Pickled Canadian Salmon with New Potatoes and Horseradish Mayonnaise

Ingredients

• 1.250 millilitre water, for pickling liquid
• 2.180 millilitre distilled white vinegar, for pickling liquid
• 3.granulated sugar, 3–4 tablespoons; for pickling liquid
• 4.0.5 teaspoon salt, for pickling liquid
• 5.1 onion, thinly sliced
• 6.1 tablespoon mustard seeds
• 7.0.5 teaspoon black peppercorns, cracked
• 8.500 gram salmon fillet, rinsed, dried, cut into bite-sized pieces; seasoned with 1 t. sugar, 1 t. salt, ½ t. black peppercorns and dill
• 9.125 millilitre fresh dill, in sprigs; firmly packed
• 10.12 new potatoes, boiled
• 11.125 millilitre mayonnaise, for horseradish mayonnaise
• 12.4 teaspoon creamed horseradish, Burgess brand or similar; for horseradish mayonnaise
• 13.1 garlic, crushed; for horseradish mayonnaise
• 14.black pepper, for horseradish mayonnaise
• 15.fresh dill, for horseradish mayonnaise

Method

1. 1.Combine water, vinegar, sugar, salt, onions, mustard seeds and peppercorns in a saucepan.
2. 2.Bring to the boil over medium heat, stirring until sugar melts.
3. 3.Remove from heat and cool.
4. 4.Put fish, lemon and dill sprigs in a glass or ceramic container and pour cooled vinegar solution over, gently stirring or shaking to coat all the pieces. Refrigerate for 2 days.
5. 5.For the horseradish mayonnaise: combine mayonnaise, horseradish, garlic, pepper and dill.
6. 6.To serve: serve fish with freshly boiled new potatoes. Cut potatoes in half and toss in pickling solution with fish.
7. 7.Serve with sliced wholewheat bread and dollops of horseradish mayonnaise.

Notes

• Make 2 days ahead — the salmon needs to pickle in the refrigerator.
• Handwritten annotation on scan reads 'Serves 8' (possibly).

Margin notes

• sit in fridge for 2 days (handwritten annotation beside the pickling step)