Yield
8 servings (serving size: 1/2 cup)

Serve this antipasto dish cold on a platter. Accompany with an assortment of marinated vegetables, cheeses, olives, breads, and/or crackers.

How to Make It

Step 1

Pour water into a large saucepan to a depth of 2-inches. Add 1 1/2 teaspoons pickling spice, salt, and lemon; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add salmon and shrimp; simmer 7 minutes or until fish flakes easily when tested with a fork and the shrimp are done. Drain fish mixture, discarding cooking liquid and lemon slices. Let cool.

Step 2

Remove skin and bones from fish; break fish into bite-size pieces. Layer fish, shrimp, and onion rings in a 1-quart jar.

Step 3

Combine 1 1/2 teaspoons pickling spice, vinegar, vermouth, sugar, capers, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar dissolves. Pour over fish mixture in jar. Cover and chill several hours or up to 5 days. Serve with salad greens, crackers, or other vegetables on an antipasto platter.

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