I am a lover of most all things pickled. From the a la minute ceviches to the home canned "bread and butter style" cucumbers, they are easy to prepare and make fine low fat snacks. The other day I bought a side of fresh, wild caught Norwegian salmon from my fishmonger to serve to some dinner guests. Wanting to make perfect looking, equal sized slices for my meal, I cut the meatiest part of the fillet away from the sides and tail. After that I had a mess of scraps that I really did not want to waste, so I decided to pickle them. What resulted was a wonderful treat that I have been snacking from all week. Next time, I will make it purposefully as an appetizer. Please, only use the freshest and finest salmon because even though you are pickling it, it really does matter.

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