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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER FISH RECIPES |
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ZVI'S
PICKLED SMOKED SALMON (PARVE)
| INGREDIENTS: |
- 6- 4 oz slices smoked salmon
- 1 medium Spanish onion, thinly
sliced
- 1/2 cup extra virgin olive
oil
- 3 Tbs. wine vinegar
"KOSHER"
- 1 clove garlic, smashed
- Salt and pepper
- 1 small bay leaf
- Dill (check for
infestation)
- Bay leaves
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| INSTRUCTIONS: |
- Divide the onion slices into
separate rings and arrange alternate layers of
smoked salmon and onion in a large bowl.
- Mix together the oil, wine
vinegar and garlic in a separate bowl and whisk
well.
- Add the salt, pepper and add
bay leaves.
- Pour the marinade over the
salmon and onions, cover tightly and leave to
marinate in the refrigerator for 8 to 12 days.
- When serving, drain off the
marinade and garnish each salmon slice with onion
rings, bay leaves, fresh dill or both.
CHEF'S NOTE:
Serve alone or little squares of matza
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| Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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