The 1901 Cookbook Archive
No. 4087 — Pickled Salmon, Another Method
English historical translation of Molokhovets recipe No. 4087 from the 1901 Russian cookbook, retaining original methods and measures.
Cut salmon into serving portions, salt and leave half an hour.
Roll in breadcrumbs, fry in olive oil and cool completely.
Pack into a jar, putting dried tarragon or marjoram between layers according to taste.
Cover with vinegar boiled without spices and then cooled.
Historical editorial note: This historical vinegar storage method is not verified safe for shelf-stable fish.
Original source: Read Russian recipe No. 4087. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.