Pickled Salmon and Shrimp

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

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 156
Caloriesfromfat 31 %
Fat 5.3 g
Satfat 0.9 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 16.7 g
Carbohydrate 10.7 g
Fiber 0.2 g
Cholesterol 71 mg
Iron 0.9 mg
Sodium 210 mg
Calcium 26 mg

Ingredients

3 teaspoons pickling spice, divided
1/2 teaspoon salt
1 large lemon, sliced
1 (1-pound) salmon fillet
36 small shrimp (about 1/2 pound), peeled
1 small red onion, thinly sliced and separated into rings
3/4 cup white vinegar
3/4 cup dry vermouth
1/4 cup sugar
1 teaspoon capers
25 black peppercorns
1 bay leaf

Preparation

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.

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

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.

Note:

June 1997
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