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Salmon, Pickled III (P, KLP)
Source: Bon Appetit April 2001
Serves: 12

Horseradish Sauce:
1 8-10 ounce horseradish root, trimmed, peeled, chopped, about 1-3/4 cups
1/2 cup water
3 tablespoons vinegar
1 tablespoon sugar

4 cups water
2 cups dry white wine
1/2 cup fresh lemon juice
1/2 cup sugar
20 black peppercorns
12 large fresh dill sprigs
2 bay leaves
4 teaspoons salt
12 3-4 ounce salmon fillets with skin
3 tomatoes, sliced into 1/2" thick rounds
1 cucumber, thinly sliced

Make Horseradish Sauce:
Blend all ingredients in processor until almost smooth. (Can be prepared 1 week ahead. Cover and refrigerate.)

Make Salmon:
Combine 2 cups water, 1 cup wine, 1/4 cup lemon juice, 1/4 cup sugar, 10 peppercorns, 6 dill sprigs, 1 bay leaf and 2 teaspoons salt in each of 2 large skillets over medium-high heat. Bring to boil, stirring occasionally until sugar and salt dissolve. Reduce heat to medium-low.

Add 6 salmon fillets to each skillet; cover and simmer 3 minutes. Turn salmon over. Cover and simmer until just opaque in center, about 3 minutes. Cool 5 minutes.

Divide salmon and marinade into two 13"x9"x2" glass baking dishes. Refrigerate until cold, at least 3 hours. (Can be made 2 days ahead Cover, keep refrigerated.)

Using large spatula, lift salmon from marinade; transfer to plates. Remove skin, if desired. Garnish with tomatoes and cucumber slices. Serve with horseradish sauce.

Posted by Carole Walberg

Nutritional Info Per Serving: N/A