Crunchy onions and shredded cucumber go with moist pickled salmon on rye toast
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.