This is a nice change from gefilte fish.

 1 cinnamon stick
2 bay leaves
¼ – ½ cup vinegar
¾ cup sugar
Water
8-12 portions salmon or salmon trout
2 onions, sliced
1 generous tablespoon pickling spice, wrapped in cheesecloth
1 cup mayonnaise
1 sm. pickle, sliced
1 tablespoon sugar
1 tablespoon ketchup
2 scallions, sliced
1 tablespoon fresh dill
3 tablespoons or more water
 
 
Combine cinnamon stick, bay leaves, vinegar and sugar in a container large enough to hold the fish. Add fish and enough water to just cover the fish. Marinate in refrigerator overnight.

Remove fish and pour marinate into pot. Add 2 onions and pickling spice and more water, if necessary, so that fish will be covered when added to pot. Bring to a boil and simmer for ½ hour, covered. Add fish and continue cooking for about 10 minutes or until done. Allow to cool slightly and remove fish carefully.

Put fish into container and pour the cooked marinade through a strainer over fish. Refrigerate. Put mayonnaise, pickle, sugar, ketchup, scallions and dill into blender with water. Blend. Add more water if needed to make a thick sauce. Serve sauce over cold fish. Serve 8-12.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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