Pickled Salmon And Shrimp

• 3 teaspoons pickling spice, divided
• 1/2 teaspoon salt
• 1 large lemon, sliced
• 1 (1-pound) salmon fillet
• 36 small shrimp (about 1/2 pound), peeled
• 1 small red onion, thinly sliced and separated into rings
• 3/4 cup white vinegar
• 3/4 cup dry vermouth
• 1/4 cup sugar
• 1 teaspoon capers
• 25 black peppercorns
• 1 bay leaf

1. Pour water into a large saucepan to a depth of 2-inches. Add 1 1/2 teaspoons pickling spice, salt, and lemon; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add salmon and shrimp; simmer 7 minutes or until fish flakes easily when tested with a fork and the shrimp are done. Drain fish mixture, discarding cooking liquid and lemon slices. Let cool.
2. Remove skin and bones from fish; break fish into bite-size pieces. Layer fish, shrimp, and onion rings in a 1-quart jar.
3. Combine 1 1/2 teaspoons pickling spice, vinegar, vermouth, sugar, capers, peppercorns, and bay leaf in a saucepan; bring to a boil. Reduce heat; simmer 1 minute or until sugar dissolves. Pour over fish mixture in jar. Cover and chill several hours or up to 5 days. Serve with salad greens, crackers, or other vegetables on an antipasto platter.

pickling spice, salt, lemon, salmon fillet, shrimp, red onion, white vinegar, sugar, capers, black, bay leaf

Taken from www.myrecipes.com/recipe/pickled-salmon-shrimp (may not work)