Magazine article Sunset

The Low-Fat Cook

Magazine article Sunset

The Low-Fat Cook

Article excerpt

For Hanukkah, serve a light and easy appetizer

* 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.

Pickled Salmon

Prep and cook time: 30 minutes, plus 2 hours to marinate and 3 hours to chill Notes: Serve with toasted rye bread or pocket bread, shredded cucumber, and reduced-fat sour cream.

Makes: 4 appetizer servings 1/2 cup kosher white wine vinegar or distilled white vinegar

1/3 cup lemon juice 2 tablespoons sugar

10 dried hot chilies (each about 2 in. long)

4 cardamom pods, hulled

3 cloves garlic, peeled

3/4 teaspoon mustard seed

1/2 teaspoon black peppercorns

1/2 teaspoon fennel seed

1/2 teaspoon coriander seed

1/2 pound boned, skinned salmon,

1 inch thick, cut into 1/2-inch slices

1 1/2 cups very thin white onion slices

1 1/2 cups very thin red onion slices 1. …

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