Cinnamon Pickled Salmon
This is easy, easy. No cooking required just a fabulous piece of fish and help from a pair of eyebrow tweezers to remove its fine bones. Be sure to use a fairly mild white vinegar (we used Delmaine’s Tarragon Vinegar) as the paintstripper variety kills the fish’s flavour.
Ingredients:
1.5 kg salmon fillets
500 ml mild white wine vinegar
1 litre water
4 cinnamon sticks
3/4 tsp ground cinnamon
5 bay leaves
1 tsp white peppercorns
3 dried dried chillis, split
2.5 T maldon sea salt
1/3 cup sugar
1 large or 2 medium onions
Remove skin and fine salmon fillet. Set aside. Combine remaining ingredients, except the ground cinnamon, in a saucepan and bring to the boil. Reduce heat, then gently simmer for ten minutes. Remove from heat and allow to cool, completely, to room temperature. Peel and finely slice onion, in a deep stainless steel or glass dish, pour in some of the brine. Put in a layer of salmon. and cover with a portion of the onions, sprinkling them with some of the ground cinnamon. Repeat until all the salmon, ground cinnamon and brine is used. Lightly weight the fish to ensure it is submerged and cover the dish tightly with plastic wrap. Refrigerate for three days before use. Serves six, or as an entree, 8-10. Accompany with a salad of boiled potatoes and lima beans or with other vegetables or salad.
