Swedish Fish

• 1 1/2 to 2 pounds Salmon fillet, wild caught preferred
• 1 quart Water
• 1/2 cup White vinegar
• 2 tablespoons Sea salt
• 2 Bay leaves
• 5 Each Peppercorns and juniper berries
• 5 Whole allspice or cloves
• 1 Medium carrot and stalk of celery, coarsely chopped
• 4 Stalks fresh dill, coarse stems included
• 6 Stalks fresh chives

1. In a saute pan, combine the water, vinegar, salt, spices, and herbs to make a brine. Bring to a boil and cook for 10 minutes.
2. Gently slide the salmon, skin side up, into the hot brine and immediately turn the heat down as low as possible. Cover and cook for 10 minutes.
3. Carefully turn the fish over and peel off the skin. Turn off the heat. Test the fish for doneness; it should test at least 125f. If it is not cooked through, cover and let the fish continue to sit in the hot brine (off the heat) for another 10 minutes.
4. Carefully remove the salmon from the hot brine with a slotted spatula and place on a serving platter. Garnish with fresh dill and serve with Swedish-style sweet and sour mustard, tartar sauce, or honey mustard (equal parts honey and Dijon mustard blended). Serve the fish immediately or chill and serve cold, with new potatoes or potato salad, and cucumbers in vinaigrette. Maypole optional.

salmon fillet, water, white vinegar, salt, bay leaves, berries, allspice, carrot, dill, chives

Taken from food52.com/recipes/35918-swedish-fish (may not work)