Pickled Salmon and Onions

Instead of serving gefilte fish, try this updated twist. The original recipe for this dish called for smoked salmon or gravlax, but I prefer using fresh salmon. Serve with grated fresh horseradish as well as matzoh.

Recipe by Rori Trovato; photo by Luca Trovato

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Seafood

Appetizer

Ingredients

2 cups white wine vinegar		4 bay leaves
1 1/2 cups water		1 1/2 pounds fresh salmon, skinned and cut into 1-inch pieces
2 tablespoons kosher salt		2 medium onions, sliced into 1/4-inch slices
1/3 cup sugar		3 tablespoons pickling spices

directions

Total:

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1
Combine the vinegar, water, salt and sugar in a medium pot over medium high heat. Stir until the sugar dissolves, about 2 or 3 minutes. Remove from heat and add the pickling spices and bay leaves. Allow the mixture to cool completely.
2
In a glass or plastic jar, place the salmon and the onions and cover with the vinegar mixture. Refrigerate for 2 to 3 days. Serve as an appetizer on small plates with matzoh crackers.

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Pickled Salmon and Onions

Ingredients

directions