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Pickled Salmon and Shrimp

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.


  • 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

Nutrition 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

How to Make It

  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.

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

  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.