Mild fish pickle

• 3 oz Tuna, salmon or anchovy
• 2 ts White wine
• 1 tb Vinegar
• 1/2 ts Mustard seed
• 1/2 ts Oregano
• 1/2 ts Celery seed (or lovage)
• 1 tb Olive oil
• 1/2 ts Honey
• 1 pn Basil
• 1/4 ts Thyme
• 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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