Paul's Bottled Salmon
Ingredients:
Salmon to fit jar
1 Tblsp vinegar (DYC)
1 tspn sea salt (non-iodised)
1 tspn raw sugar
Method:
Sterilise jars and lids first.
Jam salmon, bone, skin, scales and all into the jars. The bigger
the pieces you can get in the better.
Add 1 tablespoon of vinegar
1 teaspoon of sea salt
1 teaspoon raw sugar
Fit with lids - not too tight.
Simmer for five - six hours.
Once you take the jars out, tighten the lids and store.
Don't even think about touching for at least nine months. Paul
reckons the longer you can cellar it the better and once tried
bottled salmon that was 20 years old!
