Whenever I make this recipe, people think I have slaved in the kitchen to produce these delicious pickled salmon bites. The truth is they are delicious but, the only thing that is hard about this recipe is waiting the few days until you can dig in! Serve this as a first course with crackers or as finger food at your next party. (Adapted from Joyce Goldstein as seen in New York Times)
2 pounds Salmon fillet (skin and bones removed* I like to use a salmon that has good fat marbling - the lean salmons like sockeye, do not work as well for this recipe.)
2-4 TBS Mixed pickling spices
6 Bay Leaves
2 Onions (sliced 1/4-inch-thick)
Steps:
Place the vinegar, water, sugar and salt in a sauce pan and bring to a boil.
Cut the salmon into pieces that are approximately one inch by two inches.
In a ceramic crock or glass bowl place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used them all up. Pour the marinade over the fish. It is best to let the marinate cool a bit before pouring over the mixture. Cover the bowl and refrigerate for three to four days.
Serve the salmon, along with its marinated onions, with toothpicks, for people to pick their piece!
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