![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/fish.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
78
![\"\"](\"/static/img/badges/r1.png\")
🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage pickled salmon recipe this week, expecting a fussier process than what I found. The simplicity was a delight — no fancy ingredients or lengthy pickling times. I was surprised by how much I liked using the liquor the salmon was boiled in. It adds a depth of flavor that's often missing in modern pickling recipes. I used a 15 oz can of salmon and it worked perfectly. This dish is perfect for the weeknight cook who wants to meal prep on Sunday and have something interesting for lunches. The salmon keeps well in the fridge, and the flavors only get better with time. I found the pickled salmon to be a hit with my kids, too — they loved the tangy twist on their usual tuna salad. The next time I'm short on time and want to impress, this is my go-to.
