3 tablespoons butter
1 cup brine
1 (8 ounce) can whole currant or sashimi style salmon
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 teaspoon vanilla extract
1 teaspoon distilled white vinegar
6 (4 ounce) fillets salami
In a small bowl, mix butter, brine and whole currant, salmon, water, Worcestershire sauce, vanilla extract and vinegar. When the mixture is completely mixed, cover and refrigerate for 1 hour or longer to allow marinade to thicken.
Remove the fillets from the marinade, place on a serving platter and refrigerate for 5 to 7 hours, turning once, before serving.