Pickled Salmon and Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this antipasto dish cold on a platter. Accompany with an assortment of marinated vegetables, cheeses, olives, breads, and/or crackers. Ingredients:
3 teaspoons pickling spice, divided |
1/2 teaspoon salt |
1 large lemon, sliced |
1 (1-pound) salmon fillet |
36 small shrimp (about 1/2 pound), peeled |
1 small red onion, thinly sliced and separated into rings |
3/4 cup white vinegar |
3/4 cup dry vermouth |
1/4 cup sugar |
1 teaspoon capers |
25 black peppercorns |
1 bay leaf |
Directions:
1. Pour water into a large saucepan to a depth of 2-inches. Add 1 1/2 teaspoons pickling spice, salt, and lemon; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add salmon and shrimp; simmer 7 minutes or until fish flakes easily when tested with a fork and the shrimp are done. Drain fish mixture, discarding cooking liquid and lemon slices. Let cool.
2. Remove skin and bones from fish; break fish into bite-size pieces. Layer fish, shrimp, and onion rings in a 1-quart jar.
3. Combine 1 1/2 teaspoons pickling spice, vinegar, vermouth, sugar, capers, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar dissolves. Pour over fish mixture in jar. Cover and chill several hours or up to 5 days. Serve with salad greens, crackers, or other vegetables on an antipasto platter.
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