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Salmon, Pickled II (P, TNT)
Source: Self
Serves: 16 pieces, each piece a starter-serving size

Salmon fillets, or 2 halves of a salmon, filleted and skinned
16 oz. ketchup
2 cups water
1/2 cup vinegar
Sugar to taste (dish should be sweet-sour)
1-1/2 tablespoons pickling spice

Poach the fish, gently just until done. Set aside to cool completely.

Now mix together all other ingredients and throw over cooled fish, then refrigerate.

Serve cold.

Poster's Notes:
For an appetizer for Shabbat, Yomtov, or a fish-pareve meal served cold.

Much better the following day, after sitting in juices overnight in 'fridge!

Posted by Shelly Shub

Nutritional Info Per Serving: N/A