A simple light fish that can be made with slices of salmon or fillet salmon. It can be served as an appetizer with dill sauce on the side or as a main dish. This fish tastes better cold and tastier when it sits in its own juice overnight or for a few hours. It stays fresh and delicious for a couple of days, so it is a great recipe to serve on yom tov.
10 slices salmon-any kind
6 cup water
2 cup white vinigar
2 cup sugar
3 tsp salt
6-8 bay leaves
1½ tsp pickling spice
Put all ingredients in pot besides for slices of fish. Bring to boil.
Reduce flame to medium. Add fish slices skin down. Don't crowd the slices. Cook 20-25minutes.
Let fish cool. Place slices in airtight container. Pour some of the juice over fish just enough to cover slightly. You can strain the liquid. Discard all bay leaves and pickling spice.