Bailey Estate Alaska Smokehouse Pickled Smoked Salmon Dated 1977
From chefmeow 16 years agoIngredients
- 6 slices smoked salmon, approximately 4 ounces each shopping list
- 1 medium spanish onion, thinly sliced shopping list
- 1/2-cup canola oil shopping list
- 3 tablespoons red wine vinegar shopping list
- 1 clove garlic, mashed shopping list
- 1/4 teaspoon granulated salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 small bay leaf shopping list
- 1-tablespoon fresh dill shopping list
- 3 bay leaves shopping list
How to make it
- Divide onion slices into separate rings and arrange alternate layers of smoked salmon and onion in a large bowl.
- Mix together oil, wine vinegar and garlic in a separate bowl and whisk well.
- Add salt, pepper and add bay leaves.
- Pour marinade over salmon and onions then cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
- When serving drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.
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