olga_d_ont
Well-known member
A marinated salmon is always ready to serve and keeps 15 to 20 days under refrigeration. Cucumbers and green salads are good accompaniments, or you can try this one with hot boiled potatoes rolled in parsley.
10 to 12 any small fish OR 4 to 5 pounds fresh salmon
1/2 cup cider vinegar
2 cups white wine
1 large onion, thinly sliced
1 carrot, thinly sliced
1 Tablespoon salt
3 whole cloves
1/4 teaspoon thyme
6 peppercorns
1/2 teaspoon celery salt
Place all the ingredients except the fish in a saucepan. Bring to a boil, then simmer uncovered for 20 minutes.
Clean the fish (if using salmon, slice it or leave whole) and place in the hot liquid. Simmer uncovered--be sure NOT TO BOIL it--for 20 minutes.
Remove the fish to a dish and pour the cooking liquid on top. Cover and refrigerate until cold, then serve in its juice.
PRESSED CUCUMBERS:
Serve with hot or cold salmon.
2 or 3 medium cucumbers
Salt
Pepper
Lemon juice
Score the cucumbers lengthwise with the tines of a fork.
Remove the ends and slice thin. Put the slices in a bowl and cover completely with ice cubes.
Refrigerate 2 or 3 hours.
To serve, drain well and spread the slices on a clean cloth.
Twist the cloth tightly to extract all the water from the cucumbers.
Arrange in a vegetable dish. Add salt and pepper, and sprinkle with a spoonful of lemon juice.
The Canadiana Cookbook Mme. Benoit
10 to 12 any small fish OR 4 to 5 pounds fresh salmon
1/2 cup cider vinegar
2 cups white wine
1 large onion, thinly sliced
1 carrot, thinly sliced
1 Tablespoon salt
3 whole cloves
1/4 teaspoon thyme
6 peppercorns
1/2 teaspoon celery salt
Place all the ingredients except the fish in a saucepan. Bring to a boil, then simmer uncovered for 20 minutes.
Clean the fish (if using salmon, slice it or leave whole) and place in the hot liquid. Simmer uncovered--be sure NOT TO BOIL it--for 20 minutes.
Remove the fish to a dish and pour the cooking liquid on top. Cover and refrigerate until cold, then serve in its juice.
PRESSED CUCUMBERS:
Serve with hot or cold salmon.
2 or 3 medium cucumbers
Salt
Pepper
Lemon juice
Score the cucumbers lengthwise with the tines of a fork.
Remove the ends and slice thin. Put the slices in a bowl and cover completely with ice cubes.
Refrigerate 2 or 3 hours.
To serve, drain well and spread the slices on a clean cloth.
Twist the cloth tightly to extract all the water from the cucumbers.
Arrange in a vegetable dish. Add salt and pepper, and sprinkle with a spoonful of lemon juice.
The Canadiana Cookbook Mme. Benoit
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