Smoked Salmon - Pickled - cooking recipe

Ingredients

6 slices smoked salmon
1 medium Spanish onion, thinly sliced
1/2 cup oil
3 tablespoons wine vinegar
1 clove garlic, smashed
salt and pepper
1 small bay leaf
dill
bay leaf

Preparation

In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
Season with salt and pepper and add the bay leaf.
Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.