Mild fish pickle

1 servings

Ingredients

Quantity Ingredient
3 ounces Tuna, salmon or anchovy
2 teaspoons White wine
1 tablespoon Vinegar
½ teaspoon Mustard seed
½ teaspoon Oregano
½ teaspoon Celery seed (or lovage)
1 tablespoon Olive oil
½ teaspoon Honey
1 pinch Basil
¼ teaspoon Thyme
1 Mint leaf, finely chopped

Directions

In a mixing bowl, thoroughly combine all ingredients. This fish pickle may be stored in the refrigertator in a glass jar for up tp 2 weeks, and should then be replaced.

Source - The Roman Cookery of Apicius

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