Marinated salmon

Yield: 6 servings

Measure Ingredient
6 slices Salmon
3 \N Onions -- sliced
3 cups Water
2 teaspoons Salt
½ cup Lemon juice
½ cup White vinegar
1 teaspoon Pickling spice
1 \N Bay leaf
¼ teaspoon Peppercorns -- whole

Combine the salmon, onions, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter. Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over fish and chill 24 hours before serving. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on Recipe By : Jennie Grossinger - "The Art Of Jewish

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