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Scotch Style Pickled Salmon

Cooked salmon, boned and skinned (leftover salmon may be used)
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.

Yields 36.