Monday, February 3, 2014


[Steeped Fish]

Two pounds salmon fillets.
Two cucumbers; peeled, seeded, and sliced.
One carrot, thin coin cut.
One onion, sliced thinly.
One cup vinegar.
Half a cup of water or fish stock.
Quarter cup of lemon juice.
One Tsp. sugar.
Quarter Tsp. cayenne.
Pinches of salt and pepper.

Mix, spread plastic wrap over and press onto the surface, and set it in the refrigerator for half a day. Take it out when ready to eat.
Heat to a boil, then let cool to room temperature.
Garnish with minced parsley.

Serve as a first course, with some buttered brown bread from a dense loaf.

You should drink sherry or chilled genever with this.

Originally posted here:

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