Pickled Salmon

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 8 ingredients

Contains FishSulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

After scaling and cleaning, split the salmon, and divide it into convenient pieces.
Lay it in the kettle to fill the bottom, and as much water as will cover it.
To three quarts add a pint of vinegar, a handful of salt, twelve bay-leaves, six blades of mace, and a quarter of an ounce of black pepper.
When the salmon is boiled enough, drain and lay it on a clean cloth;
then put more salmon into the kettle, and pour the liquor upon it, and so on till all is done.
After this, if the pickle be not smartly flavoured with the vinegar and salt, add more, and boil it quick three quarters of an hour.
When all is cold, pack the dish in a deep pot, well covered with the pickle, and kept from the air.
The liquor must be drained from the fish, and occasionally boiled and skimmed.