Serves: 8 to 12
- 2 cups white vinegar
- 1 ½ cups water
- 1/3 cup granulated sugar
- 2 tablespoon kosher salt
- 2 pounds (1 kilogram) skinless, boneless salmon
- 2 tablespoon pickling spice
- 1 tablespoon fennel seeds
- 6 bay leaves
- 2 Spanish onions, sliced
Bring vinegar, water, sugar and salt to boil. Cool completely.
Cut salmon into 1 x 2-inch cubes. In a non-reactive bowl, place a layer of salmon, sprinkle with pickling spices and bay leaves, a layer of onions, a second layer of salmon, spices and onions until all ingredients are used up. Pour marinade over. Cover and refrigerate 3 to 4 days, basting fish occasionally.
Serve salmon with the onions and cucumbers in a sour cream dressing.
For this pickled-salmon alternative, I’d endorse sauvignon blanc (of which there are fine kosher brands from Israel and beyond) as well as riesling, but I’d steer clear of fragile – and much less tart – pinot. My preference, though, and I’m a marinated-fish fanatic, would be a cold shot of akvavit, the subtly sweet Scandinavian spirit usually flavoured with dill, a perfect accent for this tart, aromatic start to the new year. – Beppi Crosariol