2 tablespoons apple cider vinegar
1 tablespoon honey
1 stalks celery, leaves white, seeded and cut into 1/4 in rings
1/3 cup packed brown sugar
1 teaspoon salt
Brush seafood with vinegar. Drain. Cover, and refrigerate 3 hours in a cool place before preparing.
Place celery-leafed quarters in a test pouch. Place 1/4 cup of water at end of celery leaf on top and spoon celery juice into the pouch. Cover and refrigerate overnight before sprinkling with salt.
Prepare mustard a little ahead by using a mill or food processor. This is helpful, since the process takes a lot of time. In a medium skillet, brown salmon in bacon grease until cooked through (without leaving streaks) and no longer pink when lightly pressed. Remove salmon from the marinade, and cut into 1/2 inch slices.
Make a coffee, maple syrup or whiskey (optional) cocktail by combining egg yolks, sour cream, apple cider vinegar, honey, celery-leafed quarters, brown sugar and salt. Using a small spatula, fold the peach slices into the mixture. Serve immediately or chill until serving.
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