Pickled Salmon
From A year's cookery, 1880
Serves 4
Fresh salmon that has been cooked may be pickled in the same way, but it should lie at least twelve hours covered with vinegar.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 164. The excerpt below is the record exactly as published.
Pickled Salmon. — To pickle preserved salmon, take the salmon out of the tin an hour or two before it is wanted, divide it into neat pieces (this will make it look more like fresh salmon), and pour over it a pickle made of equal parts of vinegar and water, boiled with peppercorns, and allowed to go cold. When the A YEAR'S COOKERY. 205 salmon is to be served put the pieces on a dish, pour a little of the liquor round, and garnish with curled endive. Fresh salmon that has been cooked may be pickled in the same way, but it should lie at least twelve hours covered with vinegar. Uncooked salmon should be lifted in good-sized pieces from the bone, laid in an earthen pan, sprinkled over with salt, covered with vinegar, tied down securely, and baked in a gentle oven till done enough, then left in the pickle till wanted. A dozen peppercorns or more
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.