Bloody Mary pickled salmon from Totally Kosher: Tradition with a Twist! 150+ Recipes for the Holidays and Every Day (page 54) by Chanie Apfelbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Brine salmon for twenty-four hours. You may use the Smoky harissa recipe on p. 303.

  • kiddo323 on December 16, 2023

    I make the Bloody Mary pickled salmon often. I find the sauce is enough for at least 4 # of salmon. I let the salmon cook for about 5 minutes because I'm not a fan of raw or undercooked fish like ceviche. It lasts for days, or it would if people didn't love it so much.

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