADVICE FROM MAMA: Pickled whitefish makes a nice alternative to pickled salmon & some people, like my sister Shirley, who only likes her salmon broiled or poached, prefer it. Substitute 1 large whitefish, cleaned & cut into 6 to 8 steaks, in above recipe.

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. DPilleggi