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Reply to "Favorite Passover Recipe (appetizer)"
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[quote=Anonymous]Got it. Joyce Goldstein's Pickled Salmon, from page 261 of Joan Nathan's "The Jewish Holiday Kitchen" It's safe whether they do dairy or meat, because is the magical food that goes with either one. You make it 3-4 days before. Fresh salmon, cut into bite sized pieces, white vinegar, water sugar, kosher salt, pickling spices (you get them in the spice aisle at any grocery) bay leaves and sliced onion. Mix the liquids, sugar salt and spices. Add the cut up salmon and onion. Put it into a dish with a sealed lid for 3-4 days. Goes great with the matzo. [/quote]
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