Mild fish pickle
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Tuna, salmon or anchovy |
| 2 | teaspoons | White wine |
| 1 | tablespoon | Vinegar |
| ½ | teaspoon | Mustard seed |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Celery seed (or lovage) |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Honey |
| 1 | pinch | Basil |
| ¼ | teaspoon | Thyme |
| 1 | Mint leaf, finely chopped | |
Directions
In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored in the refrigertator in a glass jar for up tp 2 weeks, and should then be replaced.
Source - The Roman Cookery of Apicius