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6
Easy
Published 1980
A very old feast-day recipe. The salmon is served hot and is pickled to give it flavour, not to preserve it; today we would call it marinated.
The marinade was probably served as a sauce originally, but may be
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