Mild Fish Picklerelishes 3 oz tuna, salmon or anchovy 2 teaspoon white wine 1 tablespoon vinegar 1/2 teaspoon mustard seed 1/2 teaspoon oregano 1/2 teaspoon celery seed (or lovage) 1 tablespoon olive oil 1/2 teaspoon honey 1 pinch basil 1/4 teaspoon thyme 1 mint leaf, finely chopped 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 |
