Cured salmon stuffed with latkes
Indulge in salmon stuffed with latkes, a wonderful fusion dish of Christmas and Hanukkah traditions from GF readers Jonathan Chovancek and Lauren Mote
- Serves: 9 persons
- 1kg wild salmon fillet, skin-on, fins and bones removed
- 45g sea salt
- 45g sugar
- ¼tsp fennel seeds, crushed
- ¼tsp coriander seeds, crushed
- ¼tsp pink peppercorns, crushed
- ¼tsp ground cinnamon
- ½tsp cumin seeds, crushed
- 1tbsp tarragon, chopped
- 1tbsp chives, chopped
- 1tbsp chervil, chopped (or use parsley as an alternative)
- 1tbsp olive oil, plus extra to serve
- soured cream and lemon wedges, to serve
- 1spring onion, thinly sliced
- 2tbsp parsley, finely chopped
- 1tbsp potato starch, or cornflour
- 1starchy potato, such as a King Edward (around 400g), cut into matchsticks
- 2tbsp unsalted butter
Step 1Line a shallow pan, long enough to accommodate the fish, with food wrap so that the length of the wrap is double the length of the pan. Lay the fish skin-side down and gently pull up the sides of the wrap to create a well around the fish.
Step 2Combine the salt, sugar and spices in a small bowl. Sprinkle evenly over the fish, giving the thicker parts of the salmon a little extra. Sprinkle over the herbs and drizzle over the olive oil. Bring the wrap up and over to tightly wrap the fish.
Step 3Cut a piece of cardboard the same size as the fish and place it on top of the fish in the pan. Place a weight of no more than 2kg on the cardboard to gently press the cure into the fish. Put the weighted fish in the fridge for 24 hrs.
Step 4Unwrap and flip the salmon over so it’s skin-side up. Repeat the wrapping and weighting process, and chill for another 24 hrs.
Step 5Remove the fish from the cure and wipe the skin clean. Put the fillet skin-side down on a board. Gently remove the curing brine from the flesh. Using a long, sharp knife, cut thin slices of the salmon down and away from the skin. Set aside.
Step 6To make the latkes, combine the onion, parsley, potato starch or cornflour, if using, and eggs in a small bowl. Put the potato matchsticks in another bowl and season with salt. Leave to stand for 5 mins. Roll the potato in a clean tea towel and squeeze out any excess water. Wipe out the bowl, return the potato to it, then combine with the onion mixture and seasoning.
Step 7Melt a knob of the unsalted butter in a medium heavy-bottomed pan over medium-high heat. As the butter starts to foam, add a large spoonful of the potato mixture and flatten it evenly using the back of the spoon – the potato should be no more than 1cm thick. Cook for 2-3 mins on each side until golden, then transfer carefully onto a plate lined with kitchen paper to drain. Repeat with the butter and remaining potato mixture. Cut each latke into nine strips.
Step 8To assemble the canapés, cut 18 strips of the cured salmon and wrap each strip around a strip of latke. Arrange on a serving platter. Serve with soured cream, a good drizzle of olive oil and lemon wedges.