Instructions: Combine the salmon, onions, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.

Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over fish and chill 24 hours before serving.

Serves 6 to 8.

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