Smoked Salmon - Pickled

Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.

• Ready In: 288 hrs 30 mins
• Serves: 6-12

Ingredients

• 6  slices smoked salmon
• 1  medium Spanish onion, thinly sliced
• 1⁄2 cup  oil
• 3  tablespoons wine vinegar
• 1  clove garlic, smashed
•  salt and pepper
• 1  small bay leaf
•  dill
•  bay leaf

Directions

1. In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
2. Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
3. Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
4. Season with salt and pepper and add the bay leaf.
5. Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
6. When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.