Smoked Salmon Pickled
Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.
Steps
In a medium deep ceramic bowl , just wide enough to hold a slice of smoked salmon spread out flat.
Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
Combine the oil , wine vinegar and garlic in a separate bowl and whisk well.
Season with salt and pepper and add the bay leaf.
Pour the marinade over the salmon and onions , 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.
Ingredients
smoked salmon, spanish onion, oil, wine vinegar, garlic, salt and pepper, bay leaf, dill