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This simple salmon dish, which can be made ahead of time, replaces the need for the more traditional gefilte fish. It's a popular Rosh Hashanah dish among Jews in Scotland because salmon is so plentiful there. I serve it with a cucumber salad on the side.

Servings: 8 to 12

Ready time: 3 days

Wine pairings:

For this pickled-salmon alternative, I’d endorse sauvignon blanc (of which there are fine kosher brands from Israel and beyond) as well as riesling, but I’d steer clear of fragile – and much less tart – pinot. My preference, though, and I’m a marinated-fish fanatic, would be a cold shot of akvavit, the subtly sweet Scandinavian spirit usually flavoured with dill, a perfect accent for this tart, aromatic start to the new year. – Beppi Crosariol


2 cups white vinegar

1 ½ cups water

1/3 cup granulated sugar

 2 tablespoon kosher salt

 2 pounds (1 kilogram) skinless, boneless salmon

 2 tablespoon pickling spice

 1 tablespoon fennel seeds

6 bay leaves

 2 Spanish onions, sliced


Bring vinegar, water, sugar and salt to boil. Cool completely.

Cut salmon into 1 x 2-inch cubes. In a non-reactive bowl, place a layer of salmon, sprinkle with pickling spices and bay leaves, a layer of onions, a second layer of salmon, spices and onions until all ingredients are used up. Pour marinade over. Cover and refrigerate 3 to 4 days, basting fish occasionally.

Serve salmon with the onions and cucumbers in a sour cream dressing.

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