Smoked Salmon - Pickled

1. 1

   In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.

2. 2

   Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.

3. 3

   Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.

4. 4

   Season with salt and pepper and add the bay leaf.

5. 5

   Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.

6. 6

   When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

* Per serving · 4 servings · Values may vary.

No additional tips available.