Pickled Salmon

This is an Irish recipe.

They have lots of salmon so they can afford to pickle it.

The recipe holds very well and I had salmon for breakfast for a month.

They say the pickle can last 3-6 months.

The recipe is from a cookbook called The country cooking of Ireland by Colman Andrews.

The ingredients are.

2 pounds of Salmon, I used farmed as this was my first attempt. I cut them crosswise so I could fish them out when they were ready.

6 bay leaves

1 tbsp whole allspice berries

1 tbsp grated nutmeg

1 tbsp ground mace

1 tbsp black peppercorns

1 tbsp salt

2 cups of white wine vinegar. 

Dark bread, I used Brown Soda Bread and I used Rugbrod {danish bread} 

I used butter above and you can also use cream cheese.

The garnishes were capers and chives.

Put 4 cups of water in  a pot.

Add allspice, mace, nutmeg, salt, peppercorns

boil

Turn off heat and let it rest for 10

boil again

turn off heat and let it rest for 10

Boil

turn off heat and let it rest for 10  - 3rd time.

Add the salmon and bring to a gentle boil {medium high}

when it reaches that gentle boil lower the heat to a nice simmer.

Leave it simmering for 5 minutes.

remove the fish "gently" so it won't break.

Leave to cool.

Strain the mixture in  a cheese cloth.

Add the vinegar.

Take a plastic 

Container and put the BAY leaves at the bottom.

Then place the fish.

Then pour the liquid you strained over it.

Make sure you cover the fish.

If you need more liquid add 1 cup of water to 1/2 cup vinegar.

Cover with a lid and put in the fridge.

Every day open it up and flip the pieces.

Alternatively get a better plastic container than I did and simply flip it. {this one sucked as it leaked}

After 3 days you can dig in.

Depending on how long you cooked the fish the softness changes, my middle was delicious but if you like your fish more firm.

You can try adding some more minutes next time.

Enjoy.