Instructions: Sprinkle the salmon on both sides with the salt. Rub it in a bit. Cover and refrigerate overnight.

Wash the salt from the salmon and place it in a solution of vinegar and brown sugar. Cover and refrigerate for 3 days.

Uncover, add the remaining ingredients, then cover and return to the refrigerator for an additional 3 days. Slice the salmon thin, across the grain, before serving.

This is great as a first course or appetizer served on thin-sliced dark bread or on rye crackers.

Comments: This method of preservation is popular throughout the Pacific Northwest area.

One thing to remember: The fat in salmon is found in the skin and next to the bones. Because it is fat that gives a rancid flavor to the fish, you must be careful to remove both the skin and the bones if you are to have a truly sweet-tasting pickled salmon.

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