Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 sl Salmon
3 Onions -- sliced
3 c Water
2 ts Salt
1/2 c Lemon juice
1/2 c White vinegar
1 ts Pickling spice
1 Bay leaf
1/4 ts Peppercorns -- whole

Combine the salmon, onions, water and salt in a deep skillet. Bring
to a boil and cook over low heat 25 minutes. Carefully transfer
salmon to a bowl or platter. Add the lemon juice, vinegar,
pickling spice, bay leaf and peppercorns to the fish stock. Bring to
a boil and cook 2 minutes. Pour over fish and chill 24 hours before
serving. Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING
by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958
Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on

Recipe By : Jennie Grossinger - "The Art Of Jewish

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