Delicious served with Icelandic Brown Bread and cream cheese.

Pickled Salmon

Thaw fillets in cold water or in the refrigerator overnight. Rinse and skin if prefered. Salt heavily with rock salt in layers. Use glass, stainless steel or ceramic bowl. Cover with plastic wrap. Place several plates and bowls with heavy rock in top bowl on top of plastic wrap over fish to weight fish. Leave 24 to 48 hours in refrigerator to allow salt to "cook" fish and extract as much moisture as possible.

Prepare pickling solution:
— 1/2 cup sugar
— 1/2 cup water
— 1-1/2 cup white vinegar
— heaping tablespoon pickling spice

Boil 5 minutes, allow to cool entirely. No heat should touch fish. Strain. Solution may be increased as necessary. This amount will cover approximately two fillet pieces, one side.

Take salted fish and do not rinse. Brush off remaining salt. Cut from skin into slices or chunks as desired. If skinned before salting brush off salt and slice. Use sliced onion between layers to create space. Pickling solution will be absorbed into fish and salt will enter into pickling solution.

Layer fish and onions in jar or crock. Pour cooled solution over fish. Press down to cover. Refrigerate at least 48 hours or more before eating. Store in refrigerator. Keeps a long time. People of yore would make enough for the winter and keep in a crock in a cold room.

Delicious served with Icelandic Brown Bread and cream cheese.