Roll Mops with Pickled Pike
Pickled Pike (makes 1 quart)
- 1 lb. northern pike fillets
- 4 cups warm water for salt cure
- 1 cup salt
- 2 cups white distilled vinegar
- 1 cup water for vinegar brine
- 1/3 cup sugar
- 2 tbsp pickling spice
- 1 garlic clove, thinly sliced
- 1 small red onion, sliced
- 1 jalapeño, thinly sliced with seeds removed (add according to heat preference)
- ¼ lemon, thinly sliced
- Fillet and skin northern pike but leave y-bones. Cube into 1-inch chunks, and freeze for at least 48 hours (this will ensure all potential parasites are killed).
- Dissolve 1 cup salt into 4 cups warm water and allow to cool. Add cubed pike to the saltwater, cover and refrigerate for 24 hours.
- Strain and rinse cubed pike with water.
- Make brine by bringing 2 cups vinegar and 1 cup water to a boil, add sugar and mix until dissolved. Remove from heat and let cool.
- In a 1-quart mason jar, layer fish cubes with pickling spices, garlic, onion, jalapeño and lemon.
- Pour cooled brine into the jar over the fish mixture.
- Leave in the refrigerator to brine for one week before eating. Jarred pickled pike will keep for about a month in the refrigerator.
Roll Mops (makes 12)
- 12 pickled northern pike cubes
- Crème fraiche (French sour cream)
- Sea salt (we like to use Hawaiian black sea salt for the color contrast)
- Olive oil
- Lemon zest
- Arrange fish cubes on a plate and top with a dollop of crème fraiche. Lightly sprinkle each piece with sea salt and lemon zest, then drizzle plate with olive oil. Serve with crackers.