Pickled Salmon and Shrimp

Ingredients

• 3 teaspoons pickling spice divided
• 1  bay leaf 
• 25  peppercorns black
• 1 teaspoon capers 
• 0.8 cup vermouth dry
• 1 large optional: lemon sliced
• 1 small onion red separated thinly sliced
• 1 pound salmon fillet 
• 0.5 teaspoon salt 
• 0.5 pound shrimp peeled
• 0.3 cup sugar 
• 0.8 cup vinegar white

Equipment

• sauce pan

Directions

1. Pour water into a large saucepan to a depth of 2-inches.
2. Add 1 1/2 teaspoons pickling spice, salt, and lemon; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Add salmon and shrimp; simmer 7 minutes or until fish flakes easily when tested with a fork and the shrimp are done.
4. Drain fish mixture, discarding cooking liquid and lemon slices.
5. Let cool.
6. Remove skin and bones from fish; break fish into bite-size pieces.
7. Layer fish, shrimp, and onion rings in a 1-quart jar.
8. Combine 1 1/2 teaspoons pickling spice, vinegar, vermouth, sugar, capers, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar dissolves.
9. Pour over fish mixture in jar. Cover and chill several hours or up to 5 days.
10. Serve with salad greens, crackers, or other vegetables on an antipasto platter.