Pickled Salmon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of left-over salmon preserved in a mix of the original cooking liquid, spices, salt and vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Salmon.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
308. INGREDIENTS.—Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole allspice, 1 teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the liquor in which the fish was boiled.
Mode.—After the fish comes from table, lay it in a nice dish with a cover to it, as it should be excluded from the air, and take away the bone; boil the liquor and vinegar with the other ingredients for 10 minutes, and let it stand to get cold; pour it over the salmon, and in 12 hours this will be fit for the table.
When the salmon returns from being served remove the skin and bones then place the meat in a bowl and cover with clingfilm. Combine the black peppercorns, allspice berries, salt, vinegar and salmon cooking liquid in a pan. Bring to a boil and cook for 10 minutes. Take off the heat and set aside to cool.
When the liquid is cold pour over the salmon meat, re-cover the bowl with clingfilm then set aside in the refrigerator to pickle for at least 12 hours. Serve at room temperature.
