Pickled Salmon

Ingredients

1 kg (2 1/4 pounds) salmon fillet, skinless & boneless
1 1/4dl (1/2 cup) salt
1 large onion, sliced
Brine: 1 liter (quart) water,6 dl (2 1/2 cups) 7% vinegar,750g (1 2/3 pounds, 8 3/4 dl, 3 3/4 cups) sugar, 1 Tbs. white peppercorns, 1 Tbs. whole cloves, 1 Tbs. mustard seed, 3 bay leaves

Instructions

1) Pack the salmon in salt & let rest 90 min.

2) Bring ingredients for the brine to a boil. Cool.

3) Rinse the salmon, cut into 2 cm (3/4") strips. Add to the brine with the onion.

4) Refrigerate at least 24 hrs. before serving. Enjoy!