Name: Pickled Salmon Bites
Yield: Makes 2 one-pint (16–fl oz/500-ml) jars
Ingredients: Wild salmon fillet, 1 lb (500 g), preferably from the thicker, collar end of the fish; Shallots, ¾ cup (3 oz/90 g), thinly sliced; Pickling spices, 2 teaspoons; Yellow mustard seeds, 1 tablespoon; Star anise pod, 1, broken into pieces; Sugar, ¼ cup (2 oz/60 g); Distilled white vinegar, 1 cup (8 fl oz/250 ml); Kosher salt, 1 tablespoon; Lemon, ½, thinly sliced

Preparation info

Makes
2
one pint jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

This easy method of pickling fish is perfect for entertaining—just a few days of unattended brining produces a jar of rosy salmon bites infused with sweet-tart flavor. Serve as part of a smorgasbord with buttered rye bread and homemade horseradish.

Ingredients

Wild salmon fillet, 1 lb (500 g), preferably from the thicker, collar end of the fish
Kosher salt

Preserve
Fish course
Pescatarian
Gluten-free

Method

Have ready 2 sterilized jars and their lids.

Remove the skin from the salmon, cut the flesh into ¾-inch (2-cm) cubes, and toss with the salt in a nonreactive bowl. Cover and refrigerate overnight.

In a nonreactive saucepan, combine 1 cup (8 <

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