Northumbrian Pickled Salmon

• 2 lb (1 kg) middle cut of salmon
• 1 teaspoon salt

The marinade was probably served as a sauce originally, but may be a little too sharp for some tastes today. Hollandaise sauce may be preferred.

Put the salmon in a saucepan with enough cold water just to cover the fish. Add the salt and bring gently to the boil. Skim off any froth and simmer