PICKLED SALMON

Pickled salmon is delicious alone, with tiny boiled potatoes or on top of mixed greens.

This is a Russian favorite that takes only a minute to prepare and keeps for up to a week in the refrigerator. Move over once in a while, pickled herring, we love you, but here is a most welcome change! Pickled salmon makes a great first course, or a great buffet dis

Ingredients

• 2 pounds salmon fillets, skin and bones removed, cut in 1-inch cubes
• 1 medium onion, cut into very thin slices (use a food processor)
• 1/2 cup natural ketchup
• 1 cup cold water
• ½ cup apple cider vinegar
• ¼ cup sugar
• 4 bay leaves
• 12 whole black peppercorns
• 4 whole cloves
• 1 tablespoon sea salt

Instructions

Bring water to boil in a large pot. Add salmon and blanch, for just a minute or two. Drain the salmon thoroughly. Transfer to a wide mouth glass jar without crowding or squeezing (2 jars if you are using smaller jars. My estimate is, 2 1-quart jars total), layering it alternately with onions. In a saucepan, bring the ketchup, water, vinegar, sugar, bay leaves, peppercorns, cloves and salt to a boil. Pour the boiled mixture over the salmon mixture in the jar, making sure all ingredients are submerged (add a little water if necessary). Let the jar come to room temperature, then refrigerate. It will be ready in two days. Use the pickled salmon within a week after it's ready.

To serve the pickled salmon, remove the salmon with a slotted spoon, onions and all, discarding all liquid. Serve alone, with mixed greens and/or tiny boiled potatoes.