Mild fish pickle

Yield: 1 servings

Measure 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 \N Mint leaf, finely chopped

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

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