PASSOVER RECIPES
Joan Nathan's
Prince Albert Cake
Susan Friedland's
Matzo Chicken Pie
Jim Botsacos'
Magiritsa
Joyce Goldstein's
Pickled Salmon
Arthur Schwartz's
Traditional
Matzoh Balls
EASTER RECIPES
Marsha McBride
Easter Fresh Ham
Kelsie Kerr's
Spring Vegetable
Ragout with Herbs
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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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