Pickled Salmon

The Old World penchant for pickling to preserve fish, meat, and vegetables carried over into traditional Jewish homes on the East Coast. One staple was pickled salmon in a heavily salted marinade.

But in the West, this Jewish preparation takes a more healthful turn. Pickling is for flavor, not preservation, and salt is used sparingly. An assertive blend of spices, not salt, brings out this salmon's rich, mellow flavor.