2 pounds cleaned smelt
3 cups water
1 teaspoon salt
1/4 teaspoon white pepper
Cook fish in water, salt, pepper and bay leaves and onion in a covered pan for 12 minutes. Drain and measure fish stock. There should be 2 cups. Add the vinegar and bring to a boil. Cook 5 minutes and cool in refrigerator at 40 deg F to 45 deg F.
Pour over fish, let stand in refrigerator for several hours.
Serves 4 to 6.
(*If the taste of vinegar is too strong, offset it by adding sugar. May try 1/4 to 1/2 cup).