Scotch Style Pickled Salmon
By PutoPinoy on Tuesday, July 17, 2007 At
Tuesday, July 17, 2007
Ingredients:
Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.
- Cooked salmon, boned and skinned (leftover salmon may be used - HA!)
- 1 c. white wine vinegar
- 1 tbsp. black peppercorns
- 8 allspice berries
- 1/2 c. white wine, or fish stock
- 1 tsp. white peppercorns
- 1/2 tsp. coriander seeds
Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with dill.
