PASSOVER RECIPES
Joan Nathan's
Prince Albert Cake
Susan Friedland's
Matzo Chicken Pie
Joyce Goldstein's
Pickled Salmon
Arthur Schwartz's
Traditional
Matzoh Balls
MORE
Vol. 2 ('99)
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Joyce Goldstein' Pickled Salmon
Restaurant Consultant;
Author, Back to Square One: Old World Food in a New World Kitchen,
Kitchen Conversations: Robust Recipes and Lessons in-Flavor
from One of America's Most Innovative Chefs (William Morrow);
Taverna:-The Best of Casual Mediterranean Cookinb
(Casual Cuisines of the World)-(Sunset);
and the forthcoming Cucina Ebracia:
Flavors of the Italian Jewish Kitchen
"Passover is a wonderful opportunity to gather with family,
and to instill in the children the special tradition and heritage
of Passover. I like to make foods that are extra special such as gribines
which is certainly a special once-in-a-year indulgence.
This recipe is a re-working of a very old family recipe.
My mother-in-law used to talk lox,-also known as smoked salmon,
and soak it in water for days to remove the salt, and then
put the fish in pickling brine. As we can get local salmon,
I thought why not use fresh fish for this dish?
I tried it and it has become a much requested
favorite during salmon season. During Passover we serve
this along with gefilte fish as a special holiday fish plate.
The-onions are not just a visual garnish.
They pick up the flavor of the marinade and are a
delicious counterpoint to the salmon.
Serve with rye bread or, at passover,
with matzoh."
Yields 4-6 servings
- 1/2 cups white vinegar
- 2 cups water
- 1/2 cup sugar
- 4 tablespoons kosher salt
- 12 bay leaves
- 4 tablespoons mixed pickling spices
- 4 white or yellow onions, sliced 1/4 inch thick
- 4 pounds salmon fillet, skin and bones removed
Bring the vinegar, water, sugar, and salt to a boil.
Let this mixture cool completely. Cut the-salmon into pieces
that are approximately 1 inch by 2 inches.
In a ceramic crock glass bowl-or plastic container,
place a layer of salmon pieces, then a sprinkling
of pickling spices and-bay leaves, a layer of sliced onions,
then repeat the layering of salmon, spices, and onions-until
you have used them all. Pour the cooled marinade over the fish.
If the fish has a-tendency to float, weigh down the fish
with a ceramic plate. Cover the container.
Refrigerate-the salmon for 3 to 5 days.
Serve the salmon, along with its marinated onions, and rye bread.
A sliced cucumber salad with sour cream dressing
is also a nice accompaniment.
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