Salmon meat preserves well.
Salmon is a fatty fish. This quality makes it suitable for many forms of preserving, one of which is smoking and then pickling. Smoking adds flavor to the fish and the acid in the vinegar will cure the flesh of the salmon. This is typically served in Jewish homes with black bread or matzo crackers. Try to use whole smoked salmon or lox so you can cut it into chunks for the pickling process.
Instructions
1. Remove the skin and cut the fish into bite-sized chunks, then cover with cold water. Refrigerate for 24 hours and drain. Check the fish to make sure there are no bones in the chunks.
2. Boil vinegar, water, sugar and pickling spices for 20 minutes to dissolve the sugar and combine the flavors. Bring to room temperature and then refrigerate.
3. Place the drained, smoked fish in a glass container, bowl or jar. Alternately layer the fish with slices of white onion. Pour the cold pickling brine through a sieve over the fish until you have completely covered it. Cover the container and place it back in the refrigerator for a few days.
4. Drain the salmon from the pickling liquids and serve with pickled onions and sour cream.
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