Pickled Salmon Recipe

According to The Sportsman in Ireland by “A Cosmopolite”, originally published in 1840, the “Sportsman’s breakfast” of the time was “First, a large bowl of new milk which instantly disappeared; then a liberal allowance of cold salmon soaked in vinegar — a very common dish this…and a bottle of port wine.”Because salmon was so plentiful in Ireland until recent times, it was often preserved, not only by smoking but also by salting and pickling — and the salted and pickled fish was an important item of export, especially in the north of the country, for instance from the port of Ballyshannon in Donegal. I found this recipe (minus the quantities) in Mrs. A. W. Baker’s Cookery Book, Vol. 1, a manuscript dating from the early 19th century, from Ballytobin, County Kilkinney. Mrs. Baker notes that her pickled salmon “will keep three months in cold weather”.Adapted from "The Country Cooking of Ireland" by Colman AndrewsClick here to see Recipe SWAT Team: Salmon 8 Ways.