Recipe

Bailey Estate Alaska Smokehouse Pickled Smoked Salmon Dated 1977 Recipe

	Chefmeow / All my dishes 10 months, 1 week ago This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Seminole, Texas in 1988. Prep:20m Servings:12	Chefmeow
	salmon appetizer smoked onion herbs vinegar garlic pepper dill pickled pickled

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Ingredients

6 slices smoked salmon, approximately 4 ounces each

1 medium Spanish onion, thinly sliced

1/2-cup canola oil

3 tablespoons red wine vinegar

1 clove garlic, mashed

1/4 teaspoon granulated salt

1 teaspoon freshly ground black pepper

1 small bay leaf

1-tablespoon fresh dill

3 bay leaves

Directions

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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Comments

irishiz 6 months ago said:
Wow - this sounds good. Reminds me of my favorite pickled shrimp recipe (which I have yet to post). Can't wait to try this out on my sisters since they like the shrimp one so much.

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