(Recipe #5, page 127)
Without washing the salmon or removing its skin, cut 2 pounds of salmon into slices 1 inch thick, brine them for 1 hour, and dry them with a towel. Brush them with oil and fry them until they brown, preferably on a gridiron. Then place the slices in an earthenware jar.
Boil 11/8 quarts of mild vinegar with 2 ounces of salt, two lemon slices, 2 bay leaves, tarragon, and 1 dram of white pepper; when it has cooled, pour it over the salmon, which can be kept in a covered jar until needed. Salmon can also be pickled in the same way as eel (see no. 16).
Translated by David Green.