Passover

Plan your Seder feast with this week's cookbook, Jewish Holiday Cookbook by Joan Nathan

Pickled Salmon

(Serves 6-8)

2 cups white vinegar
6 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon mustard seed
1/2 teaspoon cardamon pods
1/2 teaspoon mace blades
1/2 teaspoon coriander seeds
1/2 teaspoon black pepper
1/2 teaspoon whole cloves
1 inch fresh ginger, peeled and sliced
1 cinnamon stick
6 bay leaves
3 pounds salmon fillet, skin removed
1 large red onion, peeled and sliced thin
1 red hot pepper (like a pequin)

1. Bring 2 cups of water, the vinegar, sugar, and salt to a boil. Add the mustard seed, cardamon, mace, coriander, black pepper, cloves, ginger, cinnamon stick, hot pepper, and bay leaves. Simmer for a few minutes. Add the salmon and cook for 5 minutes. Remove from the heat and let cool completely.

2. Remove the salmon fillet from the pot and reserve the marinade. Cut the salmon into 2-inch slices. Place the salmon in a glass bowl and cover with the reserved marinade. Top with the onion. Cover the container and refrigerate for 3 days, making sure that the salmon is submerged in the marinade.

3. Remove the salmon and the onions, straining and discarding the spices but reserving the marinade. Serve the salmon as an appetizer with the onions and a little bit of marinade. If you like, you can also serve the salmon with sour cream.