Pickled Salmon

This is a tried and true Passover recipe in my house but its popularity goes way beyond the Seder. This delicious salmon is so much better than the traditional gefilte fish. I know there are people who adore the yearly gefilte fish but I am not one of them.

The recipe makes quite a bit of pickled salmon so I suggest you make it for a dinner party or even a brunch. It will keep in the brine for about 4 days past when it is pickled (takes 3 days for the initial pickling) but I wouldn’t push it much further than that.

I pulled this recipe out of the New York Times years ago. It’s by Joyce Goldstein, one of the finest chefs out there. I wholeheartedly recommend her book Kitchen Conversations.

Joyce Goldstein’s Pickled Salmon
(serves 12 as an appetizer)

2 cups white vinegar
1 ½ cups water
6 Tablespoons sugar
2 Tablespoons kosher salt
2 pounds salmon fillets, skin removed
2 Tablespoons pickling spices
6 bay leaves
2 white or yellow onions, sliced ¼” thick

Bring vinegar, water, sugar, and salt to a boil. Remove from heat and allow to cool completely.

Cut salmon into 1″ x 2″ chunks. In a non-metallic bowl or crock, make a layer of  ⅓ of the salmon. Sprinkle on some of the pickling spice, a couple of bay leaves, and ⅓ of the onions. Build 2 more layers. Pour on the brine. Cover and refrigerate for 3 days. Serve cold with matzoh, crackers or a hearty dark or rye bread.

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Author: worldplatterblog

I blog about food, travel, and anything else tangentially related to food that piques my interest. I have a degree in Culinary Arts and in Operations Research (it's math). That means I'm pretty analytical and love science, but I also love art. Food is a strange place where science intersects art in continually changing ways. I love writing about all of it.

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