Pickled Salmon
A recipe from the 15th-16th Century.
1.36kg (3lb) Salmon fillets
1.2lt (2 pints) Vinegar
1 tbsp Black Peppercorns
1 tbsp Whole allspice
1 tbsp Salt
3-4 Blades of mace
Water for boiling
Bring fillets to a boil in salted water and simmer 10 minutes.
Drain salmon and place in storage container.
Place the vinegar, spices and a pint of the cooking liquid into a saucepan and bring to the boil.
Boil for 15 minutes.
Pour over the salmon and refrigerate.
Let stand for at least 3 days.
Serves 6
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