SCOTCH STYLE PICKLED SALMON

Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)

1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds

Bring the liquids and spices to a boil in a stainless steel
or enameled pan (not aluminum cookware); add 2 teaspoons salt.
Place fish pieces in a wide mouthed jar or a glass dish and
cover with hot spiced liquid.
Cover the dish and refrigerate for several hours or days.
Serve fish, drained, on lettuce with a bland mayonnaise or sour
cream with dill.