1 cinnamon stick
2 bay leaves
1/4 - 1/2 c. vinegar
3/4 c. sugar
Water
8-12 portions salmon or salmon trout
2 onions, sliced
1 generous tbsp. pickling spice, wrapped in cheesecloth
1 c. mayonnaise
1 sm. pickle, sliced
1 tbsp. sugar
1 tbsp. ketchup
2 scallions, sliced
1 tbsp. fresh dill
3 tbsp. or more water

Combine cinnamon stick, bay leaves, vinegar and sugar in a container large enough to hold the fish. Add fish and enough water to just cover the fish. Marinate in refrigerator overnight.

Remove fish and pour marinade into pot. Add 2 onions and pickling spice and more water, if necessary, so that fish will be covered when added to pot. Bring to a boil and simmer for 1/2 hour, covered. Add fish and continue cooking for about 10 minutes or until done. Allow to cool slightly and remove fish carefully.

Put fish into container and pour the cooked marinade through a strainer over fish. Refrigerate. Put mayonnaise, pickle, sugar, ketchup, scallions and dill into blender with water. Blend. Add more water if needed to make a thick sauce. Serve sauce over cold fish. Serves 8-12.