SOCKEYE SALMON
5 pounds sockeye salmon fillets, 2 quarts vinegar, 1/4 cup peppercorns, 1 1/2 teaspoons ground nutmeg, 6 teaspoons ground mace, 1/4 cup white truffle oil, 1 cup sea salt, 2 cups water, 1/4 cup pickling spices, 1/8 cup sugar, 3 garlic cloves, 1/2 cup red onion slices, 3 beets, cooked and thinly sliced, 1/4 cup capers, drained, 1 serrano pepper, sliced.
Skin, and remove pin bones from the salmon. Get 1/2 yard of cheesecloth, wrap the salmon in the cheesecloth. Get out a large pot add enough water to cover the salmon liberally add salt and simmer for 5-7 minutes. Remove from the pot, put on a dish, and refrigerate for 1-2 hours. While the salmon is in the frig make up the pickling liquid. Remove the salmon from the frig, unwrap and rinse with cold water and drain well.
Pickling Liquid: Get out a 2-quart sauce an. Add the vinegar, water, truffle oil, pickling spice, nutmeg, mace, garlic, salt, and sugar. Bring to a simmer, then remove from the stove, set aside until the liquid is completely cooled. Refrigerate.
Get out a gallon storage bag. Add the salmon, onion slices, beet slices, dill weed, pepper and pickling liquid, including the spices. Refrigerate for 2-days. As soon as the 2-days are up its time for some good eating. Thinly slice and serve plain on flatbread or top with the pickling spices, onions, capers, and beets on a bed of crisp lettuce.
Cooking with Jacque Rose 