Mild fish pickle
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3 oz Tuna, salmon or anchovy
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2 ts White wine
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1 tb Vinegar
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1/2 ts Mustard seed
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1/2 ts Oregano
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1/2 ts Celery seed (or lovage)
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1 tb Olive oil
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1/2 ts Honey
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1 pn Basil
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1/4 ts Thyme
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1 Mint leaf, finely chopped
In a mixing bowl, thoroughly combine all ingredients.
This fish pickle may be stored in the refrigertator in a glass jar for
up tp 2 weeks, and should
then be replaced.
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