Bailey Estate Alaska Smokehouse Pickled Smoked Sal... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Seminole, Texas in 1988. Ingredients:
6 slices smoked salmon, approximately 4 ounces each |
1 medium spanish onion, thinly sliced |
1/2-cup canola oil |
3 tablespoons red wine vinegar |
1 clove garlic, mashed |
1/4 teaspoon granulated salt |
1 teaspoon freshly ground black pepper |
1 small bay leaf |
1-tablespoon fresh dill |
3 bay leaves |
Directions:
1. Divide onion slices into separate rings and arrange alternate layers of smoked salmon and onion in a large bowl.
2. Mix together oil, wine vinegar and garlic in a separate bowl and whisk well.
3. Add salt, pepper and add bay leaves.
4. Pour marinade over salmon and onions then cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
5. When serving drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.
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