Mom's Pickled Salmon

This Pickled Salmon recipe is a family favorite served at a well known Montreal steakhouse. As far as appetizer recipes go, this one is a winner because it is prepared days ahead of time and keeps well in the fridge for at least a week. This dish is tried and true; you will land up with the most delicious fish you ever tasted.

After three days, you will have a nutritious and incredibly delicious salmon dish to enjoy with family and friends.

a note from Mom….The salmon can stay in the fridge for three weeks, if it lasts that long.

Enjoy!

Ingredients

• 4 - 5 lbs (1.81-2.27 kg) salmon, filleted
• 2 cups (480 ml) white vinegar
• 3 cups (720 ml) water
• 1 cup (240 ml) sugar
• 20 oz (570 g) jar chili sauce
• 1/4 cup (60 ml) pickling spices
• 2 spanish onions

Method

1. Into a pot, add the 3 cups (720 ml) of water, slice in one onion, and add the collar, tail, or skeleton of the fish. Simmer for 30 min to make your fish stock.
2. Once that is cooked, strain it, throw out the onion and bones, and put the broth back into the pot.
3. Add the fish fillets and cook for 7 - 10 min (no more). You may have to do this in 2 batches; do not crowd the fish, and let it cook gently so it will not fall apart.
4. Slice the remaining onions and line a glass 9x12 pyrex pan with the onions, then place the cooked fish on top of the onions.
5. Combine the vinegar, sugar, chili sauce, and strained cooked fish broth, add the spices, and pour over the fish.
6. Cover and refrigerate for at least 3 days before tasting.
7. Enjoy.