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Classic
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page 325
Pickled salmon.
Select the best kind of salmon, shiny in the skin, the meat of a strong red
color,and medium size, or from seven to ten pounds. Wash and wipe it, cut away
the head and the tail; split the middle piece from the back, following the back
bone as close as possible. Bone the middle pieces well, cut them in two parts
each and wipe them on linen, but do not rinse. Mix a tablespoonful of pounded
saltpeter, four spoons of sugar, and 1 1/2 ounce salt, and then rub the mixture
well into the salmon, after that put the pieces with their meaty sides to each
other in a tub, the bottom of which is sprinkled with coarse salt and fresh
dill. A cover with a weight on is now to be placed on the salmon, while the tub
is covered with branches of spruce or something similar; then place the tub in a
cool room or on ice, thus to remain for at least 24 hours, when it is ready. It
might be taken up and used after 12 hours, but the fact is that it becomes the
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