Marinated Smoked Salmon

• ½ pound smoked salmon, in slices
• 1 large Bermuda onion, sliced and separated into rings
• 8 bl

In a l-quart jar alternate layers of the smoked salmon, onion rings, peppercorns, bay leaf and mustard seed.

In a small bowl mix well the oils, vinegar, garlic and salt.

Pour the dressing over the salmon layers. Seal the jar and store in the refrigerator for at least 1 week before serving. Have plenty of black bread on hand to serve with the salmon.